I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practi
Will coated chicken fry up okay after keeping in the frig for an hour?
My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide e
Was wondering if you had any go to resources for finding a commercial kitchen that is suitable for producing food for the public (licensed, insured, inspected,
We are looking to buy a home (flat) in the coming months. We have a strong preference for a gas cooking hob but have found that most of the new developments hav
For many years now it has been fashionable to cook your food on a 'hot rock' in restaurants. What is the rock that is used? I live in an area where volcanic
If I cook a pan full of pasta and then put it in the fridge, is it safe to eat it cold over the space of several days? I'm all about the convenience and don't
I want to order a custom-cut steel plate to use like baking steel in the oven, and I read that in common raw steels the trace amount of lead can get up to 0.36%
I sauteed some fresh cut veggies in a stainless steel wok and it has a rainbow tinge on the inner bottom? Is it safe to continue using this wok for future cooki
My pot has a scratch in it, is it still safe to use? I attached a picture of the scratch
Can anyone tell me if there is a toxicity effect on food cooked in a microwave oven with rust along the edges inside the microwave itself??
I have an induction cooker like the one in the image below. Is it safe to place it on a wooden table?
I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40
I bought a marinated flank steak that I’ll be grilling on a gas grill. When I purchased it, the butcher suggested I use aluminum foil while grilling it to
Need to cook it fast and it's frozen. Can I place it in hot water with the pouch? Or is that dangerous because plastic particles get on it? What about if I use
Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough? If the insulation falls short, how's a towel a stop-gap? What if the chef
We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's g
Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if
I think I can smell the food inside my microwave. Is that bad? I figured it's not necessarily unsafe, since you only need a cage to block the microwaves from e
Tonight I preheated my oven, forgetting that I had some dough proofing inside. The dough was sitting in a glassware bowl covered with glad cling wrap and the ov