This is perfectly normal. Many people believe the flavor is most concentrated in those crystallized bits. Embrace it!
In fact, you want to avoid washing off the konbu before using it so as not to lose the white powder, which results from natural, slow, drying.
In copper-bottomed cookware, can the stainless begin to thin and allow the copper to leech through? My potato pot has discoloration at the bottom that another post suggested might be just from overheating. If copper did leech through is that dangerous?
In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly unappealing. I can't remove it with soap, and my fingernail has no effect. I can't even feel it, so it doesn't seem like buildup. What causes this, does it adversely affect health or water taste, and is there a way to remove it or improve this teakettle?
When I was cutting a butternut squash, I noticed a greenish discoloration near around third of the seed pocket. I scraped it off, but I was wondering if it would have been safe for a young toddler to eat (whose the primary consumer)? with the green parts scraped off, is it safe for a toddler to eat? was it in the process of going bad, so I'll know what to look for later?
Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I perform taste, smell, and visual checks for discoloration, but the cuts of meat seem to pass all those criteria. Is this a sign that it's about to expire? Also, why does it get slimy? FYI: This happens on Dietz BBQ chicken, and this other chicken cut I get from Costco.
Being visually impaired, looking at the color of a utensil doesn't tell me whether it's silver or not, so I'm wondering if there are other easy ways than simply "tasting the utensil" to tell if it is silver or (stainless) steel. I'm wondering mainly because I've understood placing silver items in the dishwasher may cause discoloration in both the stainless steel and the silver itself.
am doing brined chicken soup only! There are no red spots rather after cooking the soup I notice areas/flesh where discoloration(brown, purple,red) is present throughout parts of the flesh. I am... until all salt visibly dissolved so don't know if this is the cause. I have increased salt for testing purposes, on such days the brining does improve however I still notice the raw looking flesh...I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring
We have an un-opened bottle of grapeseed oil that got buried away and never used. It has 'best by 3/31/2012' on the label. Should I just throw it out or is it possibly still good? It's from Italy and a 'gold medal winner' so I'd prefer not to throw it out if I don't need to. Is there any health risk of using it? Is there any use that would be better than others (eg do not use for salad dressing but still OK in skillet)?
Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
I have been using ice water in my shrimp batter and it seems to make the batter too hard after frying them. Would replacing the ice water with buttermilk make the batter less hard but still crispy?