This is how the story goes: In the UK, they don’t wash their eggs, so the protective coating on the shell, the bloom (or cuticle), is not removed. This supposedly means they don’t have to refrigerate their eggs because they’ll last much longer at room temperature. Meanwhile, in the U.S., we wash our eggs and … Read more
We’ve all done it. You take an old carton of milk out of the fridge and give it a quick sniff to see if it’s sour or still good. Heck, in my house, I’m the go-to smell-tester because I have a nose like a hound. I’m continually being asked to smell miscellaneous leftovers to see … Read more
Most corporate-owned and many privately owned food service establishments require workers who handle and prepare food to wear gloves. Even some home cooks wear latex gloves while cooking, thinking this guarantees that the food will not become contaminated. Gloves are no different from your hands. If the surface of the gloves becomes contaminated, then this … Read more
After using a marinade to soak raw meat or poultry, the same marinade is often used as a basting liquid as the meat or poultry cooks. It is brushed or drizzled over the food as it cooks to add flavor and moisture. It is generally advised that you should boil marinade that has come into … Read more
It’s confusing that you can eat the cookie dough in cookie dough ice cream without fear of getting sick. You’re not supposed to eat raw cookie dough! Usually, we are told that this is because cookie dough contains raw eggs that could harbor salmonella. So, does that mean that it is safe to eat cookie … Read more
There are already plenty of food safety guidelines here at CulinaryLore, as well as a guide to preventing and dealing with grease fires while cooking. In this article, I want to focus on specific actions you can take to avoid accidents while cooking. These basic safety precautions can make the difference between a pleasant meal and a … Read more