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I always divide my large bags of rice in freezer zip lock bags - approx. 1or 2 cups per bag then put them in my freezer. I also store my flour in my freezer. Usually 3 cups per zip lock bags.


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First, if you powdered it yourself, you should have added cornstarch, else it goes stone-hard quickly. Second, you have to keep it away from moisture. The bottle would have to be closed tightly, and you have to use a perfectly dry bottle, not a just-washed one. If you live in tropical region or somewhere else with really high moisture, a bottle may not be ...


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While a similar question to this one, as @Athanasius points out, I think this question is different enough for a re-visit! The short story: Though it doesn't require immediate refrigeration, it's best to keep simple syrup tightly sealed and in the refrigerator; it will last longer. Even so, using it within a week to 10 days is best; it might last a month, ...


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I took an old refrigerator and placed a wine-making thermostat (with sensor mounted inside on top) which keeps the temperature around 60 to 62 degrees. Then a small computer fan was added by mounting it inside on an angle. This moves the air around throughout the whole interior. For power I used a small plug-in type transformer which satisfied the fan. ...


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You're using onions for flavor and not as a garnish, so just use dehydrated onions instead. The one exception is onions in salsa, when you need the soft crunch and the explosion of onion flavor mixing in with the other fresh veggies. (That's why homemade salsa ALWAYS beats store-bought.) In my Los Angeles restaurant I've always used powdered onion, garlic, ...


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If you have the kind of sourdough starter that doesn't require extra yeast, do not use glass, as it can explode. I use a crock with a spring-loaded lid. Have had my starter for over 40 years.



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