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Any tips on previous interesting threads and FAQs will be helpful
Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C
area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !
At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!
The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
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