Why do recipe writers lie and lie about how long it takes to caramelize onions?

Re:Why do recipe writers lie and lie about how long it takes... by tourmalinetaco on Tuesday May 23, 2023 @03:06AM (#36040895)

I always put my flour in clear plastic containers so I can see how much I have left. I also put bay leaves in with the flour, as the eggs/larval stages of a lot of grain pests are susceptible to their eugenol. [0,1]

For anything long term I pour the flour out onto long trays, let it reach 0°F/-18°C in my freezer and keeping it there for 3 days, then storing it in food safe 5-gallon buckets with bay leaves and oxygen absorbers, though some also use dry ice. [2]

weevils/beetles all absolutely suck.

[0] - https://www.tandfonline.com/doi/abs/10.1080/096708797229040?...

[1] - https://www.tandfonline.com/doi/abs/10.1080/096708799227950

[2] - https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=...

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Re:Why do recipe writers lie and lie about how long it takes... by kragen on Tuesday May 23, 2023 @02:34PM (#36048781)

these are great tips! i recently bought some of the buckets (pp), and I've been freezing all my grains and legumes upon purchase for a long time for exactly that reason

i'd be nervous about putting dry ice in a hermetically sealed container like a bucket

a thing i've noticed with storing food in plastic (pet) coke bottles is that they never seem to get beetles and that they tend to collapse a bit over the first year or so; i suspect that, even without a fe/nacl oxygen absorber, the food oxidizes enough to consume the oxygen initially present, which reduces the gas volume about 20 percent and kills any beetles initially present

my older notes on the topic are at https://dercuano.github.io/notes/food-storage.html

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