Where I live, I can't buy high-quality salt cod, so I'm looking at making my own. The recipes I've seen, though, all start with fresh cod. Since salting dehyd
I'd like to provide an array of meals that are frozen and can be quickly heated and served. I have reviewed different models and there are 3 kinds I think: 1)
I have a new food saver vacuum sealer. I want to seal up all the ingredients for a slow cooker meal. Should I add the vegetables separately from the meat and
I love everything from the sea, but am a little squeamish when it comes to cooking shellfish etc. myself I have a large bag of Frozen, shell-on Black Tiger pr
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I a
Yesterday I hit a notice in my local mall saying (my own Polish->English translation): Bread, rolls and other baking made out of previously frozen raw-ca
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via pu
I used Cal Peternell's recipe: 1 cup of whole milk 1/2 cup of half and half 1/2 cup of sugar pinch of salt 3 cups of whole milk yogurt zest and juice of a half
Something like 4/5 of frozen fries brands in the store essentially smell like synthetic piss to me when you start cooking them and it doesn't go away. They tast
On the back of my bag of frozen broccoli florets it emphatically warns me to not refreeze defrosted vegetables. Why is that? What is wrong with refreezing veget
Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health. I have frozen salmon filets (small/t
Bought some frozen brocolli fritters from a restaurant. But as it was closing time and the cooks had left, I couldn't get any proper instructions on how to rehe
The frozen spinach package says to boil while frozen, but I never seem to manage to get it cooked the way I like it. Either the center stays frozen (the package
I've bought a frozen fresh octopus. As most recipes suggest I'm planning to boil it, and then char it on the grill. The problem is that it's pretty huge and we
I've been revisiting frozen food due to COVID, including one of my old favorites, hot/lean pockets. Years ago, I used to always make these in the toaster oven;
(This is a follow-up of this question.) I'm trying to bake a "frozen, stuffed pretzel". (Why? See previous question.) My first attempt (350°F for 35 minute
What's the best way to cook these Jimmy Dean's biscuit roll-ups? The microwave directions aren't bad, but, as often happens with things cooked in the microwave
I wanna make frozen yogurt from homemade yogurt. I heard that inverted sugar can help prevent crystallization so I want to add it to my yogurt, because I don't
Can I make pie or crisp out of thawed berries that the juice has come out? Should I use more corn starch? Phil, Thank you for your reply. I don’t have a
So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping