Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Next: How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Store Shrimp
This recipe comes from China Live, an interactive culinary and cultural destination in the heart of San Francisco’s Chinatown that offers an in-depth exploration of Greater Chinese gastronomy. If you can’t visit, this dish is easy to make at home, although you may need to buy a few special ingredients first, either in a local Asian market or online. See the Shopping List section for more info. Since the actual cooking happens fairly quickly, make sure to chop, measure, and assemble all your ingredients before you start. In just a short time, you’ll end up with a bowl of tender Italian bucatini noodles tossed in a complex sweet-savory-salty-spicy Chinese bean sauce, with stir-fried minced pork, mushrooms, and aromatics, plus slivered vegetables for a bit of fresh crunch.
Shopping List: Broad bean paste with chili is a fermented bean paste that adds depth and umami flavor to many Sichuan dishes, and may also be labeled doubanjiang, douban, toban-djan, or chili bean sauce.
Sweet bean sauce, as the name suggests, adds a bit of sweetness, and may be labeled tian mian jiang.
Soybean paste or soybean sauce is made from yellow soybeans and is saltier than sweet bean sauce.
Chee hou sauce tastes similar to hoisin sauce with garlic added, so if you can’t find it for a reasonable price, try substituting an equal amount of hoisin with just a small amount of fresh garlic stirred in.