New answers tagged food-preservation
1
It seems to me that the risk of adding soduim benzoate, while small, is higher than adding no preservative at all. I doubt you really need any type of preservative. If you begin with impeccably clean bottles...perhaps sanitized the way a home brewer might sanitize beer bottles (using iodine or other sanitizing product), and work cleanly, I don't see a ...
2
Idea 1: Assuming the leaves are oxidizing: you could add an antioxidant. Vitamin C is handy and will scrounge up oxygen radicals. Crush up some pills and shake them in. It will make it a little sour too - ascorbic acid is vitamin c.
Idea 2: deplete your alcohol solution of dissolved oxygen first. When you heat something to near boiling, the first wave ...
2
As stated, celery powder is certainly used for flavor, in some applications.
But, as you are questioning, in cured items is has become in vogue to use it in an attempt to pretend that nitrates are not being used, which is misleading to say the least. In those items it is being used as a source of nitrates and frankly for marketing. I have seen multiple ...
1
The instructions mean that the quality, safety, or both, will suffer when you use cracked eggs. You are expected to throw the cracked eggs out and go on with the whole ones.
2
Making dehydrated vs. sun dried tomatoes:
Dehydrated tomatoes appeared later than sun dried tomatoes, in part due to the added complexity in how they are made. For dehydrated tomatoes, the tomatoes are washed, then passed through long tunnels in which they are exposed to a current of warm air. It is a speedier alternative to the sun dried variety, and ...
7
You should have no problem using good quality frozen cod for salt cod. Freezing breaks up some of the tissues and changes the texture, notably making it drier as freezing drives out some of its moisture, so you might not need as much salt to dry it to the same level.
In some places the "fresh" fish you see in the store has actually been frozen for the trip ...
29
You don't realize it, but you've asked a hot-button question. Expect to get lots of comments about botulism, etc. This is a result of a report a few years back about folks getting botulism from homemade garlic oil. I'll keep my answer practical.
First, depending on where you live, your state, city, county, or other regional government may already have ...
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