New answers tagged storage
Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup. Foxes, deer, raccoons and so on aside, assuming the temperature outside is at 40 F / 4 C or lower steadily, you can use it as a giant fridge/freezer. Of course, if the temperate goes as ...
I sometimes make a big batch and leave it in the pressure cooker. After each serving, I bring up to pressure and turn off the heat. That's pretty close to keeping it in a can, but I will go though the pot over a week or so.
Homemade soups should last 3-4 days in the refrigerator, which is a good estimate for almost any cooked food. If you want longer storage, most soups freeze pretty well, unless they contain pasta, which gets very mushy. On the other hand, it is easy to leave the pasta out of the main batch, and add it later at the time of service. See, for example: ...
I would also be worried about the risk of those bottles falling onto the stove top and: Starting a fire Extinguishing a gas burner, letting gas leak out Falling and tipping over a pot Falling and just making a mess
Yes, it's bad for basically everything. Oils, of any variety, will go rancid much faster there. It'll be most obvious for the least stable ones, but they'll all go eventually. And if you've ever accidentally cooked something with rancid oil, you'll know, it's not a pleasant surprise. Anything aromatic will degrade a lot faster too. Even before your olive ...
This is a bad idea. Plant oils will break up when exposed to air, sun or higher temperature, spoiling your oils. What's more, the temperature will also cause plant oils to hydrogenate partly, creating harmful trans- fatty acids. If you have no other place to store those bottles, put at least the plant oils in the fridge.
The quick answer is no, you cannot freeze batter without losing most of your lift. The long answer deals with why batters rise, and what freezing will do: Chemical reactions between leavening agents and acids. Baking soda reacts with acids in the batter (baking powder is a combination of a baking soda and a powdered acid) to form carbon dioxide bubbles. ...
The exact outcome of holding your batter will vary depending on the particular type of cake you are making, but in general the results will be sub-optimal. This is why you don't see blog articles about making the batter up on a weekend, and having fresh cupcakes all week. Almost all cupcakes freeze extremely well, though, especially without icing. If you ...
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