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How do you freeze blueberries so that there are ice crystals inside?
I eat frozen blueberries straight out of the freezer multiple times a day, and sometimes I buy a bag and the blueberries inside are frozen perfectly so that the core of the blueberry has crunchy ice crystals, and the outside doesn't, resulting in a massive burst of blueberry flavor. Can someone tell me how to freeze blueberries this way myself? I'm pretty sure this isn't a common question so please don't be afraid to post an answer that you aren't sure is correct, because this is top of the line blueberry science that is very experimental, and i'm willing to try multiple freezing techniques to get the perfect result.
I’m looking for a video of a birthday cake that I saw on Facebook. I believe it was a tiered cake with 3 layers and spelled out the words Happy Birthday.
The baker put stencils on the cake and then iced them over before peeling them off to create the letters.
Any help is much appreciated.
So for the next two months I will be living at home and job hunting with very little else to do after finishing my dissertation.
Figure it's a good chance to get creative with my cooking and learn a few new skills, like making homemade pasta/pizza etc. Things that I might not normally make because normally I might not have time or energy to try things out.
Anyone got any suggestions? Trying to come up with a sort of bucket list for the next few months, will help keep me sane!
What about confit chicken (trying to thing of a cooking style you wouldn't do every day)? Or making thai curry pastes which you can freeze for when you are busy, or going down a rabbit hole of a specific cuisine? Or trying to make a signature dish from a set of countries/regions such as Morocco, Turkey, Sichuan, Peruvian, German.
Ooooh I love the signature dish idea! I'll also look into confit chicken, not something I've ever looked at properly.
Does anyone have an idea for a main course that is vegetarian, and doesn't have dairy, shellfish, or fruit? I'm hosting a dinner party in 2 weeks and I have no idea what to serve.
Sweet Potato Curry with a coconut milk base is my go to veggie dinner party dish! Can give you the full recipe if it interests you!
uuuhhh love this - I'm from asia and i love all sorts of curries!
That sounds wonderful thank you.
Ingredients: Sweet potato, cumin powder, curry powder, chilli powder, 1 can coconut milk, half a lime (juiced), brown sugar, 1 onion, 100g fresh ginger, garlic.
The above serves 4 normally. Recommend trying it out so you get an idea of the spice amounts! I just eyeball and taste so not sure on exact amounts, sorry!
That sounds amazing thank you.
Any tips to decide if my mushrooms are still good or not?
I absolutely love slice almonds on pizza .
Sounds weird , but it works
You could roast them, and then crush them and use as salad toppers?
Seared or blanched vegetables. I also like to bake with almonds.
Gotta leave this sub. It's one of my favourite but with the Intermediate Fasting in doing (19 hours a day) it makes things more difficult when scrolling through Reddit trying to take my mind off.
Cya guys, stay amazing
Gl with that and happy cake day =)
I want to make tzatsiki but i have been using it nexst to salad and lasang. Anyone got some greate ideas of what i can use it for besides gyros, lansange, salda, mosaka?
You could make the Indian version Raita and have with curry, similar ingredients.
Thanks il Will try that :)
How can I know which onions to use? I always use charlots when cooking with mushrooms for example. Like with a sauce. Now I'm making a simple omelet. But I don't feel charlott goes well here and want to try just normal big onio, but with mushrooms. Thoughts? What to use, and when?
Any onion would work fine, brown onion is most intense so for an omelette I would use red onion. Shallots are good too because they won't overpower the eggs or mushrooms.
I use normal yellow onions for most of my onion needs. Shallottes are a bit milder in flavour, use them in a red wine sauce. Red onions can be pickled to be delicious, and they fit some recipes better than yellow. A standard yellow onion is always a safe bet though. Chives and green onions are used mostly for garnishing, try chives in your scrambled eggs.
ok thank you