FREE FURNITURE & MORE(bronx longfellow avenue) Moving to Puerto Rico and im giving away everything... Full size bed, night stands Dressers All kitchen appliances, toast, knives, microwave, stove, refrigerator, etc... Sofa bed, t v stand, lamps, [...]
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I bought this GE compact refrigerator about two years ago, and it recently stopped working. The generator/motor in back makes a clicking noise and heats up, so something is happening, but the fridge doesn't cool. Otherwise, it's clean and in good sha [...]
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Hi /r/Canning!
So I have way too many ripe Chocolate Habaneros on my plant and I thought I would make some chile oil from them. Reading up a little bit on preserving in oil I found out that botulism bacteria thrives in the non-acidic oxygen free environment of the oil and that the spores can survive prolonged cooking (On Food and Cooking, H. McGee). Suggested techniques involve either sterilizing the oil by heating to 240ºF/116ºC for 30 to 90 minutes, and/or letting the oil infuse in the refrigerator. I would like to make quite a bit of oil, and I would like it to keep for a long time, preferably at room temperature. So I'm looking for some sources on how to do this in a safe way so that I don't risk killing myself. I realize that the kind spores are uncommon but I want to do this the right way.
Questions:
I heard somewhere on the internet that botulism bacteria don't grow without water, so using dried chiles would be safe. I also got a tip from a coworker to heat the oil with the fresh chiles in at 90-100 deg C for some time to get rid of all the water in the fruit to make it keep better. Can someone help provide sources that support these techniques (preferably the latter)? Which technique would preserve taste better?
Will using the Mcgee sterilizing technique (heating to 240ºF/116ºC for 30 to 90 minutes.) produce off flavors in these types oils (either from the oil or from the chile)? Any other tips on procedures for infusing (starting off with) fresh chile in oil are very welcomed, but regarding the food safety I'm mainly interested in somewhat credible sources. Also, if you have any tips on good subreddits to x-post for better chance of getting good info that would be welcome as well.
Best regards!
TL;DR: Looking for credible sources regarding best practice on preserving fresh chiles in oil with long shelf-life. Mainly concerned about botulism spores.
Hi /r/AskCulinary! So I have way too many ripe Chocolate Habaneros on my plant and I thought I would make some chile oil from them. Reading up a little bit on preserving in oil I found out that botulism bacteria thrives in the non-acidic oxygen free environment of the oil and that the spores can survive prolonged cooking (On Food and Cooking, H. McGee). Suggested techniques involve either sterilizing the oil by heating to 240ºF/116ºC for 30 to 90 minutes, and/or letting the oil infuse in the refrigerator. I would like to make quite a bit of oil, and I would like it to keep for a long time, preferably at room temperature. So I'm looking for some sources on how to do this in a safe way so that I don't risk killing myself. I realize that the kind spores are uncommon but I want to do this the right way.
Questions:
I heard somewhere on the internet that botulism bacteria don't grow without water, so using dried chiles would be safe. I also got a tip from a coworker to heat the oil with the fresh chiles in at 90-100 deg C for some time to get rid of all the water in the fruit to make it keep better. Can someone help provide sources that support these techniques (preferably the latter)? Which technique would preserve taste better?
Will using the Mcgee sterilizing technique (heating to 240ºF/116ºC for 30 to 90 minutes.) produce off flavors in these types oils (either from the oil or from the chile)?
Any other tips on procedures for infusing (starting off with) fresh chile in oil are very welcomed, but regarding the food safety I'm mainly interested in somewhat credible sources. Also, if you have any tips on good subreddits to x-post for better chance of getting good info that would be welcome as well.
Best regards!
TL;DR: Looking for credible sources regarding best practice on preserving fresh chiles in oil with long shelf-life. Mainly concerned about botulism spores.
A warning for fellow sales associates : There's a clone outlet website for Best Buy.com that lists our products at a false, cheaper price. The website is AZnowoutlets.com and looks identical to Best Buy's website. I'll post an example below but it would be pretty easy to mistake it for our official website. Someone tried matching the price for an appliance yesterday with this website, but it is painfully obvious that it is a fake ( plus the item was a BBY exclusive ). Anyone have any experience with this? I checked the subreddit and didn't find anything.
Our official website: http://ift.tt/1BN1sFB
Fake website: http://ift.tt/2bK2WuM
I like to make sous vide eggs but I don't have a real sous vide cooker. So instead I use a small beer cooler. Because eggs are finicky and I wanted more accurate temperatures I made this chart.
It's pretty simple, you take your desired cooking temperature and volume of sous vide water bath and find the temperature adjustment you need to make per each egg.
For example: 2 eggs @ 160 deg F in 6 cups water = 5 deg F per egg So put those two eggs in 6 cups of 170 deg F water and if it's a reasonable insulated cooler, the water temperature after about an hours cooking time should be 160 degrees which is what you wanted.
You can use it for more than eggs. In the calculations I assumed 1 egg = 1/4 cup water, which is a pretty decent assumption and will work for most other foods like lean meats. However, the more fat a food contains the less adjustment will be needed.
1 egg = 1/4 cup water = 60 grams meat/other = 2 oz meat/other
The formula is real basic (q = mcspdelta T) and assumes that there is no heat loss to the outside. And that the food is coming straight out of the refrigerator. So as long as you have a well insulated container like a cooler it should be ok. If you use it for longer (several hours or more cooking times, I'd add 1 degree per hour to help offset cooling effects.
I have the original spreadsheet if anyone wants it.
I've been in IT Support for 19 years, and am surprised at how many people don't know that the Outlook calendar - the desktop app, not the outlook.com website - supports date shortcuts, and you can easily use that to find a date in the future.
Say you're working on a project and need to know what the date will be 73 days from now. Open a new Outlook appointment and type 73d into the "End Time" box, and Outlook will automagically figure out when that is. Outlook also supports y for years, m for months and w for weeks.
You can also change the "Start Time" to calculate a date in the past (or the future). I used this last night: I quit smoking on 01/24/2014, and was curious as to when my 1,000th smoke-free day would happen. It took 5 seconds in Outlook to figure out it'll be on 10/20/2016.
Of course, you can use the date shortcuts to just add stuff to your calendar, too. I have a variety of household tasks on my Outlook calendar - "change AC filter", "replace electric toothbrush head", "vacuum the cat hair out of the refrigerator coils" - and I set all of them up using shortcuts like 60d or 3m or 6w.
