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

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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..
3
votes
2answers
216 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 ...
2
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5answers
240 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
87 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
139 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
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3answers
200 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
109 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 ...
1
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1answer
45 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
249 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
329 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 ...
3
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2answers
391 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
112 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 ...
0
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1answer
64 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
votes
1answer
129 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
vote
1answer
210 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
93 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 ...
0
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2answers
76 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
125 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
97 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. ...
20
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2answers
353 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
684 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
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3answers
326 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
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1answer
335 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
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0answers
37 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 ...
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1answer
73 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.
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0answers
30 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 ...
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0answers
41 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). ...
0
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0answers
31 views

How long do you need to cook chicken thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
0
votes
1answer
64 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
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0answers
21 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
294 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
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1answer
70 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
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3answers
246 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
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1answer
145 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
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0answers
26 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
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1answer
48 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
57 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
112 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
68 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
274 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
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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
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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 ...
8
votes
3answers
283 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 ...
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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
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1answer
490 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 ...
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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
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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
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0answers
217 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?