I often make espresso with a bialetti moka. I made some espresso martinis for my family at a party earlier this year and I have been asked for
I made different types molasses nut brittle for the first time tonight to give as holidays gifts. I'm going to put a little of each type in small round holiday
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I just made a few candy canes... If I'm going to transport them tomorrow, can I bag them up after they cool or should I keep them out as long as possible? I
I have prepared a Christmas pudding but it came out too wet to our taste. What is the best way to store it to make it drier but without spoiling it?
I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream?
When I used to work for a grocer a senior employee told me that the broccoli suppliers tried not to freeze or pack the broccoli in too much ice to prevent it fr
The recipe I have for a manhattan cocktail calls for 2.5:.5:.5 Bourbon:dry vermouth:red vermouth. Will mixing the dry and red vermouth together and storing bef
I have a 30 Oz plastic jar of Roasted, Unsalted Archer Farms Cashew Nuts. I've noticed that after having it 'open' for a week or two (i.e. the lid is tightly sc
I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads
So I like to cook food in advance so its quicker to make dishes when I come back from work. After blanching a few tomatoes, how can I store them so I can use th
We just bought a new refrigerator, and it came with the obligatory open egg tray container, which went promptly into the recycle bin--which got me thinking. I
My new refrigerator has a configurable-temperature compartment. Samsung claims that the "soft freeze" mode will keep meat and fish fresh longer. When you
I’ve got some (partially glazed) clay dishes, the kind that are used often for Spanish tapas or as containers for some soft French goat cheese: The pro
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I have sliced ginger stored in a jar of honey, and another jar of a small ginger knob in vodka. Both were stored in the refrigerator. Both are about 2 to 3 year
I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better pre
There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor?
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it.
I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has b