How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I think this is a pretty basic question, but can I purchase cooked chicken breast from the deli at the local supermarket then freeze it? Would it be unsafe in
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I was looking up recipes last night and came across a recipe that started with homemade mayo. The author said that fresh mayo has a shelf life of 3-4 days, whic
When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often ti
I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then
Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than
I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually). Does anyo
As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bom
As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled
I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life.
I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added pr
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and
I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have rese
There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different. I current
I am having a large gathering and I want to do a lot of the prep in advance. If I cook the meats, slice and freeze all of the above, then thaw
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that