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

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2answers
285 views

Air bubbles in canned tomatoes

I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbles form along the edges of the can. Is ...
6
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2answers
14k 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 ...
1
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1answer
100 views

Cooking safety and cricket flour

I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I ...
11
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3answers
7k views

What are the 'natural flavors' in a fruit drink that contains no juice?

When a fruit (flavored) beverage says it contains all natural flavors but no juice, where is the flavor coming from? Is it possible there are man-made additives being thrown in that can be technically ...
7
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1answer
12k views

Do canned kidney beans contain Toxins?

I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...
10
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5answers
20k views

How do I maximize the shelf life of my homemade hot sauce?

I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
1
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1answer
172 views

Is slow cooking in an oven safe with long cooking times

I've been reading about slow cooking in an oven and I have some questions. We cook meat until it reaches a certain temperature; we can assume this temperature is deemed safe by food experts! However, ...
21
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10answers
12k views

Can I boil eggs in the same pot I'm boiling something else?

I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt ...
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2answers
2k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
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2answers
526 views

Is it safe to use a tea kettle with black dots on the bottom?

My tea kettle has a bunch of black dots all over the inside bottom part of it. I tried washing it and using a scrub sponge to scrub it off but it won't come off. Is it safe to continue using it or ...
3
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6answers
41k views

How long does parmesan sprinkle cheese last in the refrigerator?

My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem to have any problems with it. What do ...
4
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3answers
12k views

I ate undercooked steak, what can happen to me?

What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was ...
18
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1answer
5k 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", ...
1
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1answer
175 views

Bacon in sealed package, 4 days at room temp [duplicate]

I bought 4 packages of vacuum packed bacon 4 days ago, left them on the counter at room temperature by mistake. I opened them tonight, they smelled fine, color was good, bacon was not slimy. I cooked ...
0
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1answer
135 views

How long would fruit in a water bottle last?

I have a plastic, refillable water bottle that I fill with water from our purifying pitcher. I have recently begun adding sliced fresh fruits, like strawberries and kiwis, inside the bottle to give ...
20
votes
3answers
2k views

Food safety when tasting from dish

When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to ...
0
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1answer
260 views

How long can milk be stored in the refrigerator after boiled and put in a Ball jar?

I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basically I'm doing a double-boiler setup in ...
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2answers
121 views

Pasteurized milk that has gone sour

I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a chocolate cake?
4
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5answers
11k views

What happens if I brine my turkey for 2 days?

I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about that, but typically it's only an 8 - 10 ...
5
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3answers
4k views

What's the black thing at the bottom of navel oranges?

Sometimes I'll cut into a navel orange and notice something black inside which originates at the bottom of the orange, where the navel is. What is it? I have seen it get pretty far into the fruit ...
1
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1answer
130 views

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. ...
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1answer
119 views

Tiny bit of mold on maple syrup—can I still bottle it?

If there's a tiny bit of mold on nearly-finished maple syrup (like, a tiny patch in a pot of 1.5 gal), and it's removed and the syrup is brought back to a boil, is there any particular pathogen that ...
3
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0answers
165 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
4
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2answers
1k 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 ...
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1answer
139 views

Is it a problem that the same flipper that touched raw blood touches the finished meat? [duplicate]

I noticed that when I was cooking stir fry, I used the same flipper throughout. This means when I put the meat in, the flipper came in contact with the uncooked meat and got some blood on it. Is this ...
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1answer
461 views

At what point (after clams die) are they ok to eat

I bought clams yesterday they were all closed. I put them in room temperature water overnight (with 3% salt). Not in fridge. Now 50% are open. 50% have their tongues hanging out. The main question ...
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0answers
26 views

Eggs & Expiration Dates [duplicate]

So typically how long are eggs good for after their expiration date? I've bought a couple different brands and usually they just have a sell by date on them, not an actual expiration date.
2
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1answer
66 views

When baking meatballs for a soup, do I have to bake until the meat is fully cooked?

I'm making Italian Wedding Soup, and my recipe calls for oven-baking the meatballs for 7-9 minutes before adding them to the soup and boil/simmer for 5 minutes. Maybe I made the meatballs a bit too ...
2
votes
1answer
13k views

Can you refreeze chicken after it has been cooked from frozen

I buy chicken breasts already frozen from my local supermarket. I want to let them defrost naturally (IE leave the breasts out until thawed at room temperate) and then cook them in a fruit sauce. At ...
23
votes
3answers
8k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
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votes
2answers
122 views

Used Pan… Old Oil… Can this pose a risk before washing?

After frying Pierogies in oil in frying pan for dinner Wednesday evening, I left pan on the stove to cool and meaning to wash later. Got caught up with different things and went to bed. The next day ...
0
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1answer
167 views

Is a broccoli that already turned yellow anyhow harmful?

After I bought a broccoli I placed it into my fridge. Today I rediscovered it and wanted to eat it. Now the crown of the broccoli already turned yellowish (it's actually a yellowish-greenish-brownish ...
0
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1answer
110 views

Can an open package of sausage lead to contamination of other foods?

My roommate has a pack of sausages in the fridge that has been in there for a week. They opened the package tonight and left it in the fridge opened. I don't know if I should throw it out or not? ...
7
votes
3answers
23k views

Can dry ice in a liquid poison you?

I remember hearing a long time ago that putting dry ice into a liquid that is then consumed by people could potentially poison them. I was just looking at halloween drink recipes and a few of them ...
13
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7answers
21k views

Are fungal toxins a significant problem in coffee, and if so, can they be avoided?

I stumbled across this blogpost which claims that coffee is awesome for our bodies but only if it doesn't have mycotoxins (toxins generated by fungi). To quote them: One study showed that 91.7% ...
0
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2answers
5k views

Is a partially frozen chicken safe if not immediately cooked at the proper temperature?

I put a partially frozen (inside) chicken in my convection oven, set it to what I thought was 400ºF (200ºC) and left the room with a timer on. An hour later it was discovered the temperature was only ...
0
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1answer
235 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
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1answer
54 views

Soy chicken on a backpacking trip

I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple days?
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1answer
601 views

Can I still use meat left out in the trunk

I accidentally left meat in the trunk of my car, it's so cold outside it froze, can I still use it?
2
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2answers
8k views

What happens to an acorn squash when its skin turns orange?

I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has ...
1
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1answer
110 views

How long can I soak red kidney beans for?

I have had red kidney beans (dried) soaking for 2 days now as I didn't get around to cooking them yesterday. Will they still be safe to eat if I cook them up tonight? Thanks!
3
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1answer
286 views

How should I store homemade salad dressing?

I have a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery seed 1/2 cup sugar 1 ...
0
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1answer
71 views

Are there unnoticable effects of cooked food going bad? [closed]

I've seen and heard the statement that bacteria will create toxins that will remain, despite reheating. (eg How long can cooked food be safely stored at room/warm temperature?) I get all of that, and ...
1
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1answer
154 views

Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?

We've had these squash for a while. I've cut them open and they appear to be OK, but I want to be sure.
16
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1answer
1k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
1
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1answer
112 views

Can yeast be used as a main ingredient?

Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with other ingredients). I know that live ...
6
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1answer
211 views

Should I wash my pre-washed greens?

This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin each serving before I eat it. Should I ...
10
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5answers
200 views

How can you tell if a freezer rose above freezing?

How can one tell, after a power failure, if the contents of a freezer warmed above freezing? Knowing this, and knowing the actual temperature in the freezer, will help decide whether food can be ...
65
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9answers
344k views

Is it safe to eat potatoes which have sprouted?

I'm talking about potatoes which have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
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votes
2answers
1k views

Are edible skins of supermarket fruits safe to eat, or are residues a problem?

Ideally, if fruits are grown without chemicals and pesticides, all of them should be edible. Here I am talking about fruits I can buy from supermarkets in US. If considering remains of chemicals ...