New answers tagged

7

The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if ...


2

It's very difficult to give an answer, as the size and shape of the casserole can greatly affect the reheating time. I've found to get the best results, I start the casserole covered in a cold oven (put it in the oven, then turn the heat on), and cook it at low heat (300°F / 150°C) until it's heated through. Once it's up to temperature, I uncover the dish ...


1

Yes, from a food safety perspective, this is a terrible idea and not safe. Shelf life of ground meat Typical recommendations for ground meat is 1, max. 2 days in the refrigerator. Ground meat has a very large surface area and the grinding step can mix bacteria that previously were only on the surface of a whole piece (and unable to penetrate) throughout ...


0

"Invent your own sausage recipe" is not generally recognized as safe. Following an established/tested recipe/procedure is highly advisable. Many of the toxins formed by organisms that make food go bad are themselves heat stable - not removed by cooking, even if cooking kills the organism that made the toxins in the first place. You are playing the food ...



Top 50 recent answers are included