This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
What are the marks that product is spoiled and not safe to cook or eat? Besides obvious visual signs, like rot or bad smell of course. The reason I'm asking is
If I sort my fridge by 'eat by' date, what is the best way of dealing with food's I've cooked, or partially cooked, myself? In my fridge there are such deligh
For those who cannot afford organic produce, what foods would you suggest limiting the consumption of in order to minimise the amount of systemic pesticides bei
I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some oliv
I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -
Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemi
I used to live in a coastal town and never worried about getting fresh mussels, but now I live in inland Ecuador and today bought a bag of frozen clams and a ba
While I was away on vacation my roommate put mothballs in the kitchen cabinets where the pots and pans and cutlery are stored. I have removed them and thrown th
I've been watching Sam the Cooking Guy a lot lately, and I was excited to see that his newest video featured my favorite sandwich, the Cuban. https://www.youtu
I recently opened two cans of pinto beans from the same brand (whole foods organic). One can looked perfectly normal with a fair amount of liquid and no visible
Freezer is failing and meat is thawing. Still refrigerator temp cold. Is it safe to refreeze?
After 5 hours of soaking I find my dried kidney beans' skin wrinkled and some split in two, however my main concern is phytohaemagglutinin and the fact now that
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH w
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?
We had a potluck thing today at work, and one of the employees made bars with cream cheese in them: https://tornadoughalli.com/peanut-butter-cup-cheesecake-bar
I dried pumpkin seeds but now don't have the patience to peel them one by one. Could I just eat them with the skin? I suppose I could but they won't taste very
Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/
I get a bit too freaked out about health and safety when it comes to cooking. I am cooking a lentil soup today and have just added a whole bunch of lentils I f