How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?
How do you soften brown sugar that is as hard as concrete?
What's the best way to store fresh ginger? I tried freezing it and it was waterlogged when it defrosted.
Does sage become poisonous if frozen? I will be adding it to ground sausage, and then freezing it.
What is the best way to preserve fresh ginger?
I want to make chocolate bread pudding for Christmas eve. If possible, how far in advance can I make it and how should I store it?
Is there a way that I can make cakes keep longer. Someone told me that if I replace 1 tablespoon of oil with a liquid ingredient (e.g., egg/milk/water, etc.)...
Why can't fresh pineapple be used in a gelatin-based salad? What must be used instead, and why?
Can you freeze fruit pies after baking? Will this ruin them? Specifically apple pie?
What is the best way to store fresh ginger root, and how long does it keep?
I would like a recipe for a chicken casserole that can be made ahead and frozen - either cooked before or after freezing - preferably to be cooked after taki...
Can egg yolks be frozen and saved for later? I make meringues, and I make Hollandaise, but not often on the same day!