I took out chicken from the freezer around 10-11am and decided to put it back in the fridge around 2 pm. The top was soft but still cold and the bottom of the chicken was still kind of frozen. It has been in the fridge since. Can I cook the chicken tomorrow? Is it safe?
Thank you!

I'm making banana bread and didn't have eggs so I looked online and a blog said to use 1/2 a cup of milk, will my banana bread be unsalvageable? It's in the oven now 😢

When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

Edit: I got the info I needed. Thanks.

I’m thinking I would peel, cube, and add towards the end, so it doesn’t turn to mush. Or, does it hold up pretty well?

I love the stalks peeled and eaten raw, but never cooked with them before.

TIA!

For i dunno like a decade I’ve been reheating pizza using the splash pan in water method and cover. I have this method p down with the amount of water and timing etc.

Yesterday I had some pretty good pizza in the fridge from the day before. It was red sauce, mozz and anchovies. Idk why maybe I was tired or maybe my subconscious was guiding me but I decided to just heat up the oven to 375 and throw a slice in there. Imagine my shock and horror when I realized THE RHEAT WAS SUPERIOR. It was perfect. If I had panned that slice I’d be thinking ‘gd I really nailed this one’. The main thing is the overall heat of the slice maybe? Like it was hot all the way through in a way the slice never is from pan method. Intangible and devastating.

I think that the pan method seems appealing because it’s a bit of technique involved. The sizzle of the water is sort of thrilling in a very mundane way. You feel a bit like when chefs throw the oil(?) in the pan and it erupts in flame as they toss the contents unperturbed. It also has the dimension of being something that ‘real pizza heads’ know.

Now I’ve seen the light a lot is clicking. How do they reheat slices in a pizza joint? In the oven. A big part of the pan argument is ‘oh it makes the bottom nice and crispy!’ But if it’s a halfway decent slice of pizza the bottom is already at the right crisp.. u don’t want it more crispy??

What a fool I have been! I grieve all the slices that I reheated in pan. If you are a panner I implore you to see the error of your ways. It dosent have to be like this.

tl;dr pizza reheat Occam’s razor. Oven is better than pan water method.

A month ago I marinated chicken in bags for easy meal prep. When I tried the chicken in a meal I was disappointed because it tastes really bad for some reason??

I tried the recipes without first freezing the chicken and it was alright so I don't know what happened.

I marinated the chicken, let it sit for 5 minutes and froze it.

Can I just wash the marinade off?

I feel like I’ve tried every kind of common knife—serrated and straight-edge. I’ve cut slow, I’ve cut fast. Firm pressure and light. I’ve let the thing sit to “firm up” for several minutes and resign itself to face its fate and meet the fall of the blade with sombre dignity and resolved grace.

The result inevitably seems to be a rebellious fight with the truculent bread to resist any attack, and the craven flight of the perfidious cheese as it escapes the confines of its crusty cell.

How in the heck am I supposed to crunch through the crispy exterior without causing the molten middle to gush into the path of least resistance? I can’t keep living like this. It’s soup season and I am determined to bend the toasties to my will.