The NY Times published this essay by harold McGee: http://www.nytimes.com...
basically saying that USDA may be going a little overboard with food handling guidelines. This followed Michae Ruhlman's blog post about leaving soup on the stove for up to a week. http://ruhlman.com/2011...
The thought of all those denatured bacteria gives me the heebie-jeebies and it got me thinking: What's your rule of thumb? How long will you leave stock to sit out before you either refrigerate it or throw it away? How about other foods? Have you ever gotten sick?
Barbara is a trusted source on General Cooking.asked about 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
The Experts' Pared-Down Pantry
In 1987, Betty Crocker Made "Pudding Roll-Ups"
What Happens When Alton Brown Stops By
Mauviel's Naturally Nonstick Pans
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.