Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?
I have 200 gm of candied glacé strawberry and 200 gm of candied glacé kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to n
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I aske
Since making marmalade involves cooking fruit and pectin and juices at a particular temperature for a specified amount of time, can you use sous vide to mimic t
Today, I cut up some pineapple. On the bare fruit that was left after cutting, there was residual pieces of the skin, so I washed the pineapple. To me, it seeme
Does the nitrogen-based cryogenic freezing technology work equally well for all durian types, or only for a few types?
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip
The recipe I want to use to make lemon curd specifically calls for unsalted butter, while many other recipes I've looked at either also specify this, or simply
Having some trouble making strawberry fruit leather for the first time. I'm pureeing frozen strawberries in orange juice then spreading the puree on parchment p
For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% wat
I peel my fruits, quarter them, then hurl in my Vitamix blender. I don't filter or remove anything besides the rind. I'll call them liquefactions, as juice usu
I was always told to wash fruit and vegetables right before eating or cooking them, and not earlier. This is supposedly intended to "keep them fresh" or "keep t
I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or
After using utensils to prepare/eat longkongs, the utensils are very sticky (by far stickier than for any other types of fruit that I have tried so far). I trie
What is the best way to flavor our yogurt with fruit puree without making it too liquid? I desire its consistency would be like the store bought one. Another qu
I have begun to macerate pitted cherries in sugar and lemon juice. Due to some issues, I've had to leave them macerating for 2 days before I cook & can them
It’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then
I had a batch of avocados from the supermarket, as I normally do. I often have 3-5 days before they're past the point of being edible. This batch was not more t
How do I store fresh figs so that they stay good as long as possible? I frequently experience that they get moldy within a few days after purchase, even when s
Hi, as you can see in the pictures, strange white, fatty substance collects in raisins irregularities. May it be something natural origin or could it be that