How long can you keep chocolate, and what is the best way to store it?
I just started using white chocolate to decorate dark chocolate covered cake balls. I used a squeeze bottle instead of the standard bag and it worked beautifully. I need to store the left over white chocolate though. What is the best way and how long will it keep? Thanks!
Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?
Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've heard people claim that you could keep cooked rice as long as 10 days or as short as 48hours. I'm interested in knowing both when the rice starts loosing it's good taste, and when it starts being dangerous to eat it. Also, does it change according to the rice type?
Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)
Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight container as possible, I find it goes very, very hard. How can I prolong its shelf life?
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?
Possible Duplicate: How to store brown sugar without it becoming hard? If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, it didn't make any difference. Any suggestions on how to keep this from happening? Any way to un-brick my current bag?
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
Possible Duplicate: How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These water droplets will cause the chocolate to seize!
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.