I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the egg
In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surfa
I have seen many record state a burger can be served a little pink. Even 'medium'. I understand what this means. My question is about food safety: Is this also
Is it safe to use stainless steel pot after left bartenders friend on for 25-30 minutes? Noticed it left a dark ring on bottom edge of the pot. If I rinsed it
The title says it all...almost. I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and wa