40'F is pretty good at hindering mold & bacteria normal growth rates. Water change 1-3 days. Optional concentrate lemon juice to acidulate the water is a wonderful preservative. I do a similar thing for celery stalks, bok choy, lettuce heads, baby carrots, etc -- but not asparagus.
Areas of ambient high humidity would be factor for increased bacteria rates also. A water tray may not even be necessary. Dry climates will benefit more.
The lid is partially mined whereas silicone is made from sand sort of. The lid also lets in air and germs. If you get sick, that is a worse toll on the environment too.
In Danish we just call it "luftkim" aka "airborne bacteria". Sure, a fridge at 7°C might prevent the bacteria from groving, but it doesn't stop it from existing.
That's preferable. It's the reason why pickle or just in general try to make it as an inhospitable place for bacteria as possible. But even alcohol given oxygen and the right airborne bacteria can turn to vinegar.
My wife still tries to if I let her put away groceries, and admittedly they to get moldy fast sometimes. Heating them does undo some of the staleness, though I'd prefer to just eat them all asap after purchase.
She should just put them in the freezer if she doesn’t want to eat them the same day. In the fridge they become stale because starches crystallize and the moisture evaporates. But in the freezer the moisture freezes and gets trapped inside. Then just toss them in the oven or in a toaster and the bagels taste like almost the same as fresh bagels, at least a whole lot better then fridge bagels.
I agree, although I never quite know how to toast them without waiting to thaw. That, and I get the kind that aren't precut so I imagine I need to thaw before cut, or cut before freeze, etc.
It's to keep the exposed surface from drying out.
Most people do it with a plastic wrap which they then throw away and polite the environment with.
Do they give it a sincere "Good day to you!"?
Give the environment a little plastic present, as a treat
On one hand, the plastic one works. This one doesn't.
On the other wand, there's that entire politeness problem.
I use lids and plates to cover up food in the fridge all the time, why wouldn't it work as well as plastic wrap?
Because it's not covering up the surface of the fruit. There's plenty of space for air to circulate there.
...it circulates much less now lol
Just got to have a wand like Bellatrix Lestrange's then.
No politeness there..
And fridge smell from getting in
That dad has it right. Tin foil or put it upside down on a plate. Fuck using plastic on foods.
Upside down on a plate is my move but you must achieve a nice straight cut.
Big plate with some water on it, maybe?
I'd be worried about it becoming a little bacteria lake.
40'F is pretty good at hindering mold & bacteria normal growth rates. Water change 1-3 days. Optional concentrate lemon juice to acidulate the water is a wonderful preservative. I do a similar thing for celery stalks, bok choy, lettuce heads, baby carrots, etc -- but not asparagus.
Areas of ambient high humidity would be factor for increased bacteria rates also. A water tray may not even be necessary. Dry climates will benefit more.
I was going to razz you for making up 'acidulate', but I looked it up and it's a real word. You win this round, Vick.
"mmmmm..."
RFK jr
Yes, except tinfoil is also bad for the environment, it's just that plastic is what's getting attention these days.
Not aluminum foil. It's the most recyclable material out there.
If recycled. Many throw it away, as in order to recycle some pickups say they need to be relatively clean.
Seems logical to me
I might try this, the cling wrap sucks for that.
We have little shower caps for stuff like this.
With something as big as a watermelon, a full-size shower cap would probably work best.
The green yellow or green ones would both fit
They make silicone covers and wax covers that are reusable
The lid is still better for the environment.
The lid is partially mined whereas silicone is made from sand sort of. The lid also lets in air and germs. If you get sick, that is a worse toll on the environment too.
It's a potentially viable if imperfect way to cover the exposed surface of the watermelon is this really a question?
If it helps block the airflow from the chilling cycle, then it's better than nothing.
Seems like a good way to help prevent it drying out without using disposable plastic
The watermelon not dry because wet the water to stay in melon not up to the air through the lid.
my head
And also no fridge stink into the watermelon
I don't see the problem.
Normally the wet up through the air dry watermelon. Lid down the melon wet though. Dry was no, dad smart?
In Danish we just call it "luftkim" aka "airborne bacteria". Sure, a fridge at 7°C might prevent the bacteria from groving, but it doesn't stop it from existing.
Gross
Yeah that is definitively not food safe.
Make sure your fridges are at or below 4C people!
On the one hand, sure. In the other hand, isn't that why we soak the melon with vodka like this??
That's preferable. It's the reason why pickle or just in general try to make it as an inhospitable place for bacteria as possible. But even alcohol given oxygen and the right airborne bacteria can turn to vinegar.
This move is one in a melon.
The trick is finding a melon the same size as your pan lid
It deserves a hat for all it's hard work
People keep their bagels in the fridge?
Probably depends where you get them from. Costco bagels mold in a matter of days.
Thomas branded bagels are sometimes good months after they "expire".
So the 1. case, the preservatives pull too much moisture, while the 2. is barely food?
My wife still tries to if I let her put away groceries, and admittedly they to get moldy fast sometimes. Heating them does undo some of the staleness, though I'd prefer to just eat them all asap after purchase.
She should just put them in the freezer if she doesn’t want to eat them the same day. In the fridge they become stale because starches crystallize and the moisture evaporates. But in the freezer the moisture freezes and gets trapped inside. Then just toss them in the oven or in a toaster and the bagels taste like almost the same as fresh bagels, at least a whole lot better then fridge bagels.
I agree, although I never quite know how to toast them without waiting to thaw. That, and I get the kind that aren't precut so I imagine I need to thaw before cut, or cut before freeze, etc.
Watermelon soup.
Enlightenment