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0 votes
2 answers
1k views

Are grocery store tuna steaks safe if cooked but rare?

0 votes
1 answer
85 views

My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?

0 votes
1 answer
43 views

Shelf life of homemade kombucha vinegar

2 votes
3 answers
17k views

Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?

2 votes
1 answer
65 views

Seer torshi (pickled garlic) with metal lids dissolved in the vinegar

2 votes
2 answers
81 views

How much free space do sous vide items need in a water bath?

4 votes
2 answers
37k views

Undercooked beans in chili?

3 votes
1 answer
68 views

Is quickly soaking beans or dhal etc. equivalent to an overnight soak?

3 votes
2 answers
349 views

Do modern food stores have a code for "this package of ham was from a bad pig"?

4 votes
1 answer
160 views

Food safety when making Koji rice / kojikin

6 votes
2 answers
142 views

Do duck eggs require extra safety precautions?

1 vote
0 answers
89 views

How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?

6 votes
1 answer
406 views

What is the correct way to use plastic wrap?

29 votes
10 answers
41k views

Botulism, Garlic, Cold pressed Olive oil and mason jars

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