I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transport
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this
We all have forgotten remnants that get pushed to the back of the fridge and eventually become science experiments. Does the presence of such items (assuming th
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay
I was pulling the stems out of some mushroom caps today - we save the stems and make broth out of them - when I discovered that some stems weren't coming out al
How long (days/weeks) can beans that have only been soaked in the refrigerator last before they are considered inedible/spoiled? I found black beans in the fri
I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin. Is it safe to eat? How long can I keep it in the fridge?
Ideally, if fruits are grown without chemicals and pesticides, all of them should be edible. Here I am talking about fruits I can buy from supermarkets in US.
I have some butter with sea salt crystals in, which I keep in the bread bin, unrefrigerated. I have noticed that it seems to be getting wet, with small amounts
When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other
I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or jus
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them
Possible Duplicate:What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that wheneve
I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I acci
I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice c
How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other fa
I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-c
Is it safe to consume packed tea leaves after their expiry? After all they might have lost their flavor, but can they be harmful in any way?
How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half yea