I want to buy a Jug of 3 liters of pure Ginger Juice 99% ginger 1% lemon. But once opened it has to be consumed within 30 days. Anyone know how I can store to keep longer ? I have small glass bottles of needed.

This new addition is a welcome one but I had to hack it. I went to Papa Murphy's not for a pizza, but to purchase some cream cheese frosting for a dollar. A couple of them. I could care less what the cashier thinks.

Anyways, you microwave that bun for like 30 seconds and then dip that warm, bad boy in the cream cheese frosting... tremendous.

I bought this dried whey (kashk) from a Persian super market as it looked interesting. It had no info on it for how to eat or cook it and I couldn’t find anything online. I ate one and it tasted interesting, like sour yogurt cheese. Now that it’s open I’ll refrigerate it but I am wondering how I should eat this, is it safe to eat as is. It’s very high in protein and low in fat/carbs.

I made the filling with chopped onions, garlic and carrots, ground beef, peas. I added a packet of onion soup mix, plus beef stock and flour, and of course salt and pepper. The potatoes were boiled then whipped with butter, milk, sharp cheddar and seasoned to taste. The flavor is spot on but I feel the presentation is lacking.

Any tips on keeping the potatoes from separating from the edge of the pan?

Hello guys I'm new

So I’m sure it’s been posted many times before. But I went my first 38 years not knowing it. It makes sense when I think about the ingredients of mayonnaise but it never dawned on me until I ran out of butter and gave it a google. Never got this uniform of a sear with butter. Has me wondering for other recipes.

I’m currently fasting for lent so I can’t eat any meat or dairy, but I really miss my most comforting comfort food: creamy ramen. To me, instant ramen just isn’t the same without the thick ass broth. Any ideas on how to get the same creaminess as if I were to add milk/heavy cream/cheese/cream cheese/egg? Do vegan products work well when boiling for ramen (non-dairy milk, fake cheese, justegg)? My boyfriend went to buy some coconut milk, hopefully that’ll help, but the creamier the better! Thank you sooo much in advance <3

So I’ve learned to make onigiri and wanted to pack and take to work (I’d end up eating them about 4 hrs later or more) so I’d store in fridge. I’m told you’re not supposed to reheat but if I don’t it’s hard as a rock. But if I heat it it falls apart. I feel like there’s no middle ground here. Any advise?

I wanted to make a carbonara, and I was wondering if there was a difference between using the bacon fat immediately after cooking the bacon to make the carbonara, or letting the bacon fat cool and solidify. I just wanted to see if there was a difference in flavor

So, I'm fairly big into food preservation, ie canning, dehydrating etc.

For example I'll buy a big bag of garlic, peel and dice it, slap it into a ziplock bag ( spread thin / flat) so it's easy to use in anything we need. Plus it lasts for months if not years.

We buy lots of veggies, but sadly the GF and I work different shifts so we aren't always able to eat the veggies when they're super fresh or before some of them go bad.

She recently started cutting the veggies up and putting them in glass jars full of water in the fridge. I feel soooo stupid for not thinking of this before!

They taste super fresh, going on two months now. I've eaten a few of these already, otherwise keep the water topped up. Perfect for a nice cold snack or to make thing easier in the future.

She has also done this with the big bags of lettuce we buy, wash it, dry it very well, place a paper towel at the top and place in fridge. Super fast if you're running behind and want to make a salad for work or home.

Guys, maybe you know some hacks on how to make a good quality natural slush. I just bought a nice commercial slush maker for my little coffeeshop and wanted to start offering something for the kids that usually come with their parents that are getting coffee. However I just found out that the manufacturer recipes are using those long list of ingredients syrups and I don’t want that. Does anyone with a commercial slush machine ever tried doing something with for example 100% fruit purees?

Hey guys just wondering ,for pizza sauce is it better to cook the sauce or just use it straight outta the tin .

I use the Mutti Arromattizata but recently decided to use Mutti Polpa ( crushed tomatoes). I cooked the soffrito mix and added that to a can of Polpa , waited for 2 hours and then blended it with a stick blended with dried herbs and sugar . The taste is uniquely good .

So my actual question is , do we really need to simmer pizza sauce for hours or can the above method be used without comprising the flavour profile. Ty

I have a kitchen labaratory test at my school next week and I've decided to make chicken Caesar salad, I know usually people use vegetable puree as garnish or for plating. But, I don't think vegetable puree would complement well with Caesar salad, and I'm kinda skeptical about using Caesar salad dressing as decoration for my presentation.

To make quick and EZ Peanut Chicken Sate

1. Keep a bottle of Asian Sesame Ginger Salad Dressing on hand. Ken's Steakhouse or Newman's Own versions work awesome. Have even used Kraft with some fresh minced ginger.

2. Pour desired amount of dressing into cup or bowl. I used a 1/4 cup.

3. Nuke Peanutbutter in microwave for 15 seconds or until easy to stir.

Smooth or chunky works, depemds on personal preferences. I used 2 tablespoons.

4. Saute or grill chicken (works with tenders, nuggets or any piece, boneless or bone in.)

5. While cooking chicken, mix softened peanut butter into salad dressing to taste and desired consistency. The more Peanutbutter, the thicker the sauce.

6. Dip or spread sauce on cooked chicken and voilà! You can sprinkle toasted sesame seeds on chicken as a garnish.

Also works great on cold spaghetti or linguini for Cold Sesame Noodles and on salads!

Edit: thank you for all your help people, some brilliant ideas in here. Funnily enough the simplest was the answer and I genuinely feel like an idiot for not thinking of something so basic 😂 I should have added salt and pepper 😅

I currently make a broth mainly for nutrition but sadly it’s extremely bland.

Here’s my current method.

Boil chicken bones 45 min

Pour into slow cooker (ninja)

Add

• chicken (cooked)
• celery
• watercress
• spinach
• carrots
• onions
• garlic
• kale
• mushrooms
• pearl barley broth mix

Slow cook 4 hours

Tastes bland and need advice on making it more enjoyable

Thanks!

This combo is absolutely fire. Take a piece of jerky, chew it a little. Crack open your Chelada and take a nice big swig. Let the flavors combine and be blown away by how incredible your taste buds feel. Repeat, be happy.

I've got this whole wheat pancake mix from Tova Farms I got from food donations that no one in my family likes as pancakes because they're bitter. If I can read the tiny print ingredients well enough on the mirror-like plastic packaging, they've got whole wheat flour, corn flour (probably what makes them bitter), sugar and/or dextrose, soybean oil, leavening (potassium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate (?)), salt, whey, soy flour, partially hydrogenated soybean oil, nonfat dry milk, buttermilk powder, natural & artificial flavors, and egg powder. I've got two 8oz packages and 5 adults to feed. I want them gone, but I don't want to waste food and throw them away. Any ideas?

The budget friendly grocery I go to has a very limited selection of frozen vegetables. So I started buying fresh and freezing them myself. Not much of a hack.

I had a bag of frozen baby spinach leaves, but wanted 'chopped' spinach for my eggs one morning. So I crushed and mashed the bag and ended up with a bag of perfectly sized chopped spinach!

A word of caution, after washing the leaves, and before freezing, make sure you dry them. Any significant water left on them will be a sharp shard of ice when you're ready to smash.

I ate half of this before I even thought to post. Simplest thing ever.

1. Cook however much frozen broccoli you would like for 5 minutes with a paper towel over plate or bowl.

2. Add cheddar cheese and black pepper/seasoning salt (any seasoning to your liking). Crack one egg in and stir.

3. Cook for 5 more minutes at 50 percent power.

I love it. It always turns out great. It's simple. Salsa on top is great too. I use a Serrano Chile sauce. Cheap and easy.

The burrito is a breakfast burrito air fried for 6 minutes at 375 from refrigerated topped with salsa. Also great.

This is probably going to sound silly, but is there a method to boiling eggs so that they are easy to peel? I don’t have the patience to take my time peeling so that the whites don’t have craters all over them.