I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can
My teacher said that you cannot stop fats going bad with freezing. So fatty meat is not good idea to freeze over a long time. Are there other factors to conside
From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black. How can I know wheth
My mom's refrigerator drips water inside. Is it because she is opening it too often, holding the door open, or is there another possible reason? At times it's
Local farmers are currently dumping tomatoes with about 0.5EUR per kg. It is a very low price. I know how to branch small things but tomatoes are large. The vid
I'm moving house soon, and the kitchen needs a complete re-fit. I've always been disappointed with the power of my current gas hob, where even the 'fast' ring i
I was thinking of making a pizza with the following ingredients which I found on reddit.com. I'm looking for a dream team of herbs, spices and mushrooms to com
It will lock with the head raised. There doesn't appear to be anything obstructing it from sitting flat, but it doesn't want to lock.
Is there a general place (database) where I can find expiration dates of food products sold by retailers like Walmart, Albertsons etc?
I bought two 2-pound bags of frozen 41-50 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated
I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for co
I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only
I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees.
I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water
Pasta salad is pasta cooked until soft with vegetables and an Italian dressing. I assume I need to boil the vegetables separately, but am blanking on how long i
I recently bought something that was labelled at the grocery store as a "purple sweet potato". They were larger than what I am used to for sweet potatoes, but l
I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them
I watched a TV-program where they made a mixture of old breads. It has no water in it so it is mainly carbohydrates. They used it to fry up such as chicken and
I generally tend to use a paring knife for most of my cutting, but I'm sure I should be using a different knife. Recently I also made the mistake of trying to
The yogurt which I purchase from the market looks too perfect and intact. Is there some special trick which prevents the home made yogurt from getting watery?
Yesterday I tried to prepare shrimp for the first time. Basically the idea was to prepare shrimp and pasta. I bought frozen shrimp and followed the recipe. It w
I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had
I want to buy some cedar planks for the first time to try some fun looking recipes. I was wondering if anyone has any experience with simple, disposable planks
Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where the
I'm about to move into a rather small studio flat, with a pretty tiny kitchen. I'm wondering if there's a small grill (about the size of a small gas stove, i.e
Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in ca
I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore?
For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's tak
There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman'
If I wrap a sandwich in foil and toast it, the entire sandwich seems to warm more evenly, so I don't get burnt edges of bread. Can someone explain what is goin