Milhouse
Distinguished Member
- Joined
- May 11, 2007
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In my time spent around the world, it seems that everyone has different standards for food storage and safety. In some places, mayonnaise is a table condiment left out without refrigeration. Other places use different temperatures for refrigeration. So on and so forth. Actually now that I think about it, I don't even have thermometers in my fridge and freezer, so I have no idea if they are at appropriate temperatures. Of course, I also don't know what appropriate temperatures are.
When I was younger, I went shopping once a week. I ended up buying lots of frozen foods because fresh produce would never last a whole week. Now I buy fresh stuff more regularly, but it is a bit of a hassle to go shopping 3 or 4 times a week.
So, there are a number of people here with good knowledge about restaurants and food and whatnot. Does anyone have any books or other resources to learn about shelf lives of food, food storage and safety, etc? I suppose menu planning is also important to reduce food waste. But spoilage is a big problem.
When I was younger, I went shopping once a week. I ended up buying lots of frozen foods because fresh produce would never last a whole week. Now I buy fresh stuff more regularly, but it is a bit of a hassle to go shopping 3 or 4 times a week.
So, there are a number of people here with good knowledge about restaurants and food and whatnot. Does anyone have any books or other resources to learn about shelf lives of food, food storage and safety, etc? I suppose menu planning is also important to reduce food waste. But spoilage is a big problem.