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4

Of course you can freeze meat. If it would be unsafe, your local supermarked wouldn't be allowed to sell it. What you have to keep in mind when freezing your own meat: Storage time is limited, for guidelines see here or here. Freezing does nor remove bacteria, mold and other "nasties", but stops them from multiplying. Rule of thumb: What's on the meat ...


0

I disagree with eschewing fresh yeast. I am trying to make bread like I used to get as a kid in Northern NJ and it is pretty much impossible to get the dried yeast to provide the necessary lift. The recipe I was trying to use shows the cook Dannielle Forrester on "Baking With Julia" using Fresh yeast. I have been using starter added to the water with yeast ...


1

I agree with Sourd'oh, your best option is to use a blender. A mixer will do too. A high RPM number is good, but not essential. What works well is to blow the powder gently onto the surface of the juice. I do this with a handheld mixer: I hold a teaspoon with the colloid builder (guar gum or other clumpy substance) above the surface, and either tip the ...


3

Basically your issue will be clumping. Guar gum powder and most other fine powders are so fine (micro fine ) they insist on clumping together. The way round this is either, as previously mentioned, blend it which will likely cause a massive amount of air bubbles OR the preferred method (for chef's ) is by using equal amounts of maltodextrin, which is ...


3

The lumps of gum in products are known as "fish-eyes". Unless you get pre-hydrated gum, the best way to avoid them is to mix it in a blender (and a pretty powerful one at that). Sometimes pre-hydrated gum will mix in more smoothly and with fewer lumps, but you'd still need to blend it. Another option that may not be practical in your case is to disperse the ...


2

If you hold to your plan to defrost these products in your refrigerator, be sure to place them toward the back of the refrigerator where temperatures are generally cooler, especially if the refrigerator door is opened frequently throughout the day. As can be seen here, according to the FDA pork products (classed under fresh meat) should not be stored in the ...


9

Yes, that's fine. You're going to cook everything to a much higher temp than the minimum safe temperature for the meat that requires the highest temperature. That's the key, and your plans are far beyond what is minimally required for safety.


1

Absolutely. Your pound cakes will be just as tasty and fresh tasting as if they were baked the same day. Even cake mix variety can be handled the same way and it is absolutely the way to store butter based breads. I learned the proper storage of cakes from Rose Levy Beranbaum and her Cake Bible. This is not an ad for the book but a suggestion you will not ...


0

I freeze..take them out cut them into wedges as they defrost and run my knife under the skin and this makes for nice clean portions..the pith won't kill you so it's okay to leave a bit on. I serve the oranges with toasted cumin and a drizzle of honey. ..magic! !


4

Two Reasons: 1.) The faster the food drops below the 'Danger Zone' the less spoilage it will have If it takes that freshly-cut steak 2 hours to cool down from cow-body-temperature to a safe 40F, that's more spoilage and less shelf-life for the product. A rapid chill-down means a more valuable product. 2.) Ice-crystals damage food, and the faster water ...


4

It is NOT necessary to store coffee in the freezer. It can be helpful if you want to store it for long periods - i.e. months. Ground coffee should NOT be thawed and re-frozen, nor opened frequently and put-back in the freezer. Think of your freezer as long-term storage, and take out a week's worth of coffee at a time. Also, it's not going to make a ...



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