I bought a pack of blackberries from the supermraket and the label said to wash before use. I tried that and it completely ruined them.
I tried running them under a tap (faucet). Ruined. I tried dropping the fruit into a bowl of water. Ruined. I tried running them under a slow trickle of water. Not ruined but also not washed.
How, please, am I supposed to wash soft fruit like blackberries?
Probably the easiest way to do it is to just gently pour the blackberries into a basket strainer, then lower the strainer into a bowl of water. Then you can just lift the strainer out and the berries will come with it, no fishing required.
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
When eating or preparing fruit and vegetables, you should wash them beforehand to get rid of pesticides, bacterias, fertilizers, etc. However, I notice that I (and others I know), just put the thing for a few seconds under cold running water while rubbing it softly. Is this quick rinse enough to remove those unwanted things or at least some of them? What big of a proportion are washed away by this? I've found this question, but I'm not satisfied with it.
I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere you could revive stuck pasta by running it in (cold?) water. How should I store leftover cooked rice noodles to best preserve them for a day or two? UPDATE: I tried storing them in cold water, and that's definitely not the way to go; the rice noodles bloated to about double their original thickness. They taste fine, just not what I was looking to accomplish.
Possible Duplicate: How can I bake normally fried foods? I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low temperature (350) / long duration and with high heat (425) / short duration. I still can't achieve the crispy on the outside but moist, soft, and not dry on the inside. The results are either mushy or crispy but dry and unchewable. I tried baking the sticks with a bit of oil, or a bit of oil mixed with butter to get some browning going, but that didn't achieve the same results. Question: What
There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them. I want to figure out a way to get the same texture, with the flavor of a milk chocolate brownie. How do you get something that is very much like a cracker (not quite as flaky, but not soft and chewy). Think Cheez-it crunch, and milk chocolate brownie flavor...... I've tried spreading the same batter over a larger surface, but it never produces that crisp texture. When I cook brownies, the first part to be eaten is always the crunchy edge
use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without washing them. I keep thinking that the raw juices are going to stay on the tongs and get on to the parts of the meal near the end before I serve it. Am I just being overly-paranoid? ... Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply
I live in a subtropical climate where most people cook vegetables, rather than eat them raw, so when making green salads, I must be careful to ensure that everything is clean. I have seen recommendations in How to wash lettuce to wash lettuce under running water or in a salad spinner, but I do not have access to either. I have tried adding bottled water to a bowl, then putting the lettuce, onions, and tomatoes in this bowl to soak, but do I not know if this will clean the vegetables sufficiently, especially as the onions and tomatoes seem to already contains some water trapped inside, which
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now, and they oxidize, will this inhibit their caramelization? Would oxidation promote caramelization? It is possible to prevent oxidation of bananas and plantains with use of an acidulated water soak for three to five minutes, then pat dry. However, the plantains are a bit too ripe and soft to be able to pat dry without either leaving behind paper bits or mussing the surface of the fruit. How does oxidation impact caramelization
I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top. I have tried just pressing them to the top but they fall off during or shortly after baking. I tried an egg wash but I don't want my bread to have an eggy surface. Does my dough need to be wetter? Do I need to water down my egg wash more? Or is there a better way entirely?