Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in
At the grocery store here in Germany I saw that lettuce isn't refrigerated. So I brought a head home and it's been in my pantry for 3 days and it seems fine...
I want to make a dry waffle mix that you can store and later just add water to make ready. is it possible to do it with all dry ingredients?
Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a
In grocery stores, they seem to have some trick for wrapping produce and other items tightly in what appears to be standard household plastic wrap. At home, I
It seems there are many foods that benefit from 50 to 60 degrees Fahrenheit / 10 to 15 degrees Celsius storage temperature--herbs, peppers, tomatoes, etc. As i
Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?
I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of re
I would like to bottle my homemade dressing. The main ingredients are olive oil, balsamic vinegar, honey, lemon and dijon mustard. Once it is bottled, is there
Can I put my quiche together the night before with an unbaked crust, refrigerate over night, and then bake it off the next morning?
I have still quite a good quantity of cooked egg noodles and I'm wondering what's the best way to store them and how long will they last? (It's mixed with chick
I have several recipes that call for anchovy paste; I think they're typically vinaigrettes. They don't carry the paste at Trader Joe's so I bought a small can
I'm starting to make my own Kombucha and have seen scoby with many different colors, shapes, textures, etc. My goal is to have a scoby that produces good probi
I have used an old German dill pickle receipe forever that doesn't use a water bath. I make brine and boil, pour over prepared jars, put on heated lids and leav
I have made frozen yogurt for the first time yesterday. It was stored overnight in the freezer at -18°C (-0.4°F). When I checked it this morning it had
I stocked up on a few mid-range "nice" whiskeys, scotches, and cognacs ($50-70 bottles) while visiting my summer cottage this summer but will likely not finish
I was given a jar of home-canned green beans. The method of canning is unknown. Wikipedia says: Botulinum toxin is denatured at temperatures greater than
I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication)
I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - w
Not really cooking-related, but I thought I might ask here anyway. I got some signatures on an orange, and want to preserve them for as long as possible. Should