blood in cooked chicken
123365
Is "until juices run clear" a valid test for poultry doneness? Why or why not?
114964
Cooking more than one dish that require different temperatures
31325
How dangerous is it to refreeze meat that has been thawed?
15006
At what point is a beef stew being overcooked?
19568
How can I tell when chicken thighs are sufficiently cooked to eat?
79664
Relating the Color of meat to doneness
115967
Excessive water when cooking scallops
122590
Yellow substance being consumed
143881
Why are my sauces splitting?
62791
Cardioid in coffee mug?
37631
How to fix food that got extra salty?
90568
Undercooked beans in chili?
144701
White stains and stainless steel cookware
36762
Cast iron pan has black residue on it
108164
Crispy fried chicken goes limp: picnic disaster
66599
Does eating infected flesh have an effect?
66979
Is it contaminating the spice to touch it after touching raw meat?