tskeeter
Junior Associate
Joined: Mar 20, 2011 19:37:45 GMT -5
Posts: 6,831
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Post by tskeeter on Apr 4, 2022 23:05:36 GMT -5
I'll have to start selling my eggs. As it is, I have about 8 dozen in the fridge I need to dispose of because they've gotten too old. Another 5 dozen or so that are within a few weeks old. I need to start thinking of things I can make that use a lot of eggs because my girls are on a roll lately. Do you know that you can freeze eggs? According to the American Egg Board, you can freeze eggs for up to a year. You can freeze the whites or the yolks separately (note that yolks need some salt or sugar added before freezing to control the texture). You can whip whole eggs and freeze them. For individual servings, the Egg Board suggests using ice cube trays. Thaw over night in the refrigerator, or under cold running water.
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daisylu
Junior Associate
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Joined: Dec 27, 2010 6:04:42 GMT -5
Posts: 6,778
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Post by daisylu on Apr 9, 2022 14:23:10 GMT -5
Picked up a pack of BSCB because they were $2.19/lb, the thighs were $3.99/lb. I was curious when I got home as there were 5 breasts in the pack (I chose smaller breasts as I can not eat a lot at once), and the pack was marked 3.31 lbs. I repackaged each breast in a freezer bag and used my kitchen scale to weigh them. All 5 bags together were 2.10 lbs according to my scale, which I think is fairly accurate. When I added the original packaging the scale read 3.09 lbs, which may not be as accurate because the packaging was very large compared to the scale. I did not weigh the absorbent pad in the packaging by itself, but should those weights be that far off? Would the meat release so much water to account for such a discrepancy? 3.31 to 2.10 is over a pound that I paid for and did not receive. I will admit that I am ignorant in how these things work. I think I might go back to buying from the butcher. It is more per pound, but I know what I am getting with them.
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ken a.k.a OMK
Senior Associate
They killed Kenny, the bastards.
Joined: Dec 21, 2010 14:39:20 GMT -5
Posts: 14,102
Location: Maryland
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Post by ken a.k.a OMK on Apr 9, 2022 16:05:39 GMT -5
They should zero (tare) the scale before with the packaging and you only pay for product.
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stillmovingforward
Senior Member
Hanging on by a thread
Joined: Jan 1, 2014 21:52:58 GMT -5
Posts: 3,066
Today's Mood: Don't Mess with Me!
Location: Not Sure Yet
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Post by stillmovingforward on Apr 10, 2022 10:37:58 GMT -5
Yes, the juice/ water weight will account for a lot. More inexpensive quality of meats will often be injected with water to look nicer and increase the weight.
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