How your fridge prevents food from going bad @MinuteFood

MinuteFood | How your fridge prevents food from going bad @MinuteFood | Uploaded 7 months ago | Updated 11 hours ago
The land-lubbing critters we lub are mostly warm-blooded; they operate at a consistent hundred or so degrees F - around 38C. Since landfood operates at toasty temps, biological stuff associated with it - the enzymes inside it and any microbes hanging out on or in it - are also adapted to those toasty temps. Refrigerating meat drops its temperature way below this point, bringing microbial and enzymatic activity going on in it to a near-halt - therefore slowing spoilage way down.

$How to Achieve Restaurant-Style Crispy Food at Home There are two main qualities that make food more likely to do that loud fracture-y thing we love so much. The first is that the food - at least the surface of the food - has been dehydrated…it’s dried out. And the second quality is that it’s porous… there is some space inside. If you want to get ultimate crispy-ness at home, you need to consider - and maximize - these qualities.$

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