The bacteria tag has no wiki summary.
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1answer
92 views
Refrigerating after reheating?
Yesterday, I got a calzone from a pizzeria, took it home and refrigerated it immediately.
This morning, I reheated it in the microwave and ate some. Then, I put it back in the fridge. Later today, I ...
10
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1answer
267 views
Room temperature “rest” for fresh mayo?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
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0answers
20 views
Letting a BBQ Chicken cool before refrigerating [duplicate]
When buying a Cooked BBQ chicken and taking it home, my girlfriend leaves it on the bench for hours to let it cool before putting it in the fridge.
To me this seems unhealthy/inviting bacteria; Her ...
12
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2answers
330 views
When should cutting boards be replaced?
From a food safety perspective, under what conditions should a plastic or wood cutting board be replaced?
I have a plastic one that developed a crack that goes through both sides of the board. I ...
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2answers
495 views
Why microwaves do not kill harmful bacteria as well as boiling?
Medical Biochemistry point of view
My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed boiling food instead.
I think there are ...
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1answer
294 views
Are cooked frozen shrimp safe?
I was buying some frozen shrimp, however they listed that they are cooked?
How is the process of freezing shrimp done; do they cook them directly then freeze them? Or freeze them then cook them then ...
6
votes
2answers
127 views
How can you change the environmental factors to change the proportions of sourdough microbiological cultures?
How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lactobacili, or if I wanted a less acidic ...
3
votes
1answer
111 views
Beans Cultured with Yogurt
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...
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3answers
4k views
Does microwaving eggs kill salmonella?
If eggs are thoroughly washed and of course beaten before microwaving, and after the process I can find no liquid, is there a possibility that salmonella is still there, or does it die from high ...
7
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2answers
2k views
Is hot tap water safe for cooking?
I'll typically bring hot water from the tap to the boil instead of waiting longer for cold water. This hot water comes from water heater with a large storage tank. Is this considered safe?
For ...
7
votes
3answers
498 views
Handling raw poultry turns my cuticles black!
Whenever I handle raw poultry (chicken, turkey, duck, etc.) my nails, cuticles, and the skin under and around my nails turns black. This happens even after I thoroughly wash my hands, and when working ...
1
vote
1answer
463 views
Washing Vegetables With And Storing Lemon Essential Oil?
According to this article it is better to use lemon essential oil when washing vegetables. It is said to add prepared mixture to spray bottle but nothing about if it is possible to store spray bottle ...
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3answers
2k views
When curing sausage, which is more important temperature or humidity?
I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...
