I usually keep my homemade breads for a day or two in a ziplock bag. I recently felt like buying a good-looking bread box/tin to not use plastic bags that often (I keep the bags for as long as possible unless used for something like cinnamon rolls) and a bread box looks good on the breakfast table. I was reading some reviews that people complained about their bread going moldy in the box although it was a pretty fancy/expensive one. Since I wouldn't spend money on something useless which takes some space in my small kitchen, I'd like to make sure it is a good buy. I also read  on plastic bags keeping the bread fresh for a few days and ask myself whether I should keep using ziplock bags. Also, there different types of them,
99006
In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it is cold in order to prevent damage to the pot such as pitting over long term use.  The reasoning is that the salt stays on the bottom of the pot for longer without dissolving, and has a chance to interact with the surface metal.  Is there any objective evidence--preferably scientifically based--that this phenomenon actually occurs in practical kitchen-type conditions, or is this another piece of common wisdom that is often shared but not backed by evidence, much like  common wisdom that it is necessary to use very large volumes of water to cook pasta?
5476
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried thawing it entirely in the refrigerator and then letting it rise on the counter, but that did not seem to work. Does anyone have a good technique or suggestion for this?
109209
I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to.  I have 5 lb. (2.3 kg), and it would probably take me a month or so to use it all.
40176
The conventional wisdom in homebrewing has been challenged in recent years.  This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days.  In recent years, many homebrewers have advocated for leaving the beer in primary until packaging, rather than racking to a secondary fermenter.    What are the advantages and disadvantages of the two methods? Are there limits to how long a beer should remain in primary, in the long primary scenario?
111553
The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now.  What's the problem with letting bagged veggies thaw and then eating them? Is there a danger of food poisoning?
98784
I've soaked some beans in room temperature water overnight, since 6pm (white navy beans).    How long can I keep them in water before I must use them?   Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately?
85081
I purchased a 25 gm active dry yeast. It says to use it with 500 ml flour. However I just want to make a couple of pizza bases, 100 gm each max. So can I use 40% of it today, and use the rest later? How to store the open pack, do I need to seal it and pack?
39805
My toaster oven has a temperature gauge just like my oven 200-450 degrees. I opened a package of fish sticks and the instructions said "Do not cook in microwave or toaster oven." It only had instructions for cooking them in a regular oven. Do you have any idea why a toaster oven that can be put at the same temperature would not be good to use?
16749
I know it's better to use freshly ground beans and not store it ground at all, but if I have no other choice, how can I best preserve ground coffee?   sort of asks the same thing, but the answers focus on storing whole beans, and the answers addressing ground coffee make it pretty unclear whether a cool cabinet, the fridge, or the freezer is the best place.
109390
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.  Normally the pot was stored in the fridge overnight.  Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.  Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.  Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).  Also, for irony, a large (cleaned) stone is always left in the pot.  Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.  The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.  This sort of activity is recorded in history as being a popular resource-saving idea.  Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?  I still recommend this money-saving idea to current students, not keen on bad practices being continued though.
109079
Years ago I noticed I was getting little bugs in the flour that I kept in the pantry.  To prevent this, I started keeping my flour in the freezer.  I don't do a lot of baking, but I was wondering what effects this might have on anything I do bake.  Do baked goods turn out any differently when flour is kept in the freezer vs flour kept at room temperature?  Also, if it's okay to freeze flour, how long will it last this way?
27439
How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at that temperature. A pantry is too warm, and a fridge is too cold. So which of the two is lesser of two evils? I recently had a whole pack get moldy after one use, and it was in the pantry. I think I'm going to start storing it in the fridge now and deal with whatever quality loss I get, unless there's a better solution.
69086
How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter conditioners do a better job?
78762
I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 degrees last night. I found it at 6am and threw it back in the fridge, in case it was still good. I would cook it again and then use it with eggs or sandwiches. Would this be ok?
119764
Today, when I was rolling the dough for my , I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way around that, for example some substitute for flour that would work?
116794
Is there an optimal strategy for storing Eldritch Horror cards and tokens so that game play is facilitated.   I am not looking for answers that including "zip bags" and other things to keep the game element safer while is storage. Although, a strategy that works well for both cases will clearly be superior to one that only works for game play.  I am not limiting this to commercial solutions. I am quiet happy to build your custom made solution if you release the specification/plans of course!  Although, it it requires a 3D printer, more power to you.
67219
How can a bread have an expiration date of one year into the future?? The bread in questions is Deutsche Küche rye bread (from Aldi).  Yes, it is a dense bread, but it is not dry like a cracker, so there seems to be enough moisture for mold to grow.  There are no preservatives.  Edit (pictures added):