Food Safety
Advice, Questions, and Discussions about Food Safety
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I've been reading about botulism concerns when putting garlic in oil. I've read heat kills the bacteria but I've also noticed the last step in rec...
Recipe Question For: Sichuan Mouth-Numbing Cold Noodles -
How long does this pie last in the fridge?
Recipe Question For: Bourbon Pumpkin Pie -
Food Safety Question
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cooling tomato sauce
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I made stock from a frozen ham bone. The ham it came from was purchased baked and frozen. Can I freeze the stock?
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What is the shelf life of homemade pickled beets. Not canned.
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Food safety question re meatball mixture
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Left Non-Dairy Soup out on the Kitchen Counter
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I have had peeled whole horseradish root submerged in 8% vinegar stored in the refrigerator for six months. Has it been there too long?
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I left an unopened vacum packed bag of fully cooked sausages on the countertop, overnight. Safe or unsafe?
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I'm confused about what exactly is the "dipping sauce" referred to in the last step. It looks like everything goes into the marinade; is that the...
Recipe Question For: Thai Grilled Chicken with Hot and Sweet Dipping Sauce -
I defrosted too much chicken stock. Is it safe to re-freeze it?
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What is the shelf life of pickled beets and pickled eggs. It is two weeks today. They look and smell fine.
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Turned the often off with for last few minutes of roasting porkchops. Forgot them overnight. Must I toss?
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Can I make vanilla extract in the vodka bottle?
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Is week old ratatouille ok?
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cooling stock
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Left roasted beets out
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I made pickled beets and added hard boiled eggs. We finished the beets and eggs. Can I reuse the liquid?
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Street food in Southeast Asia
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