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Results tagged with Search options user 140

Questions on handling, preparing, and storing food in ways that prevent foodborne illness.

0
votes
2answers
Is it okay to freeze individually packaged string cheese? I'm less concerned about what it does to the taste of the cheese, and more concerned about the safety of freezing the cheese with the plastic …
asked Jun 3 '12 by Senseful
7
votes
5answers
My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?
asked Sep 11 '10 by Senseful
4
votes
1answer
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined …
asked Oct 28 '10 by Senseful
3
votes
2answers
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in …
asked Sep 23 '10 by Senseful
7
votes
4answers
Sometimes I'll cut into a navel orange and notice something black inside which originates at the bottom of the orange, where the navel is. What is it? I have seen it get pretty far into the fruit too …
asked Aug 18 '10 by Senseful
11
votes
2answers
Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this cas …
asked Aug 27 '10 by Senseful