I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). S
I have several jars of canned grape jelly that are at least 10 years old. Are they still safe to eat?
A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten
My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it
Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised th
According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is no
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
Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minim
I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be
I have just discovered there is a passed BBD (best before date) purified coconut in the storage. This is also the first time for me to know what is a purified c
A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store
I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, coo
How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable foo
There are a lot of roses in my garden at the moment and I've been wanting to make rose-flavored turkish delight. Looking online, most recipes for rosewater appe
I live alone, so I cook for myself. And often times I cook steaks/burgers on a pan, and later in the same day would return to use the same pan/oil without washi
After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this poi
I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove
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?
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 have cherry pie filling (from a can) which grew some mold. Can I remove the mold and eat the rest?