If you want to enjoy delicious fried squash every time even in seasons when it is not available, you should know how you should freeze squash. The best method to preserve your squash is by freezing it whenever you buy too much or have it in abundance as a result of cultivating it in your […]
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– Kale can be frozen without blanching but should be used within 4 weeks
– Blanching kale before freezing stops ripening enzymes and keeps the leaves fresh
– Blanched kale can last up to 1 year in the freezer
– To freeze kale, wash, de-stem, and chop the leaves
– Blanch the leaves in boiling water for 2 ½ minutes, then place in ice water for the same amount of time
– Drain and squeeze excess water
– Freeze small clumps of kale on a cookie sheet before transferring to a freezer bag
– Remove air from bags before sealing or use a vacuum sealer system
– Frozen kale can be used in smoothies, sautéed with rice vinegar or garlic, added to quiches, stews, and soups, or creamed for a treat
– Blanching greens before freezing stops the ripening enzymes in the leaves and ensures they taste fresh without developing a bitter taste
– Kale leaves should be washed, de-stemmed, and chopped to the desired size before blanching
– Add a couple handfuls of kale leaves at a time to boiling water, cover, and blanch for 2 ½ minutes (3 minutes if using stems)
– Pluck off leaves and stems using tongs or a strainer and place in ice water for the same amount of time
– Drain and squeeze excess water from leaves
– For bulk storage, quick-freeze small clumps of kale individually on a cookie sheet before transferring to a large freezer bag
– Remove as much air as possible before sealing the bag or store kale in individual packages before freezing
– Frozen kale can be used in smoothies, sautéed with seasoned rice vinegar, used in spicier dishes with garlic and crushed red pepper, blended into quiche, crock pot stews, soups, or creamed, and used to make nutritious pesto.
Have you taken a Korean meal before? Kimchi is an excellent Korean staple that has now gone viral in many Asian restaurants and markets. It is even possible to find one at a Chinese buffet. You will discover that you might have to make portions of kimchi and then can it. It is possible you […]
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You can eat omelets at any moment of the day, they are perfect for your breakfast, lunch, and dinner. You can mix it with anything you want including cheese, veggies, meat, and eggs. Omelets are a kind of meal that is very filling and it is an art to enjoy it. Likewise, making them is […]
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Eating tacos can lead you to get greedy by encouraging you to make five times the meals you can eat or probably order about 10 times more when you buy from a Mexican restaurant. Tacos are supposed to have their food group because they are so delicious. How can you reheat them? The softshell tacos […]
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– This article explains how to dry thyme at home for use in recipes.
– Thyme is a perennial plant that dies in colder climates.
– Drying thyme is a great way to have access to the herb all year round and prevent food waste.
– There are two methods of drying herbs: air drying and oven drying.
– To air dry, gather the thyme into a bundle and tie it with kitchen twine. Hang the bundle in a cool, dry place with airflow.
– Drying time can take anywhere from 3 days to unknown amount of time depending on the method used. The article provides instructions on how to dry thyme. It states that it takes approximately 2 weeks for thyme to fully dry, depending on the moisture level in the house and the size of the herb bundle. The thyme should be checked daily during the drying process. When fully dry, the thyme should fall off the stem and crumble between your fingers. The dried thyme should be removed from the hook, the leaves stripped from the stems, and stored in a glass jar.
– Alternatively, the article suggests oven drying thyme. The oven should be set to the lowest temperature, and the thyme spread in a single layer on a parchment-lined baking sheet. The oven door should be left slightly ajar while the herbs dry. The thyme should be checked every 15 minutes until it crumbles, and the drying process should take approximately 1 hour. The leaves should then be stripped from the stems and stored in a glass jar.
– The article also provides storage tips for dried herbs, stating that they can last for at least a year when stored in a cool, dry place in a glass container. It is recommended to label the jar with the herb and date of drying. If the thyme no longer has an odor, it is time for a new batch.
– The article briefly mentions ways to use dried thyme in various recipes such as roast chicken, soups, dressings, and pasta sauces.
– No special equipment is needed to dry herbs at home.
– Thyme should be harvested before it starts to flower, when the sprigs are at least 4 inches long.
– Harvest fresh thyme in the morning after the dew has dried but before it gets too warm outside.
– Rinse and pat the thyme dry before drying.
Bake potatoes, garnish it with your favorite dressing and top it with some meat can be very delicious and nutritious as well as easy to make. Healthy eating is the best way to keep our minds and bodies healthy, but due to fast-pace life nowadays some people tend to have less time preparing their meals […]
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Spaghetti Bolognese, a spaghetti served with a sauce of ground beef, tomato, onion, and herbs sounds mouthwatering. It does not actually just the sound, but it really is scrumptious. It is also one of the favorite pasta dishes you can prepare in advance and also enjoy the leftovers. A pasta lover specially if Spaghetti Bolognese […]
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– Cleaning salmon before cooking is important to remove surface contaminants and bacteria
– It eliminates impurities like sand and dirt
– It removes foul odor
– It ensures even cooking
– Tools needed: clean cutting board, sharp knife (optional for scaling and gutting), spoon (optional for gutting), paper towels
– Steps for cleaning salmon before cooking: rinse the salmon under cold running water, pat dry with paper towels
– Optional steps: remove scales using the backside of a knife or fish scaler, gut the salmon by making a shallow incision along the belly and removing the guts, rinse the cavity thoroughly
– Optional step: remove gills by gently pulling them out from the head-end of the fish
– Optional step: trim off fins and tail or cut the salmon into fillets or steaks
– Optional step: debone the fillets using fish tweezers or pliers
– When cutting salmon into steaks, remove the ribs by sliding a knife between the flesh and rib membrane
– After rinsing the salmon, wrap it tightly in plastic to minimize oxygen exposure
– Store salmon in the coldest part of the refrigerator (at least 32F) to keep it from spoiling
– Fresh salmon should keep for about two days in the fridge when properly wrapped
– Wash hands thoroughly with soap and water after handling raw fish
– Clean all surfaces and utensils that came into contact with the fish to avoid cross-contamination
– Cook salmon to the proper internal temperature of 145°F or 63°C
– Properly cleaning salmon ensures it is free of harmful bacteria, pathogens, and dirt
– Cleaning salmon makes for a visually appealing dish and prepares it to absorb desired flavors.
– Tea warmer
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– Tea accessories
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– Handmade borosilicate glass tea warmer
– Diameter: 5 in or 12.5 cm
– Compatible with Teaposy teapots
– Delicate glow of a flame
– Tea light
– Hand-blown glass base
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– Elegantly crafted
– Enhances Teaposy experience
– Blossoming Teaposy
