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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


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 ...


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 ...


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 ...


0

IME, IMHO, IM Tales of Whatever...ayuh. I think this is made up. For a cooking method, it's better to steam than to boil. Small amount of water in a tightly covered pot - far less dilution of the juices/flavor. If you boil them you're making "lobster tea" all around them, and then eating the teabag. You don't see much in the way of places offering "boiled ...



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