I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried a
I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowle
I bought a dried and salted cod (aka Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet f
In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it an
I usually re-hydrate and desalinate dried and salted cod with water, changing the water several times during 48 -72 hours, keeping the fish refrigerated during
Based on my reading, preserving dried ginger is the same as preserving fresh ginger I.e airtight and in the fridge. Is there anything more that can be done to p
Is it a good idea to put desiccant packs, like those you get shipped with electronics, into a working freezer to help prevent it from frosting up inside? I open
What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South Afric
I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out
Suppose you have a food that is naturally liquidy, such as curry. You like the flavor but need it less "wet". The problem with drying it is that the aromas also