What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (
A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambe
Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredien
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:
This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better
I recently had a grease fire - the pan caught on fire from a little fat that spilled over the skillet. Is there a safe, quick way to put out a fire like this?
What is a good way of keeping fresh produce (in particular, from the garden) and herbs in the kitchen without attracting fruit flies? We dispose of tomatoes etc
Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and
I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me
I love my slow cooker but cooling food seems to take forever. Usually, I just pop the crock into the oven (no heat) and store until the next morning. So we're t
This is similar to This Question, but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've b
I used to peel off the thin wax layer that covers red apples. Is this necessary?
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the
How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the proble
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on the