I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that
I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for v
I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container. Here are t
I just opened a can of iced tea that got dented about a week ago I think from hitting the ground. It fizzed a bit when opened, like soda sort of and sprayed on
I am considering ordering a few silicone kitchen utensils from China (like this). However, I am concerned about their food safety. The seller assures that the t
In the kitchen, I am very health conscious and try to prepare and store foods with care After working with a whole chicken, I usually wash the chopping board a
I had used bleach on a sponge to clean a floor of paint. My boyfriend, then used said sponge to clean our wooden chopping boards. I remembered this today and de
I want to have boiled eggs in the morning when I wake up. For this I want to use a standard rice cooker. My plan is to add the eggs and water before going to b
If you store unopened jars of food in the fridge and then move it to dry storage will the food inside become spoiled?
I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hour
I'm hoping to make some Boston brown bread in the near future, and the recipe I plan to use (http://www.seriouseats.com/recipes/2012/10/gluten-free-boston-brown
Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?
I was cooking a pot of red lentils and yellow split peas, and noticed these white flecks all throughout. What are they? Are they safe to consu
I found some old frozen ground lamb in the back of the freezer. It is vacuum sealed, and was placed in the freezer after a couple days of bei
I made a homemade pasta salad dressing. These are the ingredients: - Mayo - Sour Cream - Fresh Lemon Juice - Dried herbs/spices I'm just wo
Certain foods are normally refrigerated, but after cooking can be kept at room temperature for a few days at least. An obvious example is cheese -- e.g. chees
Is there any concerns (food safety, quality, otherwise etc) with storing dry goods [spices, protein powder], or bottles [wine bottles, pop cans] on top of a ref
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
I just cut open Kabocha that I picked up yesterday at the farmers market and noticed some strange spots. Is this ok to cook?
I know its probably a silly question but i left the fridge door cracked slightly open last night for around 3 and a half to 4 hours and was wondering if the fre