I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to
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 know it's pretty safe (even recommended) to store food in cabinets that have silica gel packs. I'm wondering if it is safe (and a good idea) to put the sealed
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 started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the
Is it necessary to cook soaked dried soy beans before fermenting them?
I have a packet of wholewheat couscous that is three months past its best before date but was stored in optimal, cool dry conditions. On opening the pack, there
It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will g
Other questions on this site have addressed the fact that unwashed eggs do not need refrigeration because they are protected by a "cuticle". Washing removes th
I accidentally put my unopened canned yellow fish tuna into the fridge for about a day. I took it out and put it in the pantry. Is it safe to eat?
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
I am cooking beef ribs for a chemo patient and don't want to take any chances. The fat on the ribs is bluish greenish. See the photo. Is it normal or rotten?
Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to
I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understo
My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just
I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can
The cheese was stored in the refrigerator. On the previous day none of the brown streaks were there and some cheese was cut off with a knife.