I bought vacuum packed vine leaves quite some time ago. Stupidly didn't get round to using them so they are still in the fridge. They are well
Is it true that one should not use stainless steel utensils on a stainless steel pot or pan? I had to get rid of some old pots because my food started have a m
I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks.
Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and
I was given a jar of home-canned green beans. The method of canning is unknown. Wikipedia says: Botulinum toxin is denatured at temperatures greater than
I want to cook some chickens in the morning, and then travel about 2 hours in a car later in the day. Should I cool the chickens in the fridge after cooking the
I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication)
I canned 5 jars of chow chow about 1 1/2 weeks ago and just realized I forget to put them in a water bath after the canning process. Should I through them out?
I have a container of minced garlic similar to this: My question is can I mince fresh garlic, then allow it to dry on a plate and add it to the container? O
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you
My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just choc
I just made a batch of soy based marinade, I then used a spoon to pour said marinade over some chicken, swirled it about, and mistakenly double dipped (put it b
I haven't been able to find much in regards to titanium cookware and its possible interactions with the human body. Please provide academic/peer-reviewed/scie
We have a jar of Hannah's Red Hot Pickled Sausages that we just opened last night. I couldn't find any "Refrigerate After Opening" indication anywhere on the j
When I purchase sugar the bags are often brick hard. How does this happen? Is the sugar 'damaged' some how? Is it safe to use?
Can I RE-freeze chicken soup after it has been thawed and heated?
I've heard that you need to let meat cool down after cooking before you store in in refrigeration, something about bacteria building up when you do that. Any id
Presumably, the cocoa isn't raw. I can't find anything on the safety of consuming it uncooked. I see here the questions on how to make it dissolve in cold milk
I've created my own sauce, bagged it and left in the freezer for many days. It is still not frozen stiff (details to follow). I'm struggling to know how to phra
As you can see there are white "dots" where the seed used to be. Is it OK to eat them? What are they, anyway? (I was worried they're some parasite or diseas