Preserving & Storing
Can you freeze cheese?
Can you freeze eggs?
Freeze yeast?
Freezing egg yolks
Freezing food in Corningware
Freezing fruit pies after baking
Freezing store-bought sauces
How do you revive vanilla beans?
Preserving pan
A large saucepan used to cook jams, jellies, pickles and chutneys. A preserving pan is narrower across the base than at the top to encourage evaporation during cooking.
Preserving
Related Category: Food and Cooking
see canning.
More on Preserving
Canning - process of hermetically sealing cooked food for future use.
More on 'Preserving Methods':
Curing or Cured
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Freezing or preserving in olive oil are the best ways to preserve herbs, but many gardeners prefer drying because it is easy and doesn't require any special storage.
Preserving health by too severe a rule is a worrisome malady.
Francois de La Rochefoucauld
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Preserving Your Garden Harvest
Learn the ins and outs of pickling and preserving from Betty Crocker.
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Preserving
Keeping food in good condition by treating with chemicals, heat, refrigeration, pickling in salt or boiling in sugar.
Prickly pear ...
Preserving and flavoring food by exposing it to smoke
Smoke:
To expose foods to wood smoke to enhance their flavor and help preserve and/or evenly cook them.
brine: A preserving solution of water, salt, saltpetre and aromates used for meats
brioche: A delicate, French sweet bread, traditionally served at breakfast
broche (la): A roasting spit ...
headspace: In preserving, the air space between the inside of the lid and the top of the food or liquid in the jar or container.
herb: The leaves of any plant used as a seasoning or flavoring (such as mint and basil). Can be used dried or fresh.
In addition to preserving biodiversity, the Ark of Taste also helps to preserve economic and cultural heritage.
- Canning & Preserving
- Can Sizes & Equivalents
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Common methods of preserving food include drying Drying is a method of food preservation that works by removing water, which is required for decay and the growth of microorganisms.
A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and preservative and can be refrigerated up to 6 months.
Pickling - The preserving of food by steeping in a brine of vinegar to which aromatics have been added.
Pincer - A French culinary term describing the browning of vegetables and bones to be used in the production of stocks.
A method of curing, preserving and/or flavoring certain foods such as meats, fish, vegetables and cheese by immersing them in brine or injecting brine into them; also known as pickling.
Brining Solution ...
Few articles of furniture, while preserving their original purpose, have varied more widely in form.
Historians have tried to explain this powerful medieval appetite for spices by pointing to the prevalence of inadequate food-preserving techniques.
This term is a French word that is best translated as preserving. It has 2 meanings-one for the savory kitchen and one for the pastry kitchen.
The preserved lamb is made by cooking fatty mutton or lamb's tail (usually), but also shoulder meat, with abundant salt and then pouring the browned meat and its fat into preserving jars.
Acidulate for Safety: used in preserving food during the canning process by boosting the acid content. This process is achieved with white vinegar and requires the most acid. Always follow the safety directions on your preserving guide.
Fresh fiddleheads should be kept refrigerated, wrapped in plastic for the best means of preserving the elastic and fresh qualities of the fern. They can be kept only a few days in the refrigerator before they begin to loose their flavor.
confit (kon-FEE) - It is French term used to describe a way of preserving meat (usually pork, goose or duck). It is derived from an ancient method of preserving meat whereby it is salted and slowly cooked in its own fat.
You can buy a preserving or sugar thermometer to test when jam reaches this point, but it's not essential.
Come winter, when tangerines — clementines, satsumas, pixies — are in season, it’s nice to extend the season by preserving them. A simple way to do that is to mix the fruit with alcohol, then let it sit for several weeks.
Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.
With their vibrant colours, distinctive aromas and flavours and their food preserving qualities; cooking spices have a lot to offer. You don't have to have exotic tastes to appreciate the types of spices that have been in use for hundreds of years.
Brine: A water and salt solution used for pickling or preserving.
Caramelization: Browning sugar over a flame, with or without the addition of some water to aid the process.
Smoking: Any of several methods for preserving and flavoring foods by exposing them to smoke. Methods include cold smoking (in which smoked items are not fully cooked), hot smoking (in which the items are cooked), and smoke-roasting.
A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods. Cleopatra dissolved a perfect pearl in vinegar and drank it in front of Mark Antony as a demonstration of her wealth.
Preserving tomatoes in this manner intensifies their flavor and gives them a unique sweetness that is delicious in many dishes.
Confit is a technique for preserving meats such as duck, goose or pork that involves cooking and then storing the meat in its own fat.
Consommé ...
This is the traditional form of preserving green peppercorns, but in recent years, preserved red peppercorns have become increasingly popular. There is no pickled black or white pepper. Plant family ...
Their color ranges from pale green to dark green and prior to preserving, they taste similar to a tart green bean. Acitrones are packed in sugar syrup and available in cans or jars. To pronounce it, place the accent on the "o".
Salt and water solution used for preserving and pickling.
Braise Brioche
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"Thanks to the Ball Blue Book of preserving."
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Ingredients: plums, sugar, water...
Salt has more jobs in cooking than being an ingredient in recipes. It can perform miraculous tricks for improving flavor, preserving food, and salvaging a cooking disaster. Learn salt's diverse roles in the cooking process. See more » ...
Citric Acid - an organic acid common to citrus fruits and used in preserving, retaining color or flavoring drinks.
Cure - To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.
Salt - is a colorless or white crystalline solid, usually sodium chloride (NaCl), used for seasoning and preserving food.
Sample - is a specimen taken from a food for the purpose testing.
Salt and water solution used for pickling and preserving.
Brinjal:
[India] Eggplant.
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Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground.
Anchovies are processed into filets and preserved by curing them in salt and packing in olive oil, by pickling the filets in vinegar and oil (referred to as "boquerones" in Spain), or by preserving the filets as fresh fish.
A French term traditionally describing the process of preserving fruits in liquor.
Medallion The preparation of food into a flat round medallion shape.
Melange The combination of two or more fruits or vegetables prepared together.
Guinataan: To cook meat, seafood, or vegetables in coconut milk
Guinisa: To saute with garlic and onions
Halabos: To steam shellfish with little water
Hipon: Shrimp
Inasan: Preserving foods with salt ...
 See also: Cooking, Water, Fruit, Vegetable, Flavor
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