Freezing and Drying Food

Since jerky is made by drying the meat simply soak in water for as long as it takes for the water to start changing color. Depending on how long it soaks some of the spice may escape as well; not to worry. A fresh marinade of citrus, vinegar, or juice can add flavor where the salt used to be. Re-Dehydrate as processed before; it should take a fraction of the time as it was once dried already. I little tougher but it beats throwing it out.

You can freeze tomatoes in any form, the only effect freezing has on tomatoes is that they will soften when defrosted, similar to canned tomatoes.

If the meatballs were held under refrigeration the entire time they were thawed and were not starting to spoil before they were refrozen, you could eat them. The quality and flavor might be diminished. If you are still in doubt, don't eat them.

because its ali's birthday on the 26th december

Two Days

To stop something from rotting we preserve it. Preservation means to stop from rotting.

Yes, but it takes a long time.

If you are heating them in a microwave, the water doesn't need to be boiling first because it will continue to heat while they are cooking.

Yes you can, just make sure you seal it well

The only way I know of to remove freezer burn is to cut out the effected pieces.

Generally yes, a freezer should be kept in the house. Home freezers and refridgerators are designed to be operated in a normal "room temperature" environment. Operation at unusually high or low ambient temperatures will be inefficient and/or the freezer will not control temperature properly.

The short answer is makes the ice melt. The long answer is water freezes at 0C adding salt lowers the temperature, at which water freezes, which means the ice now above the freezing point, it therefore melts

You can freeze oyster stew. I wouldn't freeze it with any potatoes if you add these to your stew. (I don't so....) In fact, Campbell's soup used to make a frozen oyster stew that you could just put straight into the pot. Unfortunately, it was discontinued. You may have some separation of the milk & the fats of the stew. (butter, milk fats, etc) but is quickly remedied with heat. Hope this helps!!

Vodka will increase in viscosity but not freeze in many freezers. However, get the temperature cold enough and Vodka will freeze. Alcohol-water mixes as in beverages such as Vodka will freeze somewhere between -114 °C and 0 °C depending on the alcohol content.

Place them into boiling water for 10 to 15 min, [called blanching] place in ice water, drain, then place on a cookie sheet. Freeze the tomatoes. (This will prevent them from freezing together.) When they are completely frozen, place in a freezer bag and store in the freezer.

The first step is to remove the zest from the lemon without taking the pith (the white, bitter tasting layer under the coloured peel.

If you are looking for long, wide strips of peel the best way is to use a vegetable peeler. For long thin strips there is something called a zester you can use. For a finely grated zest, use a grater.

Once you have your zest off the lemon, place it in a single layer in a cool, dry place. Check it regularly, once it is dried place it in an airtight container and always check it before use as if you have not allowed it to dry completely it may mold.

• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
• Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.
• Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
• Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
• Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.
• Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Wrap them in saran wrap and store them in ziplock bags in the freezer. You can store them for up to 4 weeks in the freezer and they will be fine!

This trick of freezing sugar cookies is extremely beneficial for baking ahead of time to decorate cookies with small children!

Yes, but it is not advised as this will cause the corn to be mushy when cooked.

Yes, you can safely freeze homemade lamb soup.

The earliest frozen dinners were TV dinners, designed to make it easier for you to have dinner while watching TV; these first appeared in the 1950's, but I don't recall the exact year.

2 minutes per side is what I prefer on high heat.

Most food freezes at about 20°F (-7°C). However, most recommend that a freezer's temperature should be maintained cold enough to keep ice cream frozen brick-solid. Ice cream freezes at about 5°F (-15°C). Therefore, it is recommended that a freezer's temperature be maintained at 0°F (-17°C).

Yes. Place it in a container that can handle freezing.