When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for hardware (containers, labelin
The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor whe
I bought some avocados recently, and one of them was rock hard when I tried to cut it. I left it out for a couple days hoping it would ripen, but it didn't hel
I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively?
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put
I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. Th
I have oregano in my garden. But I only use it fresh. How should I properly dry the oregano so I can get something similar to oregano found in the stores?
What is the best way to store stock in the freezer? I can think of ice cubes and plastic bags, but am looking for other ideas. Also, what would be the optima
What's the best place and way to store potatoes so they keep fresh longest?
How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at
I have a 3 pound bag of 'Idaho' brand potatoes that I bought a few weeks ago. They all looked good (firm and no sprouts) when I went to get them the other day e
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwi
I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or
When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple
I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a
I want to know about foods (fruits/crops) which can be stored in room temperature or natural temperature (20 degree centigrade) for long time
This question is inspired by this answer suggesting that honey lasts a long time. Unfortunately, it doesn't seem to last so long in my cupboard. I make sure i