I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket.
Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the boiling water bath method?
I would prefer the latter. But either way, do I need to add citric acid to make it safe? And if so, how do I know how much to use?
with a patch of fluffy white mold just above the surface. What did I do wrong here? How could I prevent this from happening next time? ...While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse..., and they all ripened at different times. The first pepper went into what had been an unopened bottle of olive oil, after I cut out a small blemish, and removed the stem and top of the pepper. It floated
Possible Duplicate: 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!
beef roast? If so, how can I avoid that? In this post, 'Gilead' suggested a few solutions, beating the meat, cutting it against the grain, and choosing the right cooking method. Well, did I do the right cooking method? And do the other ones apply to a roast? I mean if you cut it up, it's basically cheap beef steak and I've never tried mechanically tenderizing the meat. I really appreciate any... it directly on the oven rack; I put a tray underneath to catch the drippings, but it was uncovered. Turned oven down to 225 for 2 hours and then 200 for 5 hours. Cut the roast into half inch slices
I'd like to grill my turkey this Thanksgiving. Cook's Illustrated's method has you put the turkey on a V-Rack on the grill. If I do this I won't have any pan drippings for my gravy. Is there an advantage to putting the turkey right on the grill? Can I just put my roasting pan + turkey right on the grill?
According to this article it is better to use lemon essential oil when washing vegetables. It is said to add prepared mixture to spray bottle but nothing about if it is possible to store spray bottle and under which temperature. This is why i ask this question here. Maybe somebody knows? Also, is it critical to store mixture in a clean new spray bottle or i can use cleaned spray bottle from windows cleaning detergent? Thanks.
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up. Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method. Thanks!
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here: It hasn't been above 40° F (4.4° C) much, but am I going to run into a moisture or consistency problem? If so, can I do anything in the stroganoff to balance this out? Also, assuming the meat is safe, and still worth cooking, should I attempt to utilize the blood in building up the sauce; if so how? (I will likely be preparing the sauce using [drippings/blood
. So, noticing a bottle of barbecue sauce in my fridge and how easy that is to use, I'm now looking for guidelines on how long I can keep pan sauces I make this way, any tips on how to prepare them...Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening... longevity? I know Wikipedia is no expert on cooking, but I noticed on the demi-glace page they claim that stuff lasts 6 months in the fridge or almost indefinitely frozen. It can't possibly last
We have an un-opened bottle of grapeseed oil that got buried away and never used. It has 'best by 3/31/2012' on the label. Should I just throw it out or is it possibly still good? It's from Italy and a 'gold medal winner' so I'd prefer not to throw it out if I don't need to. Is there any health risk of using it? Is there any use that would be better than others (eg do not use for salad dressing but still OK in skillet)?