Keep it in the cow.


Sheldon

"Sheldon" > wrote in
oups.com:

>
> Keep it in the cow.
>
>
> Sheldon
>
>

Milk is freezable...But requires vigorous shaking when defrosted. After
the shaking it is normal milk.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:

>
> Milk is freezable...But requires vigorous shaking when defrosted. After
> the shaking it is normal milk.
>

Another solution that works well is to add 1/4 tsp baking soda to a
gallon of milk and mix well. The milk keeps longer and it doesn't affect
either the taste or cooking properties.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Keep your refrigerator at 34 degrees. Most refrigerators are kept at
about 40 degrees. By keeping the unit at 34 degrees you will add
several days to the life of perishables.

> Keep it in the cow.
>
>
> Sheldon
>

On Thu, 17 Mar 2005 12:50:26 GMT, Ted Campanelli
> wrote:

>Ted shuffled out of his cave and grunted these great (and sometimes not
>so great) words of knowledge:
>
>Keep your refrigerator at 34 degrees. Most refrigerators are kept at
>about 40 degrees. By keeping the unit at 34 degrees you will add
>several days to the life of perishables.
>

But won't that freeze most if not all the produce in the fridge??

Ginny Sher > wrote in
:

> On Thu, 17 Mar 2005 12:50:26 GMT, Ted Campanelli
> > wrote:
>
> >Ted shuffled out of his cave and grunted these great (and sometimes
> >not so great) words of knowledge:
> >
> >Keep your refrigerator at 34 degrees. Most refrigerators are kept
> >at about 40 degrees. By keeping the unit at 34 degrees you will
> >add several days to the life of perishables.
> >
>
> But won't that freeze most if not all the produce in the fridge??
>

Ummm...32F is freezing point....34 is higher than 32...Yes I know the
fridge will get below 34 when it runs...but not long enough to freeze
stuff.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

On Thu, 17 Mar 2005 15:02:05 GMT, Monsur Fromage du Pollet
> wrote:

>Ginny Sher > wrote in
:
>
>> On Thu, 17 Mar 2005 12:50:26 GMT, Ted Campanelli
>> > wrote:
>>
>> >Ted shuffled out of his cave and grunted these great (and sometimes
>> >not so great) words of knowledge:
>> >
>> >Keep your refrigerator at 34 degrees. Most refrigerators are kept
>> >at about 40 degrees. By keeping the unit at 34 degrees you will
>> >add several days to the life of perishables.
>> >
>>
>> But won't that freeze most if not all the produce in the fridge??
>>
>
>Ummm...32F is freezing point....34 is higher than 32...Yes I know the
>fridge will get below 34 when it runs...but not long enough to freeze
>stuff.

I've had lettuce freeze in too cold a refrigerator and I don't think
it was as cold as 32°.

In the same keep-it-cold vein, minimize the time the milk is out of the
fridge. Set a house rule to never set the milk down on the counter. I
vaguely remember hearing some statistic that every 10 minutes (or maybe
it was every hour) that the milk is out of the fridge reduces the
length it will keep by one day. So, don't set the milk on the table
while you're eating your cereal - pour it on and then put the container
back in the fridge. I've had pretty good success with this strategy -
milk usually lasts at least a week to two weeks after the sell-by date.


Hope that helps,
Melissa

"Sheldon" > wrote in message
oups.com...
>
> Keep it in the cow.
>
>
> Sheldon

LOL good idea - do I have to have a pasteurizer?

Dimitri