Opening a new bottle of wine always involves a little bit of mental math: Will you be left with a fraction of a bottle? And, if so, how long will you have, before its flavor turns to vinegar? Fortunately, there’s a solution, and it’s hidden in the periodic table.
…It turns out, however, that the different kinds of wine respond best to different kinds of inert gases.
Obligatory “air is not oxygen” – nitrogen is a big component of what we breath, so it makes sense to use in situations where air exposure is not ideal. But some wines need to breathe, which is why it’s good to serve it from a decanter. Though I’ve had a lot of trouble trying to get the last drops out of a decanter…
The article only talks about wine, nothing about beer in growlers for instance but then you’re dealing with carbonation. Vacuum systems are an option…
According to some estimates, as much as 40 per cent of the food produced in the United States goes uneaten. That’s $165-billion of wasted food.
The Environmental Protection Agency says that 35 million tonnes of food was thrown out in 2012 alone, 20 per cent more than the food tossed out in 2000. In fact, more food now ends up in landfills than plastic, glass, paper and metal, and comprises more than a fifth of America’s garbage.
Considering food waste accounted for less than 10 per cent of total waste in 1980, the numbers are unnerving.
If you haven’t been following Tomatogate—my name for the minor controversy I caused with two previous articles that challenged the commonly held belief that refrigeration is never an acceptable way to store tomatoes—then you may not know just how strongly people feel about the topic.
For centuries, before refrigeration, an old Russian practice was to drop a frog into a bucket of milk to keep the milk from spoiling. In modern times, many believed that this was nothing more than an old wives’ tale. But researchers at Moscow State University, led by organic chemist Dr. Albert Lebedev, have shown that there could be some benefit to doing this, though of course in the end you’ll be drinking milk that a frog was in.
Don’t forget to trust your nose—if you’ve stored your food properly, you can usually beat most expiration dates and keep your food fresher, longer. For another reference, check out Still Tasty and type in the type of food you’re curious about.
It’s an all too common ritual: A product in the kitchen passes its “best before” date, so you toss it. Trouble is, it was probably perfectly safe to eat — and you just wasted good food. This is a problem that’s only getting worse. Here’s what you need to know about “expired” foods — and how to make sure you’re eating safely.