I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the
I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is
There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the
I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show pu
My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use
What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking
The flight is roughly 20 hours.Will it still be safe to eat once I arrive in Macau?
No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the che
As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because
When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or
I watched this video yesterday https://www.youtube.com/watch?v=2LerF1zgRDE . (Its a video that the manufacturer shows how they make candy and in this case its a
I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never
They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet tast
Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my s
Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f
When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan th
I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that
I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator.
I want to enjoy peanuts' protein without as many calories, so I want to separate some oil from peanuts with simple home equipment. Is this possible? How much o
We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, bef