Food safety of low temperatures like sous vide and slow cooking
9469
What do I need to know about temperature and food safety?
67957
How can I know how long home-cooked food will stay good in fridge?
19104
What are the acceptable methods to thaw food items?
24188
What temperatures do low-medium-high on the stove correspond to?
101214
Heat rejected by a refrigerator?
31325
How dangerous is it to refreeze meat that has been thawed?
137102
Is it theoretically possible to reach $0$ Kelvin?
113756
Ultra Pasteurization and Pasteurization
121134
6 hour cooling contradicts 2/4 hour food use rule
97102
Is soaking beans 24 hours unrefrigerated safe?
14568
Translating cooking terms between US / UK / AU / CA / NZ
60516
food safety regarding re freezing twice cooked chicken
65667
Is it safe to put hot food in the fridge?
155606
Never ending soup; is it actually safe?
136441
Are there any health risks associated with opening a microwave oven before it has finished?
78590
Can chicken not completely cooked then cooled be fully cooked later?
104496
Converting Pressure Cooker recipes for cookers with lower PSI