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8

Good question! Corn is very versatile. I've found that fresh and frozen whole kernel corn are very interchangeable when used in casseroles. Most casseroles cook long enough that you could use either without making any adjustments. However, canned corn is a different animal. Because it is more processed I would use it in recipes that call for it but I would ...


6

Dousing your herbs with fertilizer is not going to preserve your herbs, and could make you sick as many fertilizers are toxic. If you want really fresh herbs you can keep them in pots on a windowsill, otherwise your spraying water method is about as good as you are likely to get.


6

Fat That depends on what consistency you like, how oily/fatty you like your food, and the kind of food you are preparing. For things cooked on high heat, like hamburgers, more fat will give the meat more flavor and tenderness. For things cooked on lower heat, like spaghetti sauce or a casserole, less fat is generally preferable as the looser ground meat ...


5

Yes it is still good. A lettuce that is kept outside (as in a farmer's market) will get wilted outer leaves, and the merchant will usually cut them off to make the heads nicer. Depending on the resulting size; if they cut out too much compared to other lettuces, I might ask for a lower price if sold by the unit. Personally, I will buy the lettuce with as ...


5

Acid is your friend here. You have some lemon, and tomatoes are acidic, but apparently that isn't enough. You should get at least a good week out of fresh salsa (mine lasts longer than that). Try adding a good shot of plain, distilled vinegar. Many recipes for salsa (including my own) include vinegar; add as much as you can without negatively affecting the ...


4

The way fish (shelfish included) is dispatched impacts both its flavor and texture. The Japanese have a long history of this knowledge. This type of fish killing is called ike jime. Dave Arnold did some interesting research on this. You'll find it here: http://www.cookingissues.com/index.html%3Fp=5731.html Bottom line: How you kill a lobster does ...


4

BobMcgee's answer (the accepted one) is great (as far as it goes), as well as all of the comments. Absolutely salt the water, use stock or add flavorings if you like. You can blanch the beans way in advance of the meal, even the day before. Remove the beans from the ice water, shake to remove excess water, roll them in a paper towel and put them in your ...


2

I am living in a new location and must buy onion rolls from the local supermarket. No matter how fresh the date stamp, the rolls are dry and to my taste, taste stale. I discovered that if I pop them in the microwave for 5 - 10 seconds the moisture is somehow redistributed and they soft, and moist, and almost taste like bakery rolls (ahem). If they are ...


2

You want to cook fresh corn as quickly as possible. Picking corn will start the process by which the sugars in the corn will convert to starches. Although american sweet corn has been bred for additional sugar so it will still be sweet for a day or so, you typically want to cook corn immediately so that it'll retain its sweetness. It doesn't need to be a ...


2

Assuming you can get fresh lobster, you definitely should keep it as fresh as possible prior to cooking. Generally, that will mean keeping the bug alive until it's cooked. I haven't heard of this effect myself, and if it's true, I very much doubt that it's due to the lobster "suffering". If anything, it's probably just that a vigorous boil applies too much ...


2

Assuming the jar is in the fridge? Fridge is very drying and the small amount of water sucked up from stems (that leave the water to be cut) isn't enough in your case. Cutting while remaining underwater sometimes makes a difference. I have better luck wrapping herbs loosely in very damp papertowel and storing in tupperware in fridge. After 2 weeks even ...


2

dextrose and ascorbic acid, a.k.a. vitamin c, are both anti-microbials. they can be found in commercial products like fruit fresh. it's worked for me very well.


1

A better option is to chop the herb, pack into ice cube trays, cover with oil and freeze (http://www.seriouseats.com/2015/03/how-to-freeze-herbs-for-long-term-storage.html). Alternatively, you can dry your herbs in the microwave for longer storage (http://www.seriouseats.com/2015/03/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor.html). ...


1

This is likely to be guar or xanthan gum http://www.uwec.edu/Dining/locations/upload/SushiDO_Ingredients.pdf (Look at one of the items like a Philadelphia roll). Not very appetising but does keep in 'kind of' fresh


1

That is wax, it's done to help keep the moisture in the root. Turnips are also. You know it's getting along when it gets soft and spongy or when the skin starts to wrinkle, same with turnips, beets, parsnips, carrots....You pretty much can tell whether they are good or not in exactly the same ways. Are the firm and crisp or soft, flabby and spongy?


1

Try replacing tomato with tomatillo, it will last for little more as it is more acid. Of course it will change the taste and color of your salsa but it is delicious. If your tomatillos are small you can have 2 per tomato, boil them in water. The idea behind salsa is that you make it before eating so it is fresh, that is how we do it in Mexico, you make the ...


1

You may consider vacuum sealing promptly after cutting before deterioration occurs. I've found that cut fruits, avocado, onions, tomatoes, etc. will maintain their freshness and basically stay unchanged when vacuumed sealed. Proper vacuum sealing should remove all air from the package thus preventing the oxidation process that causes discoloration and ...


1

There is actually no way to keep fruit salads fresh for days, but at least you can make fruit salad and eat it the the next day. At times I also make fruit salad at keep some for the next day. The biggest problem is that some fruits like apples and bananas oxidizes and turn black very quickly, while fruits like pawpaw and watermelon goes mushy when left to ...



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