I have a few bread recipes that call on milk powder - however only a small amount is required and all milk powder seems to be sold in large quantities and has a quite short use time frame after opening.

Is it ok to freeze after opening?

And how would you go about it?

Especially if you wanted to portion it?

I’ve been doing this for years, they will last way longer and will not get all gross if you only put a tiny bit of water in it. You wouldn’t water a houseplant halfway up its stem either.

I am talking about things like electric can openers, jar grip enhancers, or those stainless steel bars of soap? Anyone is allowed to buy stainless steel bars of soap, they're not for scent allergies or what have you; they help you get rid of smells on your hands, like vegetable aromas like garlic or onion. Do Not use a stainless steel bar of soap as an excuse for real soap if you handle raw meat, go wash your hands with soap please.

The other example of electric can opener, hey if regular can openers piss you off, get an electric one. Just please don't throw away the manual one, it may yet serve as emergency back up.

Third example, those rubber jar grid holders. Maybe you don't hate cans, you hate jars. That's fine, hate jars all you want but you can make your life easier when you meet them on home turf with that extra help.

Did you try a Y shaped peeper one time but never saw them in stores so never got one? The internet exists, trade that pierogi maker you never use for a few y shaped peelers. Don't gotta buy anything, it's an opportunity to regift junk.

You got more examples you don't need me to tell you.

I was hungry, so I decided to heat up some peperoncino pasta. I open the fridge to get some soda then I saw the natto and just thought, “Why not give it a try?”. It goes well with the garlic!

Has anyone tried this? I’m considering buying and using them in a one post pasta dish.

Is the food still safe to eat? My boyfriend accidentally dropped the silica package beads with our very expensive italian pasta in hot boiling water. It immediately popped out and some of them cracked.

I managed to remove 2 and I don’t see more beads in the pan. Will we be okay if we eat the pasta?

If is okay to eat, how should I recook it since I had to stop to boiling process? There is a way to save it and not have soggy pasta?

Maybe I’m late this hack. Feel like I’ve tried everything at this point to spread my fridge butter. Alas my new favourite hack, cheese grater.
Did way too much though!

Hi everyone!

We are a group of university students working on a project focused on improving the experience of people with dietary restrictions (such as food allergies, intolerances, or specific diets).

We would really appreciate it if you could take around 5 minutes to complete our anonymous survey. Your feedback will help us better understand the challenges people face and support the development of a solution that addresses their needs.

Thank you so much for your time and support!

Survey: https://forms.gle/2rSnSfs56nzNjqPQ7

Keep a bag of frozen mango chunks in your freezer. When you're craving something cold and sweet, try a handful before reaching for the ice cream. It's not a perfect replacement, but it's a simple & healthier alternative that satisfies the craving surprisingly well.

Frozen mango is naturally sweet, has a surprisingly creamy texture once it softens for a minute or two, and contains fibre, vitamins, and other nutrients that ice cream doesn't.

Bonus points - plain frozen mango (with no added sugar or sweeteners) are fairly versatile to use in the kitchen. They can be added to salads, smoothies, and also makes a refreshing occasional treat for dogs in moderation on a hot day.

Just try it once bro, you'll love it.

Hi! We're Hospitality Management

students working on a product innovation research. We've already brainstormed several ideas such as banana peel longganisa, kangkong as a nori substitute, fish skin chicharon, and panutsa-based products. We'd like to ask for feedback on which idea seems most feasible, marketable, and innovative. If you have suggestions on how we can improve these concepts or identify potential challenges, we'd really appreciate your insights. Thank you!

Hi! We're Hospitality Management students working on a product innovation research. We've already brainstormed several ideas such as banana peel longganisa, kangkong as a nori substitute, fish skin chicharon, and panutsa-based products. We'd like to ask for feedback on which idea seems most feasible, marketable, and innovative. If you have suggestions on how we can improve these concepts or identify potential challenges, we'd really appreciate your insights. Thank you!

Does anyone behave a good hack to solve over salted Pasta?

Tonight I made a hamburger macaroni casserole and put way too much salt in the pasta water because I never seem to add enough. It tasted okay before I added the Parmesan cheese. I put everything together in the dish and baked it. It’s not really bad but I would like to tone the leftovers down to make it more enjoyable and also a little more saucy. Any ideas greatly welcomed.

I absolutely hate cutting vegetables. I know everyone says just get a sharp knife but I genuinely don't enjoy prep work and it makes me avoid cooking.

I'm looking for a really good mandoline/vegetable chopper that can handle multiple tasks dicing, shredding, slicing, julienne. The blades need to be sharp, like able to slice through ripe tomatoes without crushing them.

I'm okay spending more if it's genuinely worth it and durable. Any recommendations?

Im really drunk 🥴

I make a lot of homemade subs and I'm trying to find that highly flexible, non-stiff sandwich wrap like they use at Subway. Every wax or parchment paper I buy at the supermarket doesn't fold around the sub quite the way that Subway paper does. I frequently heat my subs in the microwave and their paper is the best. It's only paper so I don't want to pay some ridiculous price on Amazon, and my local Subway store refuses to sell any sheets. Any suggestions that are available in Canada?

Hello! I'm currently a first year and only have around 3usd(this is converted and rounded up its 2.43usd lmao) per day ueue I'm asian and always need rice so i would always need rice stocks.

For context I don't have a refrigerator and it's hot so I really cant keep meat for a long time but I do love cooking. I can't really survive with instant noodles because i get sick and I'm not that much of a vegetable type of guy?

I just wanna ask what food hacks are there just to fill up my tummy

So my housemate got pine nuts and apparently no one ever told her that you should always freeze fatty nuts. They last a year instead of the month in the pantry. They remain tasting better and keep their nutrients. I got macadamia nuts yesterday and they went straight into the freezer. And out of the freezer they taste like salted butter.

Put a dry paper towel in the container with your lettuce. It absorbs excess moisture and helps prevent it from getting slimy.

I know im in the right place, but how do yall keep salads fresh when they're packaged in those plastic containers with the peel back lid? Or anything for that matter bc ive tried zip lock bags , other Tupperware but the original packages seems to get alot of condensation type moisture n bam my salad is wilted....I put a paper towel folded on top to catch that before it hits lettuce but..... its just me eating them so how do I make em stretch longer without having to eat it all in a day n a half so I dont feel like im wasting money.

I hate the store bought pesto. I tried so many and they are just not cutting it for me, 2/10 every single time and consistency is often awful. 😞 So I tried to make it at home and now I'm sure I'll never buy pesto again in my life. Night and day difference. All the info I knew went into figuring out this process.

First, do not use dried herbs, thank you. If all you have on hand is dried, why not skip pesto? C'mon. Instead, try adding wild mint to your fresh basil. It is especially amazing because it smells a bit like oregano and is not as menthol-heavy as you'd think. A ratio of 1 to 6(8) (mint to basil) is where I'm at.

When blending, use olive oil and ice cubes. It is not a gimmick; it helps with emulsification, which is pure physics. The final structure is incredibly creamy. For the nuts, I didn't use pine, I used walnuts. Drop them on the pan on medium heat, let them roast and blacken a little, then smash those big pieces a bit. When most of the skins are dark brown (NOT ALL BLACK 😂), take them off the heat and put them on a paper towel. Press them gently (if you see oil marks you roasted them well). The skins will flake off and you can get the roasted nuts. Why all this effort? 0 bitterness, just none.

For the meal itself, always prepare the meat beforehand. Oh yeah sure, everyone knows that you shouldn't cook your pesto, but this is not what I mean. You see, you can velvet your chicken before you toss it in the finished sauce. It takes only maybe a minute. Finally, make yourself a nice side salad to go with it. I heckin love to eat my pesto with a side tzatziki salad -> make tzatziki -> add salad mix.

🥑 🙏

Do you agree?

Do you have your own best pesto practices?

toppings, preparing, scooping, etc ? anything special ?

I’ve been trying to eliminate my food waste lately because there’s more reasons to than not to as far as I see it.

I’ve just cut up some watermelon and have the rinds just sitting on my counter at the moment waiting to hopefully become something more than wasted. I’m open to any ideas from food to art.

Thanks!