In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup
This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mou
I have always relied on my sense of smell to determine whether meat (most often chicken) is bad and I thought it was reliable. However, I have just heard that [
I often have to resort to prepared food from the local supermarket for a number of consecutive days because my parents are on vacation. This food is sealed in v
I started baking pork chops at about 2pm. 30 mins into cooking I had to leave. I turned off oven and left. It's now 640pm and I'm just getting home. The pan is
I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
Recently, I bought a pack of miso paste. It contains 1kg, far more than I actually need. Is it ok to freeze what I don't need? If so, how long could I keep it f
Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got
I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read
I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't
There's a recipe for homemade vinegar that's basically water, brown sugar, and pineapple peels. Is this safe? I'm thinking that there'll be some mold, etc. or e
I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard
I recently came across this study: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC546945/?page=1 and I am worried about potential salmonella infection in raw co
Probably a table showing the shelf life at room temperature for food like bread, peanut butter, butter, sausage, ham, chicken nuggets, fish filet, etc
Do all chefs sample food before serving it? I ask because I feel like there is a huge sanitary problem here. If the chef gets a taste of the food, doesn't he
I ate half of a pre-packed chicken sandwich before realizing it was still partially frozen. Is there anything to worry about, and can I eat the rest?
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
So, yesterday i accidentally left a cup of Dunkin Donuts Coffee (with cream and maybe milk) on my bathroom windowsill while i went to work for at least 8 hours,
Sometimes I have suggested that food that sat out a little longer than optimal may be safe to eat. Granted, this is based on my experience, and I always qual
I many times wonder if I can buy eggs now because not going directly to home. The temperature in cars is often very high (probably more than 40 C at direct sun