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

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-1
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2answers
114 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
votes
1answer
163 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
votes
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
22k 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
votes
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
votes
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
votes
1answer
224 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 ...
0
votes
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?
1
vote
1answer
579 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
votes
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
vote
1answer
109 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
votes
1answer
264 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
votes
1answer
70 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
vote
1answer
140 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
votes
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
vote
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
votes
1answer
206 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
votes
5answers
194 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 ...
64
votes
9answers
342k 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 ...
-4
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 ...
2
votes
2answers
224 views

How can I infuse olive oil safely?

I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are there any other methods? Perhaps some type ...
2
votes
1answer
53 views

Pasteurizing frozen milk

I normally pasteurize my goats milk before I freeze it, however I also freeze some Raw milk. Can I pasteurize my goat milk after I have frozen it raw?
7
votes
4answers
37k views

How can I know whether a potato is too old?

I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term "turning bad" means that the best-before days on the products vary between 1-4 weeks i.e. they are old ...
3
votes
2answers
1k 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 ...
2
votes
2answers
320 views

Frozen canned soup

I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has been science fiction cold, and the cans ...
0
votes
0answers
26 views

Cryovac tenderloin left in trunk of my car [duplicate]

I unintentionally left a whole cryovac tenderloin roast in the trunk of my car for 36 hours, big mistake I know! The temperature range during that time was between 25 - 55 degress, mostly in the 35 - ...
13
votes
3answers
2k views

Metal dust/shavings in food from knife wear?

I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this ...
3
votes
2answers
959 views

How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days

My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crockpot on warm until digested, by us. LOL. well today. I ...
0
votes
2answers
267 views

How would I quickly defrost chicken if it's going to be cooked in a crock pot?

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?) I'm ...
2
votes
1answer
776 views

What is the shelf-life of home-made tomato sauce?

My husband made home-made tomato sauce two years ago that we still have on the shelf. It's stored in air tight mason jars and smells fine. Can we still eat this?
0
votes
0answers
23 views

Beef dripping - how long can it safely be kept for in the fridge [duplicate]

I buy beef dripping in tubs from the butcher - usually use a teaspoon when making a roast or a cottage pie. It never seems to change colour, or smell; so how long is it safe to keep for?
3
votes
1answer
378 views

Is raw honey safe to consume?

I recently purchased a jar of Very Raw Honey from my local market. I purchased it because it was on sale, but eventually I looked up whether it was safe or not to eat and came across articles such as ...
9
votes
7answers
9k 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 ...
3
votes
2answers
160 views

Is it safe to vacuum seal shredded Parmesan?

I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding. ...
1
vote
2answers
1k views

Is it safe to store unopened metal cans in the refrigerator?

A co-worker and I are having a disagreement on whether or not it's okay to put unopened cans of pizza sauce in a refrigerator. I say it's not, because the acidity in the tomatoes in the can will make ...
6
votes
3answers
2k views

What is the danger in cross contamination?

This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question. Do I need to be ...
6
votes
5answers
910 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 ...
1
vote
2answers
109 views

Help - Thawed frozen Lasagne issues

My wife purchased 2 M&M Family Frozen Meat Lasagnes and left them in a thermal freezer bag in the rear of the Escape. I found them two days later as I was taking her vehicle in for service, and ...
3
votes
3answers
4k views

Is slow cooking for 24+ hours safe?

I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
10
votes
3answers
31k views

Cooked whole chicken has congealed blood around joints and bones, should I worry?

So I just roasted a whole chicken and finished carving/cleaning the carcass today. I discovered a great deal of congealed red matter surrounding many of the joints and bones. Looks like congealed ...
2
votes
3answers
181 views

Covering food while cooling

Is it a good or a bad idea to cover food that is cooling? For example I have bolognese cooling in a tupperware container but don't know whether I should cover it and refrigerate or leave uncovered out ...
3
votes
3answers
1k views

Are carrots safe to eat after they have turned black?

I recently got a bag of carrots out of the fridge, and find that most of them had turned black. What causes this, and are they safe to eat (with or without peeling)?
5
votes
3answers
235 views

Is it best to just cook with the oil that has the highest smoking point?

I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil and use grapeseed oil instead because ...
0
votes
0answers
44 views

Do I need to freeze this puree and syrup?

Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels? I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so ...
17
votes
2answers
2k views

Best chopping board material for meat

I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when ...
1
vote
3answers
21k views

I left fully cooked lasagna out all night [duplicate]

I left fully cooked lasagna out on the counter all night. My house is 72 degrees Fahrenheit (22 degrees Celsius). Is it safe to reheat and eat?
5
votes
3answers
282 views

Better kinds of knives for elderly persons?

I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got three main questions: A gerontologist ...
2
votes
1answer
284 views

How can tuna/bonito be tested for histamine?

I think I suffered scombroid food poisoning, together with some other people. I actually got the worst of it. The others experienced pain in the mouth. I had facial flushing and tachycardia as well. ...
6
votes
2answers
3k views

Safe to wash rice the night before and leave overnight before cooking?

I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that ...
2
votes
1answer
186 views

Why would roast beef broth turn white?

It had nothing added to it. I always boil the roast to tenderize. The broth is a milky white and I have never seen this happen before. Is it safe to eat?