I was making steamed chicken soup in a clay pot, and think I may have steamed/simmered the larger stock pot dry. My arrangement was like so: I had a large stock
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on the
I received a wooden butter knife in the mail fairly recently: now my only question is this, will it need sanding to maintain its food worthiness or does it requ
I have seen many record state a burger can be served a little pink. Even 'medium'. I understand what this means. My question is about food safety: Is this also
The canner began coming to pressure, steam started shooting under the pressure gauge. The jars began to seal when I opened the canner to fix the gasket. I repro
I opened a new jar of spaghetti sauce and there was a dark hard substance like old mold on the rim. There was none inside the jar and the jar seemed to have be
I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively
From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate.
I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/sal
I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?
For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my plac
I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, t
My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discolor
I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine th
I just discovered a sheet pan in my oven that must have been there for well over a month or more. It looked like it had been used to bake chicken and there was
Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slo
It was white when I bought it 2 weeks ago. I didn't open it up yet. I was gonna open it up just now but I saw new yellow stuff and some green/grey stuff on it.
I cooked a boneless 1.8kg Turkey crown at 170C (340F) fan for 90 minutes with foil on top to protect the skin from burning. I removed the foil
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
In the UK (and probably elsewhere), frozen fish is considerably cheaper and more common than fresh fish. In an ideal world, I would use fresh fish along with a