If you buy say sausage rolls and pork pies on a Thursday and keep in the fridge overnight, then travel Friday for 5-6 hours with them in a cool box with ice blo
Is it difficult to make a béchamel sauce for 15 persons? Is the process different than preparing 2 or 3 servings, and how can I have it come out the same
I had two butternut squash sitting on counter for 2 months. One is the usual bright orange inside but the other had white veins. I think it is the low humidity
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but
I took a large pack of ground beef out of the freezer and it has been in the fridge for no more than 10 hours. There are still ice crystals on the meat. I'm on
I'm making a box of packaged chicken burgers. On the front of the box, it says "Fully Cooked", but then on the back of the box, in the cooking directions, it sa
I have already stored used peanut oil in the refrigerator for one week. I had strained it through coffee filters, and it had looked very clean and clear. Now it
I don't know why I did this and still can't believe I did it in the first place. I was cooking yesterday and had taken out some cheddar cheese. When I went to p
I recently left a new unopened bottle of Irish cream in my vehicle for 24 hours. It probably reached temps of over 100F. How do I know if it's bad?
Someone gave me some eggs laid by his backyard chicken about two months ago. I left them in a regular egg container on my kitchen counter for about two months n
I have something that's a mix of coconut oil and butter gee. How should I store it? It turned brick hard when I put it in the refrigerator. Here is a picture. U
I just bought a cast iron meat grinder; used it for the first time to grind a roast for hamburg. When finished there was some black residue around the handle a
I just made shrub syrup, by cooking fruit in sugar water (~0.5-1 cup of water and ~0.5-1 cup of sugar), sieving it, and mixing vinegar into it (~3 tablespoons o
I have a question about botulism when canning pickles. I realize that most canning recipes use 1:1 vinigar to water ratio for canning pickles.
I recently canned pickles using 2 cups vinegar to 8 cups water ratio but I see that most canning recipes ask for 1:1 ratio of vinegar to water. My question is:
There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we shoul
I have store bought jam (still sealed) that has been sitting in my car for over a month, but it has been super hot and humid, would it still be good under the h
After coating my chicken with Shake & Bake, I transfer the remainder into a container and freeze it until I need it again. Is this an unsa
My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide e
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