3

Yes, the whole batch is unusable. Baking doesn't change anything, food safety rules don't foresee turning unsafe food back into safe.


3

Butter is mainly fat - no nitrogen. (It is about 0.8% protein by weight.) So it is not a very nutritive environment. But its principle protection is that it is “dry”. Although it is about 16% water, that water is emulsified and therefore protected from contamination. The original wax paper wrapping, and the surrounding container, as well as the temperature ...


2

Chickpeas can get old, however, after an overnight soak, though they may be hydrated they are still not yet cooked. That means they will still be firm, possibly very firm. Rather than trying to guess at this point whether or not they are old, just cook them to instructions & see how they come out. It's really not that easy to tell old beans/pulses ...


1

Fish is tricky because the smell does not come from bacteria but from degrading enzymes. Cod tends to smell fairly early while being perfectly good to eat. More generally for food to spoil you need water, warmth, a nutrient and oxygen (in most situations),so in the case of your fish it is likely to be good to eat, being vacuum packed and chilled. The water ...


1

Mold spores are in the air around us. Having a high concentration of mold nearby in a crockpot could increase the concentration in the fridge but there are other factors that influence whether the butter has spoiled and the butter may be unaffected. If anything concerns you and your health is at risk, when in doubt, throw it out. Here are some factors to ...


1

Just a note that if you use flax seed oil to season, it is notorious for flaking later. Also you may be seasoning with too much fat/oil when you heat it to create the polymerized surface. The way to season carbon steel, woks, and cast iron is to wipe oil in the pan then wipe it out so that you can barely see a sheen of remaining oil. THEN heat it to the ...


1

Drawing water is actually required and quantity will vary depending on fish thickness, and the amount of weight used to press down during the curing stage. It is important to use your salt/sugar mix on all 4 sides, not just the inside in order to achieve curing/kill bacteria. I flip mine every 12 hours, pouring off the water. When hardly any water seeps ...


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