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

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2
votes
1answer
52 views

Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?

I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the fridge? Or is food prepped and used or ...
2
votes
0answers
38 views

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...
11
votes
0answers
97 views

How prevalent was foodborne botulism before stricter food safety guidelines?

Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indicate on the scale of tens of confirmed ...
2
votes
2answers
633 views

What is the recommended temperature for cooking eggs?

Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"?
2
votes
3answers
125 views

What does it mean when a jar lid pops?

When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good?
4
votes
1answer
312 views

Will the bean salad dressing that I made ahead of time still work?

I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized canning jar with 2-pc lid and ...
0
votes
0answers
36 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
0
votes
0answers
30 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
0
votes
0answers
28 views

Stew in a sealed container left unrefridgerated overnight - OK to eat? [duplicate]

My wife used the slow cooker to make a beef stew - once it was done she put it in a sealed container and then left it in a cold bowl of water to cool before putting it in the fridge. Except she forgot ...
0
votes
0answers
35 views

Slow Cooker Curried Vegetables turned off! [duplicate]

First post! I try to do a lot of my cooking on my days off being a bit time poor. We are also in a shared living situation with limited kitchen facilities (limited fridge/storage space, no oven). ...
-1
votes
0answers
41 views

Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat? [duplicate]

I just baked some chicken thighs (with skin on) in the oven at 180degrees Celsius for 40 minutes. I put olive oil, salt and peppers on the chicken first. The chicken is fresh. Is it safe to eat it ...
0
votes
1answer
44 views

Pork sausage patties in a crockpot overnight [duplicate]

Is it safe to store a crockpot full of freshly cooked pork sausage breakfast patties overnight? set on Warm. ? Also do you think this will make them "dry" to eat in the morning? If it's safe, do you ...
0
votes
0answers
20 views

Is this Chicken Situation safe to cook and eat? [duplicate]

I took 4 chicken breasts (in a zip-lock bag) out of the freezer on Sunday to thaw on our counter at room temp for dinner that night. We ended up getting whisked away for a surprise dinner and never ...
4
votes
2answers
247 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
0
votes
0answers
26 views

Shipping Homemade Mozzarella

I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not, are there any alternatives?
2
votes
3answers
206 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
0
votes
0answers
34 views

Does jerky need to be preserved with nitrites?

I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! These are the ingredients from their ...
0
votes
0answers
25 views

How long can I cook beef or pork without becoming toxic? [duplicate]

Started pork at 4:30 pm on Friday, ate and checked on sat at 0430 am, and was good then left on from continuous cooking to Sunday at 1100 am and wondered at what point does this become toxic, can I ...
0
votes
1answer
38 views

Refreezing Fish? Safe? [duplicate]

So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got ...
2
votes
1answer
34 views

How long will vacuum sealed grilled lemons keep in the refrigerator?

I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two months.
1
vote
1answer
31 views

Shelf life of open jarred anchovies and anchovy paste in the fridge?

I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. Searching around on the Web has a mix of ...
4
votes
1answer
102 views

Is there anything wrong with rubbing a stick of butter on the pan?

I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up some of the butter on the stick. Would ...
5
votes
1answer
57 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
1
vote
3answers
118 views

Can I heat and then cool Shiitake mushrooms, and eat cold one day later?

I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and you cannot eat Shiitakes raw. Will it ...
0
votes
0answers
17 views

Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety [duplicate]

We made a homemade lasagna, cooked it, and I put the leftovers in the freezer for later meals. I took out those leftovers (put in fridge) to cook one night and we ended up not eating it. Our family ...
0
votes
0answers
14 views

Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe? [duplicate]

I cooked an organic chicken which was frozen for about 1 year in my freezer on top of the stove in organic (store bought) broth. I boiled and simmered for about 2 hours, then left it on the stove to ...
7
votes
3answers
227 views

Why do fridge temperature standards between US and other countries differ?

US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most literature (and also the specification next ...
0
votes
0answers
10 views

Are my patially green and budded potatoes safe to eat? [duplicate]

I got some potatoes. Some are partially budded, some are partially green. Are they safe to eat?
5
votes
1answer
414 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
0
votes
0answers
14 views

Mayo-Herring in fridge [duplicate]

I make a non-dairy cream sauce out of mayonnaise and sugar that I use for my standard pickled herring. My wife is nervous that the pickling agent causes the mayo to go bad rather quickly, even though ...
0
votes
0answers
12 views

How long can microwavable dinners containing meat and cheese be left out of the freezer for? [duplicate]

I purchased some microwavable Stouffers with Salisbury steak and macaroni and cheese. Unfortunately I left them on my kitchen counter over night without remembering to place them in the freezer. They ...
0
votes
0answers
89 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
0
votes
2answers
119 views

What is the real risk of salmonella with modern food cleaning standards?

I was always taught that chicken and eggs, if consumed raw, will lead to salmonella 100% of the time. In my experience I have found this to be patently untrue (not surprisingly). While I always ...
1
vote
0answers
28 views

Portable lunch ideas [closed]

I was thinking about cooking my lunch early in the morning (6 or 7 AM) and then taking it with me and consuming it outdoors (around 1 PM). The reason for this is that I will be spending about 8 hours ...
1
vote
2answers
63 views

Will cannes food tops melt if dropped in boiling soup?

I may have dropped a can food top in my soup but i am not sure. It's not in the soup but could it have melted ?
1
vote
1answer
68 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
1
vote
2answers
49 views

Prepped beef mixed with other ingredients before tomorrow's stew

I'm prepping for stew. I'm cutting "beef for stew" into smaller pieces. I put it in a Pyrex tupperware container. Then I chop mushrooms and add them to the tupperware container on top of the raw ...
2
votes
1answer
348 views

Weird problem with curry sauce

For a family get-together, I bought 20 large containers of curry sauce from my favourite Indian restaurant - 15 Dansak and 5 Korma. I collected the sauces on Thursday evening. The containers were all ...
1
vote
3answers
117 views

Best way to clean a countertop if you are preparing food on it

Just had my kitchen remodeled and this is the first time I've had a kitchen with enough counter space that it's big enough to roll dough etc on. Plus it's the first time it's not a tile countertop so ...
3
votes
1answer
98 views

Cooking duck Chinese style

A Chinese style recipe for duck calls for seasoning the duck with salt, pepper and stuffing with ginger and scallion. Then, hanging to dry at room temperature overnight before cooking. Is this ...
0
votes
0answers
36 views

Concern about my health. Mothballs contaminates my food [duplicate]

I stored some moth balls inside my cabinet for 3week awhile ago I took the noodle inside the cabinet then cooked it, after cooking it I eat the noodle with rice, something is different it was like ...
0
votes
0answers
62 views

Can I reheat a frozen creamy mushroom sauce twice?

Two months ago, I cooked a huge portion of a creamy mushroom sauce. Since I couldn't eat all of it, I froze a big portion. Today, I reheated the frozen sauce and still couldn't eat all of it. So I put ...
0
votes
3answers
235 views

Should hands be washed after touching the outside of an egg shell?(UK)

Say someone was to remove some eggs from their box to place them in the fridge. Assume this is in Britain(where eggs aren't cleaned before sold, I believe). Is there a risk of salmonella spreading if ...
-1
votes
1answer
86 views

Lemon juice as drinking water preservative

I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep water safe. Is there a chance that lemon ...
2
votes
2answers
95 views

What exactly does cooking meat do as far as sanitation goes?

I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already, or has been dropped on the floor or ...
1
vote
1answer
52 views

Can I cook a thawed turkey?

I bought a PC stuffed turkey roll. It said keep frozen but I accidently left it in the fridge for two days. Is it still safe to cook from its defrosted state? It is small and stuffed.
0
votes
0answers
15 views

ham broth left out overnight [duplicate]

i boiled ham bones down and accidentally it left out overnight. Is is safe to use in soup? I had removed all of the fat/skin, etc. just juice in container. in 60 degree room for approx 8 hours
3
votes
1answer
108 views

Unopened shredded cheese gets soggy in the fridge

I just moved out of my parents house and I'm fairly new to cooking and how to store stuff. I bought a package of shredded mozzarella like a week or so ago and put it in the fridge. Today I was ...
0
votes
0answers
12 views

Fully cooked sealed ham [duplicate]

I have a "sealed" fully cooked ham that was stored in a 55 degree room for 7 days. would it still be OK to bake and eat?
0
votes
0answers
85 views

Why are there white spots appearing on segments of canned tangerines?

I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more in regards to what the white spots are? ...