I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food ...
I have been making some ice bars recently, and was wondering what the most cost-effective way would be to package them. I am not talking about Haagen-Daaz level of production capacity but more like a ...
If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed package, I can't think how that could be. ...
Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: ...
Shockingly I can't find an answer to this anywhere I look online. I have an oval canister of cocoa that I received as a gift with no directions on how to open it. A can opener is not going to work ...
Lyle's Golden Syrup has a distinctive lid design, in which the top of the tin has a lip. This inevitably fills with syrup and makes the whole thing stickier than it needs to be. Is there a reason ...
Every time I follow directions I see instructions like this: Bring water to boil Stir in pasta Return to rapid boil Cook for 6 minutes for al-dente I set the stove burner to high for Step 1. Do I ...
Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags are closed by sewing a string into the top ...
A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was ...