I clean my own squids and I want to preserve the ink for later use. I was wondering what to do with the ink sac. Should I collect the ink in a little jar and freeze it?
Or how long will it last in the refrigerator?
I save my ink from freshly cleaned squid and just freeze it
So it looks like your best bet would be to extract the ink from the sacs into a suitable freezer container and freeze it.
Freezing will definitely help it to last longer as the shelf life of squid in the refrigerator is 1-2 days. You can extend this to 3-5 months in the freezer. I'd imagine the squid ink would have a similar shelf life.
I ask if there are websites which explain how to store/preserve (in the fridge, freezer, out) all kind of foodstuff. Examples: eggs, milk, meat, specific fruits, specific vegetables, etc. This book provides such descriptions.
I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to give each vegetable. I believe that blanching helps retain flavour, colour and vitamins. But I don't understand how or why. It seems counterintuitive that the best way to preserve the vegetable... as possible would be the best way to preserve colour, vitamins etc.
A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients. How can I fix rips in puff pastry to best preserve the height expansion of the pastry?
I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course of the next 6 weeks or so. They are sold fresh, in the pod. Obviously if they were dry or frozen I wouldn't be having this question, but since they are an heirloom I am wondering if they are temperamental, and what best practices are for preserving fresh beans medium-term. How should I preserve them for use 4-6 weeks from now?
When using strawberries to make a preserve (canning process), they become limp and lose colour Is there a way to avoid this?
I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef over Saturday night/Sunday morning. It is now Wednesday night. 1) Does marinading meat (beef) preserve how long it can last before cooking, regardless of whether the meat was marinaded from frozen or fresh? 2) In my case, is it still safe to eat? It is only marinading in a batter for deep frying!
We've had a container-based herb garden on our deck all summer, which has been wonderful. Unfortunately, the weather is predicted to hit freezing in the next week or so, and now I'm looking for ways to preserve as much as possible from the garden. I'll see if I have any luck moving the pots indoors and keeping them growing, but I'd like to trim the plants back and dry the herbs as I move them. So... how do I dry herbs? Of course the goal is still cooking with them, so I'm concerned about food-safe handling. But honestly, I've never dried herbs, and have no idea how to approach this.
with friends and family. However this is not something I've done before. I know fish breaks apart quite easily when cut into small bits, so is it even possible to preserve "fish-cubes" in a frying pan...Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, and the only lemon juice I have available is frozen. Will this affect my hollandaise? Could it increase the chances of splitting?