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Freezing and Drying Food
Freezing and drying are two common methods of preventing food spoilage. Ask how to freeze and dry specific foods here.
741 Questions
How do you keep turkey warm until guest arrive?
if you have a warm option on your oven just stick everything on warm inthe oven that should do it.
When did the big freeze begin?
The term "Big Freeze" can refer to several events in different contexts, but in the context of the universe's eventual fate, it describes a scenario where the universe continues to expand until it reaches a state of maximum entropy. This concept is based on current cosmological theories, suggesting that it may occur trillions of years in the future as stars burn out and galaxies drift apart. If you're referring to a specific historical event, please provide more details for clarification.
What is one advantage that freeze dried foods have over frozen foods?
An advantage of freeze-dried foods is that they are lightweight.
Why cooling is faster in deep freezer?
That is an incorrect question. A deep Freezer is not meant for pullinf down the temperature. Its meant to maintain the temperature.
What if cork dries out for brandy?
When any cork in any bottle dries out, it means you no longer have an air-tight seal. With wine, this is pretty disastrous, as wine is alive, so it'll keep changing flavors and always in a bad way, as the bacteria in wine metabolizes. The end result is vinegar.
In brandy, a different although equally problematic series of events occurs. While brandy is dead (i.e doesn't metabolize in the bottle), the alcohol in the brandy volatilizes and evaporates. Eventually you have interestingly flavored water, which -- as the alcohol goes -- makes for a potential living environment for mold or bacteria.
The solution? New bottle. Decant! :}
If this has already happened, you can taste, smell, sense -- and see if there's anything left worth keeping.
Water will freeze even under enormous pressure and expansion is not necessary for water to freeze. Depending on temperature and pressure, Ice can exist in 15 different phases (Ice I - Ice XV).
By compressing water for example at a temperature of -83 ºC (-117 ºF) and at 300 MPa, Ice II will form. Ice II is a rhombohedral crystalline form of ice. Your freezer is only cold enough for Ice I, so water would not turn to ice if you had a container strong enough to prevent expansion.
How can I make honey dry and what will happen to it when it does?
You can't actually "dry" honey. In time, it will crystallize, and heating it will cause it to return back to it's original liquid state.
Honey is considered a perfect food. It does not spoil, and has antiseptic properties.
How do you dispose of dry ice?
"Dry ice" is simply frozen carbon dioxide - which is not a particularly dangerous substance. The only danger is that, as with any gas, if there is too much carbon dioxide in the air, it may displace oxygen - in other words, you would have too little oxygen, simply because it is "diluted" by the carbon dioxide. Just leave it outside and let it evaporate.
Can you cryogenically freeze yourself to revive in the future?
im sick of my life, so i want to know if there are any cryo labs in Atlanta, GA, that would freeze you to wake up in the future.
What does it mean to have white stuff in your jelly?
it means that it is going rotton and that you should throw it out because of the lengt in time its been in your refringirator
Which retail store sells decosonic vacumn sealer bags?
I am looking for a store that sells "3m seal vaccuum bags" in Ottawa, Ontarioi Canada. Can you help?
Does seald frozen chicken go bad?
sooner or later everything does.
Sealed chicken would only be good to 2 or 3 days.Maybe 4 at the most.If it's in any longer it's no good.
Otherwise, buy just as much garlic in your weekly grocery shop as you think you'll need. If you've a few cloves over that are starting to sprout, stick them in your garden.
Actually...No, when certain compounds in garlic get below 35 they denature. The garlic will not taste the same. It will be harsher than fresh garlic. Some people don't mind and they use refrigerated or frozen garlic but most really picky cooks feel the time spent preping fresh garlic for each recipe is worth the more complex flavour. Sure - I do it all the time, with oilI spend no more than half an hour every six months or so peeling 250g garlic as soon as I buy it, while it is still crisp and fresh. Press each clove with a knife to make it easier to peel. Then peel them, and then chop them up just a bit and put them through a blender with about 1/4 to 1/2 cup of olive oil.It makes a nice smooth mush which I then store in a jar with a good lid, and place in the freezer door for easy access. It can be prised out with a knife in suitable chunks quite easily and thaws in no time. There is absolutely no waste.
Prior to trying this, most of my garlic went limp and started sending out shoots before I could use it.
PLS NOTE: A lot of websites warn that storing garlic in oil can cause botulism. So be very cautious about doing it.
As with most seasonings and vegetables, freezing in air tight containers or plastic wrap for a few weeks at a time should have no ill effects. However, it would be best to leave the garlic in clove form, minced or chopped garlic should be ok if not too moist at the time of freezing (helping with freezer-burn / off taste.)
And as with onions, Arm & Hammer helps keep garlic odors down.
Which substance is used as a coolant in ice-cream factories?
Factories us giant industrial compressor freezers using HCFC refrigerants.
