Hot answers tagged packaging
Freeze one, thaw it and see. The liquid separates out and leaves a pulpy structure behind. Tomato sauce (no chunks) thaws much better and separated liquid can be stirred back in well enough. Canned works as we all know so no one is bothering trying to grow a freezer-friendly tomato, yet.
From what I can find, it contains 'dough relaxers' so you can shape the dough without it springing back. It also claims you don't need to let it rise, but it then tells you to bake your pizza for 30 minutes! So it essentially rises in the oven. Compare this to 'proper' dough which you let rise for a couple of hours, pull into shape and then bake in a ...
As described in the comments by Jolenealaska and rumtscho, the key to opening plug-tops is leverage; it "is like opening a can of paint." Use a butter knife, screw driver or any other object that is both long, flat and sturdy to pry open the can. It is nearly impossible to open a plug top with your hands. If the can is oval pry open from the end of the can ...
It means the butter is made from cream that hasn't been fermented. Butter made from fermented cream is known as "cultured cream butter", and it has distinct sour, lactic acid notes. Sweet cream butter tastes, well, sweet, and if it is from really good fresh milk you may be able to taste grassy notes. Both are good in their own way.
Heh, this used to trip me up with feed bags all the time... The bags are machine-sewn (of course). For each stitch, a needle pushes the string through the bag creating a loop which intersects the loop from the previous stitch on the other side. Pull from one end, you'll pull the loop out all the way across. Pull from the other, you'll pull it tight. Hold ...
It sounds like by "temperature" you're referring to the setting of your stove. If your stove is powerful enough that you don't need it at its maximum power to keep water at a rapid boil, then you can of course reduce the setting once you've returned it to a rapid boil (between your steps 3 and 4). On the other hand, if you have a smaller, older stove, you ...
Well, in Italy we use brewer's yeast to make pizza, on the contrary for sweet we use some baking/soda yeast powder (as is) and for bread we use as well brewer's yeast. So, yes, the yeast used for Pizza and for bread are the same. For a good recipe, in plain English (sorry mine is not so good), this is a correct recipe I found: the most important ...
They are :) http://www.picard.fr/produits/tomates-quartiers-pelees/000000000000010412,default,pd.html (site in French). However if you look at the reviews the average customer isn't too pleased with the product, essentially for the reasons mentioned by @PatSommer (watery, poor texture, etc.). Don't forget that canning transforms tomatoes in a way which ...
That is generally what I thought this piece of a can opener was for (prying the lid off): As opposed to keeping a screwdriver or paint can opener in your kitchen.
To avoid damaging the rim (and making the can unable to reseal), I'd use a paint can opener, available for under a buck (or sometimes free!) from the local hardware store. A screwdriver or butter knife could slip, and injure you or damage the can.
The secret is not to get the lip of the tin dirty. Specifically, do not pour the Golden Syrup out of the tin. Use a spoon or a knife to get out the amount you need. Even if you need to fill a spoon ten times that is quicker than pouring and then having to clean the lip. In some parts of the world it is sold in jars. The glass threads of the screw lid ...
I suspect you are looking for deep explanations where none exist. Flat metal work is flexible; by introducing a bend, it becomes stronger. This is the same principal that makes corrugation, and the same reason car parts are all curved. You will note that paint cans have essentially the same design, for the same reason. The lip around the removable lid is ...
"Sweet cream" is the same as "cream" (as opposed to sour cream). So they are telling you that the butter is made from cream, which is naturally rich in butterfat.
I know this is an old discussion, but in case anyone is still reading... sometimes when it locks up like that, if you tease out and un-sew a few stitches from the flat side, then pull both the flat and knotted strings at once, it'll go.
There is no advantage to freezing over canning, and from many perspective there are disadvantages (discolouration, mushiness, overall general cellular destruction) The embodied energy required to can is also much less than to keep them frozen, so this combined with disadvantages of freezing tomatoes, manufacturers choose to use canning Yes, you can freeze ...
It is much simpler to dispense from cans of Golden Syrup if the tin is inverted, and the bottom pierced with a lever can opener - the sort that makes a triangular hole near the edge of the tin, sometimes known as a can "tapper". You will need two holes opposite one another, the second one to let air into the can to take up the space of the syrup, which ...
Frozen tomatoes will lose all their structure, so are only of use for cooking. Canned tomatoes works very well for cooking and are cheap. The taste is also improved by the canning process, but not by freezing. So I can’t see how anyone can charge enough for frozen tomatoes to as to make a profit. But I have frozen my own tomatoes. To do so, blanch them ...
Beside the reasons in the other answers, tomatoes really don't like low temperatures. They change their aroma and texture already at fridge temperature. They will go through the same temperature region when freezing and thawing, so they will get that bad taste of a cooled tomato. They won't have the texture of a fridge tomato though, because the freezer will ...
I think the 'clean up' issue is finally being addressed by The Powers That Be as in New Zealand you can now purchase golden syrup in plastic squeezy bottles that you simply tilt upside down and squeeze the syrup out, leaving just the tip to clean and enabling a greater degree of accuracy in measuring the syrup.
I never tip the syrup from the tin but spoon it out using an old tablespoon heated in hot water or over gas flame. The syrup slides off and leaves a clean tin.
According to the Third addition of "Bailey's Industrial Oil and Fat Products", butter would have been classified as either sweet or ripened. Ripened butter was given its flavor by the chemical compound diacetyl, which was the by-product of various commercially available strains of streptococci.
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