Thawed chicken to non-stick pans, we answered your food and kitchen safety questions

We hosted a live Q&A with guest experts Rachel Sherman and Caroline L Schauer The Drexel food lab tested the best air fryers (the Cosori , a hands-down winner), the best nonstick cookware ( Our Place , trendy and top of the line) and much more Adrian from Toronto, Canada asks in a callout question: How do I make my fridge work better? In my mini fridge, cans sometimes get so cold that they explode, and sometimes milk goes bad faster. Is uneven refrigeration something I can improve, or is it just a sign of a bad fridge? Rachel: My first thought here is to make sure your refrigerator is not overfilled.

Uneven refrigeration could be due to lack of airflow if you have too much on your shelves. If this is not the case, it would be best to call in a professional. It could be something like a poor seal or an issue with the coils. This is a little out of my expertise so I would definitely get someone in to take a look at it. Rachel: The major concern when defrosting chicken is to stay out of the temperature “danger zone,” or the temperatures at which bacteria can grow most quickly. The USDA identifies as 40F-140F (noting here that before eating, USDA suggests chicken should be cooked to 165F). If you forget to put your chicken in the refrigerator the night before to defrost, you can place your chicken, still sealed, in a bowl of cold water. Make sure you change the…