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Worth mentioning that any aluminum pans passed down through a family should be researched prior to using. I remember my father throwing away the only pan he would make fudge in because our local news featured a story about aluminum being unsafe for cooking. Newer pans would not have this issue. However, if you brought home Grandpa's Dutch Oven... double ...


An anodized finish is chemically stable. It does not decompose. It is nontoxic. High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminium (1,221°F). Source:


The Rational oven is definitely more flexible - it usually offers a dry and a wet oven capacity. If you're reheating any wet ingredients like pasta, rice, sauces, you'll find the merry chef very unsuitable. Options 2 and 3 that you've listed are good for far reheating of relatively small numbers of portions that need heat + crisp eg pies, roast potatoes. ...


Oven bags are useful for cooking in microwaves, as the usual technique for ovens involves foil, which you can't put in a microwave.


I like the air fryer approach. I reheated at 400 degrees for 9 minutes since the skin was originally properly cooked. I placed the belly on the side of the rack to keep it upright with the skin up. The skin is crunchy, the meat moist and my tongue/stomach are happy. Great approach.


Well, I think it’s absolutely fine to eat that broccoli today, cuz there probably wasn’t any pathogenic bacteria formed over short period of time between you used the board and then she did. If this chopping board was washed well beforehand (and your kitchen is not a total mess :) it should be fine. Plus she cooked in an oven which probably was heated up ...


Your girlfriend is right (lucky you). As long as food is going to be cooked thoroughly after coming into contact with the blood on the cutting board there is no risk as the heat of the oven will kill off any microbes that can cause foodborne illness. The concern would be cross contamination of food that will not be cooked, for instance salads, breads, etc. ...


Without getting too technical, you did the right thing by not eating it. There are many factors that dictate wether a harmful pathogen got enough time, temperature, and moisture to grow on that cutting board to get to the veggies and make you sick. I'm trained on food safety, and for example in a restaurant that's a BiG no-no, and you are suppose to wash and ...

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