Deleted
Deleted Member
@Deleted
Posts: 0
Likes:
|
Post by Deleted on Jun 4, 2020 1:40:30 GMT
Ahhh, that makes sense. I'm getting the feeling my grannies got their eggs from farms. I'm going to stop at a local farm that sells fresh eggs and see if I notice a difference. Eggs bought from a farmer generally have a darker yellow yolk. Also if you plan on boiling them use the ones that you've had for over a week as they will be easier to peel. Store-bought eggs are two to three weeks old when you buy hence easier to peel when boiled.
|
|
autumn
Junior Member
@autumn
Posts: 4,544
Likes: 3,635
|
Post by autumn on Jun 4, 2020 1:48:27 GMT
Ahhh, that makes sense. I'm getting the feeling my grannies got their eggs from farms. I'm going to stop at a local farm that sells fresh eggs and see if I notice a difference. Eggs bought from a farmer generally have a darker yellow yolk. Also if you plan on boiling them use the ones that you've had for over a week as they will be easier to peel. Store-bought eggs are two to three weeks old when you buy hence easier to peel when boiled. Thank you. I didn't know any of this. Learning something new every day.
|
|
|
Post by twothousandonemark on Jun 4, 2020 4:01:04 GMT
Bananas are probably the only produce I don't refrigerate. Apples, berries... those aren't cold at the store, but I prefer them kept that way.
|
|
|
Post by Morgana on Jun 4, 2020 10:18:40 GMT
Yes. It's too hot here to keep them out of it.
|
|
|
Post by Morgana on Jun 4, 2020 10:22:31 GMT
My grandmother and great-grandmother never refrigerated their eggs. That's why I wondered. I also thought,...well, they also baked and cooked a lot more than I do, and for a lot more people, so maybe that had something to do with it. Just a random thought. People also used to can foods in the oven and canned meats and vegetables in water baths rather than using a pressure cooker ! Another egg thing ... do NOT wash them and then store them in the fridge. It removes natural protections. Only time that not using cold eggs seems to matter is when hard boiling them .. and then if you start them in cold water they usually won't break ! I didn't know either of those two things. Thanks.
|
|
|
Post by BATouttaheck on Jun 4, 2020 13:02:43 GMT
Another bit of storage information learned the hard way Do NOT store apples and carrots in the same refrigerator !The apples give off a gas that makes the carrots bitter ... too bitter to use ! Lost a whole season's worth of home grown carrots before learning this !
|
|
autumn
Junior Member
@autumn
Posts: 4,544
Likes: 3,635
|
Post by autumn on Jun 4, 2020 13:53:17 GMT
Another bit of storage information learned the hard way Do NOT store apples and carrots in the same refrigerator !The apples give off a gas that makes the carrots bitter ... too bitter to use ! Lost a whole season's worth of home grown carrots before learning this ! I only have one refrigerator though, and I have apples and carrots. What shucks, now what?
|
|
|
Post by redhorizon on Jun 4, 2020 14:43:21 GMT
The eggs go in the refrigerator. The refrigerator even came with built in trays to hold the eggs.
|
|
|
Post by BATouttaheck on Jun 4, 2020 15:44:06 GMT
Another bit of storage information learned the hard way Do NOT store apples and carrots in the same refrigerator !The apples give off a gas that makes the carrots bitter ... too bitter to use ! Lost a whole season's worth of home grown carrots before learning this ! I only have one refrigerator though, and I have apples and carrots. What shucks, now what? Carrots need refrigeration or they get soft / limp. I tried the wet sand and wet sawdust for over wintering and that didn't work for me. Apples seem to do ok longer and if they are store bought, you can get fresh ones when you need them. I make frozen apple pie fixins and apple sauce (canned and frozen) and then just use fresh until they get too mushy to eat. I would recommend carrots in the fridge and apples in a cool spot in the house.
|
|
|
Post by Sarge on Jun 4, 2020 16:35:39 GMT
Never heard that eggs need to be room temp, why would that be?
|
|
|
Post by BATouttaheck on Jun 4, 2020 16:43:01 GMT
Never heard that eggs need to be room temp, why would that be? Some recipes suggest it .. breads especially ! and Egg whites whip better if not cold. BUT separate the white from the yolk and then let the white warm to room temp before whipping. and Meringue recipes work better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. www.tasteofhome.com/article/the-secret-to-perfect-meringue/
|
|
|
Post by Sarge on Jun 5, 2020 8:00:25 GMT
Never heard that eggs need to be room temp, why would that be? Some recipes suggest it .. breads especially ! and Egg whites whip better if not cold. BUT separate the white from the yolk and then let the white warm to room temp before whipping. and Meringue recipes work better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. www.tasteofhome.com/article/the-secret-to-perfect-meringue/Ah, I don't bake which would explain why I hadn't heard that.
|
|