I have a bottle of white vinegar on which it says that the presence of deposits is normal. My problem/concern is that there are LOTS of deposits. What are they?
What are the proper ways to thaw foods? Are there any advantages or disadvantages to them?
I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperatur
What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the me
I am defrosting a cooked chicken to use in a curry it will be thoroughly heated at a high temperature. If I have too much curry will i be able to freeze it, as
I have an awesome cream cheese and blueberry pound cake recipe that I love to bake. Can it be left on the counter and for how long?
Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathoge
A lot of times when I use my cast iron pan, I'll sometimes get some "black stuff" which I assume is gristle on my food. It doesn't taste bad, it's not a "TON" -
So im a little scared, I was cooking some italian sausage links on my cast iron skillet. I cooked them 8-10 min a side on medium , then turned to low and cook
I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I a
I am the new proud owner of more fenugreek seeds than I will ever use as a spice, so I thought I'd try my hand at sprouting. I have no idea if I will enjoy spro
I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different
Imagine the following scenario. You make some food, and put part of it in the fridge relatively quickly (often before I eat, so I save e.g. half for later). Som
This year a lot of our maple syrup bulged out the bottles and almost blew the tops off when loosened. There were particles found in the syrup. What is going on
I'm curious about plain simple syrup and simple syrup with other ingredients. For instance, cardamon simply syrup. Do other ingredients make a difference?
I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mir
I had bought six pieces of steak and forgot to refrigerate them. They were in a bag overnight and the next morning when I realized what had happened I quickly p
Our almost 2 years old toddler loves oignons accompagnying pickled gherkins. Unfortunately, trying to pick one by herself, she spilled all the pickle from
no not about cooking my refrige broke getting a new one tomorrow at what point does all the condiments start to go bad its at 60 degrees and has been for sever