I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up wi
How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and t
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've conducted a research on how can I purify the water to make it drinkable and the results are many, but most of them says that drinking a freeze water can ca
I am searching for a ways to preserve the banana, and most of the time they said that I need to wrap the stems in a plastic or scotch tape so the gas wont come,
I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast
We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I
I'd like to make and bottle my homemade grenadine (I use Poms not fresh pomegranates). I'd like it to have shelf life not require refrigeration. Is this possib
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've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent
After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inq
I had some organic lamb shanks in the fridge. I forgot to freeze them by the "use or freeze by" date. It's 5 days past the date. Are they stil
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able t
I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole cof
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all
I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. So
I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe t
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being
I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Ca