When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and ...
I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...