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

learn more… | top users | synonyms (1)

11
votes
2answers
4k views

Safe pH range (acid vs base) for food

One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve food at. Note: I am not looking for ...
1
vote
2answers
72 views

Will cannes food tops melt if dropped in boiling soup?

I may have dropped a can food top in my soup but i am not sure. It's not in the soup but could it have melted ?
1
vote
2answers
52 views

Prepped beef mixed with other ingredients before tomorrow's stew

I'm prepping for stew. I'm cutting "beef for stew" into smaller pieces. I put it in a Pyrex tupperware container. Then I chop mushrooms and add them to the tupperware container on top of the raw ...
2
votes
1answer
357 views

Weird problem with curry sauce

For a family get-together, I bought 20 large containers of curry sauce from my favourite Indian restaurant - 15 Dansak and 5 Korma. I collected the sauces on Thursday evening. The containers were all ...
4
votes
1answer
106 views

Cooking duck Chinese style

A Chinese style recipe for duck calls for seasoning the duck with salt, pepper and stuffing with ginger and scallion. Then, hanging to dry at room temperature overnight before cooking. Is this ...
4
votes
2answers
1k views

Which fuels (burning materials) are healthy safe in a wood fired oven?

I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. ...
11
votes
5answers
20k 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, ...
1
vote
3answers
158 views

Best way to clean a countertop if you are preparing food on it

Just had my kitchen remodeled and this is the first time I've had a kitchen with enough counter space that it's big enough to roll dough etc on. Plus it's the first time it's not a tile countertop so ...
0
votes
0answers
37 views

Concern about my health. Mothballs contaminates my food [duplicate]

I stored some moth balls inside my cabinet for 3week awhile ago I took the noodle inside the cabinet then cooked it, after cooking it I eat the noodle with rice, something is different it was like ...
0
votes
0answers
89 views

Can I reheat a frozen creamy mushroom sauce twice?

Two months ago, I cooked a huge portion of a creamy mushroom sauce. Since I couldn't eat all of it, I froze a big portion. Today, I reheated the frozen sauce and still couldn't eat all of it. So I put ...
-1
votes
1answer
104 views

Lemon juice as drinking water preservative

I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep water safe. Is there a chance that lemon ...
2
votes
2answers
126 views

What exactly does cooking meat do as far as sanitation goes?

I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already, or has been dropped on the floor or ...
6
votes
3answers
11k views

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...
5
votes
3answers
26k views

Egg safety. When to eat and when to not eat

I have a question about eggs and when it is safe to eat them. I've read online that there are 2 ways to test if an egg is safe to eat or not (without cracking it open): Float test: Get a massive ...
7
votes
4answers
7k views

Do I have to discard leftover sushi?

We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would hate to throw out 10+ rolls - any ...
1
vote
1answer
54 views

Can I cook a thawed turkey?

I bought a PC stuffed turkey roll. It said keep frozen but I accidently left it in the fridge for two days. Is it still safe to cook from its defrosted state? It is small and stuffed.
3
votes
1answer
25k views

How to tell if frozen mussels are good?

I live a far distance from any body of salt water, so the only mussels available are packaged frozen mussels. I have always heard that cooked mussels must open or they are not good to eat, but when ...
0
votes
0answers
16 views

ham broth left out overnight [duplicate]

i boiled ham bones down and accidentally it left out overnight. Is is safe to use in soup? I had removed all of the fat/skin, etc. just juice in container. in 60 degree room for approx 8 hours
3
votes
1answer
248 views

Unopened shredded cheese gets soggy in the fridge

I just moved out of my parents house and I'm fairly new to cooking and how to store stuff. I bought a package of shredded mozzarella like a week or so ago and put it in the fridge. Today I was ...
0
votes
0answers
12 views

Fully cooked sealed ham [duplicate]

I have a "sealed" fully cooked ham that was stored in a 55 degree room for 7 days. would it still be OK to bake and eat?
0
votes
1answer
43 views

Chewy meat on poultry (duck) bones

Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases. Now my ...
0
votes
0answers
249 views

Why are there white spots appearing on segments of canned tangerines?

I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more in regards to what the white spots are? ...
0
votes
1answer
77 views

DIY Pot Noodle safe ingredients

I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea how safe it will be to eat given the ...
16
votes
8answers
13k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
6
votes
2answers
45k 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 ...
12
votes
5answers
19k views

The art of Sushi: using wasabi to kill parasites

I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the ...
6
votes
12answers
16k 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 ...
5
votes
3answers
809 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
23
votes
8answers
41k views

Will spoiled food always make you sick?

Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc. Will it actually always make you sick? Like for instance spoiled dressing, let's say it tastes sour, ...
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
3answers
21k views

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I perform taste, smell, and visual checks ...
0
votes
1answer
86 views

Squishy raw pork - gone bad?

I bought some pork loin chops and went to open the package and part of the meat was really squishy. I repackaged it and put it in the freezer to throw away later. I didn't notice any smell but didn't ...
9
votes
1answer
827 views

Will a dishwasher sterilize bottles for canning?

I'm making tomato relish. Can I sterilize jars adequately by putting them in the dishwasher?
14
votes
10answers
33k views

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if ...
4
votes
8answers
10k views

My sauerkraut was left with dark mold covering the surface, is it ok?

I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
0
votes
0answers
17 views

Whole chicken in Dutch oven [duplicate]

I prepared a whole organic chicken in my Dutch oven with garlic, lemon, salt, pepper etc. I covered it, then put it in the oven, then set my electric range to start around 4 p.m., so it would be done ...
0
votes
1answer
279 views

Vacuum sealed ham left out for 9 hours, is it still safe to eat? [duplicate]

I accidentally left a vacuum sealed ham steak out on the counter for 9 hours. If I reheat it is it still safe to eat?
0
votes
3answers
95 views

Is this tenderloin safe to use? [duplicate]

I have a vacuum sealed 8 lb. beef tenderloin that was in my refrigerator. The door was not closed completely and the refrigerator warmed to 42 degrees just at the beginning of the danger zone. The ...
90
votes
11answers
61k views

Is it safe to leave butter at room temperature?

Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
2
votes
0answers
97 views

Chocolate spread preservation

I have tried and made chocolate spread at home. I made it using a melted milk chocolate slab added to boiled Amul fresh cream. After a few days, it grew some fungus. How can its life be increased? ...
20
votes
8answers
141k views

How to keep my (deep frying) oil usable as long as possible?

I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
4
votes
1answer
481 views

Green and white mold on dry part of onion only. What to do?

My girlfriend and I purchased a bunch of red onions and then went a week or two without using them. When we went to use them last night, we discovered that most of them had grown lots of green and ...
4
votes
2answers
148k views

How do I know if my salmon fish is cooked properly?

I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article - ...
0
votes
0answers
11 views

Can I transfer opened vacuum pack chicken to the freezer? [duplicate]

I recently bought a bag of sealed chicken breasts (around 18) and took them home to freeze them individually in bags. Is this OK?
0
votes
0answers
45 views

Sealed package beef steaks [duplicate]

I left a box of sealed beef steaks out overnight! Can I refreeze them and are they safe to eat again? Are they safe also to cook today?
4
votes
6answers
13k 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 ...
5
votes
1answer
4k views

Is rare pheasant safe?

I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err on the side of caution (cook until all ...
8
votes
4answers
19k views

Is kangaroo meat safe to eat raw such as kangaroo tartare?

I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken and pork. But what about kangaroo? For me ...
0
votes
1answer
106 views

Does cinnamon “spoil”?

When cinnamon (or other spices) is past its "best by" date, I know that the flavor and potency will be less strong. However, is it still safe to use it on food? (This came up because a co-worker ...
4
votes
2answers
6k views

How do food producers determine expiration dates on products and ingredients?

It is well known that food expiration dates are somewhat arbitrary. For some foods, they are much more important than others -- for example, you can pretty easily tell on your own if milk has gone bad ...