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

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2
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4answers
1k views

Storing Green Onions?

What is the proper method to store green onions? Additionally, how long can it be stored in the chill chest?
4
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2answers
6k views

How long can I keep thawed vacuum-packed fish in the fridge?

I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I ...
6
votes
2answers
2k views

How can I buy or make pasteurized eggs?

Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
4
votes
2answers
9k views

Undercooked beans in chili?

I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have any canned beans. I did however have ...
4
votes
3answers
9k views

Is it safe to eat off of partially tarnished silver?

My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present. It was obvious it had been recently polished, but some of the pieces still ...
7
votes
3answers
10k views

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly slimy on the outside. Regardless of the date which is indicated by the sticker. I perform the taste, smell, and visual checks ...
4
votes
3answers
14k views

Is it safe to eat a pork loin that has been refrigerated for 6 days?

I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The ...
16
votes
7answers
77k views

Is it safe to cook a steak that was left out (raw) for 7 hours?

I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
6
votes
2answers
14k views

Which types of fish in sushi must be cooked?

Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't served ...
5
votes
3answers
483 views

Smoking pig butt: how to resume?

I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it. The shoulder was a ...
6
votes
2answers
15k views

How to make garlic oil in a safe way…tomorrow

I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent. I've read a few of the posts that indicate that ...
5
votes
2answers
7k views

How long can I keep a chicken carcass and still make stock from it?

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago. I'd like ...
2
votes
1answer
817 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 ...
4
votes
3answers
2k views

Is my fancy cheese still safe to eat?

A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was told that I could leave it out on cold, ...
9
votes
5answers
4k views

Why prevent apples from turning brown?

It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
2
votes
3answers
6k views

Is food immediately taken out of the microwave safe to eat?

Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately? Of course, I assume that the food is not too hot to be eaten.
14
votes
5answers
95k views

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
2
votes
4answers
647 views

Are there carcinogens in grilled foods?

I do a lot of grilling (various vegetables and meats), but was recently told this will have similar effects to smoking. Is there much merit to the concerns over grilled foods containing carcinogens?
19
votes
4answers
17k views

Does meat need to be washed before preparation?

I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for ...
10
votes
3answers
4k views

Do you use paper or cloth towel for patting a meat dry before frying?

It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a clean cloth kitchen towel for patting ...
1
vote
1answer
4k views

Extra Firm Tofu past expiration date: safe, but for how long?

How long past the expiration date is pre-packaged extra-firm tofu safe, tasty and wholesome. Generally, expiration dates are for sissies, but something about the tofu made me think twice. I've seen ...
11
votes
5answers
31k views

Can I re-cook a ham that was left out overnight?

I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 degrees last night. I found it at 6am and ...
3
votes
3answers
679 views

Dangers associated with sous-vide temperature and time

What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
19
votes
2answers
13k views

Food safety of meat vs. veggies and fruit with mold on them

Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I ...
6
votes
2answers
2k views

Would boiling make escargot safe if they were carrying parasites or bacteria?

I've read that escargot can be a carrier of parasites (Angiostrongylus cantonensis) or bacteria that can lead to meningitis. I assume there are no visible signs if they are in fact carriers. Will the ...
16
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3answers
15k views

Are refrigerated hard boild eggs really unsafe after a week?

Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week. I'm a ...
5
votes
2answers
31k views

How long will fresh scallops keep in the refrigerator?

Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't ...
8
votes
2answers
2k views

What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
9
votes
3answers
1k views

Ideal fridge temperature accounting for temperature spikes

I've read the question on the ideal fridge temperature, but am asking a more involved question about a baseline temperature and temperature spikes. How will a few hours each day at 10 C effect the ...
3
votes
5answers
2k views

Fiddlehead toxicity

I'm curious if anyone has some experience with fiddlehead toxicity. Wikipedia has it listed as "may harbour microbes, and should be washed and cooked before eating." Most reports I'm reading online ...
3
votes
3answers
3k views

How do you safely bring ingredients normally stored cold to room temperature?

Many recipes call for ingredients that are normally stored cold to be at room temperature at the time of use. One example is a cake recipe, which often calls for all ingredients (milk, eggs, etc) to ...
2
votes
0answers
328 views

Safe to leave meat out for a couple of hours? [duplicate]

Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer ...
28
votes
11answers
70k views

Is it safe to eat smoked bacon without grilling?

The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
4
votes
2answers
2k views

Is mustard oil safe for consumption?

Some Indian cuisines require mustard oil as an ingredient. However, I cannot find any FDA approved mustard oil, and most of the bottles quote "for external use only." Is it possible to find FDA ...
5
votes
11answers
10k views

Sous vide without plastic bags?

I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
4
votes
2answers
1k views

Black residue inside frying pan

I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which took a while - lots of steam. Now, there's ...
5
votes
3answers
4k views

How to protect hand skin when preparing food

My hand skin is extremely dry due to exposure to water. But when cooking, it is inevitable to submerge my hands in water, for example, to wash food. So I was wondering generally how to protect my ...
2
votes
1answer
78 views

Konbu discoloration still edible?

Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color. I am wondering if it can still be eaten/used in cooking. Konbu Thanks!
7
votes
5answers
780 views

How to cook insects?

I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff. Touring is a bit like camping but with longer distances and a bike. So ...
7
votes
4answers
43k views

How can I know whether a potato is too old?

I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term "turning bad" means that the best-before days on the products vary between 1-4 weeks i.e. they are old ...
6
votes
4answers
7k views

How to get rid of weevils?

At first I thought they are plain moths, until I noticed some larvae climbing towards the ceiling, always in the kitchen. I made an inventory and discovered a package of hazelnuts which contained more ...
1
vote
3answers
5k views

Do you need to cook a casserole with raw eggs before you freeze it?

I made a casserole yesterday that contains cooked pasta, cooked quinoa, dairy products, spinach and raw eggs. It is assembled and the baked at 350 for 30 minutes. I am planning on making it again ...
7
votes
1answer
2k views

Is it safe to use oil at its smoking point?

Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you ...
39
votes
4answers
91k views

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
4
votes
2answers
6k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
4
votes
3answers
821 views

Can you safely can homemade caramel/butterscotch syrup?

I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can ...
8
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4answers
2k views

Is designating knives to avoid cross-contamination necessary?

I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not ...
11
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1answer
1k views

Garlic Infused Oil—Safety

I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific. I've heard about the dangers of ...
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1answer
4k views

Can wine gone bad be bad for you?

Unfortunately, wine will eventually go bad. The time this takes can vary from a few years to many decades, but most wines eventually will get there; and things can always be sped up by improper ...
7
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2answers
164k views

Is it safe to leave cooked poultry at room temperature overnight?

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? ...