Freezing and Drying Food

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.

Maybe there is a way to do it, but you will probably not have a lot of success. A fresh sub will have some moist ingredients like mayo or olive oil, and that will make some of the bread soggy. There will also sometimes be lettuce or other herb-like ingredients that won't take well to freezing. The food will still be edible, but probably not very appealing.

Plug it in and turn the dial that shows the degree of coldness or change the temperature using the buttons.but if you have got a LCD screen you may have to change it using the buttons which will be near or next to the LCD screen

As long as turkey is refrigerated it will be safe

You can safely freeze dressing before or after it is cooked.

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.