Unsaturated fats are less stable than saturated fats, and they degrade at much lower temperatures. For this reason we don't use most unrefined cold-pressed oils
I'm gonna order a turkey and swiss sandwich soon, on a spinach wrap. Is it safe to get lettuce on it? I know that in 16 states, over 50 peop
I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. th
My salad dressing has extra virgin olive oil (EVOO), raspberry wine vinegar, chives, sugar, salt & pepper, lemon juice and lemon zest. Can
When I read food safety guidelines, I always get the sense that I should run for the decon shower if I even look at a piece of raw meat. I hav
I am wondering if these painted knives are safe to use.
If I made chocolates filled with fruit the product, would the use by date of the original jar of preserve still count or would the homemade chocolates have to b
I have a marinade recipe I want to sell to local small stores but I don’t know the logistics of how to make the product last with shelf
I need to cook food from the middle ages and bring it to school for a project. How can I keep the food warm without using innovative appliances?
I bought some raw turkey drumsticks and put them in a plastic vegetable bag at the store. When I got it out of the grocery bag to put it in the fridge I saw tha
I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery.
I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common
I'm usually left with an unfinished can of coconut cream or liquid when cooking, and I store them in a closed plastic box in the fridge. How long can they last?
My gf wanted to make a pickled pork for dinner. According to the recipe, she prepared the brine (consisting of 3l of waters, 3 tablespoons of salt, pepper, garl
Does wine left in the fridge more than the recommended time of up to a week (?) before it goes "off" go bad in terms of bacterial or mold overgrowth? Or is it s
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did sm
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were
It seems to me that you don't need to wash vegetables you're going to peel. If toxins are on the surface, peeling solves the problem; if toxin
They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and ste