Other oils that have high smoke points (400 degrees F and higher) include avocado oil (refined), almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. These oils are better suited for cooking at higher temperatures. Does olive oil have a high smokeRead More →
Goitrogens can be destroyed by cooking; however, they can be a significant factor in persons with coexisting iodine deficiency who rely on goitrogenic foods as staples in their diets. What foods trigger thyroid problems? Foods that are bad for the thyroid gland include foods from the cabbage family, soy, friedRead More →
“Quality / Freshness” is the top “driver” of a customer’s satisfaction with a produce department. Far more so than “price”. … Customers who are satisfied with freshness will spend over a third more in the produce department of their primary store compared to those who are not satisfied. How importantRead More →
Bacterial spores are more difficult to kill. The results showed that two minutes in the microwave at full power killed or inactivated more than 99% of all the living germs and the bacterial spores in the sponges and pads, including E. coli. … Two minutes should be enough to killRead More →
Okay, let’s get back to the main question of whether sherry can go bad or not. Well, if you store it well, it won’t spoil in a way that drinking it is unsafe. But if it sits around for too long, its taste will flatten and become somewhat stale. AndRead More →
Because bacteria can multiply so rapidly in unrefrigerated food, it’s simply unsafe to let food thaw at room temperature. If left unrefrigerated, some organisms can create toxins that will survive the cooking process even if the food is cooked to temperatures that kill the bacteria themselves. Can bacteria be destroyedRead More →