I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pu
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useles
Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However,
Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge. It's not "dry", but it's dry enough to be extremely fir
I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify
Once in a while when I'm thawing and prepping frozen shrimp, I'll come across one that's quite a bit softer than the others. The flesh is a bit floppy and not f
I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no
I know from this question that I should avoid cooking (at least without gloves) if I have an open cut. However, once a cut starts to heal, how can I tell if i
In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen
I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious
Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer.
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useles
I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. The quiche
As it is coming up to Halloween, there is an abundance of cheap pumpkins in the shops now. I quite like to eat pumpkin rather than carve them. Are the large rou
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wonde
I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling somet
Had a couple bags of frozen blueberries. Put them in the fridge to thaw. They've been in the fridge for several weeks. Can I still cook with them?
I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?