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Abe 18-03-2006 11:24 PM

Storing sour cream upside down prevents spoilage?
 
Does storing plastic containers with sour cream or cottage cheese
upside down in the fridge really make it last longer?

sarah bennett 18-03-2006 11:26 PM

Storing sour cream upside down prevents spoilage?
 
Abe wrote:
> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?


that has been my experience (unopened, at least).

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>


Bob (this one) 19-03-2006 12:35 AM

Storing sour cream upside down prevents spoilage?
 
Abe wrote:
> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?


What prompts you to ask this?

Pastorio

Abe 19-03-2006 12:59 AM

Storing sour cream upside down prevents spoilage?
 
>>Does storing plastic containers with sour cream or cottage cheese
>>upside down in the fridge really make it last longer?

>What prompts you to ask this?

I heard it on a late night infomercial for a book of household hints.
I was wondering if it's true or not.


Lefty[_1_] 19-03-2006 02:00 AM

Storing sour cream upside down prevents spoilage?
 
I buy cottage cheese in half-gallon containers and store it upside down.
Been doing it so long I forget the reason why, but it stays fresh for long
periods without mold.
Lefty
--
Life is for learning


"Abe" > wrote in message
...
> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?




Old Mother Ashby 19-03-2006 02:17 AM

Storing sour cream upside down prevents spoilage?
 
Abe wrote:

>Does storing plastic containers with sour cream or cottage cheese
>upside down in the fridge really make it last longer?
>
>

How long are you trying to keep it for?

Christine

Abe 19-03-2006 03:36 AM

Storing sour cream upside down prevents spoilage?
 
>>Does storing plastic containers with sour cream or cottage cheese
>>upside down in the fridge really make it last longer?

>How long are you trying to keep it for?

Supposedly makes it last a week or 2 longer.

Dee Randall 19-03-2006 05:08 AM

Storing sour cream upside down prevents spoilage?
 

"Abe" > wrote in message
...
>>>Does storing plastic containers with sour cream or cottage cheese
>>>upside down in the fridge really make it last longer?

>>How long are you trying to keep it for?

> Supposedly makes it last a week or 2 longer.


Perhaps this is why ALL the sour cream at Costco is leaking down the sides
and edges of the container. A while back a checker when checking out my
sour cream or ricotta turned it upside down. I asked her why she did that;
I really can't remember exactly what she said, but I didn't connect it with
the messy containers. I've been refusing to buy their sour cream, but this
week I noticed that they weren't messy. Perhaps the lids are on tighter, or
someone doesn't know this secret. I've not heard of it before.
Dee Dee



Charles Quinn 19-03-2006 05:59 AM

Storing sour cream upside down prevents spoilage?
 
Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
4ax.com:

> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?


From http://ww3.komotv.com/Global/story.asp?S=1454284
How to make just about everything in the refrigerator stay fresh longer.
After it is opened just store it upside down. I have tested this with
Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
If you can't store it upside down “milk for instance” store it on it’s
side just make sure that the liquid covers the cap. When storing anything
upside down try to make sure that the contents sink to the “Top” to
create a “seal”. The reason this works is bacteria needs to “land” on
food and needs air to grow. This method stops both.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein


Wayne Boatwright[_1_] 19-03-2006 06:12 AM

Storing sour cream upside down prevents spoilage?
 
On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it Charles
Quinn?

> Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
> 4ax.com:
>
>> Does storing plastic containers with sour cream or cottage cheese
>> upside down in the fridge really make it last longer?

>
> From http://ww3.komotv.com/Global/story.asp?S=1454284
> How to make just about everything in the refrigerator stay fresh longer.
> After it is opened just store it upside down. I have tested this with
> Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
> If you can't store it upside down “milk for instance” store it on it’s
> side just make sure that the liquid covers the cap. When storing anything
> upside down try to make sure that the contents sink to the “Top” to
> create a “seal”. The reason this works is bacteria needs to “land” on
> food and needs air to grow. This method stops both.
>


Not disputing this, but why doesn't a well-sealed container do the same?

--
Wayne Boatwright ożo
____________________

BIOYA

Bob (this one) 19-03-2006 08:51 AM

Storing sour cream upside down prevents spoilage?
 
Charles Quinn wrote:
> Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
> 4ax.com:
>
>>Does storing plastic containers with sour cream or cottage cheese
>>upside down in the fridge really make it last longer?

>
> From http://ww3.komotv.com/Global/story.asp?S=1454284
> How to make just about everything in the refrigerator stay fresh longer.
> After it is opened just store it upside down. I have tested this with
> Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
> If you can't store it upside down “milk for instance” store it on it’s
> side just make sure that the liquid covers the cap. When storing anything
> upside down try to make sure that the contents sink to the “Top” to
> create a “seal”. The reason this works is bacteria needs to “land” on
> food and needs air to grow. This method stops both.


Forgive me, but I think that's a silly rationale. A closed container
already has a "seal." The closure.

Once the container is open, bacteria have already gotten in. Before it's
open, unless it's been deliberately processed to kill bacteria
(pasteurized) it already has them in it. Milk will spoil without ever
being opened.

In every opened container, there's already air in it. In many
still-closed containers, there's already air in it - that milk above
isn't filled to the very top.

I can't see any bacteriological reason to do this. I can't see any "air"
reason to do this. If the container is closed tightly enough to not
leak, getting contents to rest against the inside of that doesn't give a
*more closed* closure.

I'd need a lot better information that that quotation above to begin to
credit it with any rationality. That web site has a lot of downright
wrong information.

"Bread: Put your bread in the fridge and it will keep fresh well past
the date." It actually gets stale faster than if stored at room temp.
The only reason to refrigerate bread is to postpone molding.

"To keep champagne bubbly after opening and serving the first glass,
place a spoon handle, or a fork handle, whichever fits into neck of
bottle and your champagne will remain bubbly even until the next morning
to serve at breakfast." Pure nonsense. The laws of physics don't change
because there's a spoon nearby.

"Lettuce: To keep a head of lettuce fresh, completely wrap it in a paper
towel and put it in a zip lock bag. I have had lettuce last over a
month!" And in a deliberate experiment I did with several heads of
romaine lettuce, they all lasted several weeks except the one I left
completely uncovered. The carefully wrapped ones lasted nearly as long
as the ones I left in the Costco plastic bag I bought them in.

"Potato Chips: If you have a bunch of potato chip bags open simply roll
them up and throw them in the freezer. This will keep them fresh a lot
longer." Somebody do that and tell me that they're "fresh."

That site is twaddle of many a purest ray serene.

Pastorio

Bob Terwilliger[_1_] 19-03-2006 09:40 AM

Storing sour cream upside down prevents spoilage?
 
Bob Pastorio wrote:

> I can't see any bacteriological reason to do this. I can't see any "air"
> reason to do this. If the container is closed tightly enough to not leak,
> getting contents to rest against the inside of that doesn't give a *more
> closed* closure.


The only *possible* rationale that I could come up with -- and I'm not
claiming it's valid -- is that when you open a container of some semi-solid
product, environmental pathogens are introduced to the exposed surface of
the product. When you put the lid back on and turn it upside down, those
pathogens (or most of them, anyway) are no longer exposed to the air inside
the container. If they're aerobic, their growth will be slowed, at least.
But of course there are plenty of nasty anaerobic bugs (botulism, for one),
the whole argument completely falls apart if you're talking about something
with low viscosity, and even if the product *is* semi-solid, there will
still be bubbles containing air and those pathogens. Besides, as you
mentioned, unless the package has been specially treated (e.g. UHT milk)
there are already pathogens in the product.


> That site is twaddle of many a purest ray serene.


Well, thank goodness for THAT! The last thing we need around here is
contaminated twaddle! :-)

Bob



Dee Randall 19-03-2006 03:13 PM

Storing sour cream upside down prevents spoilage?
 

"Charles Quinn" > wrote in message
25.201...
> Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
> 4ax.com:
>
>> Does storing plastic containers with sour cream or cottage cheese
>> upside down in the fridge really make it last longer?

>
> From http://ww3.komotv.com/Global/story.asp?S=1454284
> How to make just about everything in the refrigerator stay fresh longer.
> After it is opened just store it upside down. I have tested this with
> Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
> If you can't store it upside down "milk for instance" store it on it's
> side just make sure that the liquid covers the cap. When storing anything
> upside down try to make sure that the contents sink to the "Top" to
> create a "seal". The reason this works is bacteria needs to "land" on
> food and needs air to grow. This method stops both.
>
> --
>
> Charles
> The significant problems we face cannot be solved
> at the same level of thinking we were at when we
> created them. Albert Einstein



Thanks, Charles,

Geez, I'm thinking maybe I should put these items that I always seem to have
to use up at the ending date into my vacuum packing containers -- but would
be a real PITA, I should add. The items I keep on hand and never seem to
get used up before they go bad:

heavy cream
ricotta
sour cream

I have added 'vacuum' lids to the huge (Costco) jars of kalamata olives and
I don't get the scum on them anymore (not that the scum will hurt you). I
add the vacuum lid to jam also. Not that my jam ever went bad -- tee hee.
I've added the vacuum lids to expensive tiny jars of chutneys, bruschetta's,
that type of thing before, too.

So -- you're saying that keeping the upside down keeps the air out from
BETWEEN the jar lid and the product will do trick. I see.


Re the hint:
"Frozen Goods: Put an ice chest with some ice in your car the next time you
go grocery shopping, and ask the bag boy to put all the cold & frozen items
together in the bags, so you can fit them in the ice chest for the ride
home, especially in hot weather. The food will keep much longer without
having been subjected to the heat, even for a few minutes. Ed Jackson, AL"

We always carry an ice check with ice blocks, no matter what the weather.
Traveling all day even in cold weather, it makes a fortified container for
soft goods and can be packed nicely with produce not to be smashed.

Dee Dee



OmManiPadmeOmelet[_1_] 19-03-2006 03:43 PM

Storing sour cream upside down prevents spoilage?
 
In article >,
"Dee Randall" > wrote:

> > Charles
> > The significant problems we face cannot be solved
> > at the same level of thinking we were at when we
> > created them. Albert Einstein

>
>
> Thanks, Charles,
>
> Geez, I'm thinking maybe I should put these items that I always seem to have
> to use up at the ending date into my vacuum packing containers -- but would
> be a real PITA, I should add. The items I keep on hand and never seem to
> get used up before they go bad:
>
> heavy cream
> ricotta
> sour cream


Dee.

Ricotta and heavy cream can both be frozen.

I buy sour cream in 8 oz. containers......

Cheers!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Lefty[_1_] 19-03-2006 05:39 PM

Einstein & Asimov "Building Blocks"
 
I'll say "whoops" for you Dee :-)

I'm wondering about how the "earth as spherical theory" is seen as wrong. I
guess I will get the book.
Lefty
--
Life is for learning


"Dee Randall" > wrote in message
...
> > --
> >
> > Charles
> > The significant problems we face cannot be solved
> > at the same level of thinking we were at when we
> > created them. Albert Einstein

>
> ***
>
> Here is a similar idea expressed
>
> The young specialist in English Lit, ...lectured me severely
>
> on the fact that in every century people have thought they understood
>
> the Universe at last, and in every century they were proved to be
>
> wrong. It follows that the one thing we can say about our modern
>
> "knowledge" is that it is wrong.
>
>
>
> ... My answer to him was, "... when people thought the Earth
>
> was flat, they were wrong. When people thought the Earth was spherical
>
> they were wrong. But if you think that thinking the Earth is spherical
>
> is just as wrong as thinking the Earth is flat, then your view is
>
> wronger than both of them put together."
>
> --Isaac Asimov,The Relativity of Wrong, Kensington Books, New
>
> York, 1996, p 226
>
>
>
>
>
>
>
>
>




Lefty[_1_] 19-03-2006 06:15 PM

Einstein & Asimov "Building Blocks"
 
Whoops for me, I read this thread from the bottom up.
Lefty
--
Life is for learning

"Dee Randall" > wrote in message
...
> > --
> >
> > Charles
> > The significant problems we face cannot be solved
> > at the same level of thinking we were at when we
> > created them. Albert Einstein

>
> ***
>
> Here is a similar idea expressed
>
> The young specialist in English Lit, ...lectured me severely
>
> on the fact that in every century people have thought they understood
>
> the Universe at last, and in every century they were proved to be
>
> wrong. It follows that the one thing we can say about our modern
>
> "knowledge" is that it is wrong.
>
>
>
> ... My answer to him was, "... when people thought the Earth
>
> was flat, they were wrong. When people thought the Earth was spherical
>
> they were wrong. But if you think that thinking the Earth is spherical
>
> is just as wrong as thinking the Earth is flat, then your view is
>
> wronger than both of them put together."
>
> --Isaac Asimov,The Relativity of Wrong, Kensington Books, New
>
> York, 1996, p 226
>
>
>
>
>
>
>
>
>




hob 20-03-2006 04:28 PM

Storing sour cream upside down prevents spoilage?
 

"Abe" > wrote in message
...
> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?


Seems kind of an odd question, since sour cream keeps in my refrig for
several months.

So I have to ask ---make it last longer than how long? Are you planning on
storing it for 6-9 months or for several years?

And is the criterion for lasting mold, or is it flavor? It definitely
changes flavor after a couple years..... :-)

---------

The joke is "how can soured cream go any more bad ....."

And another joke is
"it goes bad bottom-side up, it's just that you can't see the mold on the
bottom as yet."






Nancy1[_1_] 20-03-2006 04:44 PM

Storing sour cream upside down prevents spoilage?
 

Abe wrote:
> Does storing plastic containers with sour cream or cottage cheese
> upside down in the fridge really make it last longer?


Yes.

Unopened, it doesn't make much difference - but once opened, it does
make it last a lot longer. Make sure the container doesn't leak.

N.


Nancy1[_1_] 20-03-2006 04:47 PM

Storing sour cream upside down prevents spoilage?
 

Wayne Boatwright wrote:
> On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it Charles
> Quinn?
>
> > Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
> > 4ax.com:
> >
> >> Does storing plastic containers with sour cream or cottage cheese
> >> upside down in the fridge really make it last longer?

> >
> > From http://ww3.komotv.com/Global/story.asp?S=1454284
> > How to make just about everything in the refrigerator stay fresh longer.
> > After it is opened just store it upside down. I have tested this with
> > Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
> > If you can't store it upside down "milk for instance" store it on it's
> > side just make sure that the liquid covers the cap. When storing anything
> > upside down try to make sure that the contents sink to the "Top" to
> > create a "seal". The reason this works is bacteria needs to "land" on
> > food and needs air to grow. This method stops both.
> >

>
> Not disputing this, but why doesn't a well-sealed container do the same?
>
> --
> Wayne Boatwright ożo
> ____________________


Something about the substance in the container being flush with the
underside of the lid which makes no air space in which bacteria can
grow - or something.

I gave this hint millenia ago, multiple times, probably. ;-)

N.


Nancy1[_1_] 20-03-2006 04:49 PM

Storing sour cream upside down prevents spoilage?
 

hob wrote:
> "Abe" > wrote in message
> ...
> > Does storing plastic containers with sour cream or cottage cheese
> > upside down in the fridge really make it last longer?

>
> Seems kind of an odd question, since sour cream keeps in my refrig for
> several months.
>
> So I have to ask ---make it last longer than how long? Are you planning on
> storing it for 6-9 months or for several years?
>
> And is the criterion for lasting mold, or is it flavor? It definitely
> changes flavor after a couple years..... :-)


Typically, sour cream does last for a long time however its orientation
(weeks).

However, cottage cheese, once opened, tends to go bad very quickly (a
matter of days). If stored upside down after it's opened, it will last
2 or 3 weeks.

N.


Wayne Boatwright[_1_] 20-03-2006 04:57 PM

Storing sour cream upside down prevents spoilage?
 
On Mon 20 Mar 2006 08:47:59a, Thus Spake Zarathustra, or was it Nancy1?

>
> Wayne Boatwright wrote:
>> On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it Charles
>> Quinn?
>>
>> > Abe > wrote in
>> > news:f12p12p3prga7utheql63e7blov78gedg f@ 4ax.com:
>> >
>> >> Does storing plastic containers with sour cream or cottage cheese
>> >> upside down in the fridge really make it last longer?
>> >
>> > From http://ww3.komotv.com/Global/story.asp?S=1454284
>> > How to make just about everything in the refrigerator stay fresh
>> > longer. After it is opened just store it upside down. I have tested
>> > this with Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles,
>> > Peppers and mor e. If you can't store it upside down "milk for
>> > instance" store it on it's side just make sure that the liquid covers
>> > the cap. When storing anythi ng upside down try to make sure that the
>> > contents sink to the "Top" to create a "seal". The reason this works
>> > is bacteria needs to "land" on food and needs air to grow. This
>> > method stops both.
>> >

>>
>> Not disputing this, but why doesn't a well-sealed container do the
>> same?
>>
>> --
>> Wayne Boatwright ożo ____________________

>
> Something about the substance in the container being flush with the
> underside of the lid which makes no air space in which bacteria can
> grow - or something.
>
> I gave this hint millenia ago, multiple times, probably. ;-)
>
> N.


Thanks, Nancy. I'll give it a try.



--
Wayne Boatwright ŐżŐ¬
________________________________________

Okay, okay, I take it back! UnScrew you!


Dee Randall 20-03-2006 05:39 PM

Storing sour cream upside down prevents spoilage?
 

"Nancy1" > wrote in message
oups.com...
>
> Abe wrote:
>> Does storing plastic containers with sour cream or cottage cheese
>> upside down in the fridge really make it last longer?

>
> Yes.
>
> Unopened, it doesn't make much difference - but once opened, it does
> make it last a lot longer. Make sure the container doesn't leak.
>
> N.


I think EVERY container at Costco has leaked - and they are supposedly
full -- perhaps they are not full anymore.
Dee Dee



[email protected] 20-03-2006 07:59 PM

Storing sour cream upside down prevents spoilage?
 
> Put an ice chest with some ice in your car the next time you
go grocery shopping, and ask the bag boy to put all the cold & frozen
items
together in the bags, so you can fit them in the ice chest for the ride

home, especially in hot weather. <


If I've bought something I want to stay really cold on during the
grocery trip and on the way home, I'll buy a box or two of frozen
spinach and place it underneath them (true for fish especially). We
always keep frozen spinach in the freezer so it's not a waste of money,
I don't have to think ahead and load/reload chests or ice, and the
spinach stays solidly frozen in a block really well. (I also have one
of those "cooler" bags in my trunk too, and a blanket to wrap around
things I want to insulate if necessary.)


Diane B.


OmManiPadmeOmelet[_1_] 20-03-2006 10:47 PM

Storing sour cream upside down prevents spoilage?
 
In article .com>,
wrote:

> > Put an ice chest with some ice in your car the next time you

> go grocery shopping, and ask the bag boy to put all the cold & frozen
> items
> together in the bags, so you can fit them in the ice chest for the ride
>
> home, especially in hot weather. <
>
>
> If I've bought something I want to stay really cold on during the
> grocery trip and on the way home, I'll buy a box or two of frozen
> spinach and place it underneath them (true for fish especially). We
> always keep frozen spinach in the freezer so it's not a waste of money,
> I don't have to think ahead and load/reload chests or ice, and the
> spinach stays solidly frozen in a block really well. (I also have one
> of those "cooler" bags in my trunk too, and a blanket to wrap around
> things I want to insulate if necessary.)
>
>
> Diane B.
>


When I buy fish in Austin, (a 45 to 60 minute drive depending on
traffic), I just have them ice it. :-) They put the fish in a plastic
bag and put that bag into a bag of crushed ice...
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Christine Dabney 20-03-2006 10:54 PM

Storing sour cream upside down prevents spoilage?
 
On Mon, 20 Mar 2006 15:47:27 -0600, OmManiPadmeOmelet
> wrote:

>When I buy fish in Austin, (a 45 to 60 minute drive depending on
>traffic), I just have them ice it. :-) They put the fish in a plastic
>bag and put that bag into a bag of crushed ice...
>--


Hmm..there are fish stores in Austin?

There are several assignments for Austin, and it might be on my list
of places to go at some point....

Christine

OmManiPadmeOmelet[_1_] 20-03-2006 11:17 PM

Storing sour cream upside down prevents spoilage?
 
In article >,
Christine Dabney > wrote:

> On Mon, 20 Mar 2006 15:47:27 -0600, OmManiPadmeOmelet
> > wrote:
>
> >When I buy fish in Austin, (a 45 to 60 minute drive depending on
> >traffic), I just have them ice it. :-) They put the fish in a plastic
> >bag and put that bag into a bag of crushed ice...
> >--

>
> Hmm..there are fish stores in Austin?
>
> There are several assignments for Austin, and it might be on my list
> of places to go at some point....
>
> Christine


<raises eybrows>
There is a LOT of interesting shopping in Austin...

Places I get iced down fish are Central Market and the Oriental market,
My Thanh. There are others.

Austin.food is the list for better information. :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob (this one) 21-03-2006 01:11 PM

Storing sour cream upside down prevents spoilage?
 
Nancy1 wrote:
> Wayne Boatwright wrote:
>
>>On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it Charles
>>Quinn?
>>
>>
>>>Abe > wrote in news:f12p12p3prga7utheql63e7blov78gedgf@
>>>4ax.com:
>>>
>>>
>>>>Does storing plastic containers with sour cream or cottage cheese
>>>>upside down in the fridge really make it last longer?
>>>
>>>From http://ww3.komotv.com/Global/story.asp?S=1454284
>>>How to make just about everything in the refrigerator stay fresh longer.
>>>After it is opened just store it upside down. I have tested this with
>>>Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles, Peppers and more.
>>>If you can't store it upside down "milk for instance" store it on it's
>>>side just make sure that the liquid covers the cap. When storing anything
>>>upside down try to make sure that the contents sink to the "Top" to
>>>create a "seal". The reason this works is bacteria needs to "land" on
>>>food and needs air to grow. This method stops both.
>>>

>>
>>Not disputing this, but why doesn't a well-sealed container do the same?
>>
>>--
>>Wayne Boatwright ożo
>>____________________

>
>
> Something about the substance in the container being flush with the
> underside of the lid which makes no air space in which bacteria can
> grow - or something.
>
> I gave this hint millenia ago, multiple times, probably. ;-)


Or something...

Turning it upside down means that the air space is now at the other end
of the container. Not at the top, but certainly still in the container.
And it's still air. And it still has bacteria in it.

And a sealed container is a sealed container.

Nonsense.

Pastorio

Bob (this one) 21-03-2006 01:19 PM

Storing sour cream upside down prevents spoilage?
 
Nancy1 wrote:
> hob wrote:
>
>>"Abe" > wrote in message
. ..
>>
>>>Does storing plastic containers with sour cream or cottage cheese
>>>upside down in the fridge really make it last longer?

>>
>>Seems kind of an odd question, since sour cream keeps in my refrig for
>>several months.
>>
>>So I have to ask ---make it last longer than how long? Are you planning on
>>storing it for 6-9 months or for several years?
>>
>>And is the criterion for lasting mold, or is it flavor? It definitely
>>changes flavor after a couple years..... :-)

>
>
> Typically, sour cream does last for a long time however its orientation
> (weeks).
>
> However, cottage cheese, once opened, tends to go bad very quickly (a
> matter of days). If stored upside down after it's opened, it will last
> 2 or 3 weeks.


Nonsense. Cottage cheese will last weeks in a normal container. In my
restaurants we dated every container when received and when opened.
Cottage cheese stored under refrigeration typically lasted at least two
weeks without molding or developing off-smells.

We never did anything foolish or unconventional about it. Stored it in
the container it came in and that was that.

I bought a large tub of sour cream three Mondays ago. Had some last
night with nachos. Perfectly fine. Poured off a bit of separated liquid,
like always happens with cultured milks.

I'm still waiting for an explanation about that inversion of the
container that has even the remotest science behind it. So far it's
been, "Or something..."

Pastorio

zxcvbob 21-03-2006 04:28 PM

Storing sour cream upside down prevents spoilage?
 
Bob (this one) wrote:
>
> I'm still waiting for an explanation about that inversion of the
> container that has even the remotest science behind it. So far it's
> been, "Or something..."
>
> Pastorio



How about this one: it still spoils, but it spoils at the bottom where
you don't see it. HTH :-)

Bob

OmManiPadmeOmelet[_1_] 21-03-2006 05:01 PM

Storing sour cream upside down prevents spoilage?
 
In article >,
"Bob (this one)" > wrote:

> Nancy1 wrote:
> > hob wrote:
> >
> >>"Abe" > wrote in message
> . ..
> >>
> >>>Does storing plastic containers with sour cream or cottage cheese
> >>>upside down in the fridge really make it last longer?
> >>
> >>Seems kind of an odd question, since sour cream keeps in my refrig for
> >>several months.
> >>
> >>So I have to ask ---make it last longer than how long? Are you planning on
> >>storing it for 6-9 months or for several years?
> >>
> >>And is the criterion for lasting mold, or is it flavor? It definitely
> >>changes flavor after a couple years..... :-)

> >
> >
> > Typically, sour cream does last for a long time however its orientation
> > (weeks).
> >
> > However, cottage cheese, once opened, tends to go bad very quickly (a
> > matter of days). If stored upside down after it's opened, it will last
> > 2 or 3 weeks.

>
> Nonsense. Cottage cheese will last weeks in a normal container. In my
> restaurants we dated every container when received and when opened.
> Cottage cheese stored under refrigeration typically lasted at least two
> weeks without molding or developing off-smells.
>
> We never did anything foolish or unconventional about it. Stored it in
> the container it came in and that was that.
>
> I bought a large tub of sour cream three Mondays ago. Had some last
> night with nachos. Perfectly fine. Poured off a bit of separated liquid,
> like always happens with cultured milks.
>
> I'm still waiting for an explanation about that inversion of the
> container that has even the remotest science behind it. So far it's
> been, "Or something..."
>
> Pastorio


Been thinking about this...

Yes, there is an air space in the container but turned upside down, it's
going to develop a liquid seal that will prevent any further air from
entering. Kinda like using a water seal when making saurkraut. Mom made
it both ways and the water seal really helped prevent spoilage vs.
fermentation.

I know that does not make much sense as fermentation IS spoilage in a
sense but for some reason, it worked better for her. Fermentation of the
cabbage vs. rotting...

The liquid seal might help prevent more air from entering hence helping
prevent the growth of aerobic bacteria. Granted, there are anaerobic
rotters out there but they are not going to be that common inside of a
refrigerator.
Also might help prevent the entry of more mold spores.

<shrugs> I might be totally off base... this is just a theory. :-)

IMHO the best way to handle it would be to do some controlled
experimentation. Take, say, 6 small cartons of sour cream. Open all 6
and spoon some out.

Close them all and store 3 of them upside down and 3 of them upright,
and see which ones spoil/mold first.

If nothing else, I'm betting the upside down ones won't get moldy as
fast? And how often would you open the cartons and use a little bit?
Every couple of days?

I just buy my sour cream in those little 8 oz. containers. I never have
to deal with spoilage that way and heavy cream freezes just fine as does
milk and buttermilk. If you use only small amounts of them like I do,
that might be a best bet.

I only get small containers of cottage cheese as well for the same
reason. Ricotta cheese also freezes just fine.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob (this one) 21-03-2006 05:48 PM

Storing sour cream upside down prevents spoilage?
 
Michael "Dog3" Lonergan wrote:
> "Bob (this one)" > hitched up their panties and posted
> :
>
>
>>Nancy1 wrote:
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it
>>>>Charles Quinn?
>>>>
>>>>
>>>>
>>>>>Abe > wrote in
>>>>>news:f12p12p3prga7utheql63e7blov78gedgf@ 4ax.com:
>>>>>
>>>>>
>>>>>
>>>>>>Does storing plastic containers with sour cream or cottage cheese
>>>>>>upside down in the fridge really make it last longer?
>>>>>
>>>>>From http://ww3.komotv.com/Global/story.asp?S=1454284
>>>>
>>>>>How to make just about everything in the refrigerator stay fresh
>>>>>longer. After it is opened just store it upside down. I have tested
>>>>>this with Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles,
>>>>>Peppers and more. If you can't store it upside down "milk for
>>>>>instance" store it on it's side just make sure that the liquid
>>>>>covers the cap. When storing anything upside down try to make sure
>>>>>that the contents sink to the "Top" to create a "seal". The reason
>>>>>this works is bacteria needs to "land" on food and needs air to
>>>>>grow. This method stops both.
>>>>>
>>>>
>>>>Not disputing this, but why doesn't a well-sealed container do the
>>>>same?
>>>>
>>>>--
>>>>Wayne Boatwright ożo
>>>>____________________
>>>
>>>
>>>Something about the substance in the container being flush with the
>>>underside of the lid which makes no air space in which bacteria can
>>>grow - or something.
>>>
>>>I gave this hint millenia ago, multiple times, probably. ;-)

>>
>>Or something...
>>
>>Turning it upside down means that the air space is now at the other
>>end of the container. Not at the top, but certainly still in the
>>container. And it's still air. And it still has bacteria in it.
>>
>>And a sealed container is a sealed container.
>>
>>Nonsense.
>>
>>Pastorio

>
> I have heard this issue a thousand times. I usually buy Daisy brand of sour
> cream. When I turn it upside down, it's fine if the container has not been
> previously opened. Once I've opened the container it leaks if turned upside
> down.


Hmmmph, Michael. Obviously you didn't turn it upside down properly.
Nothing worse than a guy who turns things upside down incorrectly. When
turning it upside down, did you turn it toward you or away from you?
Don't tell me you turned it sideways. I just couldn't believe that. Not
from you...

I bet there's a tutorial online somewhere. Google "ridiculous idea about
turning things upside down as a preservation technique."

No, seriously...

Pastorio

Bob (this one) 21-03-2006 05:48 PM

Storing sour cream upside down prevents spoilage?
 
OmManiPadmeOmelet wrote:
> In article >, "Bob (this one)"
> > wrote:
>
>
>> Nancy1 wrote:
>>
>>> hob wrote:
>>>
>>>
>>>> "Abe" > wrote in message
>>>> ...
>>>>
>>>>
>>>>> Does storing plastic containers with sour cream or cottage
>>>>> cheese upside down in the fridge really make it last longer?
>>>>
>>>> Seems kind of an odd question, since sour cream keeps in my
>>>> refrig for several months.
>>>>
>>>> So I have to ask ---make it last longer than how long? Are you
>>>> planning on storing it for 6-9 months or for several years?
>>>>
>>>> And is the criterion for lasting mold, or is it flavor? It
>>>> definitely changes flavor after a couple years..... :-)
>>>
>>>
>>> Typically, sour cream does last for a long time however its
>>> orientation (weeks).
>>>
>>> However, cottage cheese, once opened, tends to go bad very
>>> quickly (a matter of days). If stored upside down after it's
>>> opened, it will last 2 or 3 weeks.

>>
>> Nonsense. Cottage cheese will last weeks in a normal container. In
>> my restaurants we dated every container when received and when
>> opened. Cottage cheese stored under refrigeration typically lasted
>> at least two weeks without molding or developing off-smells.
>>
>> We never did anything foolish or unconventional about it. Stored it
>> in the container it came in and that was that.
>>
>> I bought a large tub of sour cream three Mondays ago. Had some last
>> night with nachos. Perfectly fine. Poured off a bit of separated
>> liquid, like always happens with cultured milks.
>>
>> I'm still waiting for an explanation about that inversion of the
>> container that has even the remotest science behind it. So far it's
>> been, "Or something..."
>>
>> Pastorio

>
>
> Been thinking about this...
>
> Yes, there is an air space in the container but turned upside down,
> it's going to develop a liquid seal that will prevent any further air
> from entering.


Why would that matter, if it were possible? It's already contaminated
just by being opened.

> Kinda like using a water seal when making sauerkraut.


Kinda like a plastic container is probably gonna leak at the
less-than-hermetic seal. How much air do you think is going to enter a
container that has the same internal pressure as the outside of it?
Upright or upside down?

> The liquid seal might help prevent more air from entering hence
> helping prevent the growth of aerobic bacteria.


Too late. Once opened, they've entered.

> Granted, there are anaerobic rotters out there but they are not going
> to be that common inside of a refrigerator. Also might help prevent
> the entry of more mold spores.


C'mon. You give this what percent as a correct assessment? Mold spores
are gonna sneak past the normal closure somehow? We have new GMO spores
with teeny little feet and will climb into the container?

> <shrugs> I might be totally off base... this is just a theory. :-)
>
> IMHO the best way to handle it would be to do some controlled
> experimentation.


Exactly. Everything else is guesswork that's counterintuitive and if it
were a good idea, all those products would be sold upside down so the
manufacturers could get a longer shelf life. Longer shelf life = less
spoilage before selling = better bottom line. Sell-by dates extended a
few weeks.

> Take, say, 6 small cartons of sour cream. Open all 6 and spoon some
> out.
>
> Close them all and store 3 of them upside down and 3 of them upright,
> and see which ones spoil/mold first.


How do you tell if the upside down ones are moldy? Open and ... what?
Stir? Wouldn't that conceal slightly moldy product?

Do it this way. Transfer those 6 containers into 6 glass vessels by
spooning them so they get a good opportunity to be exposed to airborne
critters. Seal or put a good-sized piece of cling wrap on each of them
to close tightly and store them three up and three down. Let it be a
race. Just watch.

I expect a report on my desk in a month.

> If nothing else, I'm betting the upside down ones won't get moldy as
> fast?


Why would you bet that? No evidence to support that conclusion.

Once opened and exposed to airborne critters, which they both are,
growth should proceed equally. In fact, turning them upside down and
back again would cause two things to happen: 1) rather than just sitting
on the surface, those mold spores and bacteria would be mixed throughout
then product better. 2) you'd get a lot of purged liquid because
stirring or shaking cultured milk products causes greater syneresis.

> And how often would you open the cartons and use a little bit? Every
> couple of days?
>
> I just buy my sour cream in those little 8 oz. containers. I never
> have to deal with spoilage that way and heavy cream freezes just fine
> as does milk and buttermilk. If you use only small amounts of them
> like I do, that might be a best bet.
>
> I only get small containers of cottage cheese as well for the same
> reason. Ricotta cheese also freezes just fine.


Much wiser approach you use. No voodoo.

Pastorio

OmManiPadmeOmelet[_1_] 21-03-2006 06:34 PM

Storing sour cream upside down prevents spoilage?
 
In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >, "Bob (this one)"
> > > wrote:
> >
> >
> >> Nancy1 wrote:
> >>
> >>> hob wrote:
> >>>
> >>>
> >>>> "Abe" > wrote in message
> >>>> ...
> >>>>
> >>>>
> >>>>> Does storing plastic containers with sour cream or cottage
> >>>>> cheese upside down in the fridge really make it last longer?
> >>>>
> >>>> Seems kind of an odd question, since sour cream keeps in my
> >>>> refrig for several months.
> >>>>
> >>>> So I have to ask ---make it last longer than how long? Are you
> >>>> planning on storing it for 6-9 months or for several years?
> >>>>
> >>>> And is the criterion for lasting mold, or is it flavor? It
> >>>> definitely changes flavor after a couple years..... :-)
> >>>
> >>>
> >>> Typically, sour cream does last for a long time however its
> >>> orientation (weeks).
> >>>
> >>> However, cottage cheese, once opened, tends to go bad very
> >>> quickly (a matter of days). If stored upside down after it's
> >>> opened, it will last 2 or 3 weeks.
> >>
> >> Nonsense. Cottage cheese will last weeks in a normal container. In
> >> my restaurants we dated every container when received and when
> >> opened. Cottage cheese stored under refrigeration typically lasted
> >> at least two weeks without molding or developing off-smells.
> >>
> >> We never did anything foolish or unconventional about it. Stored it
> >> in the container it came in and that was that.
> >>
> >> I bought a large tub of sour cream three Mondays ago. Had some last
> >> night with nachos. Perfectly fine. Poured off a bit of separated
> >> liquid, like always happens with cultured milks.
> >>
> >> I'm still waiting for an explanation about that inversion of the
> >> container that has even the remotest science behind it. So far it's
> >> been, "Or something..."
> >>
> >> Pastorio

> >
> >
> > Been thinking about this...
> >
> > Yes, there is an air space in the container but turned upside down,
> > it's going to develop a liquid seal that will prevent any further air
> > from entering.

>
> Why would that matter, if it were possible? It's already contaminated
> just by being opened.
>
> > Kinda like using a water seal when making sauerkraut.

>
> Kinda like a plastic container is probably gonna leak at the
> less-than-hermetic seal. How much air do you think is going to enter a
> container that has the same internal pressure as the outside of it?
> Upright or upside down?
>
> > The liquid seal might help prevent more air from entering hence
> > helping prevent the growth of aerobic bacteria.

>
> Too late. Once opened, they've entered.
>
> > Granted, there are anaerobic rotters out there but they are not going
> > to be that common inside of a refrigerator. Also might help prevent
> > the entry of more mold spores.

>
> C'mon. You give this what percent as a correct assessment? Mold spores
> are gonna sneak past the normal closure somehow? We have new GMO spores
> with teeny little feet and will climb into the container?
>
> > <shrugs> I might be totally off base... this is just a theory. :-)
> >
> > IMHO the best way to handle it would be to do some controlled
> > experimentation.

>
> Exactly. Everything else is guesswork that's counterintuitive and if it
> were a good idea, all those products would be sold upside down so the
> manufacturers could get a longer shelf life. Longer shelf life = less
> spoilage before selling = better bottom line. Sell-by dates extended a
> few weeks.
>
> > Take, say, 6 small cartons of sour cream. Open all 6 and spoon some
> > out.
> >
> > Close them all and store 3 of them upside down and 3 of them upright,
> > and see which ones spoil/mold first.

>
> How do you tell if the upside down ones are moldy? Open and ... what?
> Stir? Wouldn't that conceal slightly moldy product?
>
> Do it this way. Transfer those 6 containers into 6 glass vessels by
> spooning them so they get a good opportunity to be exposed to airborne
> critters. Seal or put a good-sized piece of cling wrap on each of them
> to close tightly and store them three up and three down. Let it be a
> race. Just watch.
>
> I expect a report on my desk in a month.
>
> > If nothing else, I'm betting the upside down ones won't get moldy as
> > fast?

>
> Why would you bet that? No evidence to support that conclusion.
>
> Once opened and exposed to airborne critters, which they both are,
> growth should proceed equally. In fact, turning them upside down and
> back again would cause two things to happen: 1) rather than just sitting
> on the surface, those mold spores and bacteria would be mixed throughout
> then product better. 2) you'd get a lot of purged liquid because
> stirring or shaking cultured milk products causes greater syneresis.
>
> > And how often would you open the cartons and use a little bit? Every
> > couple of days?
> >
> > I just buy my sour cream in those little 8 oz. containers. I never
> > have to deal with spoilage that way and heavy cream freezes just fine
> > as does milk and buttermilk. If you use only small amounts of them
> > like I do, that might be a best bet.
> >
> > I only get small containers of cottage cheese as well for the same
> > reason. Ricotta cheese also freezes just fine.

>
> Much wiser approach you use. No voodoo.
>
> Pastorio


I like your glass container concept tho'. :-)

Sounds like fun....... but I don't have the space at the moment.

Anyone????????
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet[_1_] 21-03-2006 06:40 PM

Storing sour cream upside down prevents spoilage?
 
In article >,
"Bob (this one)" > wrote:

> > The liquid seal might help prevent more air from entering hence
> > helping prevent the growth of aerobic bacteria.

>
> Too late. Once opened, they've entered.


yes, but you have to provide them with fresh air.
Fermentation uses up O2 and produces CO2.

You have had a microbiology course? ;-)

It's what makes bad cans go all bulgy so you know to throw them away...

Why do SEALED cans bulge?

Anaerobes do that. They don't need oxygen and will produce CO2 and other
gasses as they metabolize the food.

AFAIK, most lactose fermenters are aerobes and most aerobic (oxygen
using) bacteria are sugar fermeters.

Bacterial reproduction (aerobic) is limited by 3 things:

Food source
Waste production
Oxygen availabilty

Turning a container upside down should limit oxygen availability due to
the seal.

But, this is all theoretical...
How well does a simple plastic lid limit oxygen availabilty compared to
a fluid seal?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob (this one) 21-03-2006 10:37 PM

Storing sour cream upside down prevents spoilage?
 
OmManiPadmeOmelet wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>
>>>The liquid seal might help prevent more air from entering hence
>>>helping prevent the growth of aerobic bacteria.

>>
>>Too late. Once opened, they've entered.

>
> yes, but you have to provide them with fresh air.
> Fermentation uses up O2 and produces CO2.


The container is closed. Right side up or upside down. The atmosphere is
the atmosphere.

> You have had a microbiology course? ;-)


Several.

You had a packaging course?

> It's what makes bad cans go all bulgy so you know to throw them away...
> Why do SEALED cans bulge?
> Anaerobes do that. They don't need oxygen and will produce CO2 and other
> gasses as they metabolize the food.


Anything alive in there will metabolically release *some* gas or other.

> AFAIK, most lactose fermenters are aerobes and most aerobic (oxygen
> using) bacteria are sugar fermeters.


Huh? Lactose is a sugar. Some aerobic bacteria metabolize protein,
others fats... Some digest alcohol to make acetic acid...

> Bacterial reproduction (aerobic) is limited by 3 things:


More than just 3; pH, temperature, etc...

> Food source
> Waste production
> Oxygen availabilty
>
> Turning a container upside down should limit oxygen availability due to
> the seal.


Why are you so convinced - with no evidence - that the lid alone is
insufficient to make a seal? You have the evidence that it does in your
fridge.

> But, this is all theoretical...


And tautological.

> How well does a simple plastic lid limit oxygen availabilty compared to
> a fluid seal?


The lids on those containers are designed to hold in the contents. The
manufacturers know that sometimes those containers will be pushed onto
their sides. And apparently upside down. How good a seal is that?

But I've gotten the sense that you aren't really reading what I've
written. If that upside down seal is such a good idea, why don't the
yogurt and cottage cheese makers pack their products that way?

It's all been speculative, with assumptions that stretch credulity.

Pastorio

Reg[_1_] 21-03-2006 11:49 PM

Storing sour cream upside down prevents spoilage?
 
OmManiPadmeOmelet wrote:

> In article >,
> "Bob (this one)" > wrote:
>
>
>>>The liquid seal might help prevent more air from entering hence
>>>helping prevent the growth of aerobic bacteria.

>>
>>Too late. Once opened, they've entered.

>
>
> yes, but you have to provide them with fresh air.
> Fermentation uses up O2 and produces CO2.
>
> You have had a microbiology course? ;-)
>
> It's what makes bad cans go all bulgy so you know to throw them away...
>
> Why do SEALED cans bulge?
>
> Anaerobes do that. They don't need oxygen and will produce CO2 and other
> gasses as they metabolize the food.
>
> AFAIK, most lactose fermenters are aerobes and most aerobic (oxygen
> using) bacteria are sugar fermeters.
>
> Bacterial reproduction (aerobic) is limited by 3 things:
>
> Food source
> Waste production
> Oxygen availabilty
>


Plus water activity (moisture level plus amount and type of
solutes, matrix effects, etc), PH, redox potential, etc.

> Turning a container upside down should limit oxygen availability due to
> the seal.
>
> But, this is all theoretical...
> How well does a simple plastic lid limit oxygen availabilty compared to
> a fluid seal?


I haven't seen any evidence that plastic containers don't
seal properly. From everything I've seen they really do. I've
driven them around and had the load shift, at which point
they ended up flying around the back of the truck. No leaks.

I think it's a simple test. Squeeze the container to
create a positive pressure. Does any air escape?
If not there's I can't see a reason that adding a liquid
seal would have any effect.

Interesting topic though!

--
Reg


Dee Randall 22-03-2006 03:47 AM

Storing sour cream upside down prevents spoilage?
 
> I just buy my sour cream in those little 8 oz. containers. I never have
> to deal with spoilage that way and heavy cream freezes just fine as does
> milk and buttermilk. If you use only small amounts of them like I do,
> that might be a best bet.
>
> I only get small containers of cottage cheese as well for the same
> reason. Ricotta cheese also freezes just fine.
> --
> Peace, Om.


Thanks, Om -- I never have thought to freeze sour cream or buttermilk. DH
buys large milk, but it is always spoiled before he drinks it all, so we
hardly buy it anymore, but we do buy cream, sour cream, buttermilk and
ricotta cheese. But I do buy them at Costco in larger quantities mainly
because they are handy and I usually use 2/3 of the containers, which I
justify by the fact that 2/3 of it costs at Costco the same as total price
somewhere else -- did I make my point -- I'm not sure. But freezer space is
not always available -- but I think I could start thinking along these lines
and I wouldn't be so jacked about trying to get these products used.

I was reading today in Baker's Illustrated, I believe it was, that when it
calls for ricotta cheese and it suggests to put it through a
strainer/cheesecloth -- Yikes, I think Wayne or another poster suggested I
do this and it took me forever -- it said putting it in the fp does the same
thing as straining it; if one is using a fp for the rest of the recipe seems
like a real timesaver to me. I'm going to try it the next time I use
ricotta and it tells me to strain it. I'd rather wash the fp, pushing it
thru the strainer is very hard on my arm.

On another group I learned a tip that I like when freezing liquids in glass
jars -- I had been advised not to do that by someone here on rfc because of
glass slivers -- but the person said they had never had a jar breaking --
but at any rate, to use an old sock over your jar. I guess that helps to sop
up any leakage caused by breakage.

Thanks for the tips, Om.
Dee Dee





Charles Quinn 22-03-2006 05:27 AM

Storing sour cream upside down prevents spoilage?
 
"Bob (this one)" > wrote in
:

> Nancy1 wrote:
>> Wayne Boatwright wrote:
>>
>>>On Sat 18 Mar 2006 09:59:32p, Thus Spake Zarathustra, or was it
>>>Charles Quinn?
>>>
>>>
>>>>Abe > wrote in
>>>>news:f12p12p3prga7utheql63e7blov78gedgf@ 4ax.com:
>>>>
>>>>
>>>>>Does storing plastic containers with sour cream or cottage cheese
>>>>>upside down in the fridge really make it last longer?
>>>>
>>>>From http://ww3.komotv.com/Global/story.asp?S=1454284
>>>>How to make just about everything in the refrigerator stay fresh
>>>>longer. After it is opened just store it upside down. I have tested
>>>>this with Milk, Sour Cream, Dip, Applesauce, Jelly, Jam, Pickles,
>>>>Peppers and more. If you can't store it upside down "milk for
>>>>instance" store it on it's side just make sure that the liquid
>>>>covers the cap. When storing anything upside down try to make sure
>>>>that the contents sink to the "Top" to create a "seal". The reason
>>>>this works is bacteria needs to "land" on food and needs air to
>>>>grow. This method stops both.
>>>>
>>>
>>>Not disputing this, but why doesn't a well-sealed container do the
>>>same?
>>>
>>>--
>>>Wayne Boatwright ożo
>>>____________________

>>
>>
>> Something about the substance in the container being flush with the
>> underside of the lid which makes no air space in which bacteria can
>> grow - or something.
>>
>> I gave this hint millenia ago, multiple times, probably. ;-)

>
> Or something...
>
> Turning it upside down means that the air space is now at the other
> end of the container. Not at the top, but certainly still in the
> container. And it's still air. And it still has bacteria in it.
>
> And a sealed container is a sealed container.
>
> Nonsense.


Yes the air will be at the top and most of the bacteria at the bottom.
Unless the bacteria are anaerobic the loss of oxygen will slow down the
decay process.

Why not do an experiment, buy two containers and try storing both ways. I
bought and use one of those butter keepers. You fill it with butter, put
a little water in the bottom and you are able to keep your butter out for
weeks. It works the same way that turning things upside down does.

Try storing butter out without a butter keeper and in one for two weeks.
I will taste the one in the butter keeper, you can taste the other one!
Then we will compare notes.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein


Bob (this one) 22-03-2006 01:26 PM

Storing sour cream upside down prevents spoilage?
 
Charles Quinn wrote:
> "Bob (this one)" > wrote
>
>> Nancy1 wrote:
>>
>>> Wayne Boatwright wrote:
>>>
>>>> Charles Quinn
>>>>
>>>>> Abe > wrote
>>>>>
>>>>>> Does storing plastic containers with sour cream or cottage
>>>>>> cheese upside down in the fridge really make it last
>>>>>> longer?
>>>>>
>>>>> From http://ww3.komotv.com/Global/story.asp?S=1454284
>>>>
>>>>> How to make just about everything in the refrigerator stay
>>>>> fresh longer. After it is opened just store it upside down. I
>>>>> have tested this with Milk, Sour Cream, Dip, Applesauce,
>>>>> Jelly, Jam, Pickles, Peppers and more. If you can't store it
>>>>> upside down "milk for instance" store it on it's side just
>>>>> make sure that the liquid covers the cap. When storing
>>>>> anything upside down try to make sure that the contents sink
>>>>> to the "Top" to create a "seal". The reason this works is
>>>>> bacteria needs to "land" on food and needs air to grow. This
>>>>> method stops both.
>>>>>
>>>>
>>>> Not disputing this, but why doesn't a well-sealed container do
>>>> the same?
>>>>
>>>> -- Wayne Boatwright ożo ____________________
>>>
>>>
>>> Something about the substance in the container being flush with
>>> the underside of the lid which makes no air space in which
>>> bacteria can grow - or something.
>>>
>>> I gave this hint millenia ago, multiple times, probably. ;-)

>>
>> Or something...
>>
>> Turning it upside down means that the air space is now at the other
>> end of the container. Not at the top, but certainly still in the
>> container. And it's still air. And it still has bacteria in it.
>>
>> And a sealed container is a sealed container.
>>
>> Nonsense.

>
>
> Yes the air will be at the top and most of the bacteria at the
> bottom. Unless the bacteria are anaerobic the loss of oxygen will
> slow down the decay process.


Good theory, maybe. But then why do not the packagers of those products
do it or suggest it?

Inverting the container will cause mixing. New bacteria into old
product. New mold spores into old product. New Clostridium spores into
an anaerobic environment - oooh, yummy. Are you of the mistaken notion
that bacterial action and molding only occur at the surfaces? Ever heard
of alcohol, vinegar, yogurt, blue cheese...?

What a brilliant understanding you have. And did I mention great
knowledge...? No? Guess why.

> Why not do an experiment, buy two containers and try storing both
> ways.


Backwards. The ones claiming that it makes a difference need to prove
it. I already dealt with why what you suggest is a bad procedure, in an
earlier post. And suggested a practical way to do that very test. Guess
you missed that, huh...?

> I bought and use one of those butter keepers. You fill it with
> butter, put a little water in the bottom and you are able to keep
> your butter out for weeks. It works the same way that turning things
> upside down does.


Nonsense. And an irrelevant and flawed example. Butter supports
virtually no bacterial growth. Never had a microbio course, right?

I put butter out on a counter in an old stainless steel butter
dish. Been doing it for years. Butter takes a long time to spoil. Did it
in my restaurants for table use. Also kept small buckets of melted
butter in several places on my cook line. Ran the butter through filter
paper twice a day, just in case something had fallen into it and threw
plastic wrap over them every night. No spoilage.

You use butter from that bell. As you do, it creates an irregular
surface that leaves a gap between the surface of the butter and the
water. No molding. What that really proves is that butter is exactly
*not* analogous to fermented or cultured milk products. But we already
knew that, didn't we?

> Try storing butter out without a butter keeper and in one for two
> weeks. I will taste the one in the butter keeper, you can taste the
> other one! Then we will compare notes.


Get over yourself and save that sneer for somebody who doesn't know more
than you. Your have the *One True Butter Keeper* that keeps away the
evil spirits of butter spoilage? Go read a book about butter. So you
have a glimmering of what you're talking about. The worst thing that can
happen to butter in that setting is rancidity, and that's not a
bacterial issue. It's a gradual process that proceeds slowly. Two weeks
is no problem for butter in a covered container unless it's hot - more
than 90F - and then it melts and separates. Still not a hazard nor a big
spoilage issue.

Pastorio

Nancy1[_1_] 22-03-2006 07:57 PM

Storing sour cream upside down prevents spoilage?
 

Bob (this one) wrote:
> Nancy1 wrote:
>
> Nonsense. Cottage cheese will last weeks in a normal container. In my
> restaurants we dated every container when received and when opened.
> Cottage cheese stored under refrigeration typically lasted at least two
> weeks without molding or developing off-smells.


It may be nonsense at your restaurant, but at my house, no matter what
brand, no matter how fresh, if cottage cheese is stored upright after
opening, it will not last more than a week. It doesn't get moldy, it
just spoils and smells/tastes bad.

You sound like my dad - if I couldn't tell him the scientific
explanation, he didn't believe it -- until I proved it to him.

N.



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