I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven
What happens to cheese if I transport it in cold temperature (below 0°C, up to -20°C) for 5-7 hours? What if it's at +10°C for 5-7 hours? Can it g
Because I use mustard for my own consumption only occasionally, I am buying smallest available packages (350 g) but after opening I can see unused mustard slowl
Our family consumes a lot of olives. About 5 years ago, we started buying the 55oz cans of Lindsey sliced black olives. We put them in about 7 separate plastic
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella, that is. Basically eggs come wit
I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking. I've read on the inter
What kinds of food-grade plastic is best for storing alcohol for cooking use? Does the type of plastic differ based on the percentage of alcohol? My question a
From our trip to Venice, Italy we brought home some truffle spice. It says "truffle powder" on the small container and mainly consists of salt, flour, truffle a
Is there anything that makes the bins in the fridge particularly good (or bad) for storing fruits and vegetables. Previous refrigerators had a moisture control
This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrot
This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic c
I have been putting up Kirby cucumbers following Grandma's recipe for over 30 years using just 1 tablespoon of kosher salt, garlic, spices, dill, alum and water
I'm in an apartment with limited kitchen storage space. I want to store some dry food products like tea, coffee, cereal, rice, etc. but the only place I found f
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortun
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?
How can I make caramels at home that are shelf stable?
I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or p