Freezing and Drying Food

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.

Well campers and soldiers use freeze-dried foods because they don't have fridges to Cary around with them.So they would have to get foods that would not have to be in the fridge or in the freezer. Also some other ressons is that when you r campen you usually don't use meats right.

I am researching that same question this morning and what I have learned from other websites is that you can freeze apple butter for six months to a year. It may be a little watery when you thaw it out but just toss it into the crock pot for a couple of hours to thicken it.

I wish us both luck in this experiment! :-)

Yes, but it freezes colder than water.

yes

Yes, but only the pulp, used in cooking. Persimmon pudding is very popular in the Southern U.S.

I froze some canned anchovies, maybe as long as a few months ago. I put them in a small zip lock plastic bag in the door of my freezer. I pulled them out to use them, but wasn't sure if they were still good. The smell and taste seemed stronger. Are they safe to eat?

Fresh dates contain tannin, the same mouth puckery chemical found in dry red wine and persimmons. Freezing will reduce the tannin levels and also soften the fruit.

Well, honey, 1 pound of fresh meat is approximately equal to 2 cups of freeze-dried meat. So, if you're looking to make that swap, just remember that ratio and you'll be cooking up a storm in no time. Just don't come crying to me if your recipe turns out tasting like cardboard, I gave you the facts!

It will get all watery when thawed. Add enough more pancake flour to it to bring it back to the proper consistency and you should be fine.

Canned crab mean be kept in the freezer in an air tight storage bag. Canned crab meat should be good for up to four months in the freezer.

34°F - 40°F is the ideal refrigerator temperature range. Some Web sites just say under 40°F, but not so cold to freeze fresh foods. Dairy products and meats keep best at the low end of the temperature range.

A freezer should be set at 0°F, or lower, if possible. If the temperature gets warmer than +5°F, ice cream will be too soft and won't keep well. A properly working food freezer will operate in the range of -10°F to +2°F, and may go up to around +8°F briefly during the defrost cycle if it is of the "frost free" type.

Measure the temperature using an outdoor thermometer or refrigerator/freezer thermometer. Try to measure variation from compartment to compartment, since it will differ. Also keep in mind that temperature will stabilize only when the refrigerator door is kept shut for a considerable time, so get the refrigerator compartment reading in the morning when you first get up, or in the evening when you get home from work. Most refrigerator manufacturers recommend letting 24 hours elapse before checking the temperature after a control setting change.

Nope.... wax paper is wax coated paper, Freezer paper is white butchers paper with a plastic coating. Much thicker.

sweeter than it usually should . that's the only way I could describe it

definetly NOT