The most common reason why your food processor won’t start is a loose assembly when putting the food processor back together. You could have also reversed the direction of the blades, or something could be blocking the blades from spinning. Also, the food processor could have a faulty circuit board or overheating motor. 

It’s a frustrating feeling when you try turning on your food processor, but it won’t. You might be tempted to put it away and give up, but don’t do it just yet! There are a few simple things you can do to try and fix the problem before declaring it broken.

How Do I Get My Food Processor to Work?

If your food processor won’t work, the first step is to troubleshoot. Sometimes, I’ll get an email from someone saying their appliance doesn’t start. Then, when we proceed with the discussion, I find out that the appliance actually starts – it just doesn’t start doing its thing.

Meaning; the appliance can be powered on but it won’t work as intended. Down below you will find a list of things to do if your food processor doesn’t start, but also some things that you should do if your appliance can be powered on but doesn’t do its job.

1. Check the Power Supply

Confirm that it is properly plugged into a functioning power source. If it is, check for a bad fuse or tripped breaker.

If it’s not plugged in at all, plug it back in and turn on its power switch. You may need to press the reset button on your wall socket if you have one.

Otherwise, use another appliance with a similar power cord to confirm that your outlet is working correctly.

If your power supply is working as intended but your food processor still won’t start, continue troubleshooting the device. With the information we have, I would say it’s fair to assume that the problem is the food processor itself.

Unless it’s the cord.

2. Check the Power Cord

Inspect the power cord to ensure there’s no evident damage done to it, as this could prevent the unit from starting. The damage to the cable doesn’t have to be massive in order for it to hinder the appliance from working.

Make sure there’s no damage done to the cable and that it is connected to the appliance firmly. Contact customer support or an experienced technician who can replace or repair the cable if there are clear signs of damage to it.

3. Check the Lid

Some food processors won’t start if the lid isn’t properly mounted on the unit. Make sure your lid is connected as intended, and that nothing is preventing it from connecting to the bowl properly.

4. Check the Bowl

Yes, a loosely connected bowl can render the unit useless, just like the lid can. Ensuring that the bowl is properly mounted, lined up, and twist-locked to the base is your next move. If the bowl isn’t properly attached to the base unit, that could be what’s stopping it from turning on.

Remove it and re-attach it and make sure it’s fully connected.

5. Check the Food Processor’s Ventilation

If your processor has been working as intended and then suddenly stopped working, then it could be because the appliance is starting to overheat. Most appliances come with a switch that forces them to turn off to prevent the unit and the people using it from taking damage.

Units that struggle with temperature often jam up or run more slowly. If your food processor did this before it stopped working entirely, then that’s probably an indicator.

The processor is likely overheating because the ventilation is having a hard time keeping the appliance cool. Cleaning the ventilation is a surefire way to aid the appliance in keeping the temperature down.

It’s wise to clean the ventilation once in a while to keep the unit’s systems working. If your processor just stopped working, let it cool down for about 30 minutes before you start it again.

If the unit starts back up when it has cooled down, I suggest you keep an eye on the appliance to get an idea of what could’ve caused it to overheat. Sometimes these processors will work heavy loads for a long time, which can take a toll on them.

6. Check If the Driveshaft Can Spin

When the appliance has been unplugged, carefully grasp the driveshaft at the bottom of the bowl and manually spin it to see if the blades can move with ease or if they’re blocked. Depending on the outcome of this test, it may have given us an answer as to why your processor doesn’t start.

If the blade spins as it was designed to do when moved manually but not when the unit is powered, that may indicate that there’s something wrong with the processor’s capacitor. This can be tested with a multimeter reading.

If you, on the other hand, feel a bit of resistance as you try to spin the blades, and the motor powers on but only makes a humming sound, then there’s most likely something wrong with the motor. There are exceptions to this rule, of course.

Before you consider replacing parts of your food processor, consult a technician or someone who can assist you in that endeavor. This will prevent you from accidentally ordering a part that you might not need.

7. Make Sure the Food Isn’t Too Big

Perhaps you’re trying to run the appliance with large pieces of food in it. Sometimes, the appliance won’t be able to work because the items are just too big for the appliance to gain momentum. Forcing a food processor to power through larger items can damage the appliance.

Feed ingredients through the feed tube accordingly. Be gentle and take your time to avoid overworking the food processor. Larger pieces that have been chopped into slightly smaller pieces can be placed in the appliance and sliced by running smaller bursts rather than forcing the appliance at full power.

Once the appliance can work the food without resistance, it’s alright to go full force.

8. Remove Food Jams

Food jams can hinder the food processor from starting. The appliance will power up but the blades won’t be able to spin. Unplug the appliance and dislodge any food jams around the driveshaft.

9. Reset the Appliance

Most kitchen appliances of this type come with a reset button or a method of resetting. You should be able to find information about your model on the internet or in the instruction manual. Resetting the appliance is a wild card, which I think is worth trying.

Understanding Food Processor Parts and Accessories

The best food processors deploy straightforward tech, so users find it easy to make all sorts of dishes. The key is to understand the parts and accessories first so users can get an idea of where the problem could be:

• The Power Base

It houses the cord that plugs into a standard wall outlet.

• The Work Bowl

This bowl fits inside the base, with a lid that has an opening for ingredients and measurement markings on the side. It also has blades at its center.

• A Cover Fits over the Top

The cover needs to snap in place. It has feed tubes, pushers, and a chute for adding ingredients.

• A Pusher

This part holds ingredients near the blades.

• Blades or Discs

These parts sit at the bottom of the work bowl and slice, chop, or grate food items as they spin around. They are also responsible for mixing batters and blending smoothies. A good processor has various cutting options for users to create a wide array of dishes.

• Gaskets

The gasket is what seals the work bowl and lid together, preventing leaks from forming when blending or chopping items. It also prevents liquids from running into the motor housing area underneath. The best food processors have sealed motors that are water-resistant in case of liquid spills onto them accidentally during use.

Removing the Bowl from a Food Processor

In theory, you can use any food processor bowl for all models available in the market. If your current bowl doesn’t fit, try getting an aftermarket one that fits better. You won’t have to worry about compatibility issues either, as they are designed to work with each other seamlessly.

If you have a Cuisinart®, KitchenAid®, or similar food processor, first remove the lid by pressing down on it and sliding it off towards your right-hand side. Press the release button at this point to unlock it from its position.

Proceed to pull up on a plastic ring that holds everything together, including the bowl itself, so nothing spills out when in use. The ring has tabs that fit into notches on the work bowl.

How to Put a Food Processor Back Together

Once the bowl is out, inspect the cutting blades to see if anything is obstructing their movement. You could also need to replace the cutters if they are too blunt to shred food pieces.

Afterward, confirm that there are no obstructions in the feed tube.

Then, place the pusher inside the work bowl, sitting it at the bottom while facing the blades. This step is important as pushing ingredients towards the blades with your hands could result in injury.

Now it’s time to put the lid back on. First, place back feed tubes in the correct position, and ensure the cover is sitting flat. If it doesn’t fit correctly, you might have to realign as the pusher should move through without any obstruction.

Once everything looks good, lock the lid into place by pushing it downward. Then, turn it towards your left-hand side. Finally, push down again to secure it into position, so nothing leaks out when in use.

After replacing any faulty parts, your food processor should be working once more. Remember, every component needs to click into the right place, and any loose connections could cause it not to work.

Turn it on, and watch as the blades spin. They should be moving fast enough to slice and dice.

Can the Safety Switch Cause My Food Processor Not to Turn On?

You could accidentally turn the processor on during your preparations, leading to spills, shorting, and potential injuries. The safety switch prevents the motor from running if it’s not locked.

Unlike blenders and other appliances, processors don’t have an indicator light. Thus, there’s no way to tell if it’s already plugged in or not unless. You would have to twist the lid and attempt to start it up with your hands.

Fortunately, some modern food processors come equipped with a safety switch that requires both the cover and pusher to be in place before they can turn on. If any of these components are missing, they won’t work as intended because there’s no way for them to get power from the wall outlet.

If your current food processor doesn’t have this feature, you might want to consider getting a newer model that does. It’s an important safety precaution that can help prevent potential injuries.

According to the U.S. Consumer Product Safety Commission, food processors are one of the top five appliances that cause injuries in the kitchen. Between 2002 and 2012, they received more than 37,000 reports of people being injured by these machines.

About 33,000 of the total injury cases involved lacerations to the hands and fingers.

It’s essential to exercise caution when operating any appliance to protect yourself against these accidents. Always ensure the safety switch is in place.

What to Do with Jammed Food Processor Cutters?

If your food processor’s blades seem to be jammed or not working properly, there are a few things you can do to clear the obstruction. First, remove any large chunks of food that might have become lodged in the blade area.

Next, use a blunt object such as a butter knife or spoon to try and dislodge anything else stuck between them. If this doesn’t work, try removing the cover and pushing down on the blades until they rotate freely again before putting everything back together properly.

If you’re still having trouble, it’s likely that the cutters got worn out over time due to normal wear and tear. You might have to replace the cutters if they are too blunt to shred food pieces.

When all else fails, take your food processor to an authorized technician for further assistance. The circuit board could have also gone bad and needs to be replaced. Take care to check the warranty before sending it in for repairs.

This depends entirely on the ingredient list of the condiment you are trying to store. Hot sauces, like the wildly popular Sriracha, are generally safe to keep outside of the refrigerator.  If you are a huge fan of the hot sauce you may be wondering how long it will keep and what the best way to store it is.

Sriracha does not need to be refrigerated. It is a fermented condiment containing only red jalapeño, garlic, vinegar, sugar, and salt (plus thickening agents and preservatives), which are all ingredients that can keep well and create an acidic environment that kills bacteria. It can last up to a couple of years unrefrigerated. 

If you love Sriracha and frequently use it to add some heat to your favorite dishes, then you can easily keep it somewhere accessible in your active cooking area. I find it best when all my spices and flavor enhancers are kept together in an easy-to-reach place, so the fact that Sriracha can be kept at room temperature is a game changer!

What Happens If Sriracha Is Left Unrefrigerated?

As I mentioned earlier, hot sauce generally has an ingredient list that does well to fight against harmful bacteria. Plain Sriracha is safe to keep unrefrigerated because it only has a few ingredients that combine to give it a high PH level, which prevents the growth of bacteria.

Hot sauces with more ingredients, like Sriracha mayo, might need to be refrigerated if they contain things like egg or dairy or any other complex ingredients that easily host bacteria.

Sriracha may start to turn brown no matter where it is kept. This isn’t a sign that it is spoiled. It’s just a natural process that happens to hot sauces because chili peppers darken over time. 

The only other thing that will happen to your Sriracha is that it will become less flavorful. That’s just a common thing that occurs to any spice or sauce. The longer it is kept the less effective the ingredients become at providing the punch we are looking for when consuming a bite of hot sauce.

How Long Does Sriracha Last After Opening?

Sriracha has a long shelf life and is good for months even after its expiration date. It can be kept in your fridge for a couple of years and nearly the same amount of time outside of the fridge. 

Sriracha will retain its best quality for about 6 months at room temperature and a year in the fridge. After that, it’s up to you to determine whether your Sriracha needs to be discarded or not.

So long as you don’t find any mold or growth and the smell and texture haven’t changed drastically or into something foul, then your Sriracha is likely safe to consume. You might, however, notice that it has deteriorated in quality. 

If you’ve kept your Sriracha opened for 2 or 3 years, it will still technically be good due to the preservative qualities of the ingredients, but it will no longer taste the same. At this point, you’re probably better off buying a new bottle. 

How Long Is Unopened Sriracha Good For?

Unopened Sriracha can safely last 2 or more years past the “best by” date on the bottle. Keep your unopened Sriracha in a cool, dark, and dry place like a cabinet or pantry for the best results. Sriracha does not last forever but it can last very long if stored properly.

If the container of your Sriracha is damaged when you buy it, that may affect its ability to keep long. Always make sure that there are no dents or cracks on the container. Keep in mind that Sriracha is fermented and pressure might build up in the container, causing it to pop once you open it.

Can Old Sriracha Make You Sick? 

Sriracha, like any hot sauce or spice, can make people with sensitive stomachs feel sick even when it is at peak quality. The red jalapeno peppers in Sriracha contain capsaicin, which is the compound responsible for bringing heat to the pepper. For many people, consuming this ingredient causes stringing in your mouth or nose, but for some with sensitive stomach linings, it can cause further discomfort.

Eating Sriracha can make you experience heartburn or nausea. If you notice these symptoms within yourself but refuse to stop eating the delicious hot sauce, then a glass of milk might help to soothe the symptoms.

That being said, these effects could worsen a little if someone who already had sensitivities eats a batch of Sriracha that has been around for a few years. It still isn’t particularly dangerous to consume old Sriracha, but it should be avoided.

Of course, if you notice mold growing on your Sriracha, throw it away immediately. While consuming it likely won’t kill you, there’s no reason to be eating anything that shows signs of bacterial growth. Not to mention, it certainly won’t taste very pleasant.

Other signs like a really sour smell or a chunky, separated texture should also turn you off from eating Sriracha that has been around for a few years. Will it make you sick? Not necessarily, but there’s no reason you need to find out!

Although many people do, it is not recommended that you reheat food more than once. Even though heat destroys bacteria, toxins that are stable in heat tend to remain which can cause food poisoning. Additionally, when you reheat food more than once, the quality may be compromised.

Learning a few food safety guidelines concerning reheating leftover food can help save you and your family from food poisoning. Read on to discover more about reheating recommendations and whether you can do it safely.

Why Can It Be Bad to Reheat Food Twice?

Reheating food more than once can result in food poisoning due to the harmful bacteria that form on food after it has been cooked. In some cases, bacteria and harmful toxins can adhere to food that has been cooked and stored in the fridge. The heat kills bacteria but not toxins when it is reheated.

Most people know that bacteria begin to grow on food shortly after the cooking process is completed. The longer food sits out, the faster bacteria can grow, which is why it is recommended to refrigerate food within two hours.

Once the meal has been refrigerated, the bacteria growth is slowed down due to the colder temperatures. While certain bacteria do not grow at a rapid rate, they still grow the longer the food is left in the refrigerator. Some of the bacteria are harmful toxins that tend to grow on the food as well.

When you take the dish out of the refrigerator to reheat, the properties of the food are broken down allowing the bacteria to begin to grow. If food is heated properly, meaning the food reaches a temperature of about 160℉ and is steaming throughout, then the bacteria is often destroyed.

Toxins that grow on the food as it sits in the refrigerator, however, are heat-stable, meaning that they can survive elevated temperatures. Because of this, each time the food is reheated, the more toxins you are exposed to which can cause food poisoning.

In addition to the bacteria and toxins you can expose yourself to after reheating food more than once, you can also compromise the integrity of the dish. This means that each time the food is reheated, the quality of the food is reduced. This can result in food that is bland and not pleasant to eat.

What Foods Are Not Safe to Reheat?

Although leftovers are a staple in many kitchens, some foods are not safe to reheat even once. This is because certain foods, once reheated, can cause several types of food-borne illnesses such as botulism, upset stomach, and other unpleasant food poisoning illnesses.

Many people choose to place leftover food in the refrigerator to avoid waste and to be able to enjoy them for days to come. These same people may not be aware that some foods should never be saved and reheated. 

Check out this list of foods that are not safe to reheat under any circumstances:

• Potatoes-when potatoes are left out for any period, harmful bacteria that cause botulism can grow. This means that when you cook potatoes if they are not immediately put in the refrigerator, you should not reheat them. The reheating process is not hot enough to kill this type of bacteria.

• Mushrooms-since mushrooms are packed with proteins, when they are left to sit at room temperature for any period, bacteria can form and break down the essential proteins. Reheating mushrooms can wreak havoc on your digestive system.

• Chicken-in some cases chicken should not be reheated after it has been cooked. This is because most chicken does not heat at the same temperature throughout. Unless you have a meat thermometer handy to ensure that the chicken is heated to at least 175℉ you should not reheat it.

• Eggs-keep in mind that eggs should never be left out for any amount of time since the risk of salmonella can form quickly. If you then put the eggs in the refrigerator and then reheat them, you can expose yourself to the unpleasant side effects of food poisoning. Some say you can reheat boiled eggs if you do it properly.

• Rice-this is a food that should never be reheated after it has been cooked. It is recommended that you consume rice shortly after it has been cooked because the Bacillus Cereus bacteria grows on rice and is heat resistant. This means that reheating rice is exposing you to food poisoning.

How Do You Know If a Reheated Dish Is Ok to Serve?

Knowing if a reheated dish is okay to serve requires understanding that the food should be brought to a temperature of at least 165℉. To ensure the safety of anyone eating the dish, a food thermometer should be used to check the internal temperature before serving.

It is important to keep in mind that if the dish contains any of the foods that are not recommended for reheating, it should not be served. The last thing you would want is for someone to get food poisoning from the leftovers you serve them.

To ensure the safety of everyone involved, especially if you do not have a food thermometer, any food should be reheated until it is steaming throughout. This means for foods such as soups, stews, or sauces, you should bring them to a boil stirring them constantly to ensure the heat is evenly distributed.

If you choose to reheat your dish in the microwave, it is important to rotate and stir the dish halfway through the cooking cycle. This allows the heat to be distributed evenly throughout the entire dish.

If you plan to reheat leftovers often, you should invest in a food thermometer to ensure that the dishes you are heating are safe to serve others. Without a thermometer, you are risking the dish not being heated thoroughly enough to ward off any harmful bacteria.

What’s the Proper Way to Reheat Cooked Food?

If you insist on reheating cooked food, there are some things you can do to ensure you are doing it properly to avoid food poisoning. Many of these ways are recommended whether you are reheating for just yourself or your entire family.

If you have cooked a dish to be used as your meal prep throughout the week, it is important to store each serving in a separate container. This will allow you to avoid having to reheat the dish up over and over, exposing it to contamination.

When you cook soups, stews, or anything like it, it is recommended that when you are going to reheat it for yourself or others, you should only take out the portion you are going to serve. This allows the rest of the dish to avoid exposure to harmful bacteria that can ruin it.

Many people choose to freeze any leftovers so they can have them for meals later in the week or even month. If this is the case for you, it is recommended that before you plan to reheat it that you take it out of the freezer and place it in the refrigerator with the lid intact so it can thaw first.

Most kitchen experts recommend that, if possible, reheating on the stovetop is a much more reliable method of reheating than the microwave. This is because the microwave does not tend to heat evenly. On the stovetop, you have more control over ensuring the food is heated completely.

Why Do Some Products Say Do Not Reheat?

Some products purchased in the market advise against reheating due to a variety of reasons. In most cases, the label exists as protection against the company should you decide to reheat it more than once and get food poisoning. 

Since it is not recommended that food products be reheated more than once to reduce the risk of getting food poisoning, some products will say “Do Not Reheat.” Most of the time this is a label that comes on frozen meals that can be purchased fully cooked.

At the manufacturer’s facility, these frozen products are fully cooked and then flash-frozen to maintain the freshness of the food and to reduce the risk of harmful bacteria forming. Once they have been safely taken to the market and purchased, you, as the consumer, must heat the dish thoroughly to consume it.

When you heat the food, it is important to keep in mind that this is the second time that the food has been heated. If the food is not consumed in one sitting, it is suggested that it be thrown out to avoid any food poisoning that may occur.

Overall, although many people reheat food multiple times, it is not recommended that you do so to avoid any food-borne illnesses. The best way to avoid this risk is to separate the food into smaller containers that can be reheated without contaminating the rest of the dish.

Making sure your refrigerator is in tip-top shape is necessary to prevent any emergencies that result in mass food spoilage. It’s natural for a fridge to run less efficiently as it gets older but there are major issues to look out for that will let you know if your fridge has reached the end of its lifespan.

Your refrigerator probably needs to be replaced if you notice that:

• Your fridge runs too loudly
• Your fridge doesn’t make any noise
• Your fridge produces a lot of condensation (or “sweat”)
• Your fridge overheats in the back
• Your fridge produces too much frost in the freezer
• Your fridge causes food to spoil before its expiration date 
• Your fridge leaks
• Your fridge is older than 10 years

Any one of these issues, or a combination of a few, is a sign for you to consider getting a new fridge. Repair costs can begin to rival the cost of a total fridge replacement and a half working fridge can disrupt the whole balance in your kitchen. 

So, here are 8 major issues that can determine if your fridge is ready to replace!

1. Runs Too Loudly

A refrigerator is a large appliance that is on and running constantly so a regularly occurring, gentle humming noise is to be expected. However, if your fridge is constantly making noise and sounds like it’s running overtime, then there may be an issue with the motor. 

The issue with your fridge’s motor overworking itself isn’t only an annoying noise but a problem that can increase the cost of your electricity bill and also lead to temperature fluctuation inside the refrigerator. 

You may be able to simply have the motor of your fridge replaced but doing so may be very costly. 

2. Makes No Noise

The opposite of the previous problem occurs when your fridge is completely and eerily silent. Again, such a large piece of electrically wired equipment should be making at least some noise to indicate that it is running properly. 

A completely silent fridge most likely indicates a broken compressor. This issue will usually come paired with a warm interior so it is a time-sensitive one. You don’t want to be storing your fresh food in a fridge that isn’t working. 

Before making any grand decisions, you can try to unplug your fridge and plug it back in to see if it really isn’t running.

Be sure to also check other electrical outlets and lights to make sure that the issue isn’t a breaker in your house that flipped. If the fridge still isn’t running properly then you will need to call a repairman or start shopping for a new refrigerator. 

3. Condensation or “Sweat”

You might start to see drops of water build-up on the exterior of your fridge or inside and on the food. That can be coupled with the appearance of mold or mildew on the seal around your fridge door which would mean the seal needs to be replaced because it is letting in warm air. 

The temperature setting could also be faulty. Check to make sure that it is set up correctly. If everything looks good and the seal around your fridge door is solid but the problem persists, then the temperature setting may need to be replaced as well.

4. Overheated Motor

The back of your fridge will generally radiate some heat because that is where the motor is. This bit of heat may even be hard to notice because the back of your fridge is probably up against a wall. When you do start to notice strong heat coming off your fridge, you will definitely want to take note of it.

When your fridge is generating a lot of heat, it’s an indication that something is wrong with the motor. The coils that create the warm sensation at the back of the fridge are usually insulated and should not be making the rest of the fridge feel hot if they are working properly.

A malfunctioning motor will cause your fridge to use up a lot of energy and is an issue that should be dealt with as soon as possible. If your fridge is relatively new and encounters this problem, then a repairman will be your best bet.

If you have a refrigerator that’s older than 7 or 8 years then the repair costs won’t be worth it since you will likely need to replace your fridge soon anyway, even with a new motor.

5. Too Much Frost in the Freezer

If your freezer starts to freeze itself and begins to build up large, crumbly chunks of ice, you probably have a problem with the internal temperature controls of your refrigerator. This is an issue that won’t resolve itself and you will need the expertise of a repairman to determine how bad the issue is.

6. Food Spoils Too Quickly

You will usually notice if your fridge is not cold enough. If your fridge suddenly stops cooling completely then that’s a major indicator that there’s something wrong. However, not all problems with the interior temperature will be obvious to you. 

If your refrigerator is older it may start to lose its ability to cool properly. This means that you will notice your greens wilting quicker, your cheeses and meats starting to smell before their expiration date, and/or your beverages taking a long time to become cool. 

This issue can also develop in a newer fridge if there is an issue with the motor or gasket. A repairman may be the answer in this case but if your fridge has already had a long life then there isn’t much that can be done to fix the problem. 

7. Leaks

An appliance leaking water or suddenly standing in a pool of water is never a good sign. If you step on a wet spot one day and notice puddles of water around your fridge, you need to get it checked out immediately.

Of course, this could just be caused by something spilling inside your fridge, but if that isn’t the case then the issue is internal and needs to be checked out.

8. Your Fridge is Older Than 10 Years

Age isn’t necessarily a deciding factor for whether a fridge needs to be replaced or not. You may have a 12 year old refrigerator that is still running well and has no issues.

The thing is that older units tend to have higher repair costs when they do malfunction, not to mention that they consume a lot more energy. The cost of maintaining an older refrigerator is quite high compared to the investment in a new one.

At the end of the week, it’s time to wash and restart your routine. If you’re not a fan of handwashing, the pile of plastic may be intimidating, but is it safe to put your Tupperware in the dishwasher?

If your plastic container has a dishwasher safe label on the bottom, then it is safe to place in the dishwasher. To prevent heat damage, place it on the top rack of your dishwasher; you will need to hand dry it.

While it may be convenient to place your food storage containers in the dishwasher if it is designated as safe to do so, there are a few nuances when it comes to plastic in particular that are worth considering.

How Can You Tell if a Plastic Container Is Dishwasher Safe?

Generally, plastic food storage containers have symbols and other designations on the bottom of the container to indicate whether they are safe to be used in the dishwasher. This takes the guesswork out of how to properly clean your container.

The most straightforward designation, of course, is a written message noting “Dishwasher Safe”. The images that designate dishwasher compatibility are trickier to decipher, but all include dishes or glasses being rinsed by water.

If the water component is shown as lines above the dishes, this means that the container should be placed on the top shelf only. If the water is shown as drops on the dishes, then the container may be placed on the top or bottom shelf. 

There are a few other useful designations as well that are relevant to the use of your plasticware: 

Microwave safe

This is a particularly important designation to look for if you store leftovers in your plastic container and intend to reheat. Look for a written message noting “Microwave Safe”, or a symbol with squiggly lines, either within a microwave or above a dish.

If your container is cracked or shows signs of wear, it’s best to replace with a new container rather than microwaving.

Freezer safe

If you intend to store food in your container not just for the week, but long-term, make sure your container is freezer-safe, as many are not. This would be indicated by a written message noting “Freezer Safe”, or a snowflake.

Why Can It Be Bad to Put Plastic in the Dishwasher?

Despite the dishwasher safe symbol you may find on the bottom of your container, many of us have been told never to place our plastic in the dishwasher.

There is a logical, yet somewhat outdated reason for this advice; many plastic containers used to be manufactured using a harmful chemical called BPA, which could leak into food after a container was heated in the dishwasher.

While this chemical has since been banned, there are other factors to consider before placing your plastic in the dishwasher.

First, even though your plastic container may have the dishwasher safe symbol on it, it’s important to note that the symbol only indicates that the container is impervious to warping.

It does not, however, mean that the container is completely heat-proof. Plastic, when exposed to extreme heat, will melt.

The heating element in each dishwasher, located at the bottom of the unit, can reach temperatures between 130 and 170 degrees Fahrenheit.

Depending on the fabrication of the plastic, the melting point will vary, but plastic generally melts when exposed to temperatures of 100 degrees Fahrenheit and above.

This is why most plastic containers will indicate they are dishwasher safe on the top rack only – to prevent them from melting when exposed to the heating element.

Second, plastic containers cannot be cleaned or dried as thoroughly in the dishwasher as they can by hand.

Plastic is actually quite a porous substance, which tends to soak in any element it is exposed to (which explains why you may always find yours to be stained!).

And being lighter than other dishes in the dishwasher, if the container ends up being flipped during the cycle, the inside will not be thoroughly cleaned.

Overall, handwashing is generally the most effective at washing and drying your plastic tupperware, while minimizing risk of heat damage.

While the plasticware that is designated as “dishwasher safe” is safe to be placed in the dishwasher, avoid using the dishwasher for the same containers over an extended period of time to limit heat damage.

Where Do Plastic Containers Go In the Dishwasher?

Because plastic can melt, always place any plastic containers on the top shelf of your dishwasher. As mentioned before, plastic can absorb food particles which lead to staining, so be sure to place the containers face-down so the inside can be rinsed out properly.

All pots, pans, and non-plastic dishware can be placed on the bottom shelf – this can also create a barrier between the plastic items and the heating element, should the plastic be dislodged and fall to the bottom shelf.

When loaded properly, any plastic containers should be decently cleansed in the dishwasher. However, they are notoriously difficult to dry in a normal dishwasher cycle.

If you do wash your plastic container in the dishwasher, be sure to thoroughly dry by hand before storing or using.

Which Tupperware Containers Are Best? 

Years ago, Tupperware was not the generic word for a plastic food storage container – it was an extremely popular brand on the market!

It became such a household name that most people now commonly refer to their food storage containers as Tupperware, even if that is not the brand.

Today, there are a number of brands available – below are some of the most popular amongst food storage shoppers.

Tupperware

This is the original plastic food storage brand, and though it is a classic, continues to produce innovative products to meet specific needs, such as vented lids for mircrowaving, travel sets and seasonal designs.

It does tend to be a more expensive option, but this is because it is well known for high quality products. If you’re looking for a food storage container that will last you a long time, and you can properly clean and maintain it, Tupperware could be a great fit.

Rubbermaid

An affordable option, Rubbermaid offers many different sizes of plasticware, as well as sets. Like any other plastic container, it will stain over time and its structure isn’t the most durable, but it is still a popular option.

If you like to toss your plastic containers after forgetting them in the refrigerator too long, or if you frequently bring meals to friends and family and don’t want to worry about having an expensive container returned, then Rubbermaid would be a good option.

Snapware

With a handy locking feature that snaps shut, Snapware is leakproof and easily stackable. The structure is more durable than many others, so it may provide more value over time. For those who keep a meticulously organized pantry, or tend to be rough on their containers, Snapware is a great option.

There are many great options available today for plastic food storage containers; each has its pros and cons, and the best fit for you depends on your needs.

Consider what your requirements are for longevity, convenience, and innovation.

Whichever you choose to meet your meal prep and food storage needs, be sure to pay careful attention to how you clean it in order to avoid damage and preserve its quality.

In this blog post, you’ll learn the hazards of heating oil too much and how to regulate the heat.

In short, here’s what you can do to keep oil from getting too hot.

• Monitor the temperature of your oil while cooking. 
• If the oil starts to smoke, turn off the heat. 
• Use a thermometer to measure the temperature
• Keep a close eye on the oil, and remove it from heat as soon as it reaches the desired temperature. 
• Never leave hot oil unattended
• Be careful not to add too much food to the pan all at once.

If the food is too crowded, it will lower the oil temperature and increase the chances of burning. Also, use a splatter guard to prevent oil from splattering all over your stovetop.

Always insist on using the right kind of oil for the job, and it helps to discard any food that starts to smoke or smell bad.

What Happens if You Heat Oil Too High?

If you heat the oil too high, it starts to smoke. The oil reaches its smoking point when the temperature gets so hot that the molecules break down and release harmful toxins. When inhaled, these toxins often lead to lung cancer.

Moreover, if the oil catches on fire, it creates a dangerous situation. The fire could easily spread to the rest of your kitchen, and if you’re not careful, even cause a house fire.

So, ensure you monitor the temperature of your oil while cooking. Also, turn off the heat as soon as it starts smoking.

Use a thermometer to measure the temperature, and keep a close eye on the oil as you deep fry your delicious meals. Take all precautions that help you avoid the damage of heating oil too much.

Some of the risks involved with heating oil to much include:

• An oil fire could light the stove and burn you, your family, and your pets.

• Long-term pulmonary damage from breathing in smoke (most common at frying temperatures.) 

• Carcinogenic compounds are produced when oils containing fats or proteins are heated for longer at high temperatures.

• If you choose the right oil for your job, you should avoid these risks altogether.

According to the National Fire Protection Association,

“In the United States alone, each year more than 300 home fires are caused by cooking oil.”

Hopefully the tips we listed earlier will help you avoid this problem. If your house ever catches on fire from heating oil too much, remember that is not a good time to try and be a hero.

You should always have an escape plan and practice it before your kitchen ever catches on fire.

How Do You Know When Oil Is Hot Enough for Frying?

There is no definitive answer to this question. However, there are a few things to look for to help you make the determination.

One thing to consider is the type of oil you are using. Heavier oils like vegetable or canola oil will take longer to heat up than lighter oils, like olive oil.

You should also consider the pan’s size, shape, and quality. If you have a large pot with straight sides made from thin metal, it will heat up faster than a smaller pot with rounded corners. An old cast iron skillet will also take longer to heat.

Frying at high temperatures is dangerous if you do not allow enough time for the oil to reach the desired temperature. If you have an instant-read thermometer, that’s a great tool to help you gauge if your oil is hot enough for frying.

When it comes time to fry something like zucchini or eggplant slices, I usually test out my pan right before adding anything into it by dropping in one of those thin slices of potato you get with a fast-food burger.

If the oil bubbles up and immediately sizzles, it is probably hot enough for frying.

If your oil does not begin bubbling right away like this, add a small amount of sliced eggplant into the pan.

Stir them around until they are slightly browned on one side, and remove them from the pan. It helps to use this to gauge how long it will take for your entire batch of eggplant or zucchini to be ready to fry.

Remember, if you add something into the oil before it is hot enough, you run a risk of burning off some of the flavors and ruining the taste of your food. According to the USDA, this is especially true of deep-frying.

Why Does Oil Start Smoking?

The most widely accepted explanation among global scientists is that as the temperature of oil increases, it starts to break down into smaller and smaller particles.

At some point, they reach a size where those individual molecules start bumping together more often than they would at lower temperatures.

When this happens, the energy from their collisions is transferred to neighboring molecules in an attempt to even out these interactions by pushing them apart.

The energy quickly dissipates into the air as a visible puff of smoke and other gaseous by-products, leading to what we know is called “oil smoking.”

As you can imagine, when this occurs in your deep fryer or skillet with hot oil and food inside it, there are plenty of risk factors involved that could lead to a kitchen disaster.

Carcinogenic Compounds and Deep Frying

Carcinogenic compounds are produced when oils containing fats or proteins are heated for longer periods at high temperatures.

These harmful chemicals have been linked to cancer in humans, so it helps to take precautions when frying foods.

According to the National Cancer Institute, heat and high temperatures significantly increase levels of cancer-causing compounds in fried foods.

The good news is that most food will not reach these higher temperatures unless you are cooking something like popcorn or french fries for an extended time at extremely hot temperatures.

However, it only takes a small number of carcinogens to cause harm, so it is still best to try and avoid them whenever possible.

As a rule of thumb, the NCBI recommends not keeping cooked foods hot on the stove for more than two hours, and no longer than four hours in a slow cooker.

The evidence points to cancer being a multistep process that begins with damage at the cellular level. There are many different types of carcinogens involved in this process, including some created during frying like acrylamide.

So, What’s the Verdict? Is Oil Hot Enough for Frying When It Begins Bubbling?

Most times, bubbling indicates the need for you to regulate the heat. It’s often hot enough to deep fry most of your favorite meals. 

As long as it sizzles immediately upon contact with the hot oil, it will be ready for frying. If the oil does not sizzle up after adding a single slice of potato or eggplant, wait until it has heated to 375 degrees Fahrenheit before making any more additions.

If you have a thermometer and it registers around 375 degrees Fahrenheit, your oil should be hot enough for frying. At this temperature, vegetable oil starts changing from clear yellow to brown.

If the food is properly cooked at those temperatures with adequate time allowed between additions of new ingredients, then they should be safe to eat.

If you do not have a thermometer handy, then testing the oil by dropping in one of those thin slices of potato is another good way to gauge if your food cooks without burning off some of the flavors and creating carcinogens.

When you pour that first cup and take an indulgent sip, the last thing you want is an off taste, but if something is amiss, what does that mean for your coffee?

Your coffee may be moldy if it has an unusual taste, smell, or texture. You can also inspect your coffee before brewing to observe any fuzzy spots or spores, which would indicate mold growth.

There are many factors to consider when evaluating the freshness of your coffee, how long it remains safe to consume, and how less-than-fresh (or moldy) coffee may affect you. We’ll discuss these factors in-depth so you can sip without a worry.

How Fast Does Coffee Form Mold?

First, it’s important to understand the type of mold that affects coffee, and how it may affect you. The fungi that commonly form on coffee and other crops, called mycotoxins, are in fact toxic when ingested in large quantities, as their name would suggest.

No matter what type of coffee beans you buy on shelf, there is likely some degree of mycotoxins present.

However, there are strict regulations set forth by food safety authorities that ensure the mycotoxin levels found in common food products, such as coffee, are safe for consumption.

This means that there is no immediate concern for whole bean or ground coffee from the store being moldy. Brewed coffee, on the other hand, requires a more careful eye.

The fungi that forms the mold on coffee thrives in warmth and moisture, two conditions that brewed coffee can provide in spades. If left to sit after brewing, mold generally appears on room temperature coffee within just a few days – potentially sooner if you keep your home warmer.

To be safe, make sure to only brew as much as you plan to drink that day. If you need to save some for later, stick your brewed coffee in the refrigerator to keep it safe and fresh for another few days.

What Happens if You Drink Moldy Coffee?

We all have mornings when we find ourselves in a rush, and maybe you’ve chugged your leftover, room-temp brewed coffee without thinking. Perhaps after the fact, you’ve glanced at the coffee pot and seen traces of mold – yuck! How is this going to affect you?

If you do happen to drink brewed coffee that has grown mold, you may not be affected at all. Stomach acid is often strong enough to kill any pathogens that are consumed via mold.

However, it is not uncommon to experience allergy-like upper respiratory symptoms, such as sneezing, headache, congestion, and coughing after ingesting moldy coffee.

If these symptoms onset suddenly after your morning cup and were not previously presenting themselves, your coffee may be the culprit. 

It is also possible that, similar to food poisoning, you will experience GI symptoms such as nausea, cramping, diarrhea and vomiting after ingesting moldy coffee.

As with the upper respiratory symptoms, these will likely onset soon after ingestion and may be indicative of mold in your coffee.

In general, the trace amounts of mold that you may consume accidentally are not cause for concern other than some potential discomfort. No need to panic – but next time, make sure to properly store your coffee if you plan to continue drinking past your morning fix!

How Long Is Coffee Good For?

Coffee, in general, is quite a shelf-stable product. The best way to preserve your coffee is to store your whole bean and ground coffee at room temperature in an airtight container, as oxygen exposure deteriorates the freshness and quality.

Depending on the type of coffee, it will stay fresh for a varying length of time – whole beans, ground coffee, and brewed coffee all respond at different paces to the elements around them.

1. Whole Roasted Bean

Whole bean coffee is the most stable and protected from oxygen and moisture absorption, and can last up to 9 months if the package is unopened. Once you’ve opened the package and properly stored the coffee, it can last up to 6 months. 

2. Ground Coffee

Ground coffee does not have the same extended shelf life as whole bean coffee, as once it is ground it is more vulnerable to retaining oxygen and moisture. It will generally last 3-5 months when properly stored.

3. Brewed Coffee

If you’ve already brewed your coffee, be sure to drink the same day – for best flavor, within 4 hours, but up to 8 hours at most. If you need it to keep longer, refrigerate to best preserve flavor and texture. Brewed coffee can keep in the refrigerator for 3-4 days.

A common misconception is that coffee can be stored in the freezer to further extend its life. However, it is important to note that being stored at freezing temperatures causes coffee to lose much of its flavor and significantly diminishes the quality.

If you buy whole coffee beans in bulk and need to store them, it is okay to keep them in the freezer for up to a couple of months. You may want to portion out to ensure you don’t thaw and re-freeze any of the beans, as this process increases the risk of mold and other bacteria to form.

Can You Drink Coffee That Has Expired?   

Usually, the expiration date printed on a new bag of coffee is one year from the date it was roasted. This timeframe guarantees the best flavor and quality, as the more coffee is exposed to oxygen, the more its quality deteriorates.

If coffee reaches the expiration date printed on the package, that doesn’t mean the coffee has gone bad, but it is a reliable indicator that you will notice a reduction in flavor and quality.

It is perfectly safe to drink coffee that is past its expiration date – when unopened, ground coffee can last a few months past, whole bean coffee can last up to nine months past, and instant coffee up to twenty years!

As long as the smell has not become unpleasant and there are no observable mold spores, your coffee is safe to continue brewing.

In general, coffee is quite resistant to mold before it is brewed. However, if the flavor or smell becomes unpleasant, or you develop upper respiratory or GI symptoms after consuming, your coffee may have become moldy.

Be sure to store your coffee properly away from heat, moisture, and oxygen, and you will ensure the best quality and mold-free coffee possible.

Some people wonder why their cast iron pan suddenly has an unpleasant odor, no matter how well they clean it.

Several factors can cause cast iron pans to smell from time to time. Odor in the pan often happens when someone has incorrectly seasoned it or is past the point of being re-seasoned. In either case, food cooked in the pan can penetrate the seasoning and remain on the surface, causing an unpleasant odor.

Knowing where the odor is coming from can typically help resolve the problem from happening in the future. Read below to learn more about other reasons your cast iron smells and how to neutralize it.

How Do You Remove Smell From Cast Iron?

While there are many ways to remove the smell from cast iron, one of the most common ways is to use the oven to burn it off. Although it sounds counterintuitive, if you put your cast iron pan in an oven set at 400℉ for about 10-15 minutes, the odor tends to go away.

Since the most common reason for the smell is likely caused by seasoning challenges, any food you make in the cast iron pan may leave an odor behind. Unless you do something about the smell, you may end up transferring this to other meals you prepare.

Before tackling the issue of re-seasoning the pan, you first need to get rid of the smell causing you, most likely quite a bit of frustration. Most experienced cast iron users recommend using the oven method for removing the odor.

Other cast-iron users suggest filling it will water and boiling it on the stovetop for about 10 minutes. In many cases, this was an effective method of removing the odor from the pan.

After attempting the oven method, you may need another approach to find that it did not remove the smell.

Another common way to rid your cast iron pan of the unpleasant odor is to use the water boiling method, but add salt to the water. The salt and the boiling water reaction is often enough to remove any particles embedded in the pan that may be causing the smell.

Once you can get rid of the smell, you will want to ensure that this does not happen again.

This can be avoided by making sure that you have seasoned your pan correctly by giving it ample time in the oven after thoroughly washing, drying, and applying the oil. Just make sure that you are not overusing the oil.

Why Your Cast Iron Smells Like Metal

Cast iron that smells like metal is typically due to rust that has built up over time, which indicates that it is time to re-season your pan. In some cases, it may not even be over time that you notice the rust, but after you have used it and stored it away. 

If done correctly, a seasoned cast iron pan can last for quite a long time, depending on how often it is used. The problem is that the seasoning process does not last for an extended period, no matter how well you do it.

In most cases, if you have a metallic smell in your pan, anything you cook in it will also taste like metal. This is why it is essential that if you notice this, you take care of the situation before using it to prepare a meal.

Before you re-season your cast iron, it is recommended that you use a scouring brush to remove all of the rust and as much of the previous seasoning as possible. If the rust is not removed before re-seasoning, you will soon run into the same issue with your pan.

Why Your Cast Iron Smells Like Plastic

In most cases, a plastic smell on cast iron is caused by oil with a low smoke point when seasoning it. You can get a plastic smell from the pan when you use this type of oil, but turn the oven up to a higher temperature than the oil can handle.

When scrolling through the plethora of information available on the internet on how to season your cast iron properly, you will run across many opinions on the best methods.

This includes some advice on the types of oils to use and the correct temperatures to use for the seasoning process. 

If you decide to use a higher temperature for your seasoning procedure, you must use an oil with a higher smoke point. This is because a lower smoke point can cause the oil to burn, leaving an unpleasant smell on your cast iron.

The only thing you can do if you discover this smell is to start the entire process repeatedly, from scrubbing down the cast iron to oiling it and baking it.

You can avoid this if you take the time to ensure you are using suitable oils and temperatures.

Why Your Cast Iron Smells Rancid

A rancid smell on your cast iron typically indicates it is not being cleaned properly after use, and too much oil is left behind on the pan. When using a cast iron pan, you should wash it with mild dish soap and water and then dry it. Many people also recommend using a thin layer of oil after each use and then letting it dry, although this is not necessary after every use.

When it comes to caring for your cast iron, it is essential to follow the manufacturer’s instructions and advice of people who have regularly used this type of pan.

Although there is quite a bit of advice out there, following basic care guidelines will keep your cast iron in good condition for years to come.

Part of caring for your cast iron is to season it before using it the first time. This is essential to ensure that the pan does its job of keeping food from sticking.

Once it has been seasoned, standard care guidelines of washing it out and making sure it is dried completely can help it stay in good shape.

Many cast iron experts suggest lightly oiling it after each use; however, if you seasoned yours correctly, the polymerization should protect the pan from rust and various smells.

If you choose to oil your pan after each use, you should be cautious with the amount and kind of oil you use.

Why Your Cast Iron Smells Like Chemicals

When a cast-iron smells like chemicals, this is usually because of the oils used to polymerize the pan. Using oil with a higher smoke point can typically solve this problem during the seasoning process.

Most experts recommend checking the oil’s smoke point since you are using high heat when seasoning your cast iron. If the oil cannot handle the temperature you are using, it has a lower smoke point and can cause a terrible chemical smell.

It is important to note that seasoning, or polymerization, is a chemical process and often has a smell along the way. This is due to the pan reacting with the oil and high heat. It is suggested that you keep your home well ventilated while doing this.

When Should You Replace a Cast Iron Pan?

The great thing about cast iron cookware is that it should never have to be replaced if taken care of properly. This means that if you hand wash it after each use and season it from time to time, it should last for generations.

Cast iron cookware was developed to withstand many cooking conditions, as long as it is given some tender loving care. It is not recommended to put it in a dishwasher or soak it in water for long periods. Doing this will cause your cast iron to rust.

It is important to note that even if you notice rust on your cast iron, all is not necessarily lost. This is because, with some careful restorative techniques, you should be able to get it back to suitable working conditions.

These techniques include scouring the pan with a brush and using salt and hot water items to add an abrasive cleaning process. Once the rust is removed, you can start over by following the recommended seasoning process, and it should be good as new.

Many people own cast iron pans passed down from family members for many years. Cast iron is durable and is a staple in many homes for good reason. As long as you keep your pan seasoned, washed between uses, dried, and stored in between uses, your cast iron will last a very long time.

For that reason, you may be wondering how long tofu keeps and if it can be frozen to prolong its life and maintain its freshness. 

You can freeze tofu for up to 3 months without any detrimental changes in taste or texture. When freezing tofu, remove it from its packaging and drain it before putting it in a resealable bag in the freezer. You can either freeze an entire block of tofu or cut it into smaller pieces. Thaw your tofu in the fridge and make sure to consume it before it goes bad.

In fact, freezing tofu comes with more benefits other than making it last longer. As a pretty much tasteless protein, tofu has the potential to fuel so many different dishes with the use of sauces, spices, and marinades.

How does freezing tofu change its properties to make it even easier to cook with and provide a more delicious end result?

Read on, because I will be explaining all that to you including the best methods for freezing and thawing tofu. 

Does Tofu Change in Taste and Texture After Freezing It?

We all know that freezing food is a great way to keep it from spoiling quickly, but not all food does well in the freezer and the taste of some is negatively affected from being frozen.

Freezing tofu will definitely change its texture but this isn’t a worrisome change, in fact, it’s an entirely positive one. Since the taste of tofu is already so mild and entirely dependent on how you marinate it, freezing doesn’t really interfere with taste.

Actually, freezing tofu allows for a more flavorful meal as the texture becomes more chewy and airy and therefore able to absorb marinades and sauces much better.

It also makes the tofu firmer and less likely to crumble which means it will also turn out a lot crispier if you plan to fry it.

Sounds great!

How does it work?

Well, tofu is full of water and if you’ve ever cooked with it before, you’ll know that in order to get a nice, crispy texture you need to press your tofu to drain the water from it.

Pressing tofu can be a bit tedious if you don’t have the right equipment and it can add around 30 minutes of wait time to your cooking. Freezing tofu can help with this process.

When tofu freezes the water in it crystallizes and causes the tofu to expand and become more porous. When the tofu thaws and the water drains, the ice crystals disappear but the tofu remains airy and full of holes rather than dense.

The resulting texture is more meat-like and more receptive to flavoring and with a much nicer texture for frying.

I would recommend sticking to firm or extra firm tofu if you plan on using the freezer method.

While the change in texture is beneficial for keeping tofu spongy and not crumbly and is a game-changer for recipes that involve fried tofu, soft or silken tofu won’t have any benefits from being frozen.

As the name suggests, silken tofu is supposed to be soft and buttery, and putting it in the freezer will result in a stringy texture that removes all the creamy possibilities silken tofu brings. 

How Long Can Tofu Be Frozen?

Fresh, opened tofu usually stays good for about 5 days in the fridge before its texture and smell begin to go a little funky. If your tofu develops a slimy outer layer that’s a good sign that it is no longer great to use. Frozen tofu, however, can keep for 4 to 6 months. 

To prepare tofu for freezing you’ll want to remove it from its packaging, drain the extra water it sits in and wipe down the moisture from the surface with a paper towel or cloth to prevent ice crystals from forming on the surface.  

You can then cut it into slices or cubes and space them out on a tray to freeze then transfer your cut tofu into a container to store in the freezer.

Pre-cutting the tofu will help it maintain its shape once it’s been thawed and allows you to grab only what you need when you need it without having to defrost the whole block.

You can also certainly freeze your tofu as a whole block but you will still want to follow the above steps of removing it from its original packaging and transferring to a different container.

Freezing the whole block will just require a longer thaw time. Tofu should not be frozen in the original packaging if it emerged in extra water.

Can You Freeze Fried Tofu?

Surprisingly, you can freeze not only fresh tofu, but fried tofu as well.

Some people even suggest flash-frying your tofu before freezing it because the already cooked pieces will have even less moisture to begin with but still react in the same way fresh tofu does in the cold temperature resulting in even less moisture.

If you buy fried tofu from the store you can also keep that in your freezer. It really works in the same way and has the exact same benefits as freezing regular firm tofu. It also results in a more absorbent end product.

You can also freeze already cooked dishes with tofu in them, such as stir fry or fried rice but the quality and amount of time for which you can store those types of dishes really depends on the other ingredients in the dish.

How Long Is Tofu Good After Thawing?

Unopened tofu has the ability to last even 3 months after the suggested “use by” date on the packaging. So if you have a package of tofu you don’t intend to use for a while, it may be best to leave it in the fridge for as long as possible.

However, if you have half a package of tofu or tofu that’s about to expire, you can keep it in the freezer for up to 6 months, as I mentioned before.

Once your tofu has been thawed you should not refreeze it. Thawed tofu has the same general lifespan of fresh, opened tofu of around 5 days.

How Should You Thaw Tofu?   

Thawing tofu is probably the easiest part of the whole process! Especially because it should allow you to skip the annoying process of pressing the tofu to drain water from it.

There are a couple of different methods for thawing tofu.

The first is leaving it out on the countertop at room temperature. You can wrap the block in a kitchen cloth or place pieces between two towels to absorb any moisture that drains.

You can even cover it with a thin baking sheet to get even more moisture out. This will take around 6 hours depending on how your tofu is cut and the temperature in the room.

You can also thaw your tofu in the fridge by simply tossing it in there overnight in whatever container you froze it in. You can always also wrap it in a kitchen cloth or add a paper towel to the bottom of the container to soak up moisture.

This is the best method because it requires no effort and creates no clutter on your counter. You’ll be storing your tofu in the fridge once it’s thawed anyway so you might as well just transfer it a day before you plan to use it.

Microwaving frozen tofu is also a viable and quick option. To do this you will want to place your tofu on a microwave-safe dish and heat it for one minute. It will probably not defrost that quickly so continue to zap it in 30-minute intervals.

Doing so is important because you don’t want to risk overheating your tofu y leaving it in the microwave for too long.    

The best way to know when a pressure cooker is done is that the float valve will pop up to let you know that the cooker has reached maximum pressure when the cooking time ends. At this point, the valve will ultimately lower, signaling the pressure cooker is safe to open after the pressure has been released.

Knowing how a pressure cooker operates can help you use the appliance with the utmost efficiency and safety. Keep reading to learn more about safely working a pressure cooker to ensure your food comes out great and you are safe.

Do Pressure Cookers Turn Off Automatically?

Most pressure cookers, especially the newer models, come equipped with automatic shutdown functionality. In most cases, this only occurs when you set the timer according to manufacturer instructions.

Whether you are using a pressure cooker or an appliance with multiple functions like an Instant Pot, the pressure cooking function tends to work the same.

This means that when you prepare your food and set the timer, it will cook to your specifications then the machine will turn off and begin the depressurizing process.

It is important to remember that this applies to electric pressure cookers since the stovetop version requires a more hands-on approach.

Using a stovetop pressure cooker means that you have more control over the cooking time; however, you will also need to turn the burner off when the cooking process is complete.

Electric pressure cookers make the process of cooking a fast meal much easier since you can choose the settings you desire, then do other things while it does its job.

Once the cooking time is complete, these appliances will shut off automatically and begin the pressure release process.

When Should You Open a Pressure Cooker?

When using a pressure cooker, you must follow the manufacturer’s instructions exactly as they are given to avoid any dangers. This is especially important when it comes to deciding when you should open the pressure cooker after the timer goes off.

Manufacturers have developed better safety control over newer pressure cookers, making them ultimately impossible to open before depressurizing. This feature keeps accidents that were more common with older versions of the appliance from happening.

It is recommended that you do not attempt to open the lid of a pressure cooker before it is ready to open. This usually means that the appliance will typically let you know when it should be opened by loosening. 

If for some reason, you need to open the lid before the cooking time to be completed, it is suggested that you turn the machine off first and allow it to release the pressure.

Although this can be done, it is usually best to let the cycle entirely before opening the lid.

It is important to note that if you decide to turn your pressure cooker off and release the pressure before the initial set time, you risk the food not being cooked thoroughly.

Heating a meal, allowing it to cool, and then attempting to cook it again can completely change the outcome of a meal. 

How Long Do You Pressure Cook on Average?

The amount of time it takes to pressure cook depends on the meal and the recipe you are following. Additionally, you have to consider the time for the appliance to come up to the pressure needed to cook the meal. Many pressure cooker meals typically take between 15-30 minutes to cook and then the added time for the pressure to rise.

While most recipes do consider the time it takes to pressurize the appliance before cook time, there are some that neglect to include that portion in the total time it takes to prepare a meal.

This means people new to pressure cooking tend to be somewhat disappointed initially when they discover that it can take up to an hour to complete the entire process.

People experienced with the process of pressure cooking know that they must add in the amount of time it takes to pressurize and then cook the food. They are also aware that much of the time it takes includes prepping the ingredients.

You will need to remember that most recipes do not consider various altitude differences, so you will need to make the adjustments yourself.

It is also essential to keep in mind that depending on your altitude, the time it takes to cook may vary. Some pressure cookers are better for cooking in higher altitudes that you should consider.

Below are some cook times for many of the most common foods that are pressure cooked:

Overall, it is always best to ensure that you are following the manufacturer’s instructions and the directions in the given recipe. This will provide you with the best outcome for any meal you plan to pressure cook.

How Long Does it Take to Depressurize a Pressure Cooker?

Depressurizing a pressure cooker can take anywhere from a few minutes to upwards of 20 minutes, depending on a few factors. Typically, these factors include the type of pressure cooker used, the type of food prepared, and the amount of water used. In addition, most pressure cookers offer a quick release or a natural release option.

Most experts agree that using the natural release method is the safest way to allow the pressure cooker to depressurize.

This is because it allows for a slower process of releasing the pressure built up in the unit. Releasing the tension slowly can provide a better measure of safety that is important for pressure cooker use.

Using the natural release method to depressurize your pressure cooker can take anywhere from 15-20 minutes or longer. Remember that it is best to let it go through the process in the time it takes without trying to rush it. 

The quick-release method allows you to depressurize your pressure cooker in a faster amount of time, which many people take advantage of to save time.

This method can typically take just a matter of minutes. You will need to keep in mind that using this method carries a level of risk; however, if you follow instructions, it can be done.

Other factors that are essential to keep in mind when considering the amount of time it takes to depressurize your pressure cooker include the food you are preparing and the amount of water it requires.

The more liquid that is in the appliance, the longer it may take to release the pressure completely.

It is important to note that you should never overfill your pressure cooker to avoid changing the amount of time it takes to cook the food and depressurize the machine.

Any alterations you make to the recipe will need to be considered as you are going through the process.

Altogether, while exact times are difficult to predict depending on the many factors involved, you will want to consider the time it takes to depressurize the appliance before attempting to open the lid.

This usually requires some experimentation when first learning to use your pressure cooker.

Pressure cookers are great appliances to have in the kitchen for preparing various types of food. Understanding how to use a pressure cooker is essential to owning one.

After learning the nuances of your pressure cooker and experimenting with it, you will begin to see the benefits of a cooking method that is sure to save you plenty of time.