Store-bought queso fresco typically has a shelf life of 2 weeks. However, homemade queso fresco will remain good for about only 3-7 days due to a lack of preservatives.

The shelf life of cayenne peppers depends on whether it’s ground or fresh. Fresh cayenne pepper has a maximum shelf life of 5 days when left at room temperature, whereas ground cayenne can last for up to 4 years. Freezing fresh cayenne peppers can extend their shelf life by 6 weeks, depending on how airtight their container is.

Before deep-drying your French fries, you should blanch them in a pot of boiling water for 5-10 minutes, depending on the fries’ thickness. After that, let them air-dry at room temperature for 15 minutes before giving them the final dunk in oil.

There are 4 types of oils that can withstand super-hot grills: vegetable oil, avocado oil, grapeseed oil, and peanut oil. Anything else will have too low a smoke point and burn in the grill before properly searing the outside of your steak.

When cooking pork chops in a Dutch oven, it can take anywhere from 15 minutes to 2 hours for the meat to become fully cooked. You will know it’s cooked when the meat reaches an internal temperature of 145°F.

Some cookie dough recipes promote spreading, while others will produce a tall, risen cookie. Depending on the recipe, you should flatten the cookie if the ingredients don’t spread far enough.

If your cookie sheet is made of cast iron, cast aluminum, or stainless steel, then it should be safe to place it underneath a broiler. Avoid using cookie sheets with non-stick surfaces and specialized handles as the 550°F can damage them.

The temperature you should set your oven to when baking cookies depends on the desired texture. For a chewy cookie, set the oven to 375°F and bake for 12-15 minutes. For a crispy cookie, crank the oven to 425°F and bake for 8-10 minutes.

Making steak in sous vide takes a little more time than other cooking methods. You can prepare steak and freeze it a few days before. Reheating sous-vide steaks is easy. You can reheat it with the sous vide technique or microwave or oven though sous vide technique preserves the quality ad flavor of the steak.

You can sous vide any cut and any fish as it gives the perfect result consistently. All you need to be careful about is the time and temperature for cooking. Not all fish types have the same cooking time. You can cook Salmon, Tuna, Cod, or any other fish and preserve the flavors and texture of fish. Sous vide fish also can’t be overcooked easily. 

frozen cheesecake can be allowed to thaw in the fridge for up to 8 to 12 hours, but we suggest putting it in the refrigerator overnight to minimize the waiting time on your side.

Not all cuts of steak are similar to cook. Some have bone and muscles; others may have some fat content that needs a longer cooking time. Sous vide is ideal for cooking any steak, but the cooking time or the water temperature may vary.