u/Ok-Egg835

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and build up some foods over the winter. I am not a great cook but I figure a vegetable is better dried than absent if the Iran -US war makes winter produce quite costly. Ultimately, my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I've never done it but read that it's easy. Just coat eggs in oil and they stay good at room temperature (normal humidity) for at least 6 months. This is an acceptable method for "washed" or cleaned eggs rather than eggs that still have the natural coating on them. People say to use food-grade mineral oil but I don't see why I can't use regular cooking or olive oil. They say the oil might go rancid, but I'm not going to eat the oil, just the eggs.

This is my first post here. I am hoping to start using a good dehydrator I was gifted a couple years ago and my master goal is to can meat. But right now, I want to take advantage of an egg sale. If anyone has guidance on this, I'd appreciate it. Thank you.

I am a bad cook, I know. Ignore that for now and please instead give me your advice about this pork tenderloin.

I had two pork tenderloins I defrosted today. They totalled 1078g. I cut them into 8 large chunks, partly covered them in water, added some chopped vegetables and seasoning, brought them to a boil, reduced the heat and cooked them, covered, for about 50 minutes at a simmer.

Then I tested some of the meat pieces by spooning them out of the pot and onto a flat surface, stabbing them with a digital meat thermometer, and the temperature was consistently in the 80C + range. But when I tested them with my analog meat thermometer, they didn't get above 65C. Even after I put the meat back in the water and simmered another five minutes. However when I put the analog thermometer directly into the pot water, it reached 80 (the water wasn't boiling anymore so I know it couldn't really be 100).

I'm not sure if I should start boiling it even more. It just freaks me out that the meat didn't read hot on the analog, but the water did.

I ask because I see a lot of steaks posted here. But ground beef is what I can afford, along with pork and chicken (I know they are lesser meats filled with PUFAs but that's what my budget allows for). I know ground beef is processed so I think the protein is more accessible/digestible and maybe that's somehow bad. But it's what's in my budget.

I want to drink throat clearing tea but it has licorice, and apparently, that pushes potassium out of the body. I wonder if it could be dangerous. I think it would be fine but I'm cautious, especially since I can't afford to play with my electrolytes.