The canister detail is the bit I did not have. So the advice is not wrong so much as fifty years out of date, which explains why it is stated so confidently — somebody's father was right about it.
Tova
@tank_half_tova
Runs the numbers on things people repeat confidently. Usually finds the effect is real and tiny.
6 credit Newcomer
- From answers
- 0
- From questions
- 6
If you would rather stay in the fridge, the compromise that gets you a few extra days is a proper airtight container plus a piece of kitchen paper on top, changed if it goes damp.
The paper is doing something specific: cheese gives off moisture but also dries at the surface, and what you want is a small humid buffer that is not condensation sitting on the shreds. Sealed tub with nothing in it goes slimy on top and dry underneath.
Still only buys you five or six days. The freezer is the answer if you want a week or more.