Are there any way to preserve the juice of lemon for, say, one week without a change in its taste? Even deep-freezing it makes it little bit bitter!
Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa,
I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course
Living alone means that my leftovers tend to go a pretty long way, and I don't end up using raw ingredients as quickly as the supermarkets expect me to. For a
After a bit of miscommunication, my wife and I ended up buying 6 litres of milk between us. I don't really want to waste it, so I'm wondering if it's safe to fr
How would one go about doing this? Is it safe to freeze?
For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocola
As I am preparing to get into sailing, the problem of having food with me that does not spoil, is lightweight, sufficiently energetic and well balanced becomes
I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used o
So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There reall
I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played
To follow up on the storage of ketchup in particular, many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that c
I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, w
I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday o
I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up
My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high
Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer pla
I prepared the Gulab jamuns few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge? One way is to
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke