How to keep fresh-squeezed fruit juice?
I love orange juice and I make it using blender. Yesterday I made juice of around 50 oranges. At the end of the day I still had around 2 litres of it left in an aluminium (my guess) container. Container was not air tight. I didn't put it in the fridge because temperature is around freezing point in my city these days.
In the morning when I opened the container I saw a an orange foam layer above the real juice. When I tasted the juice it was too bitter in taste. I had to throw it away at the end :(
on a griddle with a ring form. Scone (US, CA) tends to be sweeter than a scone (UK). Pancake (US, CA) Pikelet (AU) generally refers to puffy item made from a thick leavened batter. Pancake can go...') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk... on region and social class). Pudding is always a cooked item, while dessert may be fresh fruit or other non-cooked item. pudding (US) is roughly equiv. to custard (UK) jello (US; brand name issues
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500
when I'm done? I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get... really had no idea what I was trying to accomplish. I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though. ... Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry
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 ignorance about what is safe within reason. My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I 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
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion...-it-in-the-garbage instantly. First I thought I had to get used to the new oven, so I made adjustments to the temperature and so on. Still I just get very sad every time. The oven is over 30 years old, so I think I have to conclude; I need a new one. I looked around on the internet for a while, and I did not really get an idea of how to choose one. A couple of things are important to me: It must
I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin. Is it safe to eat? How long can I keep it in the fridge? The ingredients are: 1 egg white sugar sour cream double cream cream cheese lemon juice 2 sachets of powdered gelatin It's been in the fridge for 3 hours. It has set, but I'm not sure if it's safe to eat because of the extra gelatin powder.