I recently brought a whole 2KG bag of carrots. They seemed fine the day I brought, but eventually, the skin of the carrot evolved to a black layer. However, when I peeled them off, the carrot looks ...
How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, ...
I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic. Since I always eat ricotta with lots ...
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
I want to start making my own salad dressing because I don't like all of the stuff they put in processed food. However, I still would like my dressings to last more than just a few days in the fridge. ...
When I buy garlic, I normally put it in a bowl on the kitchen counter or in the pantry, and then pop off cloves as need. Sometimes, if the garlic has been around for a while, I find what looks like ...
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can ...