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Results tagged with Search options user 47365

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

5
votes
If the jam was properly canned (likely, if it is store-bought) and was still sealed during that time, it shouldn't be spoiled. The temperatures in canning are supposed to kill and seal out the danger …
answered Aug 27 '16 by Megha
4
votes
This is not an exhaustive list, but it's what I use to tell mold on unevenly colored foods. Obviously oddly colored spots are suspect, especially if the difference in appearance is very great. If th …
answered Mar 4 '17 by Megha
1
vote
A simpler solution than Doug's scrubbing, but you might have luck just brushing or rubbing at your hands and arms prior to cooking, so that any loose hairs can be shaken off before you begin cooking. …
answered Nov 2 '18 by Megha
0
votes
I had one idea - though it's not very practical. I know rice can be cooked, specifically popped, with heated sand - I've seen it done. So no boiling water required. (salt may be an alternative to …
answered Sep 7 '17 by Megha
3
votes
I would guess it might just have leaned against a stone as it grew, the texture difference would be from the skin reacting to something pressing on it if so. Or it might be a scar that's healed over. …
answered Jul 5 '16 by Megha
7
votes
It happens sometimes, no worries. It could be the perforations that make the band break off were not quite cut correctly, could be the band was just a hair wider than normal (or the plastic softer), …
answered Apr 5 '17 by Megha
5
votes
I was interested in making pine needle tea myself, and for much the same reasons - historical use, curiosity about survival practices, wanting to try something different. I've done a bit of research …
answered Dec 9 '16 by Megha
3
votes
A couple options spring to mind. One way is, as ChrisH mentions, simple insulation, using layers of straw and blankets would be the most portable options. I also recall that during that time items …
answered May 8 '18 by Megha
3
votes
Disclaimer - I'm not familiar with the recipe, and I also couldn't find much on it when I looked, so I just had some thoughts to possibly offer in the absence of anything more offical. If the salting …
answered Oct 1 '16 by Megha
1
vote
One alternate option is to heat it up again on stove-top. Just cut of your portion, plop in in a skillet, and heat up that way. I might even put it in a cool or warming pan, no need to wait for it t …
answered Jan 9 '17 by Megha