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Hi. I have another chicken broth situation... Broth was made in a pressure cooker. Put away in the freezer. No date on containers... I think it may be 6 months old, mayvbe older. Is it safe to cook with? I understand flavor maybe be dulled and I am ok with it but unsafe? Please advise. Thank you.

Hi everyone, I made chicken broth in my slow cooker . I put the rinsed raw chicken backs, onion, chopped carrots, celery, whole black pepper, water. The concern I have is that it took close to 3 hours for the water/broth to come to a simmer. Is it safe to eat or is it bacteria infested? I...

Hi everyone, I have been pondering the purchase of a second hand pasta machine from THE AUCTION SITE - *BAY. A used Atlas Ampia or Atlas 150, currently there are some good looking units available for about $30 total cost. My biggest concern is that most of the vendors do not know if the unit...

Good Evening, I need help. Lots of it. Please - The "COOKTOP ON" light on my electric Whirlpool range would not go off. The burners have been off for hours now, the oven too, they are stone cold, however the light would not go off. As a comparison the "Hot surface" light is off. This range is...

HI. Just noticed that one of my enamelled cast iron dutch ovens has spiderweb hairlines on the inside bottom. I cannot see any visible separation or chipping. It is a 6qt Lodge, the one with metal handle on lid, purchased from Sam's about 3-4 years ago. IS IT SAFE to cook in it? Thank you in...

Hi. I would like to attempt a Chicken Tikka Masala with Cardamom Basmati Rice. The recipe does call for cardamom pods that you crack for both the seasoning marinade for the chicken and also for the basmati rice. I am not able to find cardamom pods at the local stores. Can I use ground cardamom...

Any opinions on Sabatier Thiers-Issard ****Elephant 10" chef knife? So far i ve been using German/German Style knives and am used to the "rocking" style of cutting. Does the French shape of the blade affect the style of cutting? I do have some sentimental reasons to consider Sabatier and this is...

Hallo DC Members, Happy home cook from South Carolina. Been reading the posts here for 3years and finally decided to open an account. I have been consulting this forum for all my cooking/equipment/technique questions and always been very happy with the results. Frankly i probably would have...