About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up
In an effort to make fewer food shopping trips, I want to store meat in the fridge for a few days before cooking. However, if I'm entertaining guests I want the
I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on
I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrig
I have bought a 5l container of olive oil which is impractical for daily use. I intend to decant it into something smaller but I'm not sure what to buy. I know
I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the f
I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oi
When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the ba
I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few 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 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
After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored
I am a cook that created a dish with the following ingredients: agar a raw egg (remains uncooked) bee pollen honey water I want to be able to preserve this dish
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