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?
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?
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
Recently, I pan-fried a beef tenderloin (grass fed) till it was medium rare. Then, after slicing it into chunks and marinating it for two hours, I dehydrated it
I received a shipment of eight 14oz bottles of grass-fed beef tallow. I will use one bottle right away. What is the best way to preserve the rest of the seven?
I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented
My marshmallows always stick together in a big clump. I keep them in a dry and cool place. This doesn't seem to work. Is there a way to store them so this won't
What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator? Does one method dry out the bread mor
I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such. The way I've been keeping lettuce for a while
For the same shellfish (like Little Neck clams), Some supermarkets keep them in tanks with running water: While other supermarkets fridge them dry, without
Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know
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?
Supermarkets sell vegetables in sealed bags. Best to refrigerate bags with vegetables inside, or take vegetables out of bags before putting them in refrigerator
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?
So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has
I've had a bottle of Muscat de Rivesaltes on the shelf for a while but opened it last night for cooking. How should I store the remainder, as I'll be using it r
I'm generally aware of the botulism-related dangers of storing raw garlic in anaerobic environments at room temperature (or even in the fridge), but couldn't fi
I was always told to wash fruit and vegetables right before eating or cooking them, and not earlier. This is supposedly intended to "keep them fresh" or "keep t
For products that start out shelf stable but are labeled "refrigerate after opening," I'm wondering if it's possible to safely return them to their shelf-stable
I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying every