If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I’m wanting to sell a dry-mix product online. I am aware of the required local/state licenses as well as the need for food handler certi
Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mo
I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in l
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time K
I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed
So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping
My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
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 ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although
I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide.
I'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it
A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in ea
Came home from trip to a broken fridge and spoiled food in both glass and plastic containers. All was a lukewarm mess. Can I clean the containers and reuse th
The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me,
In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surfa
My girlfriend's grandma has made pickled cucumbers for decades and distributed them to her whole family. They are delicious, despite the jars looking like swamp
After reading: Do the dishes: Why you should keep up with the washing up - ABC News And especially: "You will end up with a lovely bacteria soup, then you will