Come on people the other day useful preparation for potential emergencies. Take a moment and talk about bugs. Have you ever poured a pot of boiling pasta water and noticed a lot of little bugs float to the top of the liquid? Have you ever stored on pasta for any length of time and suddenly discovered that your product is often developed by some unwanted guests? When this happens you are curious as to where these little creatures come from and how they can effectively deal with them? This unnecessary waste of goods can be avoided with a little preparation before hand.
During the Depression, when food resources and the available money in the absence of the family would often come up contaminated pasta and just scoop out the floating bugs as they made their way to the surface. Granted, technically you could eat some of these tiny creatures with no harmful effects, but most of the U.S. would frown on the practice.
Grains are usually stored in farm silos, and able to develop infection insect larvae in the final product. As the eggs hatch bugs we quickly discovered that these types of errors occur in just about anything from bags of rice, potato sacks, boxes of cookies, even macaroni and cheese packet.
My wife and I have previously experienced the same problems in order to combat these tiny creatures we initiated a process where all incoming pasta related products, which undergo the freezer for a period of twenty-four hours. Since the eggs are already present in our store bought pasta we had to put an end to their lives. This process will be quick to stop the pest life cycle. Do not let anyone persuade you got bugs in my pasta after it is brought home as they are not. They are there when you bought pakete.Svježe pasta never reveal any hidden creatures, but as it begins to age and gets older bug larvae is enough to incubate the eggs and begin to prepare. It was discovered that the egg product from the time of grain harvested and just waiting for proper conditions to resume the life cycle.
Since we want to save for the long term, my wife takes the pasta from the freezer, after twenty-four hours, and lets it dry so it was not wet, then it is place in the neighborhood or gallon jars. With pasta it will deposit the bay leaf and oxygen absorber. I heard some people using spearmint gum in a dish of pasta, but I do not suggest it if you love the spearmint flavored pasta. Using the laurel has no flavor transfer its pasta.
pasta and related products should last at least two to three years and perhaps longer if stored this way.
Copyright @ 2011 Joseph Parish
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