My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of t
I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bi
I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first time today I was asked how long i
I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin
How long does a pack of raw, dried Indian papad keep once it's opened? There's a best before date on the pack, but it's not mentioned how long they keep once it
I bought some cooking wine last week and made a delicious meal with it. I only used half a bottle, so the other half is still in my pantry. I know that regu
I left an unopened package of shredded mozarella cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I
I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wo
As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the
How long does fresh parsley stay good if kept in a refrigerator?
How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel? Are there any tricks to extend its shelf life? Let's assume we're
I was just cooking some soup and added some creme fraiche (I smelt it before and it smelt fine, force of habit) Once I had mixed it in - I noticed that the sel
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions
I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient. How long would pancake batte
Most recipes I see that use miso require rather small amounts. As I don't want to waste a lot of miso, I would like to know how to store miso long term. Parti
And what will happen if I eat them after they're past the expiry date?
I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And f
I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It sti