Is there a name for the technique of turning an ingredient into a homogeneous mass, and then molding it back into its original shape, or the shape of a less-pro
I was using a new canner for the first time and while processing salsa I could not get the 10# control to jiggle. I processed for approximately an hour and the
You can get shredded carrots at a salad bar, and I buy bags of pre-shredded carrots at the supermarket. I want to make these at home with a machine but haven't
I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk.
Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked an
I'm new when it comes to vegan cooking and until recently began experimenting and researching with regards to the commonly used or appropiate coagulants whether
There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the
Does these type of glass jar (some may even refer to it as jam jar) works with boiling water canning? I asked a question about these glass jar for pressure ca
Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i
I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream
I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chick
I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again
I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag af
Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent. From Wikipedia: borax imparts a firm, rubbery texture to food. It does this
What are advantages or disadvantages to a middle blade in the food processor? Might this shape be harder to clean than a single-blade model? It's also called to
https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss I'm interested in candying ginger, like in this video. I want tiny candied ginger piec