I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.
I'm following a recipe for making chutney and one of the steps is "Set aside for 24 hours". Does this mean in the fridge? If not, then does it just not matter?
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a st
Recently, I pan-fried a beef tenderloin (grass fed) till it was medium rare. Then, after slicing it into chunks and marinating it for two hours, I dehydrated it
The yoghurt I bought from the store in a 1 l glass jar has in the 4 or 5 days since opening separated a little from the whey. The whey is has gone slimy puttin
Apparently water spinach (kangkung) has a parasite as it grows in water. How does one cook it safely to ensure that all the parasite eggs/cysts are no longer vi
I brought some chicken breast which was vaccum sealed in a package. It was due to expire in a weeks time (9th), but I was going to be on holiday, so therefore
My son was needing help with some food because he was laid off from work. So i told him i would leave him care package on the porch that consi
Hi I am doing a weekly meal prep cooking myself, and was wondering if it's ok to grill steaks medium rare and then put them in the fridge to e
I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is sa
My local supermarket has a display of Edwards Pecan Pie boxes that all say "keep frozen" on the box, yet they are just sitting out at room temperature in a disp
My office does a weekly "Soup Group", where each week there is a team of four people assigned to bringing in dishes for a potluck-style lunch hour. I have the i
I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason
Please this is not a duplicate: This is not a general question about food storage time and safety, about warming stored food but about boiling
I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, ad
I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have
Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikip
I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented
I bought salmon 2 weeks ago, and left it in my freezer. Is it still safe to consume it? what about consuming it raw?
I made “caramel” popcorn crunch which called for butter, brown sugar, light corn syrup, vanilla and baking soda. I cooked it to the soft boil st