It seems there are many foods that benefit from 50 to 60 degrees Fahrenheit / 10 to 15 degrees Celsius storage temperature--herbs, peppers, tomatoes, etc. As it stands, I store tomatoes and some ...
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
To follow up on the storage of ketchup in particular, many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that come to mind are hot sauce, mustard, ...
So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There really isn't any room for it in the fridge, ...
For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocolate last before losing flavor (or does ...
My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After ...
When I buy garlic, I normally put it in a bowl on the kitchen counter or in the pantry, and then pop off cloves as need. Sometimes, if the garlic has been around for a while, I find what looks like ...
What do you think is the best way to store stocks in the freezer? Ice cubes? Plastic bags? etc. Also, what would be the optimal portion size? 100ml, 1/2 cups, etc.