I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored ...
I live in an apartment that was furnished with a fridge, but I find that it tends to be rather humid, causing condensation on my veg and consequently spoiling my veg more quickly. There isn't a ...
I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on them. What temperature should I set my ...
I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor store, I grabbed it. I'm not sure I want to allocate that much ...
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best practises to avoid the smell?