I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already
I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep wat
Say someone was to remove some eggs from their box to place them in the fridge. Assume this is in Britain(where eggs aren't cleaned before sold, I believe). Is
A Chinese style recipe for duck calls for seasoning the duck with salt, pepper and stuffing with ginger and scallion. Then, hanging to dry at room temperature
Just had my kitchen remodeled and this is the first time I've had a kitchen with enough counter space that it's big enough to roll dough etc on. Plus it's the f
For a family get-together, I bought 20 large containers of curry sauce from my favourite Indian restaurant - 15 Dansak and 5 Korma. I collected the sauces on Th
I'm prepping for stew. I'm cutting "beef for stew" into smaller pieces. I put it in a Pyrex tupperware container. Then I chop mushrooms and add them to the t
I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a r
I may have dropped a can food top in my soup but i am not sure. It's not in the soup but could it have melted ?
I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morn
I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling
I was always taught that chicken and eggs, if consumed raw, will lead to salmonella 100% of the time. In my experience I have found this to be patently untrue
My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know f
I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majo
US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most l
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 am looking to bottle my father-in-law's peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil
I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and
I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and