Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [fresh]

92 questions
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I need to substitute fresh yams for canned, but I want the sweetness

I have always used Bruce's canned Yams for My Sweet Potato Casserole. Unfortunately, this year with the pandemic, I cannot find any available. I still want to make the casserole and want it to taste the same. I know to boil the yams, but what else…
Katie Wirebaugh
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What is the best way to keep fresh food good for a long trip?

I would like to buy a few meals from a restaurant that would then later be reheated. What would be the best way to safely transport pasta for 10+ hours while maintaining freshness and quality? I was going to ask the restaurant to make it and freeze…
Nicholas
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Smooth ricotta texture

I once had the opportunity to taste ricotta that was very smooth. The texture was like a thick greek yogurt (but the taste very different). I loved it. I could not find that anywhere else as a consumer. (I am in Andorra, a small country in Europe. I…
Nrc
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Drying uncured fresh sausage

I make fresh sausage that I won't smoke. I don't add any cure. How do I dry them without the cure in them?
Lew Tim Silva
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More efficient way to cook fresh caught fish while camping

I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained through out the day to ensure hot embers to cook on. Ingredients and utensils I will…
Joseph O'Neal
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How to transport fresh ravioli to office potluck?

I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of boiling the ravioli at home, immersing them in…
Eleanor
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How long will saki keep?

We have a bottle of saki that I use for cooking occasionally, but I haven't used it in about 6 months, and the bottle has been in the fridge for over a year. Is this still good or can I reclaim that space in my fridge?
geoffmpm
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Fresh herbs going bad

When I buy fresh herbs from the grocery store they go bad too quickly what can I do to keep them fresher longer? I just bought a vacuum sealer because I thought it would help preserve my food longer. Should I seal and freeze or can they be kept…
Donna Clevenger
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How do you prolong buns/rolls/scone/crumpet softness?

I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several translations for subject but I feel this picture sums up what I am asking about: Is this…
Boris_yo
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Difference between Organic Bread and Fresh Bread

Please, what is the difference organic bread and fresh bread. People are getting me confused.
user3377731
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Shelf life and Validation of Coconut Milk?

I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored…
DarenW
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Sponge That Keeps Vegetables Fresh?

This sponge is meant to be put into refridgerator's vegetables compartment at the bottom and said to keep vegetables fresh: Sorry, the package is in hebrew, but is this true? How can it keep vegetables fresh?
Boris_yo
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How to distinguish nutmeg freshness?

Does nutmeg come with a good-before date? How long can nutmeg stay good? Is there a way to 'see' (observe) how old the nutmeg is? I'm asking because I bought a bag of nutmeg seeds and one was moldy. Maybe just bad luck, but it made me wondering…
BaffledCook
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How many fresh peaches are equivalent to 20 ounces of frozen peaches?

I have fresh ripe peaches and plan to make a cobbler. The recipe calls for 20 ounces of frozen sliced peaches, how many fresh (medium sized) should I use?
Judith Houston
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Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques

I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe:…
Sven Akkermans
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