French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0ºC?
I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various
I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way
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 put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a c
My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything i
Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for
I know the peel on the cloves of garlic are edible, but what abput the papery skin on the outside covering all of it? I feel dumb for asking t
I made some refrigerator pickles and they turned out great. However, as finished pickles are removed for eating, the brine level goes down and no longer covers
My partner and I made some shrimp pasta last and forgot to put the leftovers in the fridge. The next morning I promptly proceeded to throw it
I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said th
I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water
Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes,
I threw it away but was told later that someone else (a professional cook/chef) had said that, as it was (supposedly) vacuum-packed, it was sa
I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato sta
The common wisdom for storing prepared food for later is to store it in an airtight container and put it in the fridge, the temperature of which should be at or
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar wa
I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene. And that is whether I can just rinse the cutting board/knife, after c