Yes, there are recipes for making types of caviar at home (usually red salmon caviar) - but they will not be the same as imported commercially prepared versions.

The online recipes for salmon roe caviar start with fresh roe and brine. The eggs sacs/skeins are soaked briefly in the brine, the eggs are carefully separated from the skein and any debris and parasites are rinsed away. Then the eggs are briefly brined (5-30 minutes), rinsed and refrigerated or frozen.

Around 1 to 2 months. Cured meats don't last as long as uncured meats.

Yes, but are they really worth saving for later?

Ice is frozen liquid, mainly water. Water freezes at 0 degrees Celsius or 33 degrees Fahrenheit. Other liquids freeze at different temperatures.

Sour cream plus spices of your choice. You can purchase many different flavors of "dip mix" at the grocery store; stir the mix into a tub of sour cream.

Many people don't seem to like it, but cooked rice can be frozen for months. I have a rice cooker and sometimes I throw left over rice in the freezer so I can eat it when needed. Just wrap a serving with plastic wrap and put it in a ziploc bag.To reheat, I just throw it in the microwave and defrost. Surprisingly, the rice still tastes decent.

Generally you can freeze any meat that hasn't been previously frozen (freezing twice destroys the cell structure resulting in pour texture and flavor.) Vacuum packing simple removes any air from inside the package, which generally allows meat to keep for longer. If you plan to freeze meat, it is best to leave it in the vacuum pack, but not necessary. Re-wrap meat in a freezer bag and remove as much air as possible before sealing.

If the bottom of the dish says oven proof than yes, if it does not than I wouldn't risk it. The dish itself would be fine but the paint or sealant might not be if they are heated.

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For several years I have just grated my carrots and put them in freezer bags without blanching. Like you do peppers, etc. They have kept well. When you don't need the whole bag you can just break off what you do need; they don't seem to freeze in a really hard block. Good for stews or whatever you wish, like carrot cake for instance. Very easy.

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

The best way to thaw it out is to thaw it in the refrigerator. You should not just leave it on the counter.

You could also defrost it in the microwave. Using a cold water bath could work only if the package is completely sealed.

A little water on the meat won't hurt anything. The meat won't absorb the water. It will just evaporate during the reheating. I've thawed whole chickens in cold water. Your raw chicken meat should be washed anyway.

Blowdryer, but you are at risk of electric shock and melting the plastic insides of the freezer.

A far safer option is a desk fan. No exposed electrics, no risk of melting plastic parts, and a far hither air flow makes a 12" desk fan far faster then a standard hair dryer as well.

Place the fan on a stand of some sort (chair, etc) blowing into the freezer at full power.

45 mins, job done.

this is not a good idea, bacteria are easily accumulated in thawed meat so the quicker it is cooked the better. If it was very fresh when frozen, has been thawed under refrigeration and is not several days old, it could be refrozen. Freeze-thaw cycles do not help the quality of the food and refreezing the hamburger will negatively affect its quality. You'd be better off cooking it, then refreezing it.

The principle behind the refrigerator has not changed over time. The design of the refrigerator has changed greatly over time. Motors, insulation, and refrigerants have improved so that modern refrigerators look nothing like past models. The best change occurred when the door closure changed from mechanical to magnetic. Children would hide in refrigerators and lock themselves in them. They would run out of air and die. Now doors open with very little pressure.

Freezers freeze things by a giant fan on the inside of the freezer, blowing air around 32 degrees F. The air circulates in the freezer and the 32 degrees F freezes the stuff. 32 degrees F is the least temperature you need to freeze things.

A deep Freezer can have any shape or size. When its in the shape of a chest, its known as a chest freezer. A chest freezer is the same as a deep Freezer.

By National Refrigeration Company, Darya Ganj, New-Delhi

You can cook spareribs from a frozen state. Frozen meat will thaw quicker if you cover and seal it with foil at least until it's fully thawed and the cooking process begins. You will also need to increase your cooking time to adjust for the amount of time required for the meat to thaw.

Dehydrated food has had the majority of its water removed via heat and air flow. Various foods' water compositions are quite high, usually over 80% for fruits and vegetables. Removing the majority of a food's water allows the food to be preserved and stored for longer periods of time. It is a food's water which interacts with various bacteria and molds to cause spoilage.Removing a food's water limits the ability of bacteria to grow and shorten a food's shelf life.

Yes, but the water in it will tend to separate upon thawing. It won't beat up like whipped cream (something it can do if not frozen) but will work just fine in cooking and baking applications. It is not recommended for use in dips and such since it's texture will be vastly changed.