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0
votes
0answers
18 views

bringing a hot pan containing hot food to the fridge [duplicate]

I usually cook lunch the night beforehand, and I'd like to put it in the fridge right after I am done with cooking and go straight to bed! I've heard it's not good to put the hot pan in the fridge, so ...
4
votes
2answers
106 views

Canning Hot Peppers

This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling ...
0
votes
2answers
145 views

After a few days why does my hot sauce separate leaving liquid in the bottom?

After making my hot sauce it tends to separate leaving a vinegar at the bottom and sauce at the top. When I shake it up then it's back to normal. Any suggestions?
1
vote
2answers
756 views

Keeping steaks hot after cooking in a cast-iron pan

I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it ...
1
vote
1answer
192 views

How to remove unwanted aftertaste from food

So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle that was once used to store orange ...
2
votes
3answers
1k views

How to prevent my marshmallows from melting in my hot cocoa?

Whenever I make a hot cocoa, adding powdered cocoa in a hot water (not boiling), and add my marshmallows in it, the marshmallows just melts until they are completely gone. I really want to feel the ...
16
votes
1answer
4k views

Why do some powders clump in hot water?

Why do some powders like flour or green tea causes lumps in hot water while other powders like sugar or cocoa readily dissolve? Cocoa: http://imgur.com/ncmN1ki.jpg
4
votes
4answers
456 views

How can I maximize Wasabi flavor?

A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, ...
15
votes
4answers
9k views

Keeping A Sauce From Separating

Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. ...
35
votes
3answers
6k views

Why do tomatoes get so hot?

Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce. ...
10
votes
1answer
3k views

Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, ...