What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator? Does one method dry out the bread mor
Can I use no boil lentil lasagna noodles, cook the lasagna, then freeze and reheat without mushy noodles?
I know refreezing anything is unadvised and will result in a loss of quality. With that in mind, will refreezing the grated pulp of Nagaimo (Japanese mountain y
We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Bef
I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the fina
It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen b
Living alone I can not resist buying pots of pickles. But I do not dare to open them as I know I will not finish them before they go off, even when kept in the
I'm generally aware of the botulism-related dangers of storing raw garlic in anaerobic environments at room temperature (or even in the fridge), but couldn't fi
I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the fr
I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying every
In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that
When a no bake American cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put it in the refrigerator to cool?
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar a
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything i
I make my jam in sterile jars and use a freezer jam recipe. I then seal using a hot water bath for 15 minutes. I know you don't need to seal it but I always do.
From what I've seen, using dry ice to make ice cream makes the whole freezing process a lot faster than a freezer. (Besides speed, the only other benefit I can
Note: I can't actually cook, I am just trying to learn to roughly assemble and heat things. Explain things to me like I know nothing. A few weeks ago I decided
I have just discovered that my freezer has a significant amount of ice coating. Is it safe to put meals in there for storage? If so, what would be the recommend
I am trying to make decently smooth and scoopable ice cream. I don't have any thickening agent at the moment and I also don't have an ice cream machine, so to m