Post your favourite food prep and storage tips here

Botch said:

Most of us here make pizzas on our Eggs, so we must include here the most stunning, sublime, and succinct food preparation wisdom ever condensed into a mere 56 seconds.
 
https://youtu.be/nfxpwbWBNuU
 
I'm still left breathless, every time I see that.  

alaskanassasin said:

Griffin said:

vb4677 said:

Griffin said:

GrateEggspectations said:

I’ll get the ball rolling....

Keep a Sharpie and painter’s tape in the kitchen drawer. Can label any and all items with date to keep tabs on how long it’s been in the fridge or freezer.

I do the same thing when I harvest yeast when I'm making beer. Store it in mason jars and right down the date it was harvested, what strand of yeast it is and how many times its been used. I've got like 10 jars of yeast in the garage/beer fridge and tis easy to lose track of what each one is and how old it is and if I need to make a starter to wake the yeast up before brewing a new batch.

Potential Hijack:  How do you harvest your yeast? Do you 'rinse' it?

I've either made an initial starter and saved some for later, or just caught it out of the fermentor and reused it for the same or similar beer...

But the reason I ask, is I had a lid really pop up on one of my Mason jars - in the fridge... so apparently there was some fermenting left to do...

I rinsed it once and it was a bigger pain than it was worth.

Now, I just leave a bit of wort in the fermenter when I rack it off to bottle. Swirl up the wort and pour it into sanitized mason jars. Don't seal the lids down all the way. I tighten them up, then back it off a bit. This allows some gas (CO2) to escape. Stick it in the fridge and a few days later, tighten them down. I suspect that's what happened to you. I've had one pop up before after it took it out on brew day and allowed it to come up to temp. I think I might have tightened the lid down as soon as I poured it in and didn't let it "gass" out in the fridge. I've never had one pop up in the fridge.

I brew 2.5 gallon batches and can usually fill up 4 8oz mason jars.

I have a 14 gallon cronical fermenator, is it as easy as dumping some of the trub/ yeast into a sterile mason jar leaving the lid loose (a couple days) and refrigerator? The beer forums are so intense! I always pitch a new yeast but I have always wanted to reuse

HendersonTRKing said:

nolaegghead said:

alaskanassasin said:

@nolaegghead I like your style but I can’t let that ride 
 electrical what?

It's filled with electrons, of course.

Positive?  [I'm getting such a charge out of this!]

HendersonTRKing said:

nolaegghead said: It's filled with electrons, of course. 

Positive?  [I'm getting such a charge out of this!]

alaskanassasin said:

Let’s not forget neutrons 

alaskanassasin said:

@nolaegghead my cats are literally crawling the walls with this cold weather lock down. They usually bang outside all day.