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

learn more… | top users | synonyms

0
votes
3answers
257 views

Is it safe to eat freezer food with bad odours?

I accidentaly switched my freezer off for a week. This lead to spoilage of food, pool of blood inside freezer etc. Trays are unremovable and difficult to clean. I have thrown everything away and ...
5
votes
2answers
1k views

How can I reassure myself a given food is not a botulism risk?

Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere. I have 2 questions related to it, and I ...
0
votes
1answer
353 views

Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?

I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer. This is the latter, soggy part removed: Normally they should cook ...
0
votes
1answer
56 views

where to keep an opened can of condensed milk safe

Where is the best place to keep an opened can of condensed milk safe? I know the unopened one is okay on the counter but what about when you open the can to use half of it?
2
votes
1answer
149 views

What is the best way to get rid of the ants from the box of clarified butter?

The clarified butter is in a semi solid state in a transparent plastic box covered with a screw type lid. I don't know how the ants went inside but now I can see those ants roaming inside the box - ...
7
votes
1answer
117 views

Why did my lids seal?

This has never happened to me before! Last night I made Refrigerator Pickles using cucumbers and an ordinary vinegar, water, sugar brine. My intention was to make a couple jars for co-workers who ...
11
votes
9answers
21k 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 ...
0
votes
0answers
25 views

Shaved Ham left in cooler [duplicate]

I brought a pound of shaved ham home in my lunch cooler, no ice. Forgot it and was left for 5 hours not refrigerated. Is it still ok to eat?
1
vote
1answer
248 views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
2
votes
2answers
182 views

Hot tea to iced. Safe?

I want to boil tap water and use tea bags but since summer is coming I want to make it cold. Is it safe if I let it to get to room temperature and then put it in the fridge?
0
votes
3answers
80 views

Are special recipes needed to preserve using a pressure canner?

I know that it's best practice to use tested and true recipes for water bath canning due to botulism risk, but is it necessary to find special recipes for use in a pressure canner? edit: What I mean ...
1
vote
1answer
106 views

Is re-freezing the same beans bad?

I have a bunch of frozen beans in the freeze and I found out that pouring hot water on them is easier to take them out of their container with a measuring cup. But them I re-freeze them. Is this a bad ...
16
votes
3answers
903 views

What parasites are problematic in sous vide?

Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide ...
13
votes
2answers
32k views

Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?

I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months from when I bought it. The butter doesn't ...
2
votes
1answer
354 views

Green streaks on raw meat: is it safe?

Here is a picture of raw "reserve beef for stew" that we just bought at our local (nation-wide chain) supermarket: Where do these green streaks on the meat come from ? Is it normal and safe to cook ...
1
vote
0answers
24 views

how dangerous is it to refreeze meat that has been thawed [duplicate]

I thawed steaks in the frige and added soy sauce to marinade them..they were in the frige for 2 days..I didn't use the steaks and so I refroze them. Is it okay to thaw them and serve them?
8
votes
3answers
9k 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 ...
3
votes
3answers
12k views

Does chocolate syrup need to be refrigerated?

Hershey's chocolate syrup recommends that you "refrigerate after opening", but unlike many other sauces with this recommendation (e.g. ketchup, mayonnaise, BBQ sauce etc.) chocolate syrup bottles are ...
36
votes
11answers
65k views

How long can I keep eggs in the refrigerator?

To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
12
votes
3answers
71k views

Is it safe to eat sprouted onions?

I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / ...
11
votes
6answers
51k views

Is it safe to eat Raw Corn?

I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a "crunch" effect - I've never eaten raw corn and was wondering if it was safe. I'm guessing hard to digest at the ...
4
votes
1answer
472 views

What are the grey-black specks that appear when whipping cream in stainless steel bowl?

When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and can easily be smeared out. See attached ...
3
votes
2answers
5k views

Canning in a Pressure Cooker

Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can low acid foods using a pressure cooker. ...
3
votes
1answer
125 views

What is the thin, colorless film that remains after making oatmeal?

When I cook ground oatmeal with boiling water, a thin colorless film is formed around the interior surface of the pot. The film comes off the pot easily, but it is attached and rooted into the cooked ...
9
votes
5answers
22k 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 ...
4
votes
3answers
2k views

Whiskey inside a metal flask for a month. Safe for drinking?

Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?
12
votes
9answers
168k views

Can I put frozen meat in a slow cooker?

I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge. It ...
2
votes
2answers
435 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
votes
2answers
15k 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
vote
1answer
114 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
votes
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 ...
1
vote
1answer
219 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
votes
10answers
13k 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 ...
1
vote
2answers
3k 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 ...
0
votes
2answers
1k 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 ...
4
votes
3answers
18k 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
votes
1answer
6k 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
vote
1answer
253 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
votes
1answer
149 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 ...
21
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
votes
1answer
471 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 ...
1
vote
2answers
155 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?
5
votes
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
vote
1answer
163 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. ...
1
vote
1answer
128 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 ...
4
votes
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 ...
1
vote
1answer
143 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 ...
1
vote
1answer
821 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 ...
0
votes
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
votes
1answer
68 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 ...