Does anyone use preservatives in their food? (E.g. citric acid) I am tired of having to freeze everything! I live in an apartment complex and everything gets moldy super fast. 😬😭

How can I extend the shelf life?

Vegan self-stable food options?

Hey I don't have refrigeration yet and no cookware besides a occasionally a public microwave and is looking to expand my food choices meeting the following criteria:

• Vegan
• Self-stable for a few days during mid-summer
• High voluminous food
• Low calorie density
• Affordable
• Tasty (an/or) can be made tasty
• Recipes (an/or) food is non-cook (an/or) can be cooked by the microwave.

Some optional criteria would be:

• Decent grams of protein per calorie

My current diet is mainly the following:

• Canned chickpeas
• Canned Fire roasted tomatoes
• Favored water
• Teriyaki sauce
• Spice blends
• Multivitamin

Salad with yogurt and chutney
Grilled peanut chicken
Sauteed Vegetables
Yellow spicy rice

https://preview.redd.it/veabd6qe82tc1.jpg?width=3024&format=pjpg&auto=webp&s=bf1af69c6048d554e0679ad07cdf13c7e493a8b2

I got a bit carried away this canning season with cinnamon peaches and now I’m not sure how to use them. Dessert is an obvious choice, but looking for ways to use them in a savory dish for a meal prep. Any ideas?

I want to make chicken stock powder/cubes but I'm not sure which one is better to make.

For some reason my pie dough always comes out with a weird texture. What am I doing wrong? It's not flakey at all

Hi there! My husband loves those crunchy, peanut butter filled pretzel nuggets but the ingredients I’ve seen are not that great. I’ve searched high and low to find a homemade recipe for this snack and am coming up short. Does anyone have any tried and true recipes?

I'd like to make a recipe/cookbook with all my favorite recipes or ones id like to try in it. I have one I wrote on a note card that I want to add. Could I do a mixture of like pasted recipe cards and hand written and clipped recipes in like a notebook? Any thoughts on that idea or any other ideas? I'd rather have a physical copy of the recipes so I don't have to use my phone. Just getting started with all of this and cooking. Also if anyone has tips or tricks on how to cook better I'll take them. Recipes you'd like to pass along from family, I'd definitely take those. Thanks!

Just found the sub and wanted to share a recent success! I made the RecipeTin Eats Filipino chicken adobo with chunks of pork shoulder instead of chicken and served with pan-fried gold potatoes. I didn't know about this preparation until very recently but I'm so, so happy to learn. Cheers!

Hi, looking to get some insight on where to get started. I have cooked many dishes using recipes but I find that there are times where some foods are going to start going bad if I don't use it. Do you have any recommendations on where I start to learn and understand how to cook with what I have? or is there anywhere that can help me with this process?

Thank you all!

So far I love the Mexican drinks called Horchata made from rice and Tepache made from fermented pineapple skin. I made those at home.

I also like pine colada, coffee rum, Bailey's Irish Cream, Goan honey bee brandy straight, cider.

I like Vanilla coke, mixing cola with torani vanilla syrup, cola float which is cola with a big ball of ice cream thrown into it, and masala cola, cola with a special Indian chaat masala.

I most of all love to drink 'rai nu paani' an Indian drink made from fermenting mustard seeds (wild fermented). It is usually had with a fried dumpling called kanji vada put in it but I like to drink it neat.

Keeping those in mind, which other beverages can I try that are easy to make at home?

QUESTION: I made pasta for the first time last night (flour, salt, eggs, little water). I want to make more noodles & dry them — if I dry them & package them in either a ziploc or mason jar, how long are they good in a cupboard? Waiting for my pasta drying rack & Pasta Bible to come in the mail. There's so much conflicting information on google (some say 2 days in fridge after drying, some sources say 2-3 months in cupboard).

TLDR: How long is egg pasta good for if stored in the cupboard after you allow it to dry?

I want to make Hainanese chicken rice.
One of the sauces is a chilli garlic sauce.

To make that sauce I'd need to make sambal which doesn't seem hard but to make that I'd need to make tamarind paste.

Is it crazy for me to make tarmaind paste to make sambal to make the chilli garlic sauce?

Butter poached lobster, potatoes, celery, and leeks in a butter cream sauce with tarragon celery oil

So I sheared 2 corridale sheep to get the required fleece. I spun the yarn in the grease (unwashed) on top whorl drop spindles and chain plyed it.

Spinning in the grease allows for the natural oils (lanolin) to remain in the yarn, giving it some water resistance and durability. I used a flick carding method, where a smaller version of a wool carder is used to flick the lock of wool out allowing spinning. I chose this method to create a semi worsted yarn (where the fibres are a mixture of aligned and non aligned) to have the best of both worlds, the airy nature of a woolen yarn with the durability and sheen of the worsted yarn.

From there i knitted the jacket, washed it after knitting and stole a stick from the forest to make the buttons. I didn't do anything fancy there, just wrapped the yarn back and forth to keep it in place. Matress stitch was used for all seams except the shoulders where i used a backstitch for structure. I'm currently in the process of crocheting matching beanie and gauntlets to go with it.

Hopefully this fits here, as I'm trying to formulate my own recipe....

So, as the title, I'm trying to get a Raspberry Lemon Marmalade working, and after two batches, it's still not setting... I'm at 5 cups of Sugar, and one pack of dry pectin, and the consistency is good for a cheesecake topping (which we also made lol), but as a marmalade, it's way too runny. I've got enough for one, maybe two more batches, but I'd really like to get it right for them both. Should I decrease the sugar, or am I just not letting it boil long enough? I've not done a lot with pectin, and really don't have a good handle on how to tweak it. Suggestions? thanks!!

edit: adding the recipe....

5 Cups Sugar
4 Cups fresh Raspberries
4 Lemons
1Tbsp Butter
1/8 tsp baking soda
1 cinnamon stick
1 pack dry fruit pectin
2 Cups water

Zest the Lemons with a micro plane or fine grater, set aside lemons. Add Zest with cinnamon stick and water to a small saucepan, and bring to a boil for 2 minutes, then reduce to a simmer for 20 minutes.

Mix the sugar with the pectin in a large saucepan, add raspberries, butter, and soda. Remove the rind/pith from the lemons, remove seeds and large connective pieces, chop the pulp and add to the large saucepan. Bring to a boil for 2 minutes, then simmer for 10 minutes.

remove the cinnamon stick from the small pan, and add the zest mixture to the large pan, bring to a boil for 3 minutes, then remove from heat and stir 4-5 minutes. Dispense into hot jars, and give them the boiling water bath for 10 minutes.