Recent content by laorulez

Hi, I had a question about the length of time you can keep cooked meat in the refrigerator. I thought it was 3-4 days at most. But when I shop at Whole Foods and buy their bucket of chicken every week, the label says the following: As you can see, the sell by date is actually 5 days after...

I'm in seattle I'm in seattle. Would that affect elevation? Additionally, we used to have a thermometer in the oven, and it always read HIGHER than what we set the dial on. So if we set the dial on 350, it would read 400-450. We took the thermometer out and just set the dial on the...

Hello. I have been having problems baking salmon. I have been following the recommended cooking time of 8-10 minutes at 350 degrees for each inch of salmon thickness. Well, even when the salmon is less than an inch, like 1/2 an inch, sometimes it is not done in 8-10 minutes. Sometimes we...

Okay, okay. Well, I am going to use it, but not for consumption. I'm going to use it as fertilizer. I assure you the fish is fresh and not previously frozen. I still would like to know why it has a use-by date that is 7 days after the packing date. I have read at other places that...

I bought some refrigerated, fresh raw salmon fillet from the grocery on July 17th. The label on the package says it was packaged on July 17th. It says to use by July 24th. Is this right? I thought raw fish only lasted 2-3 days in the fridge, which I have read on several food safety...

ok tx, i'll look into splatter screen.

What happens if you cover the pan while frying/sauteing? I don't like having to clean up the oil that comes out of the pan and the oily residue that gets all over the kitchen. I am thinking of just covering the pan from now on, except when it is time to flip. Thanks for any feedback...

I am using stainless steel I guess. I bought a box of Essentials cooking pots and pans from Macy's for like $30. Cheapest thing out there. Actually one thing I have noticed is that when I use a lot of oil, the meat really sticks to the pan, whereas if I do not use a lot of oil, the meat...

When I took a cooking-class the instructor said to trust nature, or something to that effect, when timing the flip of the meat. She showed us that when it was not time yet, the meat would be very hard to budge and would not move. When it was time to flip, the meat would be very easy to budge...

Yeah, tx for the replies.

I've never done it before.

Hello. I am new here and am new to cooking. I have taken 4 cooking classes and can also count the number of times I have cooked on my fingers. One thing I would really like to cook is stir-fry. However, I am not sure how to tell when the little meat cutlets are done. With larger pieces of...

How common is it to slather oil on the meat before roasting it? I distinctly recall in cooking class once that when we roasted a whole chicken, we slathered olive oil all over on the outside...

Like I said, I am new to cooking. I'm not sure if this is the "right" temperature, but I used the recipe from PBS's Everyday Food for tandoori chicken. It's directions were to roast it at 475 F. Well, it didn't taste as good as when I have it in the Indian restaurants. But ever since then...

But, like, even when you set the temperature of the oven to like, 400 degrees, that doesn't necessarily mean whatever you are cooking gets up to that temperature, right? Because if you use a thermometer to gauge the outside of the meat, it never hits 400 degrees. Isn't that the same thing when...