Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the shell only to find out the coconut is rancid (and sometimes unripe).
Sometimes you can see dark spots on the outside of the shell which seem to indicate mould on the inside of the shell, but there seems to be plenty of rancid ones that don't show any spots.
Here's what they generally look like:
Are there definitive signs of rancidity (and ripeness) one can detect at the store before the 'autopsy'?
If the eyes of the coconut feel dry and slightly soft, its a good coconut. If they look/feel damp/mouldy then the coconut has gone bad.. You may have issues with this though as the coconuts you buy are covered. Any cracks in the shell is also a good sign that the coconut flesh is mouldy.
When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed paper and/or brown paper. Once you get it home, if you're not going to eat it for a few days, what is the proper way to store it? The reason I ask is that if I let it sit in the waxed paper... not gotten sick. Should I take it out of the packaging and have it just sit on a plate? Does this emulate dry-aging? Taking it out will definitely prevent meat from getting the slimy texture.
). A gas mark (UK) refers to the dials on some British gas ovens (Farmhouse Cookery). The marks from 1 to 9 correspond roughly to 275 - 475 °F (at 25 °F intervals) or 140 - 250 °C (at 10 °C intervals... before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash. Winter Squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash. Arugula (US) is rocket (UK, AU). Rutabaga (US) is swede (UK, AU), but also called turnip
I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were dark green spots inside the shell (looked like mold maybe?), and floating around the egg white. Any idea what that is? Is it a sign that the whole tray may be contaminated with something?? I only noticed the green on the shell after I mixed one of the eggs into a bread dough, and now I need to know if I should throw the dough out or not (it's a huge batch of dough).
I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the pores on the squash, only it's white and the consistency of silly putty. They're very small spots (like the size of a straight pin head), and close to the skin on the flesh, on the cross-section. I feel like I'm describing this poorly. Here's a picture: My question: Is this stuff safe to eat, or do I need to compost it and find something else for dinner? I'd rather not give my whole family
Sometimes when you buy mussels, you find that they taste sort of rancid or at least not very fresh, even if they are alive (or at least closed). How can the taste get so bad if they still are alive? And how can you tell at the supermarket or fish monger?
, just if it's around 0–5 %, 5–10 %, or 10–20 % or whatever – just be as precise as you can. When buying stock in the store, it usually says 0 g fat, but I guess they have some method of removing all of the fat, lowering the risk of it going rancid and increasing shelf-life. In my stock, I can see quite a lot of droplets of fat. One way of attacking the question can be: Doesn't all the fat have to come up the surface ("the lid") since fat and water are unmixable? If fat is still in the broth, a) has it cooled down before all of it was allowed to rise (can be difficult in gelatin rich stocks
I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I was storing it, after filtering, in the fridge, but it'd still develop off flavors within a month or so. After Cook' Illustrated informed me (sorry, subscription required) that freezing works, I... gallon (~4L) or 35lbs (~15.8kg) containers. Those do unfortunately go rancid once opened—even if stored in dark place. Of course, 35lbs is half the unit cost (but is way more than I'd use before it goes
Coconut milk in the local grocery store costs around $1.50 for a small can. Cans of coconut milk that cost less are full of fillers such as extra water and gums to thicken it. Whole coconuts, on the other hand, cost $1.50 and I would think I should be able to get more than one can's worth of milk out of it. What is the correct process for extracting coconut milk from coconut meat? Does it have to be heated? Does it require a special press? After the milk has been extracted can the flesh still be used as flakes or is it spent? (I have seen the question here. I'm not asking about where
of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it. I was told large quantities of rendered tallow can be stored at room... tallow will be safer to store for a long period of time. I just saw on StillTasty (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened... the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar. A quick Google search turns up some anecdotal evidence but I'd prefer some science. Can I