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

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3answers
224 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
110 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 product,...
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2answers
195 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
112 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
176 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
456 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
181 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 ...
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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
95 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) ...
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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
91 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 make,...
2
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1answer
99 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
79 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 ...
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0answers
55 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 ...
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0answers
53 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
99 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 ...
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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
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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 ...
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1answer
154 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.
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0answers
71 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 ...
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1answer
143 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
277 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
254 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 ...
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1answer
155 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..
3
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2answers
373 views

How can I safely store or dry wet sugar?

I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with white granulated sugar as there was a ...
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5answers
307 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
2
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0answers
91 views

Is there any harm to eat cooked renal pelvis in lamb kidney?

I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people already consider its edible, but it's ...
0
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0answers
23 views

A gallon jug of milk was left in the car overnight. Is it still safe to consume? [duplicate]

My son left a gallon (in the plastic jug) of whole milk in the trunk from 5pm yesterday till 8 45 today. The weather was pretty chilly outside, is it safe to drink? We had just bought it from the ...
5
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2answers
231 views

How can I tell if vitelottes/purple potatoes have “green flesh”?

I know not to eat white-fleshed potatoes if the skin/flesh is turning green. Is there any way to tell with purple potatoes? I know this variety is darker purple all the way through, unlike some... so ...
3
votes
3answers
206 views

What is the correct procedure for cooling and reheating leftovers?

After a nights meal I have the tendency to always make more than enough food. Most of the time there are 2 – 3 portions of leftovers after everyone’s had enough to eat. I always trough them away being ...
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0answers
112 views

Bacteria in maple syrup

I started to process some syrup..got sidetracked and came back a few days later. I had left it in a mason jar on the counter with the lid on. Today..it's all gelatinous. It is clear with no visible ...
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1answer
50 views

Can baked savory pastries with ham or bacon be left at room temperature? [duplicate]

I am going to be traveling with pastries that will be served the next day. I will not have a good way to keep them cold. I was wondering if ham and/or bacon are okay at room temperature (for 24 hours) ...
3
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1answer
250 views

Are insects bought as pet food safe for human consumption?

I want to try some cooking with insects. So far I found no shop in my town selling insects for human consumption, and online shops I found (so far) where really expensive (10-40€/100g!). So I'm ...
8
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2answers
369 views

Is Salmonella from eggs a US-only problem?

A google for "Europe egg wash" will show up a lot of interesting results about differences in Egg processing and storage. NPR says European chickens are vaccinated against Salmonella; and that US ...
4
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2answers
765 views

Is the un-moldy part of tomato paste still safe to eat?

Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. ...
6
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1answer
118 views

What are the guidelines for creating a canning recipe?

I am looking for the criteria that make an acceptable recipe for canning. Most sites say to only use approved canning recipes and not make substitutions, which is totally understandable, but surely ...
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1answer
68 views

Safety of white canned beans

What is the slight pink color on white canned beans? I am concerned they may have spoiled and I should not use them.
4
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1answer
141 views

What is the meaning of the numbers on the back of green tea boxes?

There are 4 or 5 digit numbers on the back of each green tea box. I know they are used to classify the type of tea and its quality, but I have never found how to read them. How do I figure out which ...
1
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1answer
465 views

Is eating rice well after its use-by date a bad idea? [duplicate]

I got a "Paella kit" for my birthday recently. It consists of a pan, some rice, some spices, and some instructions. Unfortunately, upon inspecting the rice packet I see that its "best before" date ...
2
votes
2answers
94 views

Proper kitchen temperature for doing “fermentation”

I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the mixtures to stand at room temperature ...
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2answers
79 views

Are areas filled with an oily texture common in jamon serrano

I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious meat and have now started to cut the last ...
2
votes
1answer
158 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 ...
4
votes
1answer
115 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. ...
21
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2answers
374 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
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2answers
701 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"?
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3answers
553 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?
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1answer
358 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 ...
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0answers
38 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 ...