Forum Discussion
MEXICOWANDERER
Jul 02, 2016Explorer
hehehe
Come down here and try to gain 0F. The only valid food storage temperature recommendations are those findings as publicized in USDA Food and Drug recommendations.
A two day jaunt is vastly different than 3 or 4 weeks food storage. Bacteria multiply to the square of given time DEPENDENT on temperature. Lower temperature buys time. I have multiple refrigerators. With milk of the same expiration date, 36 versus 44 degrees resulted in the 44 degree milk going sour in six days. The 36 degree milk was like fresh. Both refrigerators otherwise were empty. The milk remained dairy sealed.
Frozen vegetables last longer at -5F than they do at +10F.
Freeze one batch of ice to -5F, the second to +15F, put five cubes from each in an 8 oz glass, fill the glasses with identical batch water, wait 5 minutes then see
The temperature of the liquid
Compare the size of the ice cubes
Physics is unforgiving.
Come down here and try to gain 0F. The only valid food storage temperature recommendations are those findings as publicized in USDA Food and Drug recommendations.
A two day jaunt is vastly different than 3 or 4 weeks food storage. Bacteria multiply to the square of given time DEPENDENT on temperature. Lower temperature buys time. I have multiple refrigerators. With milk of the same expiration date, 36 versus 44 degrees resulted in the 44 degree milk going sour in six days. The 36 degree milk was like fresh. Both refrigerators otherwise were empty. The milk remained dairy sealed.
Frozen vegetables last longer at -5F than they do at +10F.
Freeze one batch of ice to -5F, the second to +15F, put five cubes from each in an 8 oz glass, fill the glasses with identical batch water, wait 5 minutes then see
The temperature of the liquid
Compare the size of the ice cubes
Physics is unforgiving.
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