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?
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 have unopened pouches of tuna in the fridge with expiration date of 9/1/23. My question is, are they still good if I take them out of fridge and store at room
I packed all the nearly quartered limes I had tightly into a quart jar with plenty of salt. When I finished, there was about 1/3 of the jar empty. I put them in
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 purchase the cocktail and snackable Persian cucumbers from my big box store because I enjoy the taste of the smaller cucumbers over the larger varieties. I al
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?
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?
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've seen several great posts about food safety, such as: https://cooking.stackexchange.com/a/34671 https://cooking.stackexchange.com/a/17550
I have recently decided that I'd rather have base ingredients that I am store in my pantry in order to make more meals from scratch as opposed to getting things
I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before gi
I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize
Will mass-produced stockpots (gelled stock concentrate) be found in the refrigerated section of the supermarket or in the section where stock cubes are?
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?
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 know it's pretty safe (even recommended) to store food in cabinets that have silica gel packs. I'm wondering if it is safe (and a good idea) to put the sealed
I'm curious as to how a restaurant can serve a table with different dishes which take widely different times to cook - hot, fresh and simultaneously. I often wa
I accidentally put my unopened canned yellow fish tuna into the fridge for about a day. I took it out and put it in the pantry. Is it safe to eat?