Kitchen Logic

Botulism is a rare, serious nerve illness caused by toxins from Clostridium botulinum, most often linked to unsafe food handling or wounds.

Botulinum is a family of nerve-blocking toxins from Clostridium bacteria that can cause paralysis and life-threatening illness called botulism.

Foodborne botulism symptoms usually begin 18–36 hours after exposure, but onset can range from about 6 hours to 10 days.

A standard wine bottle holds 25.4 U.S. ounces (750 mL), while half and magnum bottles hold about 12.7 and 50.7 ounces.

On a hot grill, most 1/2–3/4 inch beef patties need about 3–5 minutes per side to reach safe 160°F.

Boudin balls are fried rice-and-pork croquettes from Cajun cooking, made from seasoned boudin filling rolled, breaded, and cooked until crunchy.

One 1-lb box of confectioners’ sugar holds about 3¾ cups unsifted or 4½ cups sifted, based on brand charts.

Bread making mixes flour, water, yeast, and salt, develops gluten, ferments, shapes, proofs, bakes, then cools for sliceable crumb.

For a finished burger, cook beef patties to 160°F (71°C) and poultry patties to 165°F (74°C) for safety.

Burdock root is tasty raw, stir-fried, or braised; scrape lightly, soak briefly, then slice thin for clean flavor and crisp bite.