In Alton Brown and The Food Lab Play With Chicken, Alton Brown (jokingly?) chides J. Kenji Lopez-Alt for touching raw chicken right before pinching salt from a
If I use a mortar and pestle for working with candlenuts (who are considered mildly toxic when raw), to make a paste that is later cooked, how thoroughly and ho
Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard
Bear with me, this is an entirely serious if not necessarily particularly practical question :) In The Damage Done, perhaps the best known notionally non-ficti
My family & I recently went out to a teppanyaki restaurant. The food was great and we had no issues with food poisoning, but it got me wondering about their
I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a ga
When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen t
Yesterday I cooked two brown crabs for dinner. Both were alive and kicking immediately before I cooked them. They weighed 700g each and I boiled them for 19 min
I bought a Bridgford ready dough. I kept it thawing in the refrigerator for a week. Is it safe to use this frozen dough that has been thawing in the refrigerat
As a recent resident of Southern California, I noticed in a supermarket very impressive looking sirloin strip steak for $4.99 per pound. Regular prices in other
I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its
I was making soup, and it involved removing some of it to reintroduce after pureeing. Not thinking, I just tossed the cooked mushrooms back into the plastic con
The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether t
I'm aware that raw taro is toxic and needs to be properly cooked. However, I'm seeing some conflicting information online about eating taro bark. An article o
Canned food can maintain 1+ year in good state. However, when you open the can, the countdown starts. I read it happens because microorganism from the outside
When I'm cooking something, say boiling chicken in a pot or less commonly baking it, I may poke, shift, or stir it with a utensil while its co
I have a chicken burrito that has a high salt content and lots of hot sauce in it. Will it stay safe refrigerated any longer than regular cook
I soaked black dal for too long (24 hours) and its colour changed from black to green and it smells very bad, can I still use it or not ?
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
I am looking for criteria to tell whether food has mold on it. Some classic cases are easy to distinguish (unbaked flour vs bread mold). However in case I don't