Practical cooking, drink preparation, ingredient handling and food storage guides.
Yes. Mashed potatoes freeze well enough for leftovers and make-ahead portions, although thawing can change their texture. Divide them into small portions, pack them airtight in freezer-safe bags or containers, thaw in the refrigerator, and reheat gently. Stir in a little butter, cream, or milk only if the potatoes turn dry or stiff.
You can microwave Styrofoam only when the container is clearly labeled microwave-safe. If there is no label, treat it as unsuitable and move the food to a microwave-safe glass or ceramic dish. Stop immediately if the foam softens, warps, melts, smokes, or develops an unusual odor; do not eat food contaminated by melted foam.
To make slow cooker pork roast, season a 3- to 4-pound pork shoulder or loin, place it over sliced onions, add about 1 cup of broth around the meat, cover, and cook on low for 7 to 9 hours. Check the thickest part with a thermometer, then rest the roast before slicing or shredding.
Pat the New York strip dry, season it, and sear it in a very hot oven-safe skillet until browned on both sides. Move the skillet to a 350°F oven to finish cooking, then check the thickest part with a thermometer. Snake River Farms lists 120°F for medium-rare, followed by a short rest before slicing.
To make sun tea, place 6 to 8 tea bags in a clean, covered 1-gallon glass jar filled with cool water. Set it in direct sunlight for about 3 to 4 hours, then remove the bags, refrigerate the tea promptly, and serve over ice. Stop if the jar cracks, leaks, or the tea develops an unusual odor or appearance.
To make a sourdough starter, mix 50 grams of flour with 50 grams of water in a clean jar. Keep it loosely covered at room temperature, then discard part and feed it with equal weights of flour and water each day. It is ready when bubbly, pleasantly sour, and reliably doubles after feeding.
Yes, you can boil frozen chicken safely if it cooks all the way through. Place individual frozen pieces in a pot, cover them with water, bring the water to a boil, then reduce to a steady simmer. Separate pieces as they loosen and do not serve until the thickest part reaches 165°F (74°C).
Yes—you can freeze mushrooms, but they keep a firmer, more useful texture when cleaned, sliced, cooked, cooled, and packed airtight before freezing. Raw mushrooms can also be frozen, according to Love Food Hate Waste, but thawed mushrooms are usually best in soups, sauces, casseroles, and other cooked dishes rather than fresh salads. Store for up to 3 months.
Yes. Distilled water is safe to drink when it is produced and labeled as drinking water. Because distillation removes many minerals, it can taste flatter than tap or mineral water, but a balanced diet normally supplies the minerals your body needs. Do not drink distilled water labeled for automotive, laboratory, battery, or appliance use.
To make dandelion root tea, place dried dandelion root in a teapot or infuser, pour over hot water, steep for about 15 minutes, and strain. For flower tea, add clean dandelion flowers to one cup of hot water and steep for 5 to 10 minutes before straining. Use only correctly identified, food-grade dandelions.