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.
My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions.
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. I
I once placed a can of beer in the freezer for an hour. It did not freeze, and it was great. However, now I need to cool some whipped cream (un-whipped), and t
With the recent hot weather we've been getting through so many Ice lollies (popsicles) that we have started making our own. We are primarily using freshly sque
Coming back from 10-day vacation, we found that our fridge was off the whole time. Fruit and packaged ham in the fridge, veggies fruit and meat in the freezer.
"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential ma
I am about to make some fruit shrub for use in drinks. I have clear instructions and I understand that it will keep safely for 6 months in the fridge (barring s
This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic c
I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that
I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Wou
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortun
I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight
This last season, I tried freezing mango puree. My google research told I me I can just freeze them as is. But when I thawed them, puree had lost its taste. Wha
I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the ste
I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking t
I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which on
We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?