Certain foods are normally refrigerated, but after cooking can be kept at room temperature for a few days at least. An obvious example is cheese -- e.g. chees
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
i am making mouth fresher(Paan Mukhwas in Hindi) in my home and for that one of ingredient is written as Aromatic Fragrance and i am confused what are the exact
I bought cheese blocks at the store, unwrapped them, divided them into smaller pieces, cold smoked them, and repackaged them with a seal a meal vacuum system.
I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its ap
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 made a coulis with strawberries and raspberries, 500gms of each with half a cup of sugar and the juice of one lemon. I boiled it for 15 minutes, then pu
Some people say that you shouldn't keep your tomatoes on the fridge, while others say that this is the best way to make them last longer. I ha
I like to soak white buckwheat and do some raw recipes from it. It is said that the optimal time for soaking is 1.5 days. I'm not changing the water because of
Is precooked chicken bought from the store better refrigerated or put in the freezer? which makes it fresher and tastier or does that only apply to raw meat?
I picked some beautiful green Manzananillo olives and followed the directions of my preserving guru Pietro Demaio's book by soaking them in fresh water for thre
Last year the recipe I used for preserving whole figs involved pricking the figs with a fork and soaking them in a weak solution of baking soda. What is the b
If you use vinegar to preserve a piece of bread by pouring it over, will the vinegar affect the bread's taste?
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
There's a semi-local creamery that makes the loveliest Brie I've ever had. It's priced quite reasonably but the shipping costs more than the cheese itself, so i
I was wondering how companies like Innocent (smoothies) or basically any juice manufacturer keep their liquids fresh so long while my smoothies are bad after a
I notice that smoked sockeye salmon is available year round in supermarkets, but the commercial fishing season in Bristol Bay, at least, is only during the summ
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?
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were
I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from sp