Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a combination of two of the aforementioned.
They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time.
The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.
I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
I've seen some recipes call for chili peppers to be roasted until the skin is charred but not burnt, and then peeled. How does this change their flavour? (Do they become hotter?) Should the skins be ...
It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
I'd like to make mustard soon. What's the basic process to start with?
I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?
Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nutritional value?
Many grains (and some starchy non-grains) can be popped or puffed. Corn can be turned into popcorn, rice into puffed rice, etc. (http://en.wikipedia.org/wiki/Puffed_grain) Can potatoes be popped/pu...
How does one find recipes given an ingredient rather than the recipe name?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter should be safe. Generally, I remove the frozen items from the freezer and place them on a plate on the counter in the packaging they were frozen in. When they are mostly / completely thawed I place the meat in the refrigerator. Am I wrong and should I be defrosting in the refrigerator?