It seems like we are all sometimes confused about what is best.
Inspired by the butter thread, BTW !
I do butter this way, I don't use very much of it all often for months at a time, but when I use it, I use a lot of it.
I always buy unsalted butter when on sale, like 5-6 at a time, one stick in the refrigerator, freeze the rest, I'll take the stick out and soften it if I plan on using it, then return it.
I buy so much of it because at times , like now when seafood like lobsters, mussels, clams, scallops,etc. Are available cheap...I need clarified ( aka drawn butter), anything less is so gauche, and of course fresh lemon.
You only get a few ounces out of a pound of butter when you clarify it, so it goes damn quick !
A lot of other items are very iffy to most people.
I looked this stuff up, verified
Nuts like peanuts, cashews, and such go like this...
Room temp....a month
Fridge...6 months
Freezer... A year
That's new to me
Personally I refrigerate catsup after it's opened, pull it out an hour or two before use, return to fridge
Mayo stays in fridge, use return instantly, mustard goes back in fridge, treat it like ketchup, same for salad dressing and similar Stuff
I never refrigerate peanut butter, too hard to spread, but I guess I would refrigerate it if I had like 6 jars of it, and leave one out
Bread, I leave a small amount at room temp, freeze the rest.
I have tons of refrigeration, I live alone have a full size refrigerator, a half size fridge, and a good size chest freezer big enough for a small body....if I were some insane homicidal maniac ?...only kidding, guys !
Some more weird stuff about food storage in awhile
Inspired by the butter thread, BTW !
I do butter this way, I don't use very much of it all often for months at a time, but when I use it, I use a lot of it.
I always buy unsalted butter when on sale, like 5-6 at a time, one stick in the refrigerator, freeze the rest, I'll take the stick out and soften it if I plan on using it, then return it.
I buy so much of it because at times , like now when seafood like lobsters, mussels, clams, scallops,etc. Are available cheap...I need clarified ( aka drawn butter), anything less is so gauche, and of course fresh lemon.
You only get a few ounces out of a pound of butter when you clarify it, so it goes damn quick !
A lot of other items are very iffy to most people.
I looked this stuff up, verified
Nuts like peanuts, cashews, and such go like this...
Room temp....a month
Fridge...6 months
Freezer... A year
That's new to me
Personally I refrigerate catsup after it's opened, pull it out an hour or two before use, return to fridge
Mayo stays in fridge, use return instantly, mustard goes back in fridge, treat it like ketchup, same for salad dressing and similar Stuff
I never refrigerate peanut butter, too hard to spread, but I guess I would refrigerate it if I had like 6 jars of it, and leave one out
Bread, I leave a small amount at room temp, freeze the rest.
I have tons of refrigeration, I live alone have a full size refrigerator, a half size fridge, and a good size chest freezer big enough for a small body....if I were some insane homicidal maniac ?...only kidding, guys !
Some more weird stuff about food storage in awhile