How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, wh
I know it says in the directions to use microwave only. But I am more curious than anything else. Is it a food safety issue perhaps? I generally put olive oil a
Is it a good idea to put desiccant packs, like those you get shipped with electronics, into a working freezer to help prevent it from frosting up inside? I open
I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note
I got excited to find out my friends family vacation home is on a river where a ton of delicious clams live. TI caught a bunch of live clams, then hastily put t
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?
My wife says that she has gotten advice on Facebook that using the plastic absorbent liner from packaging can also be used in the oven to distribute the heat mo
I have some kombucha scoby that I haven’t been taking care of and has been doing it’s own thing for almost a year. It seems to still be alive. Is it
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?
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?
Are kidney bean leaves safe to eat? Are there limits as to what stage they become unsafe? Like, I can eat them young but not old? Can I eat them raw or must I c
I have unopened pouches of tuna in the fridge with expiration date of 9/1/23. My question is, are they still good if I take them out of fridge and store at room
I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feedi
I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat
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?
When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around
I cooked boneless chicken breast at 350 F (175 C) for 30 min, then took it out of the oven. I left it out for 30 mins or so; the temperature was 104. Can I retu
I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be ab
Many refrigerated products (Bacon, ham, black pudding etc.) have this warning on the packs. I assume this is due to being packed in a protective atmosphere. Pro
I processed tomato sauce last night and 2 lids weren't sealed in the morning. They all seemed sealed last night.. Can I safely reprocess the