Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Kathy Bernard, acting manager at the U.S. Department of Agriculture, give us tips on the proper cold storage of food. Check out the slideshow above to learn her tricks. For more Food Storage Tips ...
Frozen vegetables are vegetables that have had their temperature reduced and maintained to below their freezing point for the purpose of storage and transportation (often for far longer than their natural shelf life would permit) until they are ready to be eaten. They may be commercially packaged or frozen at home.
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Tunnel freezing is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated. Fluidized bed freezing is a variant of air-blast freezing where pelletized food is blown by fast-moving cold air from below, forming a fluidized bed. The small size of the food combined with ...
Grated Cheese. Throwing a bag of grated cheese in the freezer just feels … wrong. But multiple Redditors say that shredded cheese fares better than blocks or slices.
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
All species of salmon are harvested, and the Tlingit language clearly differentiates them. Certain species are considered more suited for a particular use, such as for hard smoking, canning, or baking. The most common storage methods today are vacuum-sealed freezing of raw fish, and either hard or soft smoking, the latter often followed by canning.