Freezing and Drying Food

When preparing vegetables for freezing, it's called "blanching". To blanch raw vegetables for freezing, let them boil for one to three minutes, depending on the vegetable. Then drain and place in cold water to stop the cooking process before placing them in air tight freezer bags.

That depends on the freezer and how well the shrimp is packaged. It could keep from 6 months to a year.

Dry goods is a term used to refer to dry food, with reference to pre-refrigeration days of the early 20th century. Such foods could be transported and stored without immediate danger of spoiling. Dried beans, flours, whole grains and rolled oats are examples.

Today we refer to these still. These will include food products not chilled or frozen - In quantities we speak of maze, rice, beans , corn and the full range of cereals

As long as it isn't moldy and doesn't smell bad it is safe to eat.

to freeze a person to stop something

Questions like this don't always have clear single answers. Most foods will keep at least for several weeks in the freezer, and some may last months. Probably of more concern is whether or not the tart will be appetizing after a very long stay in the freezer. Experiment and see if they deteriorate in flavor over different lengths of time. I would keep that kind of thing for 4 or 6 weeks, and then come to the realization that it doesn't seem to interest anyone.

Sure - But you need to ensure that it's strong enough to take bacteria in many ways like dents, empty vacuum spaces, etc.

Or, you can double boil it after canning.

Or, you can steam bake it after canning.

There will be a lot of ice in the package and the meat will look a bit dried out/white instead of brown/not dried out in places. There will be a mix of dried/not dried parts.

Certainly. If you thaw out some frozen meat and make your chilli and then refreeze the cooked, product you shouldn't have any problems whatsoever. No worries here. Just be sure to package it in a way that minimum air is included with your food, as is always suggested. Cooking meat that has been frozen and then freezing your cooked product is perfectly acceptable. It is done frequently.

Dry air ovens are electrical devices used in sterilization. The oven uses dry heat to sterilize articles. Generally, they can be operated from 50 to 300 °C (122 to 572 °F) . There is a thermostat controlling the temperature. These are digitally controlled to maintain the temperature. Their double walled insulation keeps the heat in and conserves energy, the inner layer being a poor conductor and outer layer being metallic. There is also an air filled space in between to aid insulation. An air circulating fan helps in uniform distribution of the heat. These are fitted with the adjustable wire mesh plated trays or aluminum trays and may have an on/off rocker switch, as well as indicators and controls for temperature and holding time. The capacities of these ovens vary.

you can squeeze lemons on a knife or something

As we can see from the massive search for water on Mars, water is necessary for life to exist. Without water, there cannot be life as we know it. When food is dried, the water in it is removed. This makes it impossible for bacteria, yeast and molds - the living things that make food 'spoil' - to survive and multiply. Drying food is probably the first way that humankind started preserving food. We began by using grains like wheat that dried naturally before being harvested and progressed to the wonderful dried fruits, beans, vegetables, meats and fish that we now enjoy.

The best way to freeze eggs would be to crack them first. They can be separated into whites and yolks or blended into a yolk/white mixture. Some suggest freezing in ice cube trays for easier and portioned thawing. The thawed product will not necessarily behave the same as fresh and might be best used in baking applications.

Hard cooked eggs might look like they freeze OK, but the thawed product does not hold up. They become porous and fall apart.

To hydrate gelatine one soaks it in boiling water

yogurt juice cheese hot dog and sucking dogs

The best freezer temperature for meat is 30 degrees Fahrenheit. Home freezers are meant to be 32 degrees maximum.

Unless the food is cut up into pieces before its frozen, its probably best to always defrost it before cooking. This is especially true of meats, and particularly chicken. If you try to cook a frozen chicken breast for example, without defrosting, you may well end up with a cooked outside and a completely raw inside of the breast. (This is dangerous because of potential salmonella poisoning.)

Yes. Once a food has been cooked (heated to 100 degrees centigrade) the bacteria in it are all killed off.

However, just as with raw meet you must not thaw and refreeze cooked meet.

== == * Even though bananas are a tropic fruit if left in a warm kitchen they will ripen much quicker and go mushy in approximately a week. Bananas SHOULD NEVER be put into the refrigerator. Don't throw those too brown bananas out ... make a banana nut loaf. * Note: This is from the Chiquita banana website: Putting bananas in the refrigerator will delay their ripening. The skin turns brown but the fruit inside does not change.

You can't freeze it but you can chill it tho

Yes, it is basically sand you find at the beach. It is found in a lot of fruit such as apples, raisins, plums and veggies such as cucumber, asparagus, and white onion. It is not recommended you eat it at the beach but it's okay if you eat it at the dinner table. Hope this helps!

Yes you can I steam them a little first to open shells Then shuck them and freeze them in the broth (cooled) If quahog is open before steaming Throw it away If you can't open it easy after steaming throw it away

Yes, just about anything can freeze. All matter is able to freeze.