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

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15
votes
5answers
111k views

Can store bought salmon be used for sashimi?

Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.
14
votes
2answers
16k views

Is it safe to eat mouldy bread?

Is it safe to eat mouldy bread, even after cutting away the moulded parts? And how can you tell if the mould is harmless or toxic?
13
votes
6answers
84k views

My ginger is blueish… is it safe?

I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger ...
12
votes
6answers
66k views

Can chicken not completely cooked then cooled be fully cooked later?

I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem. Is it now safe to put that chicken ...
11
votes
4answers
11k views

Leaving the food out to cool off after cooking

After cooking, if the food is hot I heard it is better to leave it out until it cools. Why? Because if you place it hot in the refrigerator, the bacteria will grow there. On the other hand, I think ...
11
votes
2answers
6k views

Chocolate mousse with cooked eggs?

Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this ...
10
votes
6answers
21k views

Is the double boiling canning procedure really necessary?

It seems the usual procedure is to sanitize cans and lids by immersing them in boiling water, to fill the cans, and then to cap them and boil for a few more minutes. If I sanitize a can and then fill ...
9
votes
5answers
5k 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: ...
9
votes
3answers
2k 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 ...
8
votes
4answers
7k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
8
votes
2answers
47k views

Do Bouillon Cubes/Powder go bad?

I just found an old jar of Beef Bouillon cubes and although there is no expiration date, I'm a bit skeptical about using them - do they go bad?
7
votes
1answer
2k views

Does cooking raw meat/poulty extend its shelf life?

I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mirepoix ingredients and I'm too lazy to go ...
6
votes
1answer
70k views

How many times is it safe to reheat chicken?

I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to ...
5
votes
2answers
3k views

Is it safe to use the same cooking utensils for raw and cooked meat?

So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure ...
5
votes
5answers
20k views

How do you know when mussels are done?

I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened after about 15 minutes, some did not. ...
4
votes
4answers
593 views

Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?

I accidentally cooked a metal lid from an olive can in my spaghetti, but didn't find it until everyone had already eaten. Could my family get sick from it?
4
votes
2answers
21k views

How long can I reuse this delicious bacon grease for cooking?

I cooked some bacon about a week ago and left the grease in the pan. I've used it the last two nights with great success for cooking other meals. How long is it safe to reuse? I figure since I'm ...
3
votes
1answer
1k views

Freezer warmed to -6C. Safe to eat the food?

My freezer recently warmed to -6 degrees Centigrade during a long power outage from its usual -18C. It's now on its super freeze cycle and cooling back down again. Is the food inside still safe to ...
1
vote
2answers
153k views

Should flour be thrown out past its expiry date?

As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
0
votes
3answers
396 views

How to cook the food such that no acrylamide is formed?

How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard ...
0
votes
1answer
5k views

After how long is boiled milk tea consumable?

I made tea with milk in the morning and had it in the evening. Is it is safe? After how much time, does it become unconsumable?
0
votes
2answers
17k views

Used warm setting by accident [duplicate]

I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my meat safe to eat? I have now put it on the stove to cook.
29
votes
5answers
16k views

Is it safe to boil water in a microwave?

Our electric kettle broke. So this morning I used the microwave to boil water for the first cup of coffee. Only thing is - the water in south Africa is not really the best of quality when you get it ...
11
votes
5answers
10k views

Does bacon need to be fried until crisp?

I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
44
votes
13answers
84k views

Why do we peel carrots?

So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it, but it's non-food at that point). Is ...
18
votes
8answers
5k views

Should I taste-test food before serving it?

Do all chefs sample food before serving it? I ask because I feel like there is a huge sanitary problem here. If the chef gets a taste of the food, doesn't he risk his saliva getting into the food ...
14
votes
4answers
15k views

Can we digest raw starch? [closed]

One of the wisdoms passed on early in my family is not to eat certain types of food raw, because they will cause bellyache. It is regarded common sense on par with not to touch a hot stove because it ...
18
votes
2answers
11k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
14
votes
4answers
25k views

Is it safe to cook wine or vinegar in cast iron?

I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the ...
13
votes
4answers
22k views

Is there such a thing as “food grade CO2”?

I'm thinking about building a setup to make my own carbonated water. Should I be concerned that I'll be filling up my CO2 tank at Dick's Sporting Goods?
10
votes
2answers
107k views

Eating food from a slightly rusting cast iron dutch oven…is it safe?

I have a cast iron dutch oven. It has a self-basting lid, basically it has a grid of little cone shapes on the underside of the lid. The idea is that liquid condenses on underside of the lid and these ...
10
votes
7answers
23k views

What are the safety considerations in making pine needle tea?

Living in a northerly climate, I have often speculated about how aboriginal people avoided diseases caused by vitamin deficiencies like scurvy (no imported citrus in those days.) According to ...
8
votes
3answers
13k views

Ground beef storage and use past sell-by date

When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple questions regarding storage: I use ...
6
votes
2answers
3k views

What are the ranges of Pork Temperature that are flavorful and safe?

USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry. I know the ...
3
votes
3answers
66k 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?
17
votes
4answers
4k views

How to wash vegetables without running water?

I live in a subtropical climate where most people cook vegetables, rather than eat them raw, so when making green salads, I must be careful to ensure that everything is clean. I have seen ...
12
votes
1answer
394 views

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...
11
votes
5answers
21k views

Is it safe to eat green onion slime?

I just harvested some scallions from the garden, where it's getting bit chilly (late November in Seattle). After chopping them, I realized that their insides were covered in a gelatinous, slippery, ...
11
votes
3answers
1k views

Suggestions for convenient and safe methods of transporting a few meals without a vehicle?

I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transportation to get there. Does anyone have ...
9
votes
2answers
3k views

What is the difference between normal oils and cooking oils?

I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other for cooking. But to me, they all look ...
9
votes
4answers
6k views

What precautions should I take when preparing food while I have a cold?

If I have a cold, what precautions should I take while preparing food to make sure that I don't transmit germs?
9
votes
4answers
351 views

How do you source meat that will be minimally cooked?

I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable ...
7
votes
7answers
5k views

Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess ...
7
votes
6answers
30k views

Is soaking beans 24 hours unrefrigerated safe?

It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated ...
7
votes
5answers
13k views

How to safely handle raw milk?

I have a couple of questions how to use fresh milk (not pasteurized) coming directly from cow in village (in traditional way, of course). How long it should be boiled before usage? Is it better to ...
7
votes
2answers
2k views

Reusing oil containers

I generally buy large containers of oil (olive, canola, peanut, etc.) and just refill a handful of smaller oil bottles. That way it's cheaper in the long run, and the smaller bottles are easier to ...
7
votes
3answers
9k views

Safety of glues in wooden chopping boards

It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together. I did find some sites discussing how to choose a ...
7
votes
2answers
3k 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 ...
7
votes
6answers
21k views

Minimum procedure for sterilizing mason jars for canning

My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After ...
7
votes
2answers
6k views

Partially defrosting, then refreezing?

OK, so we shouldn't refreeze meat once it's been defrosted. But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or ...