I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglas
I've always heard that C. botulinum needs an "anaerobic" environment to grow. But what exactly counts as that? Presumably stuff like sous vide bags. Or oil (
Recently I've seen uncooked, prewrapped-in-foil potatoes at the store, meant for baking. But I've always read that keeping potatoes wrapped tightly in foil at r
I often purchase chicken and fish that have been vacuum packed at the factory. Is the food, never having been exposed to air, susceptible to botulism or other a
I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets
I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use. This is for a pizza sauce. The rec
Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 m
I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that
I've been reading about oil infused with raw veg and herbs and how it can give you botulism, and now I'm worried that when I use oil when preparing any vegetabl
I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the ac
Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this
It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pre
I keep reading the same tip, when it comes to preserves, which essentially is: Botulism spores can survive 100°C and require hotter than boiling water temp
Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it m
I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing
I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then
Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pas
A few months ago, I opened a can of anchovies, and to avoid wasting the leftovers, I pureed it into a paste and saved in a container in the fridge, in olive oil
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
I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy mate