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

learn more… | top users | synonyms (1)

18
votes
1answer
56k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
18
votes
5answers
13k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
67
votes
1answer
38k views

How long can I store a food in the pantry, refrigerator, or freezer?

How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
4
votes
2answers
343 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
4
votes
3answers
11k 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?
0
votes
1answer
70 views

Pork sausage patties in a crockpot overnight [duplicate]

Is it safe to store a crockpot full of freshly cooked pork sausage breakfast patties overnight? set on Warm. ? Also do you think this will make them "dry" to eat in the morning? If it's safe, do you ...
15
votes
1answer
35k views

How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
5
votes
3answers
4k views

Stainless steel cookware scratches

Is it true that one should not use stainless steel utensils on a stainless steel pot or pan? I had to get rid of some old pots because my food started have a metallic taste to it. I always see on ...
0
votes
0answers
21 views

Is this Chicken Situation safe to cook and eat? [duplicate]

I took 4 chicken breasts (in a zip-lock bag) out of the freezer on Sunday to thaw on our counter at room temp for dinner that night. We ended up getting whisked away for a surprise dinner and never ...
2
votes
3answers
262 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
5
votes
3answers
32k views

Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...? How about when ...
1
vote
2answers
14k views

Freezing bones for stock

Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus ...
2
votes
1answer
35 views

How long will vacuum sealed grilled lemons keep in the refrigerator?

I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two months.
8
votes
3answers
313 views

Why do fridge temperature standards between US and other countries differ?

US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most literature (and also the specification next ...
0
votes
0answers
27 views

How long can I cook beef or pork without becoming toxic? [duplicate]

Started pork at 4:30 pm on Friday, ate and checked on sat at 0430 am, and was good then left on from continuous cooking to Sunday at 1100 am and wondered at what point does this become toxic, can I ...
0
votes
1answer
52 views

Refreezing Fish? Safe? [duplicate]

So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got ...
1
vote
1answer
72 views

Shelf life of open jarred anchovies and anchovy paste in the fridge?

I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. Searching around on the Web has a mix of ...
4
votes
1answer
114 views

Is there anything wrong with rubbing a stick of butter on the pan?

I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up some of the butter on the stick. Would ...
5
votes
1answer
77 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
3
votes
3answers
10k views

Is food immediately taken out of the microwave safe to eat?

Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately? Of course, I assume that the food is not too hot to be eaten.
2
votes
3answers
429 views

Can I heat and then cool Shiitake mushrooms, and eat cold one day later?

I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and you cannot eat Shiitakes raw. Will it ...
0
votes
0answers
18 views

Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety [duplicate]

We made a homemade lasagna, cooked it, and I put the leftovers in the freezer for later meals. I took out those leftovers (put in fridge) to cook one night and we ended up not eating it. Our family ...
0
votes
0answers
14 views

Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe? [duplicate]

I cooked an organic chicken which was frozen for about 1 year in my freezer on top of the stove in organic (store bought) broth. I boiled and simmered for about 2 hours, then left it on the stove to ...
80
votes
11answers
539k views

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that 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 ...
0
votes
3answers
397 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 ...
5
votes
1answer
513 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
0
votes
0answers
10 views

Are my patially green and budded potatoes safe to eat? [duplicate]

I got some potatoes. Some are partially budded, some are partially green. Are they safe to eat?
0
votes
3answers
751 views

Should hands be washed after touching the outside of an egg shell?(UK)

Say someone was to remove some eggs from their box to place them in the fridge. Assume this is in Britain(where eggs aren't cleaned before sold, I believe). Is there a risk of salmonella spreading if ...
7
votes
5answers
14k 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 ...
2
votes
1answer
9k 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 ...
0
votes
0answers
253 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
16
votes
3answers
4k 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 ...
0
votes
0answers
14 views

Mayo-Herring in fridge [duplicate]

I make a non-dairy cream sauce out of mayonnaise and sugar that I use for my standard pickled herring. My wife is nervous that the pickling agent causes the mayo to go bad rather quickly, even though ...
1
vote
2answers
176 views

What is the real risk of salmonella with modern food cleaning standards?

I was always taught that chicken and eggs, if consumed raw, will lead to salmonella 100% of the time. In my experience I have found this to be patently untrue (not surprisingly). While I always ...
0
votes
0answers
15 views

How long can microwavable dinners containing meat and cheese be left out of the freezer for? [duplicate]

I purchased some microwavable Stouffers with Salisbury steak and macaroni and cheese. Unfortunately I left them on my kitchen counter over night without remembering to place them in the freezer. They ...
1
vote
4answers
24k views

Is it safe to defrost cooked meat and eat it (without reheating)

Say for example I had some marinated cooked chicken that I put in the freezer. Would it be safe to defrost this cooked chicken and put it in a sandwich without reheating it through first? I know it's ...
11
votes
2answers
5k 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
75 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
367 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
109 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
2k 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
23k 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
262 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
124 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
147 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
197 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 ...
5
votes
3answers
34k 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
8k 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 ...