How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at all?
...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth? • By rinse, I mean t
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the
Is it okay if my lids "pop" before pressure cooking is finished
I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and s
I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use
I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for depo
My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and free
As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, mak
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the
I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowle
We received a handmade cutting board as a gift awhile back and I decided to bring it back to life with some Boos board oil and conditioning cream. I noticed whe
I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety d
When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at tempera
I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with variou
I just bought refrigerated salmon fillets from a supermarket. They are in the kind of packet you'd expect to be vacuum packed. I have bought fish here before an
Is non-stick aluminum foil safe to use on the grill? My personal grill is propane. I'm concerned that using this for a foil packet style of cooking will heat th
I make an oil and lime based dressing that everyone loves and says I should sell. I am having a hard time finding out the requirements to safely preserve the dr
In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has bee