Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do the nutritional facts include the vinegar and brine the pickles (eggs) swim in?
They reflect what is listed as a serving size. If a serving lists one pickle - then that's what the nutritional info reflects. If it lists pickle + 1 oz juice (there's no way it does), then it would reflect that.
So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or another kind of blue fish) in a jar with water and salt. Is it possible to do that similar to how veggies are pickled? I was thinking that the brine I would put the fish in would act as a preservative and the fish would be edible after some time of curing? Is this doable or is it just a bats**t crazy idea?
just cracked open the first jar of the pickled peppers, and I have to say that I don't think the sugar would have added anything to the flavor of them. The carrots and habaneros are both naturally...This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar. I'd rather just count on the natural sweetness of the habaneros and carrots
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought maybe you could use it instead of water to make bread with a pickle flavor to it. I thought it may be good for sandwiches where you're normally add pickles, or even for cheeseburger pizza crust. So, is this a completely horrible idea (like my wife thinks), or could it work?
This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile so they can't be my only preservation solution but they are tasty and interesting. Unfortunately, pickled egg recipes always say that the product must be refrigerated. This prevents me from storing the eggs until winter as I do not have that much fridge space. The brine is fairly acidic and very salty. Why do they have to be refrigerated? What do I have to do to make my pickled eggs shelf
It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher? And if there's a different amount of water, why does this nutritional data say there's the same amount of fat in salted and unsalted butter? (I'm fairly sure I've seen the same on butter in the store, and I'll try to remember to confirm that next time I'm there.) *I'm... that "salted butter almost always contains more water than unsalted butter". (It's possible that a lot of other people's knowledge ultimately came from there.) The nutritional information I've found
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: Anything using dill Sauerkraut Kimchee An example of what I am looking for is the selected answer for this question. What flavorings do you use for sour pickles? Cucumber pickles using tarragon. A friend suggested red bell pepper pickles using lemon grass. Let your brain go wild. If you're having trouble thinking of something, pick a spice or herb and then a vegetable that might taste good
of the nutrition facts. This is what the FDA says, but I just want to be sure. As packaged” refers to the state of the product as it is marketed for purchase. “As prepared” refers to the product after...I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per serving. I assumed this means everything in the box, including the dry mix. Now I'm having second thoughts about the definition of "as packaged", since macaroni and cheese is often around 4-8g fat per serving. What does "as packaged
I have a jar of pickled figs bought for me as a present, and would like to make good use of them. Any ideas??