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?
A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store
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?
my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigera
I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria. Is it true that sprouting lentils is dangerous and uns
I like to use dried mushrooms when I cook. I soak them in water for a while and then I use the mushrooms. Normally, I either pour the water down the drain or us
I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups w
I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my
I live near several produce vendors, including a supermarket, small grocers, and a semi-open-air market. The open-air market carries more local produce, but som
I have a bag of Beyond Meat crumbles. Before reading the bag, I microwaved the crumbles in a bowl until they were thoroughly heated. ...Then I noticed that the
My rice smells like my room and it's kinda weird. It tastes fine but I moved the rice to another location that smells different and I can still smell the strong
I found a strange recipe in Escoffiers's Guide Culinaire: 2939 - CHERRY WATER Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the pur&e
Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a
In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). I
I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for
I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this:
I've heard on numerous occasions that plastic cutting boards harbor more bacteria than wooden cutting boards. I use a large wooden cutting board often, but rece
We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil pac