Trees near my house have these pods covering the ground, by the side of the street. They look like Carob to me. I took a few of them. Searchi
I just received a super hot delivery of soup in a polypropylene container (the plastic symbol on the bottom is a 5). I noticed the lid was very pliable in compa
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars an
Was cutting up broccoli crowns and this bug appeared (I'm pretty sure it was from the crown). Is the broccoli still safe to eat? I checked every single piece I
I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what
I have been thinking about buying barbecue sauce to use as a condiment (to use as a dipping sauce). A local store has many different brands, such as Jack Daniel
I left the chicken out on the counter top all night. Reading these comments, it looks like we should not consume it. So now how do I dispose of it?
In researching sauerkraut recipes, I saw one could make it in a crock pot or jar covered with cheesecloth. Not having a suitable jar & not wanting to use my
I'm making my own alfredo sauce and want to know how I can preserve it so I can store it in the fridge or in the freezer for longer periods of
Going all the way, fermenting everything... 😉 Can tomatoes be fermented in fermentation crock?
I have been looking for an answer for the following question everywhere, but could not get hold of any answers. The question is "At what temperature can I stor
A family member mixed sunflower butter, cocoa, sugar and a bit of milk (stirred in, not thoroughly mixed in) and left it in the fridge for quite a long time, a
Chili cooked on stove top, had an emergency and moved it to a crockpot, on warm setting. Is it still ok to eat? It's been in the crockpot 7 days. It was covere
I've attached a couple of pictures of my just-opened Jack Links beef steak. There are white mushy blobs of something on the inside of the packaging, and w
I have had this happen a few times now. What happens is that I purchase a new kitchen item made of stainless steel. When cleaning it, I find out that there is s
I was cooking a roast and one hour into cooking I tasted the broth and didn't like the flavor so I rinsed the roast really well and noticed that the crock had c
I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglas
I've always heard that C. botulinum needs an "anaerobic" environment to grow. But what exactly counts as that? Presumably stuff like sous vide bags. Or oil (
I'm looking to clean, wash, and pre-chop about 10lbs of portobello mushrooms. Will they be the same quality in the refrigerator for about 24 hours? This is in
How does package food producers such as "Seeds of Change" or "Pacific Foods" package their food to keep for up to 15 months and store without refrigeration? Wha