Food Safety
Advice, Questions, and Discussions about Food Safety
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I have some old tomatillos that I husked and left in a bowl on the dining table for several weeks. Can I use? They look fine.
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I was supposed to use some chicken within 48 hours. It's been about 55, give or take--normally not a big concern. But it's been marinating...
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any danger in using expired cream of tartar? will it still work? fate of biscuits hangs in balance...
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How long can you keep an opened container of tahini in the fridge?
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I just used rice as pie weights. Can I cook the rice as normal now or is it garbage?
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My olive oil turned a little cloudy. Is that bad? I just opened the bottle a week ago. I'll probably throw it out, since now I am paranoid...
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bought lovely Palestinian olive oil...last year. There is some dark sediment in the bottle. Can this oil be saved?
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The end of the sprouts on the potatoes I just bought are black. Should I use them?
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How long can I keep pastry cream in the fridge before using?
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Plastic Containers & Storing Food -- Especially Hot Items Like Chicken Stock I frequently make homemade chicken stock and freeze in plastic...
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Not sure if this is a question for this site but, if I made a salad with cucumbers, mozzarella cheese and vinegrette dressing will it be ok...
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Any idea how long an open can of Thai shrimp paste can last in the fridge? (How would I know if it's gone bad?)
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How long can I keep egg whites in the fridge?
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The roast was frozen for about 3 weeks, defrosted in the fridge since Tues night, and it has no odor.
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We've got a roast that we unfroze and can't tell if it's good or not; how can we tell for sure? Pic: http://yfrog.com/mveczoj
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How long can I keep fish in the fridge?
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This is a general food safety question, but I'll make it specific. I made WinnieAbs Smokey Minestrone soup a couple days ago and am now enjoying...
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I made my own baking powder from Edna Lewis' recipe - how long will it stay fresh?
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