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Old 08-04-2014, 02:30 PM   #21
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Quote:
Originally Posted by PrincessFiona60 View Post
When I open a cheese, I do not take the whole wrapper off, I only remove as much as I need to access the cheese. I noticed that most mold growth starts where you have touched the cheese, so I don't touch what I will be storing.

I wipe the wrapper with vinegar before storing, also.
Maybe I originally heard this from you PF, but since I've been doing this, I haven't had any moldy cheese.

I'm convinced.
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Old 08-04-2014, 02:42 PM   #22
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Although more expensive, carrots bought with the greens attached always have more flavor than loose carrots. Loose carrots are easier to store for garnish, but when I buy
greens attached they are intended for cooking within a couple of days.
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Old 08-04-2014, 03:22 PM   #23
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Originally Posted by GotGarlic View Post
I don't think the person who posted that was talking about a little nub of green, but the entire green tops.
Yes I fully realise that. I was lending a little support by saying what kind of carrots I buy, i.e. that they still have a little green stub on them. I now see Kayelle (post above this one) has shared her support for the flavour of carrots having their leaves. (I have lost my sense of smell, so my ability to taste food is somewhat marred).
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Old 08-04-2014, 06:05 PM   #24
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IN the store, the carrots I buy look like they were just pulled out of the ground complete with stems and leaves. This tells me they haven't been in the store very long. I'm convinced they have more flavor. I have the bag person twist off the tops for me and I use them within a couple days. I can see how fresh they are for sure. Who knows about those big flavorless carrots in the bin.
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Old 08-04-2014, 10:14 PM   #25
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Quote:
Originally Posted by Kayelle View Post
IN the store, the carrots I buy look like they were just pulled out of the ground complete with stems and leaves. This tells me they haven't been in the store very long. I'm convinced they have more flavor. I have the bag person twist off the tops for me and I use them within a couple days. I can see how fresh they are for sure. Who knows about those big flavorless carrots in the bin.
Now those are the carrots that we used to pull from the garden and wash from the hose. They were along with other growing veggies were our lunch. The hose and the garden were all we needed so we wouldn't have to go inside and be put to work.
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Old 08-05-2014, 12:38 PM   #26
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Originally Posted by creative View Post
I checked this section and couldn't see this topic, so here goes. How to get the most out of your food, re. selecting, brief storage (before eating) etc.

Globe Artichoke
Once I get it home, I take a very thin slice off the stalk base, then place the artichoke in a sturdy cup with water to slightly cover the base of the stalk.

Celery
As above, but I cover the stalks with the upturned plastic bag.

Strawberries
Wash before hulling, since otherwise the water penetrates the fruit

Limes
I have recently read (and found to be true) that buying the yellow ones have more juice. Also, rolling the lime on a table will yield its juice more (same for lemons and oranges)
Re limes and other citrus fruits. If you warm then a little in the m/wave before rolling they are inclined to let go of even more juice
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Old 08-05-2014, 12:44 PM   #27
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And if you don't have a MV, let them soak for a few minutes in hot water.
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Old 08-05-2014, 12:55 PM   #28
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Quote:
Originally Posted by PrincessFiona60 View Post
When I open a cheese, I do not take the whole wrapper off, I only remove as much as I need to access the cheese. I noticed that most mold growth starts where you have touched the cheese, so I don't touch what I will be storing.

I wipe the wrapper with vinegar before storing, also.
I leave the wrapper on, too, but I put the whole thing in another plastic bag, unsealed, because DH usually rips open the wrapper Wiping the wrapper with vinegar is a great tip
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Old 08-05-2014, 01:03 PM   #29
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Originally Posted by creative View Post
Yes great! Thanks for contributing.

If someone has a successful way of storing cheese, i.e. without it going sweaty or mouldy, I would like to know. I have tried wrapping it in greaseproof paper and then in foil but it is not very effective. I read today that it needs some air (to not go mouldy) and that storing it in a loose plastic bag that has some kitchen paper towel in it, crumpled is good. Anyone tried this or have another method?
Many years ago I read that cheese should not be refrigerated which bore out what my grandmother used to say.

I have two old-fashioned cheese keepers that work well:-

One is a stoneware pot with a raised area in the bottom that allows the cheese to sit above a pool of vinegar. The pot has a lid but not an air-tight one. No idea why or how it works but it does and that's good enough for me.
Mine's a British made version of this:

Crystal Ball Article - Cheese Preservers:¬* Complaints & User Instructions

The other is a china plate with a china cheese dome, shaped like a wedge of cheese with a hande and a small ventilation hole in the top. See the blue and white one below

Pretty enough to put on the table and keeps the cheese fresher than the 'fridge.

I put unwrapped cheese in them and keep them in a cool part of the kitchen away from any sunshine. The cheese doesn't "sweat" or go mouldy. The cheese in the china dish can dry out if you leave it there for a very long time but the cheese in the stoneware one doesn't

I found one in a thrift shop and the other was a gift from a friend.
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Old 08-05-2014, 01:48 PM   #30
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Quote:
Originally Posted by GotGarlic View Post
I leave the wrapper on, too, but I put the whole thing in another plastic bag, unsealed, because DH usually rips open the wrapper Wiping the wrapper with vinegar is a great tip
Haha, sounds like my house. Yeah, I didn't mention leaving the original wrapper on the cheese before putting it in a bag. We buy so much cheese, I wouldn't know which kind it was without the original wrapper.
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