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

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3
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1answer
54 views

Pressure canning stock

I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times. After I pressure canned them I noticed that there was egg white on the bottom ...
3
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1answer
202 views

Rust on unknown metal cooking mold

I followed the cooking instructions from a Julia Child's book for making a plum pudding including "Use a special pan made for this purpose....with a very tight lid," "Let the pudding cool in its ...
3
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2answers
336 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
3
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2answers
332 views

Is it safe to vacuum seal shredded Parmesan?

I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding. ...
3
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1answer
537 views

Should you store cutlery upside down?

I try to touch only the handles of my cutlery (as recommended here), but I have one doubt. After washing, I place the cutlery upside down in a plastic basket. This way the handle is 'handy'. Is this ...
3
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1answer
810 views

Reheating boiled eggs for scotch eggs

I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg into a water bath set at a temperature of ...
3
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1answer
4k views

How long in fridge for sushi steaks?

I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out ...
3
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2answers
2k views

How should I store herb butter?

I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks ...
3
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0answers
31 views

Food stored in a warm freezer [duplicate]

My self-defrosting freezer appears to have gotten stuck in defrost mode for the past three weeks. The internal temperature is around 25F rather than the ideal 0F, but nothing seems to have thawed. ...
3
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0answers
110 views

Can I use the leftover pickling brine?

I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again to make more canned pickles? The brine ...
3
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1answer
99 views

Reuse of Food Grade Tins

I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food ...
3
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0answers
5k views

Is slow cooking for 24+ hours safe? [duplicate]

I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
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6answers
10k views

Is there a definitive way to know if a tin can is lined with BPA?

Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food contains BPA lining? Can the place of ...
2
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3answers
1k views

Are refried beans supposed to be slimy and nasty smelling?

I found a recipe in the local newspaper to make refried beans. It said to soak them for 36 to 48 hours, draining and using fresh hot water several times. After the time frame, the beans were so ...
2
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2answers
2k views

What is this cotton-like stuff growing on my pizza sauce?

The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish center. The overall "ball" was about 1 ...
2
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2answers
556 views

Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?

I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in ...
2
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3answers
3k views

Is boiling water poured over frozen berries enough vs. bacteria?

I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them to the smoothie mix. Is this enough to ...
2
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2answers
1k views

Air bubbles in canned tomatoes

I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbles form along the edges of the can. Is ...
2
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4answers
8k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
2
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2answers
189 views

Reconciling Food Safety Tips: Food vs Water

I've never understood why water found in the wild should reach a temperature of about 200 to be safe, but food leftovers only need to reach 165 to be considered safe. Does someone know the reason for ...
2
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4answers
2k views

Does a lid on a pot safely “seal” soup?

My in-laws have a practice in which they make soup with the lid on the pot, turn off the heat, and leave the pot on the stove without lifting the lid until the next day when they eat it. Their claim ...
2
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3answers
16k views

Mousse has Raw Eggs — is it Really Safe? [duplicate]

Possible Duplicate: Is it safe to eat raw eggs? I looked up a recipe for chocolate mousse the other day, and I noticed that pretty much all of them have raw eggs in them. And they're not ...
2
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4answers
412 views

Does sugar inhibit mold growth?

I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the comments I believe someone brought up ...
2
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3answers
4k views

Botulinum Toxin in Home-Canned Green Beans

I was given a jar of home-canned green beans. The method of canning is unknown. Wikipedia says: Botulinum toxin is denatured at temperatures greater than 80 °C (176 °F).[27] Proper ...
2
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2answers
187 views

Does marinading preserve food's freshness

I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef over Saturday night/Sunday morning. It is ...
2
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2answers
318 views

How to get rids of flies and ants after you put cooked meals on the table?

From my understanding, I tried using vinegar and draw a loop around my meals to prevent attracting the ants. As to prevent the flies, I use another plate to cover my meals. This can be a hard time for ...
2
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3answers
431 views

Covering food while cooling

Is it a good or a bad idea to cover food that is cooling? For example I have bolognese cooling in a tupperware container but don't know whether I should cover it and refrigerate or leave uncovered out ...
2
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2answers
14k views

Does a head of lettuce really need to be refrigerated?

At the grocery store here in Germany I saw that lettuce isn't refrigerated. So I brought a head home and it's been in my pantry for 3 days and it seems fine... The English speaking internet says ...
2
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3answers
41k views

How long does grease take to go bad/rancid when sitting out?

If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
2
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4answers
3k views

Should brussel sprouts ever taste chemically?

So I got a bunch of what I thought were locally grown organic brussel sprouts from the local coop the other day. They came in an unlabeled zip lock bag, which usually means small local farm. I ...
2
votes
2answers
415 views

Lasagne package says cook from frozen

The package says cook from frozen, do not thaw first, but the lasagne is thawed (my daughter brought it up for us) and has been refrigerated for a couple of days. Is it safe to cook and eat?
2
votes
2answers
593 views

Homemade Vinegar Safe?

There's a recipe for homemade vinegar that's basically water, brown sugar, and pineapple peels. Is this safe? I'm thinking that there'll be some mold, etc. or even methanol.
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2answers
892 views

Leaving buttermilk out overnight, recipe for food poisoning?

In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup) in the buttermilk (2 cups). Cover and ...
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2answers
6k views

How long is coffee with creamer added safe in a thermos?

I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and say things just "change" when adding ...
2
votes
2answers
2k views

What part of the squid is edible?

Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
2
votes
1answer
14k views

How long does it take botulism spores to germinate in the fridge?

Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
2
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2answers
30k views

How long will previously-frozen vacuum-packed chicken last in the fridge?

A similar question about fish was all I found, but fish is not chicken and they have different considerations. I buy chicken from Whole Foods that comes already sealed, and is labeled as "Air ...
2
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2answers
501 views

Is it safe to eat marinated beef that has been frozen for three days?

What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?
2
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3answers
530 views

Is it safe to not wash mushrooms?

Most chefs stress the fact that white button mushrooms, and others, should not be washed to be cleaned. They say to either lightly brush them or just pat them with a cloth or paper towel to get the ...
2
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1answer
157 views

What is the best way to get rid of the ants from the box of clarified butter?

The clarified butter is in a semi solid state in a transparent plastic box covered with a screw type lid. I don't know how the ants went inside but now I can see those ants roaming inside the box - ...
2
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2answers
2k views

How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?

I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 ...
2
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1answer
259 views

Is it safe to consume packed tea leaves after their expiry?

Is it safe to consume packed tea leaves after their expiry? After all they might have lost their flavor, but can they be harmful in any way?
2
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4answers
2k views

Storing Green Onions?

What is the proper method to store green onions? Additionally, how long can it be stored in the chill chest?
2
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1answer
969 views

Salmon with green back

I've just found some deep frozen salmon in my freezer but I'm unsure if it's still eatable though the package says it still should. The case is that the salmon is still pink as it should be but it's ...
2
votes
3answers
9k views

Does chili paste require refrigeration?

A recipe I am planning to make calls for chili paste, which I have never used before. I found some in the grocery store (it is Sambal Oelek ground fresh chili paste), which seems to be more liquidy ...
2
votes
1answer
71 views

Is this moldy vinegar salvageable?

I started making apple cider vinegar using the second method listed on http://thehealthyeatingsite.com/apple-cider-vinegar-recipe/ It's been little over 4 months and my mix is looking really weird. ...
2
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3answers
257 views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
2
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1answer
371 views

Can I cook duck breast a day before?

I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cooking it medium rare or medium. Can I ...
2
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1answer
130 views

Can a bloody orange be half bloody?

I've got a "sanguino moro" (bloody/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, ...
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3answers
10k views

Does store-bought Kombucha spoil? If so, how can I tell?

I recently bought Ginger Kombucha for the first time in a reputable health food store. I'd never heard of it, but my doctor feels the probiotics will help my chronic digestive problem. Because of the ...