Questions on handling, preparing, and storing food in ways that prevent foodborne illness.

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0answers
9 views

Can you thaw pork chops at room temperature and then refreeze them again? [duplicate]

Can you thaw (frozen) pork chops at room temperature and then refreeze them?
-1
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1answer
75 views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
14
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4answers
6k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
-1
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1answer
58 views

Ceramic made from alumina poisonous?

I was searching for ceramic knife and learned they can be made from Zirconia or Alumina. Some cheap ones could be from the latter because material is cheaper. Isn't Aluminum Oxide poisonous to human ...
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0answers
83 views

New Red Potatoes have pink streaks inside

Is it safe to eat new red potatoes fresh out of garden that has pink streaks in them? What are these pink streaks?
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1answer
55 views

When is the expiry date? [on hold]

Honest to god, I tried so hard to identify it. I do see JAN 17 but I'm not sure if its January of 2017 or January the 17th. Plus I see 00:42 there but I'm not sure what it means, but I have a ...
0
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1answer
91 views

Should I throw away sesames with moths?

I found pantry moths in my sesames, and their webs between the sesames on the top part. Should I throw them out? Are they still edible or useful in other ways? Thanks.
6
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1answer
320 views

Are there food combinations that are dangerous?

Is there a combination of ingredients that will chemically interact to create poison? I am interested in whether this possible with any common preparation method (e.g. via cooking, blending, ...
1
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1answer
103 views

How do you avoid getting burnt by hot oil?

I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practices to avoid getting hit by boiling oil? ...
6
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2answers
183 views

How do I minimize the risk of bacteria growth in bean sprouts?

I have been experimenting with sprouts lately. Most recently I've been sprouting mung beans. Last week I had a salad with a larger than usual portion of bean sprouts. I spent the next day with a ...
0
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1answer
65 views

How long can a vinaigrette last if emulsified with raw egg?

Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vinny last with raw egg?
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2answers
129 views

Pressure cooked stock out overnight, still safe?

I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that could possibly have survived an hour of ...
3
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2answers
110 views

How do we keep our roasted cashews from smelling bad eventually?

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling ...
3
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1answer
284 views

White bristles on carrots

I've had carrots in a plastic bag in the fridge for a few weeks and when I went to use them today, I noticed there are what I can best describe as white bristles or whiskers coming out of them. I've ...
0
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0answers
16 views

Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot? [duplicate]

Similar to another question about poultry Chill (with beef) cooked to a bubbling boil for 2+ hours then set to a simmer (Warm, in crockpot) with lid still on overnight. Power goes out for 12 hours. ...
1
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2answers
151 views

Why does food spoil in the freezer?

Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow ...
1
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1answer
110 views

How to have my solar system stick that would be edible

I am doing a solar system project in my science bell. I have the choice to make edible food. So I wanted to make cookies for the solar system. Here's the problem, I can get all the colors I need with ...
-1
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0answers
47 views

Has it gone bad? [duplicate]

I have a pot of pork that was taken off the heat and forgotten. When found, it was noticed immediately that there are bubbles coming up to the surface around the meat (Almost frothy). Is it a ...
0
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2answers
119 views

What can I bake for my nut allergic friend?

I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I ...
1
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1answer
80 views

Raw meat in washing up water

We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally ...
1
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0answers
36 views

how to seperate peanut oil from roasted peanuts at home?

I want to enjoy a peanut’s protein without a concern of a lot of calories , so I want to sepearate some oils from peanuts with simple home equipments , is it possible ?! How much ...
2
votes
1answer
173 views

Are the white things on a bread normal?

I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat? Will ...
3
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3answers
218 views

Any health risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
0
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0answers
92 views

White residue emerging while cooking bacon

When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during ...
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3answers
182 views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
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2answers
106 views

Doughnuts preseratives

Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our ...
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2answers
185 views

Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces ...
3
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1answer
97 views

Smoking Boston Butt and Smoker Went out - Food Safety

I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never really stayed at 225, but hovered ...
3
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1answer
154 views

Why use gloves when handling food?

I watched this video yesterday https://www.youtube.com/watch?v=2LerF1zgRDE . (Its a video that the manufacturer shows how they make candy and in this case its also seen they work the candy with naked ...
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0answers
26 views

Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration [duplicate]

I have a family salsa recipe emanating from my father in Texas which requires cooking and subsequently, refrigeration. I am trying to ascertain a logistical solution in order to be able to sell units ...
3
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4answers
434 views

Physical method to season steaks

When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or have to wash my hands many times?
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2answers
139 views

Is unrefrigerated kimchi safe?

As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because my commute home involves time in a ...
0
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0answers
23 views

Sous Vide Chicken was left out-safety question [duplicate]

I cooked 2 lbs of chicken breast with lemon and dried rosemary in a vacuum-sealed bag for 3 hours at 140F/60.0C. At this point, I submerged the still-sealed bag in a water bath of approximately 1/2 ...
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0answers
88 views

Why does my ricotta cheese go bad in a few days?

No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the cheese, losing its mellow sweet taste) ...
0
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1answer
87 views

I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon

The flight is roughly 20 hours.Will it still be safe to eat once I arrive in Macau?
2
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1answer
75 views

What happens if I use my sourdough starter too soon?

What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and ...
2
votes
1answer
83 views

Does pre-packaged spaghetti sauce need to be cooked?

My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use it as a base - to which I add sauteed ...
2
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1answer
63 views

Purple garlic color change [duplicate]

I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show purple areas on the cloves. I don't think this is anything ...
1
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0answers
49 views

Black mold inside Misto oil sprayer collar

There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the sprayer mechanism is unscrewed. I ...
0
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0answers
46 views

Salt curing duck breast

I made a salt-cured duck prosciutto according to the recipe in Charcuterie. It was covered in salt and refrigerated for 24 hours and then hung out to dry for 7 days. The book recommends storing at a ...
2
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1answer
92 views

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce ...
0
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0answers
59 views

I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now? [duplicate]

I made the mistake of NOT ADDING WATER to some brown rice in the pressure cooker! I was listening to an audio book and well....it wasn't a good a idea to split my focus like that! The inside bottom of ...
15
votes
1answer
2k views

My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought ...
0
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1answer
147 views

Why does my milk bottle lid have two dates

I'm living in Switzerland at the moment. I've just come back from a short holiday and realise I've left some milk in the fridge. The top oddly has two dates. One marked a which was yesterday and one ...
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0answers
61 views

Ham left out, over night fully cook low in my house was 60 degrees [duplicate]

I left a fully cooked ham out for 16 hours when I realized it I refrigerated will it still be ok to cook.
2
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0answers
49 views

Can I cook/eat unhulled malted barley? [closed]

I've got a small bag of whole barley malt intended for brewing beer. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is ...
0
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1answer
132 views

Could all types of filling be used as macaron filling?

I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredients for macaron shells cannot be ...
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1answer
250 views

Silverfish in a restaurant

If I'm eating at a restaurant and a silverfish scuttles across the table top, what should I reasonably conclude? Should I be concerned about the food hygiene?
2
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2answers
179 views

Do frozen Lima Beans contain Cyanide?

I often buy frozen vegetables, defrost and eat them. Recently, I came across an article that says Lima Beans contain Cyanide, should be thoroughly cooked and then eaten. Do frozen Lima Beans come ...
0
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1answer
106 views

Is it safe to eat expired hollandaise sauce mix

I have a really old packet of McCormick Hollandaise sauce mix - it's 5 years expired. Is it safe to use and eat? Main ingredients are Wheat starch, maltodextrin, egg solids, soy lecithin, etc..