Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects?
15006
At what point is a beef stew being overcooked?
1963
How do I know if food left at room temperature is still safe to eat?
4176
Any way to make mashed sweet potatoes less stringy?
129017
How to cook a pork sirloin roast?
157518
How long is it safe to marinate meat?
114964
Cooking more than one dish that require different temperatures
23019
Is it bad to leave the crock pot on "warm" (not low) all day?
121435
Can I re-cook a ham that was left out overnight?
37284
Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
93514
Why do extract recipes call for a late addition of the bulk of the extract?
20666
Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?
138649
How to add flavouring ingredients to steamed or boiled veggies?
76214
Liquefying through long boiling
68279
Does it matter if I add cornstarch to my sauce instead of pasta water?
120945
Can I use the same board for meat and vegetables?
60344
Defrosting meat/fish in warm water
6511
Rules for refreezing food