Can we keep the margarine on a romm temperature and how much time ?
Gaetan Mailloux
Hi
Can we keep the margarine on a romm temperature and how much time ?
Any hints are welcome.
Thank
Bye
Gaetan
Nancy Dooley
On 1 Dec 1997 04:17:44 GMT, ba...@FreeNet.Carleton.CA (Gaetan
Mailloux) wrote:
Seeing that you are in Canada, and it's likely to not get very hot
this time of year, certainly, margarine does not need refrigeration.
It should be fine for a week or two at least.
N.
Melba's Jammin'
If I buy food from a refrigerated case, I store it under refrigeration.
All my margarine is in the fridge. The exception is the one opened stick
that's on the butter plate -- it may or may not be refrigerated (easier to
spread if not). It's cold in MN at this time of year. :-) In the
summer, I keep the plate in the fridge so the margarine doesn't melt.
-Barb
In article <65tdp8$s...@freenet-news.carleton.ca>,
ba...@FreeNet.Carleton.CA (Gaetan Mailloux) wrote:
>Hi
>
>Can we keep the margarine on a romm temperature and how much time ?
>
>Any hints are welcome.
>
>Thank
>
>Bye
>
>Gaetan
--
Paul Hinrichs
Schall...@htc.honeywell.com (Melba's Jammin') wrote:
>If I buy food from a refrigerated case, I store it under refrigeration.
>All my margarine is in the fridge. The exception is the one opened stick
>that's on the butter plate -- it may or may not be refrigerated (easier to
>spread if not). It's cold in MN at this time of year. :-) In the
>summer, I keep the plate in the fridge so the margarine doesn't melt.
>-Barb
I like to keep a stick of butter out (I really don't see any
advantages to margarine - just try making hollandaise with it) all
year round because it spreads easier. It reminds me of the
Pennsylvania Dutch neighbors I had growing up where a plate of
home-churned butter and saltines was always on the table, even between
meals. Of course, they didn't allow their cats indoors and
consequently never had "lick marks" on their butter. I allowed that
because it cuts down on furballs and they only licked from one end and
I was the only other one using it and it didn't gross me out - I just
used the parts that maintained the square shape and were therefore
logically untouched. But now, I hardly use the "counter stick" at all.
They've figured out how to get around the other side and now both ends
get the cat tongue treatment. So, when I want soft butter for myself,
I have to hide it in the cupboard. When the cats' stick looks like
it's going rancid, I throw it out and get another - though sometimes I
hate to because they have created some fairly interesting sculptures.
counides,n
My indoor cat is a counter raider also. He might eat margerine if I
bought it but butter would be safe. My cat eats the cheap hotdog buns
from the store but leaves home baked bread alone. Our smart cats are
outside in the barn working on the rodent population.
Naomi Counides
Associated Beefalo of Idaho
George Shirley
Paul Hinrichs wrote:
>
> Schall...@htc.honeywell.com (Melba's Jammin') wrote:
>
> >If I buy food from a refrigerated case, I store it under refrigeration.
> >All my margarine is in the fridge. The exception is the one opened stick
> >that's on the butter plate -- it may or may not be refrigerated (easier to
> >spread if not). It's cold in MN at this time of year. :-) In the
> >summer, I keep the plate in the fridge so the margarine doesn't melt.
> >-Barb
>
> I like to keep a stick of butter out (I really don't see any
> advantages to margarine - just try making hollandaise with it) all
> year round because it spreads easier. It reminds me of the
> Pennsylvania Dutch neighbors I had growing up where a plate of
> home-churned butter and saltines was always on the table, even between
> meals. Of course, they didn't allow their cats indoors and
> consequently never had "lick marks" on their butter. I allowed that
> because it cuts down on furballs and they only licked from one end and
> I was the only other one using it and it didn't gross me out - I just
> used the parts that maintained the square shape and were therefore
> logically untouched. But now, I hardly use the "counter stick" at all.
> They've figured out how to get around the other side and now both ends
> get the cat tongue treatment. So, when I want soft butter for myself,
> I have to hide it in the cupboard. When the cats' stick looks like
> it's going rancid, I throw it out and get another - though sometimes I
> hate to because they have created some fairly interesting sculptures.
Yucchh!!
George, a dog lover
Paul Hinrichs
"counides,n" <bee...@micron.net> wrote:
>My indoor cat is a counter raider also. He might eat margerine if I
>bought it but butter would be safe. My cat eats the cheap hotdog buns
>from the store but leaves home baked bread alone. Our smart cats are
>outside in the barn working on the rodent population.
Other than the butter, my cats never took much of an interest in human
food. As a kitten, Claudette would go nuts over steamed shrimp - and
she still does, but now she doesn't eat them (the tails), just bats
'em around. Same with pistachios - she hears me shelling 'em and waits
patiently for me to throw one so she can play hockey with it. A few
months ago, I had to move the stove and found dozens of grungy old
pistachios there - so under the stove must be the "goal". Lucille
likes beef jerky, gets right in my face when I eat it until I tear off
little pieces for her, which she gobbles right down. Other than that,
and the butter, all food may be safely left out. They just ain't
interested in it.
(apologies for this way off-topic post, but part of food preservation
has to be keeping your pets away from it...)
Melba's Jammin'
In article <660st0$f...@camel19.mindspring.com>, paul...@mindspring.com
(Paul Hinrichs) wrote:
(Barb's melted)
>I like to keep a stick of butter out (I really don't see any
>advantages to margarine - just try making hollandaise with it) all
>year round because it spreads easier. It reminds me of the
>Pennsylvania Dutch neighbors I had growing up where a plate of
>home-churned butter and saltines was always on the table, even between
>meals. Of course, they didn't allow their cats indoors and
>consequently never had "lick marks" on their butter. I allowed that
You're kidding, right? :-/
Errrrmm, where are they when you're making my jerky, Pal?
<vbg>
-B
>because it cuts down on furballs and they only licked from one end and
>I was the only other one using it and it didn't gross me out - I just
>used the parts that maintained the square shape and were therefore
>logically untouched. But now, I hardly use the "counter stick" at all.
>They've figured out how to get around the other side and now both ends
>get the cat tongue treatment. So, when I want soft butter for myself,
>I have to hide it in the cupboard. When the cats' stick looks like
>it's going rancid, I throw it out and get another - though sometimes I
>hate to because they have created some fairly interesting sculptures.
--
Paul Hinrichs
Schall...@htc.honeywell.com (Melba's Jammin') wrote:
>In article <660st0$f...@camel19.mindspring.com>, paul...@mindspring.com
>(Paul Hinrichs) wrote:
>(Barb's melted)
>>I like to keep a stick of butter out (I really don't see any
>>advantages to margarine - just try making hollandaise with it) all
>>year round because it spreads easier. It reminds me of the
>>Pennsylvania Dutch neighbors I had growing up where a plate of
>>home-churned butter and saltines was always on the table, even between
>>meals. Of course, they didn't allow their cats indoors and
>>consequently never had "lick marks" on their butter. I allowed that
>You're kidding, right? :-/
>Errrrmm, where are they when you're making my jerky, Pal?
><vbg>
No - not kidding! The cats have their own stick of butter - but the
counter where it stays is nowhere near the food preparation area. It's
a counter that separates the kitchen from the living room and they get
to it from the living room side.
FWIW, this area is an exception to the rule that the cats are allowed
to sit only where humans do. A squirt bottle enforces that rule and I
haven't had to pull the trigger in years. They hear me pick it up and
they skee-daddle, giving me an obligatory dirty look.
To relate all this to food preservation, since you said jerky, I'm on
another jerky marathon this week brought about by $1.79 London Broil
across the street. Since I have vacation this weekend, I'm making a
batch (8 pounds) per day.
While the dehydrator pumps that out, I'm keeping the smoker busy
making Christmas hams. This all started when my friend Chip said he'd
buy me a boneless ham in exchange for me making him one. Fair enough.
I had seen fresh boneless hams for about $20 at Nahunta's in the NC
Farmer's Market and two seemed reasonable. Then we got to talking
about it more. Maybe, the logic started, Cliff the local butcher (we
are so lucky) could get the ham cheaper and then I wouldn't have to
drive all the way to Raleigh. Made sense, so the next day I went in to
talk to him. I was in luck! He said he could still order them and I'd
have them the next day. Then he suggested letting him get the hams
bone-in and he'd take it out and it could save me some money. Sure
thing!
Next day, at the appointed hour, which coincidentally was high noon, I
went over to pick them up. Oh my! - what have I done? There was this
box there with two gigantic hams in it - they musta weighed 25 pounds
each! My smoker is rated for 20 pounds max and Rytek Kutas clearly
says in the instructions not to try and do more. That evening, a
Friday, I talked with Chip and we both shook our heads.
Not knowing what else to do, I put them into a Coleman cooler, where
they barely fit, and put the thing into the refrigerator where it
filled an entire shelf. I had to just think about it.
Saturday night, the chef at the restaurant where I provide the smoked
salmon, asked me if I could take 4 fillets on Sunday night. I just
stared at him. There was no room at all in my fridge. Then, I was
suddenly inspired - "yeah, I can do 'em if I can keep my hams in you
walk-in cooler for a few days..." A short conference with the owner,
and the deal was made.
I put the hams under brine Sunday morning and went to work. There,
while chatting with a friend who had come in Sunday to catch up, the
realization suddenly struck me as I related the story so far to
him..."these two monstrous hams....hey, I got BOTH CHEEKS in
there!...Holy Cow!...I got a whole pig's ass in my refrigerator!"
Sunday night, I came home and started the plan. The hams were removed
from the cooler, since that was too much too handle and the brine
would spill, and removed to a food lug. Two trips to the car, one for
the hams, one for the brine. I drove around back to there the walk-in
was, unloaded, and put the hams back into the cooler with the brine.
Then I picked up the salmon and put it in the back of my car (a
hatchback). It should be safe to leave it there.
Mission accomplished, I went inside for a good draft beer. I savored
that, watched the X-Files until the first commercial break, and left.
In my car on the way home I sensed something was wrong. It was quiet.
Too quiet. I looked down at my dashboard - my radio had been stolen!
Now, it wasn't much of a radio, I know better than to keep good things
in my car, and I had insurance - no big deal. What was funny is that
the thief left about 15 pounds of salmon, easily worth more than the
radio.
But, clearly, these hams had trouble written all over them. That idea
was reinforced, like concrete, when I filed the claim on the radio.
"Sure", the guy says, "just drive over to our assessment center in
Durham on December the 4th at 9am so we can see the hole in your
dash".
A dozen phone calls pleading for reason at the claims office were
fruitless. No one would return my calls - they'd probably left for
Thanksgiving holiday. I was not inclined to wait 10 days and then
drive 30 miles, wasting a morning, just to verify there was a hole in
my dash where my radio once had been. This is where knowing your agent
helps. A few calls by him and I took my car over, along with the radio
receipt, he said, "Yep, sure enough - there is a hole in your dash"
and hat was that. I went over to Best Buy, selected the cheapest radio
I could find, and they had it in there by noon.
Maybe this could work out after all.
I just left the hams in the walk-in until last Tuesday. That ws 9 days
under the brine, a tad on the long side, but they are very large hams.
I put them in stockinettes and hung them out to dry overnight. Still
unanswered was the question about how to fit them in the smoker.
Wednesday morning, a tape measure, and some quick observations. I
could get them in there catty-cornered, but they would be hanging just
a tad close to the heat source. If I could just get them a couple
inches higher...then, the idea struck me to put a couple of 2x2's on
the rails where the smoke sticks balance. I got one a yard long at the
lumber yard, cut it in half, and set them on the rails. Clunk! They
fell right off. So, I put the first ham in, then stuck the 2x2's
underneath. Voila! The weight held 'em down. I got the second ham in
there and, with some adjusting, managed to get the door closed.
I just let them sit in there with heat of 120º for a day. Next
morning, I raised the temperature and started the smoking. On Thursday
morning, when the smoking started, the internal temperature was 105º
on the hams. By nightfall, it wasup to 120º. Friday morning, it had
gotten up to 132º, ten degrees below my goal of 142º. It hit 140º
about 5 o'clock Friday afternoon. I was hoping it would make those two
last degrees by bedtime, but it didn't - so I pulled the plug about
11pm. Left the door closed, just letting them cool as gradually as
they warmed right in the smoker. Right now, about quarter-to-6
Saturday morning, they are still at 95º and it's close to freezing
outside. At some point, I'll move them into the fridge - but I don't
know where. There is jerky marinating in there, another ham - just a
10-pounder this one - curing, a a big pot of navy beans I cooked up
yesterday afternoon. Maybe it will stay cold enough just to let them
stay outside. That would be nice.