I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up
I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. S
I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two mont
So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the
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 found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! T
Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure in
I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not,
Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it
Is it safe to store a crockpot full of freshly cooked pork sausage breakfast patties overnight? set on Warm. ? Also do you think this will ma
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?
Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:
I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized c
When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good?
Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"?
Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indic
The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a
I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the
I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious