New answers tagged storage-method
A line of approach: You could prove it by finding the actual water content of the Ganache vs. the sugar content. The cream is cooked down somewhat similar to what happens when you do Dulce de Leche; and is turned to syrup. High sugar products (candies, candied fruits) are relatively stable at room temperature (between 15c and 22c, according to wikipedia) ...
Yeast donuts thaw beautifully (frozen while very fresh) but if you are amateur, scones are breakfasty and very thaw-friendly. A little powder sugar pattern will have everyone believing you just took off the apron that morning
There is no expiration date. At most, it would be a 'best buy' or 'sell by date'. See http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating
Wide mouth glass jar with a piece of wax paper loosely rubber banded over the top. Keeps it from drying out, but if the starter goes nuts, it just pushes the wax paper up and out of the rubber band--no worry of exploding glass.
Hollandaise sauce made properly can be refrigerated over night and may be added to a new hollandaise sauce as you would add it in by spoon one at a time whisking it in to your new warm hollandaise and it will be just as good as the first day. it will not separate and will hold well for service.
I have a jar of "Big John's" pickled sausages and right on the bottom it says "NEVER NEEDS REFRIGERATION"! They sit at stores and bars for for many days if not weeks and are sold by the sausage. I found this on Hannah's Facebook page. "They do not need to be refrigerated after opening in temperatures below 75 degrees. Recommended refrigeration for temps ...
If you buy a fillet, you don't get the bones. Cooking fish (or any other meat) on the bone often gives better results, both in flavor and texture, than cooking it off the bone. I've found that especially true for whole fish, cooking it whole is much more forgiving that cooking boneless fillets. Alternatively, the bones can be used to make a fumet (fish ...
When you cut any food you expose the cut surface to oxygen, which causes chemical changes due to oxidation. You also expose the cut surface to microbes and organisms which break down food. Both of these will impact the quality of cut meat or fish, so yes a filet cut from a whole fish just before cooking would be fresher and better quality than one cut some ...
I've eaten pico that only I have made for up to 2 weeks. I use a good bit of fresh lime juice and that seems to keep everything fresh for a long time. As long as the tomatoes continue to look fresh it should be fine.
Deep freezing meats crystallizes and damages the quality of meats. Sure it lets it sit in your freezer for a long long time but we live in the year 2016. We have meat readily available. Do this test: take a roast of any type home, pork butt, chuck roast, etc..., seal it up however you like then deep freeze and a week later pull it out and thaw it. Open ...
Years ago when I worked with sourdough a lot I used a stoneware crock that was just the right size for the amount of starter and it had a lid that was not air tight, so it worked perfect for the job. Over the years of not having a starter (I stopped doing it when I had to go back to work) and moving a couple of times, I misplaced that "perfect" crock and ...
It's easy for me to tell how it smells. Trust me it smells like pigeon. I had an craft made up of flour. Once that was rotten, it started to smell. When ever I entered the room, I felt like a pigeon had been there already, but then I discovered that craft stank so bad, I had to take it out since it was the source.
I found Saran wrapped individually helps.
Actually, it's a matter of physics. More heat = more energy = all actions and reactions happen more quickly. Freezing slows down but does not stop chemical processes. Those would not stop unless your freezer could chill things to absolute zero. If your food is in the refrigerator, processes take place in a matter of days, because the food is relatively ...
Most freezers are frost-free, which means that they occasionally cycle above freezing to prevent formation of frost on the walls of the freezer. This makes them easier to maintain but it shortens the storage longevity of the food. This makes products stored in them vulnerable to freezer burn, which is a loss of moisture. It can also cause ice and IQF ...
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