Tag Info

Hot answers tagged

3

Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, ...


3

The StillTasty link you give for the sausages is for all types of fresh, raw sausages, not just pork. That's why it's labeled "SAUSAGES (INCLUDING PORK, BEEF, CHICKEN OR TURKEY) — FRESH, RAW". Most likely, they're getting the 1–2-day limit from the chicken sausages (which are likely to have a higher initial bacteria load than pork or beef). Note that they ...


1

The one on top was probably exposed to air and its surface dried out which darkened it. It's always better to be safe than sorry. I am a little more edgy and eat things others don't, but I have my limits of acceptable also. I wouldn't eat something a week old unless I was sure it was packed and stored properly.


1

I have always peeled my chorizo before using because I thought they were wrapped in some kind of paper as opposed to being skinned. My brother doesn't peel his and he's still alive so I guess it's a preference thing. As for the difficulty in peeling them I have found that the more I pay for my chorizo, the easier they are to peel!!!! I don't know why this is ...



Only top voted, non community-wiki answers of a minimum length are eligible