I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being
I would like to process (in glass jars or bottles for shelf life) teriyaki sauce/marinade. My recipe calls for vinegar. I'm leaning towards pressure cooking fo
I have found warm water to be a great way to quickly defrost meat and fish as opposed to just letting it sit outside the freezer, which is what my mom does. Bu
So I left some grape juice out overnight, I forget how long, but now it has developed a "fizzy" taste. Also when you open the bottle you can hear the fizz escap
I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fr
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
I kept several potatoes in a box dark cool cellar. Now, after 6 months, I am surprised to see that they grew a lot of sprouts, and among them, many "baby potato
Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated
I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe t
This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had tu
I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Ca
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
I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the c
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?
I left my teapot on the stove for about 30 minutes by accident. By the time I noticed, all the water had boiled out. So, I turned off the stove and let it cool.
I've heard that sea salt is more flavorful than iodized table salt, but was wondering about its mercury content. Due to the mercury level in oceans, nutrition
I got a nylon bag which is marked 'PA' in the label, which I think is polyamide. I plan to use it for mashing barley grains in homebrewing ( 62C to 78C, PH ~ 5
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?
I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken o
How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly