I wanted to freeze some leftover wine (about half a bottle) to use for cooking at a later date.
I tried freezing leftover wine many years ago, and it does work. You can just freeze it in the original bottle.
The flavors are somewhat muted compared to the same wine unfrozen. Not recommended for drinking the wine, but it is acceptable for cooking purposes.
Be aware that freezing it in the bottle may break it, it's because the frozen water increases its volume when becomes ice
I have tried this, but not in a bottle, only in icecube containers. They are ok for putting in something like gravy or a bolognaise but I wouldn't use it in anything where wine is a main ingredient, like Coq au Vin.
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1 14 oz can of chopped tomatoes 1 12 oz bottle of beer 2 tsp sugar 1 1/2 tsp ground cumin 1 1/2 tsp cayenne peper 1 tsp red peper flakes 2 tsp Tabasco 1 tsp dried oregano 1 tsp smoked paprika 1/2 tsp... it's done, add the beens Two problems: A slight bitter aftertaste Not enough kick I think that the bitter aftertaste is from the cayenne pepper. I have read that cayenne pepper is quite neutral
I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the consistency of a thick oil, but if I just add these components together it'll pour like water. What is the best way to thicken this so that it remains relatively clear and the taste of each component above isn't masked with the thickener?
I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. There seem to be many variables involved: type(s) of flour added pure starch (cornstarch, arrowroot, ...?) use of seltzer use of chemical leavening overall thickness of batter type of oil temperature of oil Which of these factors (and any others I've forgotten) are most important to getting a thin, light, non-greasy tempura shell?
") After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process...: at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin) around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T) after than it collapse very fast. (I guess...I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes
I've fallen in love with this picture. I am wondering how I can make the white chocolate layer. My guesses are: option A: use a bottle and "pour" melted white chocolate above it -- downside: ? the chocolate wouldn't get nice and smooth as in the picture. option B: use a 2 pieces plastic moulder(like when making Eastern eggs) and "pour" white chocolate above it. Once poured use a different but smaller plastic shell and place it in the moulder in order to flat the chocolate. Any suggestions?
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch... leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or a...
I got in a "heated" discussion with my wife this evening about a fried turkey recipe that I want to try for Thanksgiving. It calls for: 1 cup of Creole seasoning 1/2 cup of black pepper 1/2 cup of Cayenne pepper all mixed with a bottle of a bottle of italian dressing, which I will admit sounds pretty damn spicy. But after readying the reviews it seems like everyone says the heat cooks off and the bird comes out delicious. It it reasonable to expect that the spiciness will fry off during the cooking process or am I going to ruin (another) Thanksgiving?