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ok, thanks, i am going to try it sometime. i noticed on cans of soup it says add milk if you want it thicker.I have a friend who was getting into "Food Storage for the End of Times". He was so proud when he showed me his canned butter. He melted a pound of butter, poured it into a mason jar, put the lid on while hot and it sealed. As the butter cooled, he shok up the jar and kept the solids and liquid mixed. A couple of months later, he had rancid butter.
We make Ghee at home, and it keeps in the cupboard for a couple of months just fine, when it lasts that long.
One suggestion I have gotten for making Cream of XXXX stuff to be canned, make your recipe with everything but the dairy products. When ready to use, dump the jar into a pot, add the dairy and heat to eat. I don't know if it works or not. Someday I will try it.
I like to make a rue, then place tablespoons of it on a cookie sheet and freeze it. When frozen solid, I dump them all into a ziplock and store in the freezer. I drop a frozen rue ball into my liquid and bring to a boil to thicken it. 1 rue ball will thicken 1 cup of liquid. Last night I made cheese sauce for steamed cauliflower. I like my cheese sauce thick so I only used 3/4 cup skim milk, 2 ounces chedder cheese, 1 tablespoon of grated romano cheese, a dash of white pepper and a dash of mustard powder. Heat it up, drop in the rue ball and bring to a boil. It thickened beautifully and was quick and easy.
Still wwwwaaaaaiiiitttttttiiiinnnnnnnnnnnnngggggggggggggggg!!!!!!!!!!!
please .......crack open one of those little round babies
and let us know how those noodles worked out...
even if it is a win for the doggies