I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented
I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I always have this question in mind whenever I see the EXP date on different products. I wonder how they can know a chocolate bar will spoil after 1 year or 6
So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars
I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus fl
I have vanilla beans that have been in my jar of vanilla for about a year. I've now used up that vanilla. Are the beans still good to add to some other vanilla
I don't have any experience at all with beetroots. But a couple days ago, I received some vacuum packed cooked beetroots by post (without special temperature co
How long can corm vegetables - celeriac (celery root), turnips, and swedes (rutabagas) - be kept in a refrigerator? And should they be wrapped? I usually buy th
I took out Frozen Perdue chicken breast on Sunday afternoon and put them in the fridge to thaw. They are each pre packaged. Today is Thursday
I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying every
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I live near several produce vendors, including a supermarket, small grocers, and a semi-open-air market. The open-air market carries more local produce, but som
I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days. The thing is that I am keeping it in
French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0ºC?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I bake eggless dinner rolls at home, also known as “Paav”in many countries. I use dry yeast to make dough. Also, use sugar for y
The rennet tablets I have are for large quantities of milk, 50 litres, much larger batches than I would ever make at home. However, separating out a tenth of a