I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covere
OK, so we shouldn't refreeze meat once it's been defrosted. But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specificall
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of t
As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside
Sometimes, a couple of days after its cooked, the carrot bits inside a carrot pineapple bread turn green. Normally, I'd assume that a food that doesn't start g
I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a "crunch" effect - I've never eaten raw corn and was wondering if it was safe. I'm
My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing t
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
This weekend we grilled kebabs with steak, onions, peppers, and big pineapple spears. No ill effects, but I noticed that the pineapple was still cool where it
My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?
I'm aware of a number of ways for sanitizing. Soap. Ammoniac. Bleach. Sodium bicarbonate. Which of these is the preferred method of sanitation? Which concentra
I remember that in my biology class in high school the teacher told showed us a puffed up can of pineapples which he claimed had botulism in it. Is that remo
Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they al
If I have a cold, what precautions should I take while preparing food to make sure that I don't transmit germs?
I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question asked about having a cold, but nail biting i
We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would
I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it def
Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always
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