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Q&A

Posts tagged food-preservation

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Q&A How long does home-made sauerkraut keep in the fridge?

About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate so...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by dsr‭

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Q&A Freezing garlic: to peel or not to peel?

I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine fo...

0 answers  ·  posted 2y ago by Monica Cellio‭

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Q&A Why are corn (maize) grains canned in a liquid?

Whenever I buy canned corn grains, it always comes canned with a liquid, and the first thing I do is to pour that down the drain. I don't think I have ever seen any recipe that calls for using it ...

1 answer  ·  posted 2y ago by Canina‭  ·  last activity 2y ago by dsr‭

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Q&A Bok choy overflow: how can I prevent it from going bad?

In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Sigma‭

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Q&A How long can wild meat be refrigerated before it needs to be eaten/frozen?

Let's say I go hunting for rabbits/squirrels/hares/deer and get one. One doesn't want to cook/process them right away because the meat will become more tender after it has refrigerated for a while...

1 answer  ·  posted 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Sigma‭

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Q&A Home-made veggie meat?

I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks bu...

1 answer  ·  posted 3y ago by Kyll‭  ·  last activity 3y ago by Zerotime‭

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Q&A Freezing ground turkey

tl;dr: how should cheap ground turkey be frozen: raw, browned, browned with onions, or cooked into finished food? What are the safety and texture/quality implications? Supermarket-quality ground tu...

1 answer  ·  posted 3y ago by Aliza‭  ·  last activity 3y ago by Sleifar‭

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Q&A How can I best reheat frozen meals?

Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its o...

1 answer  ·  posted 3y ago by Zerotime‭  ·  edited 3y ago by manassehkatz‭

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Q&A Why would you flash freeze your meals instead of freezing them regularly?

I heard that if you have to freeze food, it's better to flash freeze it (given you have the means to do it). I also know that flash freezing (as the name implies) is a method to cool down a given o...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Peter Taylor‭

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Q&A How can I make hard cheese keep longer, while preserving texture?

I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that...

3 answers  ·  posted 3y ago by Canina‭  ·  last activity 3y ago by xtal‭

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Q&A Freezing versus home canning to preserve food

If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Sigma‭