The family is eating home roasted chicken tonight. I cut into it, and found this bright green "line". What is it?
In order to make apple jelly and not use pectin, just fresh (not frozen) apples skins and cores: Do older, stored apples have more concentrated pectin in their
I brought four-five eggs day before yesterday and today when I cracked one I saw blood in it, rest others were fine. It doesn't look like a drop of blood fall
I bought a carton of eggs 6 days ago, and all the eggs have these white and thick spots in them. Not sure how to describe it. Does it mean the eggs went bad?
We had some avocadoes which went bad. My stepmom said that, had we made them into guacamole the night before, they would have been edible today. Is this correct
A couple of days ago, I used some expired panko bread crumbs (expired by at least 5 months) for chicken tenders. They had this bad stale oil smell to them and I
Our other chef feels that is okay to store raw meat/seafood on a rack in our walk in cooler that sits above where we store bottled and canned beverages. I disag
When potentially hazardous foods are cooked, it is said that cooling from 60 to 21 C should happen in 2 hours and from 21 to 5 C in 4 hours, does this not contr
There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also,
The reason for this question is that I live in a landlocked part of the US, thus; the salmon I have access to isn't "fresh off the boat", and there aren't reall
Paranoid college student here. Today I had discovered some potatoes in my dorm kitchen that seemed to be covered in black gooey mold, gone extremely mushy, and
Can anyone tell me if there is a toxicity effect on food cooked in a microwave oven with rust along the edges inside the microwave itself??
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
This might be an odd question. But I am making gummybears from fruit i mixed smooth in a food processor and agar agar. I read that agar is a potential chocking
In a local supermarket, the bakery section has a small cart-like unit that houses baked goods like croissants, bagels, etc. The cart has small boxes to store th
I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets
I often pour a bowl of frozen veggies and a cup of chicken stock (straight from those 1 litre boxes) in a bowl and microwave it for 12 minutes. It comes out fai
If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I'
I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fr
I left a pan from cooking chicken with garlic powder in the fridge for a week. There are lumps of chicken fat that I assume have garlic powder in them. Is this