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Shelf Life Questions

Shelf Life

Paleo Questions

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by 1213 · January 31, 2014 at 5:31 AM

Bought Wellshire Farms Turkey Liverwurst a couple of weeks ago to see if we liked it before committing to a more Paleo-friendly version. Liked it...pulled it out of the fridge today with a sell-by/freeze-by date of 2/3. Is it still good? It was... (more)

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Matt_11 0 · January 31, 2014 at 2:24 AM

Considering it's not February 3rd, I don't know what the issue is. Sell-by is not consume-by. Generally dates used on food are overly cautious. Consume-by is at least a week beyond sell-by. Often closer to 4-6 weeks.

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by 3280 · September 16, 2014 at 8:07 PM

I purchased an 8oz box of Cocoa: ingredients cocoa powder dutch processed with alkakli. I got it to add to my raw milk. I've never much liked plain milk but wanted to experience the pro-ported health benefits raw milk and cocoa. The clerk... (more)

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Crowbar_1 0 · April 12, 2013 at 3:06 PM

Well, the main difference between chocolate and cocoa powder is that the powder has the cocoa butter removed. As far as I'm concerned, the cocoa butter is the good part of the cocoa, as a matter of fact, good chocolate, called couverture, is... (more)

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by 3280 · September 16, 2014 at 8:02 PM

In case it matters, it's the Endangered Species Brand and the packaging is paper/folded so I don't think it's particularly air-tight. BTW, there's no date stamp on the bar so I don't know exactly how old it is. Does the lack of a date stamp mean... (more)

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joanna_4 0 · January 28, 2013 at 1:57 AM

take a bite out of and see if it tastes good. if it doesn't, spit it out and throw the rest away.

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by 2199 · September 16, 2014 at 7:52 PM

I just made bacon today. How long can I keep it in the fridge for use?

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CD 0 · August 23, 2012 at 4:55 PM

Bacteria is not the concern with bacon fat, oxidation is. To reduce the rate of oxidation, you want to keep the fat out of light and air. The refrigerator makes a great spot to put it for this reason. You need a dark (opaque) air-tight... (more)

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by 600 · September 16, 2014 at 7:52 PM

Hey guys, I was wondering if someone can tell me what the shelf life is for a mature coconut and what's the best way of finding out if it has reached this point

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Tamandu 0 · August 18, 2012 at 11:37 PM

The shelf life of coconuts will vary based on your skill (and luck) in selecting them. A pristine, unopened coconut could be fine for 2 or 3 weeks or more, but the tiniest, unseen crack in the shell will start the decay process which advances... (more)

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by 3742 · September 16, 2014 at 7:41 PM

Primary Mind Primal Body claims that 99% of nutrients are destroyed by radiation and I think virtually all non-organic produce is irradiated since it doesn't have to be disclosed. Meanwhile, you have groups like EWG claiming that organic is only... (more)

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Anondson 0 · March 26, 2012 at 9:09 PM

I really think the claim of "99%" of nutrients killed is hyperbole. I'm on the verge of writing it off as Luddite exaggeration, but I'll wait for a rational explanation of the process that makes the food into such a horror before dismissing or... (more)

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by 102 · September 16, 2014 at 7:31 PM

I would like to do some weekend cooking to make things easier and faster during the week. How long would things stay fresh? I'm not asking how long do they last (how quickly eaten) in your house. I'm talking shelf life. For example: Dozen... (more)

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Kewpie 0 · October 19, 2011 at 3:09 PM

I think this will help you. It answers all your questions. It's the FDA refrigerator and freezer storage chart. They are very conservative, for obvious reasons, but it will give you a good general idea. (more)

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by 11478 · September 16, 2014 at 7:13 PM

Pasteurized and/or irradiated foods are known to be depleted of some vitamins, enzymes and proteins. At the same time, these processes can cause a 3 to 5 log kill of pathogens and extend shelf life. Sometimes it's difficult to separate the... (more)

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GHarkness 0 · April 20, 2010 at 4:53 PM

Well, I always pasteurize my raw milk before I make yogurt. That's to give the "good" bacteria a fighting chance. There's certainly no expectation that raw milk is completely - or even partially - bacteria free, so I consider this an essential... (more)