New answers tagged culinary-uses
I use frozen trimmings and bones for stock on a regular basis and haven't ever had any issues (and I can't see why you would). However, parts from food eaten by someone may have contamination issues unless they only removed the bones and/or skin with clean hands (which you could have done yourself before serving them). I don't follow many rules for my ...
I frequently make more rice than I need -- I store it because I love to cook fried rice and the best fried rice is made from leftover rice. Make sure that you let the rice cool before you put it in a container. I always store mine in ziplock bags. Adding a little water to it when you microwave it will help to reconstitute it. Otherwise, if you're going to ...
Freeze it! See Safe to wash rice the night before and leave overnight before cooking? If there were one thing I could stress more than any other, it would be to freeze leftover rice.
It seems that the secret to re-heating rice is to use a little bit of liquid during the re-heating process. StillTasty suggests adding 2 tbsp. of liquid per cup of cooked rice, and about 1 minute on high for each cup in a microwave (5 minutes flat for stovetop re-heating). Another thing it hints at, though doesn't outright state, is that cooked rice ...
http://www.nevadoroses.com/roses/edible-roses/14-edible-roses/er001/P90-edible-roses.html I have not tried them yet, but this looks promising.
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