Crabs are highly perishable commodities and cannot last a single day at room temperature after being cooked. Thankfully though, they can easily be packaged and preserved in the refrigerator to further extend their unimpressive shell life. Learn how to properly do so in this article so you don’t end up wasting any more crabs! — … Read more
Just as you can place a “crazy corn” with its shuck (excuse the language but that’s what corns on the cob are called in some American communities) in a pot of simmering water to boil until tender, you can also wrap it with a layer of aluminum foil and carefully toss into the freezer for … Read more
Raw chicken is safe to pop in the freezer for an indefinite amount of time, and likewise, it’s safe to put in the refrigerator until it’s casserole time the next day. But what about remnants from sautéed or boiled chickens? Are they just as safe to pop in the freezer or refrigerator as any raw … Read more
You’re not always going to be precise with cooking measurements, or put honestly, you simply can’t in some situations, because of many inevitable reasons. So in any case you’re left with extra cooked rice stored somewhere on the kitchen countertop — whether white or brown, jollof or plain, read this article as efficiently as you … Read more
