A note from the goats: This blog used to have a weekly feature called “Ask the Goats.” At the time, most of our readers were people we knew in real life, and we quickly ran out of questions. Since then, our audience has grown, and we’re now getting a steady stream of questions on Twitter, […]
Sometimes garlic turns blue when I cook it. Why? Is it safe to eat?
When you first asked me this, I thought it was an easy question. So easy, in fact, that I planned on conducting a little kitchen experiment to document both the reaction and its counter-reaction. But things didn’t work out that way, […]
Q: I tried canning chicken stock, and followed the directions on your blog, but the lids made the “pop” sound as soon as I poured the liquid in and seemed to seal (I hadn’t heated them up yet). Then I processed them. Is this OK? Are the jars safe to eat?
Starting next week, we’ll be offering a Q&A feature in which we answer (or gamely try to answer) all your DIY home cooking conundrums. Besides your basic kitchen questions, canning, dehydrating, fermenting, freezing, pickling, pressure cooking, and other kinds of food preservation are all fair game. If we don’t know the answer, we’ll try […]