Using sodium alginate, I know you can make "caviar" of many ingredients. For those who are not familiar with the process, here is an online explanation. Lookin
I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container
In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a
I bought pineapple and mango with the intention of making some juice out of them. I tried puréeing the fruit in the food processor and then mixed it with
I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar
Do pineapples ripen after they are picked? I had alway thought you could leave them on the counter to ripen, however, I recently heard they don't ripen after t
I have a jar of pickled figs bought for me as a present, and would like to make good use of them. Any ideas??
I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how i
I used to cook pastries and tarts quite a bit, and one thing that always intrigued me was how recipes vary in their treatment of citrus. For instance, if you m
Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the ef
I would like to buy a juicer for making fruit juice, including orange juice. But the juicers that I've seen fall into one of two categories: Work for all frui
At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a ve
I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can cr
Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love fruit tubes by innocent in their lunch
What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too.
I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together. What I'd like to see is hard science here. Or at least d
I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating h
I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere. Is there a better way?
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday o