I have read various recipes for making shime saba, the pickled mackerel commonly found in sushi restaurants. All of these recipes require starting with a fresh
I have a marinade bottle from Nandos, it was opened and then kept in a cupboard for about 6 months. Is it safe to use? I can't find any information of what co
Several sites describing how to wash your hands list drying as the last step. Some say you can use a clean towel or air dry them. I've been curious about somet
We have a small, rarely-used auxiliary fridge (dorm-room size) in a storage room. Last week as part of preparing for Passover we took nearly everything from ou
Is there a difference between baked and cooked food? As I know cooked food has to be in fridge within 2 hours after the preparation to avoid creating appropria
Pull-n-Pak plastic bags are freely available in supermarkets at produce and meat sections. When I buy a package of 12 drumsticks or a jar of chicken livers, I
The picture is of a top loading cooler ( freezer. Heh..) ground beef on the right. Raw chicken in the middle and RTE cheese on the left
There's food debris in the butter. My knowledge says that the oxygen deprived liquid gets bacteria in it and it turns into botulism same as va
First post on this exchange so I hope this is appropriate! Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com
Is this legit ok? My bosses tell me it doesn't matter because the board is going to get washed, when I say there's colors because the dish mac
Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles ins
Keeping some of your dish soap in a spare bottle pre-mixed with water, ready to apply to rags, paper towels or sponges, seems practical to quickly clean up smal
I somehow found a packet of "full cream" pasteurized milk in the fridge. It was in the bottom section, not the freezer. (My fridge has an ice-making compartment
This happens every now and then. It can be a package of fresh mozzarella, or a jar of marmelade, or something else. The packaging used to be flat, now it is plu
Does this look sanitary to you? I think if I wanted to put out a flame I'd use a pan lid.
Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short
I poured too much oil into the measuring cup, so I poured some back into the bottle. However, the measuring cup was used for eggs before measuring the oil. I
I was cooking fried eggs today. 3.5 minutes on medium heat for both sides, the eggs were solid and yolk had been broken in with the whites, everything appeared
A couple of days ago I made a sweet and sour pork dish, and had some leftovers for lunch today. While chewing I noticed something hard. When I took it out of my
I was half way through making a batch of peanut butter cookies when my mixer blew up - not a happy camper. As I had already mixed my eggs and bicarbonate of so