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  • What is the difference between preserves and conserves?
    The main difference is conserves are boiled down until they reach a consistency that can heap on a spoon Preserves generally are not boiled down, and are chunky Share
  • Do tinned foods go off (stale)? - Seasoned Advice
    This morning I found a tin of baked beans with a best before date of August 2014 A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off
  • jam - Goal of macerating fruit for marmalade - Seasoned Advice
    It softens the fruit peel and membranes, and reduces the amount of additional water required, so cooking time is reduced and saves resources Also softening peels and membranes without long cooking preserves fresher flavour within the fruit From personal experience I do all jams, marmalades and conserves with maceration overnight now
  • What is the difference between water drink enhancers and cordial?
    They wouldn't use the name "cordial" because it has a different meaning in the US Over here, "cordial" is some sort of flavored alcohol, usually with a sort of connotation of something that rich people drink after dinner or as something refreshing that some rich people on a southern plantation might drink
  • food preservation - What would be good preservatives for chili to give . . .
    Pressure canning can produce a safe product in shorter time than normal canning, and the equipment is pretty common in industry I would think that many of the supermarket conserves are pressure-canned, even for food types which would work with normal canning –
  • What is the difference between a Jus, Sauce and a Gravy?
    Stack Exchange Network Stack Exchange network consists of 183 Q A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers
  • Stew in the oven or on the stove, does it make a difference?
    Stack Exchange Network Stack Exchange network consists of 183 Q A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers
  • nutrient composition - Why put a stone in the soup . . . - Seasoned Advice
    She put three rounded stones in the pot when cooking soup so they would move about and stop the vegetables and grains from settling and burning on the bottom of the pot Molly did all of her cooking on a wood coal fired oven Many people of my Mother's generation used to put glass marbles in the pan when making Jams or conserves for the same





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