The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simpl
Google says all opened milk lasts 4-7 days. It also says all unopened milk lasts 5-7 days. But my bottle has a BEST BY date of JUNE 10/22 , that is 5 months. Bo
I have a brisket flat in my freezer, and I'd love to make corned beef. It would be my first time. When I searched the internet for preparation ideas, I found pr
I'm so frustrated right now. I just made a gallon of homemade yogurt, only to find a tiny sugar ant has been marinading in it at the top for 24 hours(it's a 24
We got 2 tuna steaks from a grocery store, and we are pretty sure they they are NOT sushi grade. We cooked them tonight for a bit, and left the middle of the st
I restored this copper pan that has exposed copper areas. I will only use it for frying fish. It's safe to use? Any advice on use/care for the exposed copper?
When I opened my package of frozen mango pieces for my cake, I saw that the mango pieces were absolutely covered in sheets of ice across both sides of the packa
Today I peeled a parsley root for soup and discovered it has red/pink spots all over it. It did not look unusual before peeling. I bought it in a supermarket ab
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?
Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an ac
So I was heating up some canned soup over the stove, and it felt a bit thin. So I thought to use some corn starch to thicken it up. After pouring some in, some
My icing (powdered) sugar has 97% sugar and 3% "maize starch". Answers to a recent question accidentally ate raw corn starch say that corn starch, like wheat fl
According to this very popular Bright Side video (https://youtu.be/P2BVyHOdFUo) , it is not safe to reheat mushrooms as they not only lose their nutritional val
The particular Basmati rice I normally use (Aldi own brand), cooks perfectly with seperate, non-sticky grains using the following method. In a large pan of cold
Yesterday I bought this 1 lt (1 qt) steel casserole in a chinese shop, and after boiling one egg, it's decolored and got black spots, as shown
I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe). I let it ferment for a week at room temperature and everyth
Inside my pepper (pic) are these small black/brown specs. What are they? Are they safe to eat?
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
Sometimes, when I'm eating walnuts, I'll find one with some dark spots on the kern surface, as shown in the photograph below. I normally prefer to err on the si
I thawed raw sushi salmon the day before and then wrapped it in papertowels and put it in the fridge overnight, but I forgot to put a lid on the container. It t