User padma

10 votes

4 answers

13k views

Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part

asked Dec 18, 2019 at 3:52

8 votes

3 answers

24k views

Air bubbles in sausage

asked Sep 28, 2016 at 1:10

6 votes

3 answers

5k views

Why don't some Italian tomato sauces and pastes use citric acid?

asked Feb 17, 2020 at 23:36

6 votes

1 answer

507 views

Cooking water spinach safely

asked Nov 6, 2019 at 5:29

5 votes

4 answers

20k views

How long does cooked garlic keep in fridge?

asked Dec 7, 2014 at 3:57

5 votes

1 answer

909 views

Tetrapaks vs. canned food

asked Nov 6, 2017 at 23:35

4 votes

1 answer

16k views

White areas in egg yolk

asked Mar 20, 2017 at 19:24

4 votes

1 answer

2k views

How do you stop limes from drying out?

asked Jun 5, 2016 at 4:58

4 votes

2 answers

40k views

Are chicken gizzards okay to eat if still pink inside?

asked Oct 10, 2014 at 5:11

4 votes

1 answer

2k views

Picking through dried beans - many discoloured ones - moldy?

asked Oct 15, 2018 at 4:54

3 votes

1 answer

4k views

Swollen meat packages (modified atmosphere packaging)

asked Jan 16 at 2:17

3 votes

1 answer

253 views

Pork sausage - difference in food guidelines

asked Apr 27, 2015 at 20:14

2 votes

1 answer

2k views

Are the citrus seeds necessary when making marmalade?

asked Jan 3, 2017 at 23:21

2 votes

1 answer

4k views

Dented can of iced tea fizzed when opened

asked Oct 12, 2017 at 1:47

2 votes

2 answers

331 views

Does wine go bad or just taste bad?

asked May 27, 2018 at 23:07

2 votes

1 answer

438 views

Getting onion/garlic smell out of rice cooker

asked Oct 18, 2018 at 5:13

2 votes

0 answers

185 views

Worms in salmon [duplicate]

asked Jul 23, 2018 at 1:37

2 votes

0 answers

23k views

Pithy sweet potatoes - okay to eat?

asked Aug 3, 2018 at 3:17

1 vote

0 answers

107 views

Electric skillet probe control burnt at end

asked Nov 24, 2018 at 20:31

1 vote

2 answers

1k views

Water repellent-like residue on pot when cooking vegetables

asked Jan 5, 2019 at 19:35

1 vote

2 answers

2k views

Is mustard lid supposed to pop when opening?

asked Apr 21, 2019 at 22:59

1 vote

1 answer

120 views

Oil soaked lettuce leaf found on counter - food safety issue?

asked Aug 18, 2019 at 21:30

1 vote

0 answers

469 views

Why did my apple cider vinegar hiss when I opened it?

asked May 30, 2018 at 1:58

1 vote

1 answer

7k views

Packaged mozzarella wet

asked Jun 18, 2018 at 4:41

1 vote

2 answers

1k views

Olive oil lid sealed properly?

asked Jul 22, 2018 at 1:04

1 vote

1 answer

831 views

Raw turkey leaked in shopping bag - how to clean other groceries?

asked May 10, 2018 at 19:27

1 vote

0 answers

1k views

Cooking leftover sushi

asked Mar 5, 2018 at 21:16

1 vote

2 answers

797 views

Confusion regarding garlic powder in fat in pan

asked Apr 19, 2018 at 3:43

1 vote

1 answer

7k views

Substituting pancake mix for flour

asked Sep 27, 2017 at 23:47

1 vote

1 answer

6k views

Vacuum sealed frozen salmon burgers - seal broken due to thawing?

asked Jun 15, 2017 at 2:04

Stack Exchange Network

57 Questions

Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part

Air bubbles in sausage

Why don't some Italian tomato sauces and pastes use citric acid?

Cooking water spinach safely

How long does cooked garlic keep in fridge?

Tetrapaks vs. canned food

White areas in egg yolk

How do you stop limes from drying out?

Are chicken gizzards okay to eat if still pink inside?

Picking through dried beans - many discoloured ones - moldy?

Swollen meat packages (modified atmosphere packaging)

Pork sausage - difference in food guidelines

Are the citrus seeds necessary when making marmalade?

Dented can of iced tea fizzed when opened

Does wine go bad or just taste bad?

Getting onion/garlic smell out of rice cooker

Worms in salmon [duplicate]

Pithy sweet potatoes - okay to eat?

Electric skillet probe control burnt at end

Water repellent-like residue on pot when cooking vegetables

Is mustard lid supposed to pop when opening?

Oil soaked lettuce leaf found on counter - food safety issue?

Why did my apple cider vinegar hiss when I opened it?

Packaged mozzarella wet

Olive oil lid sealed properly?

Raw turkey leaked in shopping bag - how to clean other groceries?

Cooking leftover sushi

Confusion regarding garlic powder in fat in pan

Substituting pancake mix for flour

Vacuum sealed frozen salmon burgers - seal broken due to thawing?