I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article - http://www.huffingtonpost.com/20
I really do not know where to place this question but since this is food related might as well post it here. I am currently making a web appli
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
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into
This was near the seafood section in a big vat of ice at my local chinese grocery. What the heck is this?
I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA conc
I regularly reuse my tea bags, sometimes over as much as a five hour span. I am sure that there are limits to the safe re-use of tea, but I can't find any USD
I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamb
Using well water and some Odwalla orange juice.. What is the maximum amount that is safe for consumption daily?
I just harvested some scallions from the garden, where it's getting bit chilly (late November in Seattle). After chopping them, I realized that their insides w
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?
Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am p
Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food cont
According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring
I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high
In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take th
I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from fro
I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef ov
I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wonderin
I have been given different accounts on the edible-ness of sorrel. Some people/sellers/books do not give you any information about how much it is safe to eat, w