The recipe for tomato sauce (includes vinegar, sugar and salt) I am using says I can put the bottles in cool water and bring to boil; once they are boiling, the
I've recently learned how to make fresh pretzels and they are quite good. However, they start to get hard and chewy after about four hours. If I store them in a
I've bought some red bean paste to use to fill mochi. I don't think I'll use it all in one go and I'm not able to translate what the package says for how to sto
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 a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery
I use a fair bit of Soy Sauce for cooking as well as the occasional Chinese take away. My question is fairly simple. Can I store Soy Sauce in a glass vinegar ty
I've been making a pound of pasta on Sunday and eating for lunch at work throughout the week, where we just have a microwave. The first time I did this, I cook
I've just baked a batch of chocolate butter cookies. They're nice an gooey, a couple of them so gooey that they fell apart, but I'm happy with the consistency f
Can you please suggest to me how to prevent rice from getting very small black coloured insects, they are really irritating us by spreading total house and both
Ok, so yes - the best way to keep your coffee fresh is to just buy fresh coffee regularly, and not use it two weeks after the roasting date. However, some peop
This is the tea I use. Like Coffee needs to be stored in freezer, are there any storage restrictions for loose tea leaves also?
I can usually only eat about half of a banana, and usually when I get sick of it I just throw it away. In the past, I've seen bananas cut in half at hotels and
I was recently told quite emphatically that "Storing meat in plastic makes it spoil faster" I suspect that this is an old wives tale, but haven't been able to
I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown c
For coffee it is recommended to store it in the freezer. ,andfor tea the freezer or the fridge is an absolute no. Considering that both are derived from plants
https://cooking.stackexchange.com/a/33892/6168 For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flo
I would like to be able to take meat (e.g. a whole chicken) out of the fridge in the morning (6am) and put it in a oven that is set to turn on approximately 10
I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several trans
I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it
I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel.