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

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2answers
3k views

Safety of Blue / Green Garlic

My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried ...
7
votes
2answers
322 views

How can I tell if a fish can safely be prepared “crudo”?

Is there something you can look for? Am I left to the seller's word and my own discernment?
7
votes
2answers
197 views

How to determine if canning is safe?

How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other factors in play? Specifically, I would ...
7
votes
1answer
124 views

What are the fault tolerances on the FDA food handling guidelines?

Sometimes I have suggested that food that sat out a little longer than optimal may be safe to eat. Granted, this is based on my experience, and I always qualify that it shouldn't be served to ...
7
votes
1answer
573 views

How to ship bread or bread dough?

I've been thinking about starting a boutique mail order dinner roll business. Dough While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...
7
votes
4answers
39k 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 ...
6
votes
2answers
11k views

Which types of fish in sushi must be cooked?

Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't served ...
6
votes
3answers
2k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
6
votes
4answers
68k views

Chicken smells like eggs

I purchased some fresh chicken a few weeks ago and immediately froze it. Today I took it out and put it into boiling water to start making soup. Before I added anything else, the whole room started to ...
6
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7answers
72k views

Does pesto go bad?

I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore?
6
votes
2answers
5k views

Can I use the same board for meat and vegetables?

I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
6
votes
2answers
5k 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 ...
6
votes
2answers
409 views

Does freezing non-freezable liquids affect life span

I've created my own sauce, bagged it and left in the freezer for many days. It is still not frozen stiff (details to follow). I'm struggling to know how to phrase this question but, I'm concerned that ...
6
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3answers
3k views

What is the danger of salmonella in 'home laid eggs' and how should I clean them?

I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such ...
6
votes
3answers
3k 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
3answers
1k views

Can I mince garlic in advance?

I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
6
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2answers
12k views

How long do eggs last outside the refrigerator and out of the shell?

How long would eggs last out of the refrigerator and out of the shell? This may be a strange question, but I'm planning on baking them afterwards. And I'll leave them out only around 6 hours at ...
6
votes
1answer
576 views

Knife cleaning: safe to do without soap?

Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be necessary." Is this safe? What if I am only ...
6
votes
4answers
8k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
6
votes
2answers
767 views

Did I store these potatoes incorrectly (found a bug inside)?

(apologies if off-topic) I have a 3 pound bag of 'Idaho' brand potatoes that I bought a few weeks ago. They all looked good (firm and no sprouts) when I went to get them the other day except for one. ...
6
votes
3answers
319 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 ...
6
votes
4answers
5k 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 ...
6
votes
2answers
450 views

Is it dangerous or unhygienic to deshell an egg over the bin?

I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or unhygienic to deshell an egg over the ...
6
votes
3answers
8k views

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly slimy on the outside. Regardless of the date which is indicated by the sticker. I perform the taste, smell, and visual checks ...
6
votes
1answer
2k views

Would boiling make escargot safe if they were carrying parasites or bacteria?

I've read that escargot can be a carrier of parasites (Angiostrongylus cantonensis) or bacteria that can lead to meningitis. I assume there are no visible signs if they are in fact carriers. Will the ...
6
votes
1answer
233 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 ...
6
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4answers
7k views

How to get rid of weevils?

At first I thought they are plain moths, until I noticed some larvae climbing towards the ceiling, always in the kitchen. I made an inventory and discovered a package of hazelnuts which contained more ...
6
votes
1answer
406 views

Is Consumer Reports really correct about 6 parts water to 1 part rice?

There's been a number of news reports recently about possible high concentrations of inorganic arsenic in rice. I heard that Consumer Reports says to cook 1 part rice in 6 parts water to minimise ...
6
votes
1answer
1k views

Is it safe to use oil at its smoking point?

Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you ...
6
votes
2answers
2k views

How can I buy or make pasteurized eggs?

Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
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 ...
6
votes
5answers
2k 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 ...
6
votes
2answers
64k views

How long can coconut milk last in the fridge?

I opened up a can of coconut milk the other day and was unable to use it all. I placed the remainder of the coconut milk into a sealed container in the fridge. I was wondering how long this would be ...
6
votes
1answer
1k views

Can I eat cheese which has been “infected” with blue cheese mold?

Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the ...
6
votes
1answer
148 views

Detergent Contamination of Processed Foods

Today I bought a Jack Links beef jerky from a vending machine, and when I bit into it I got a distinct taste of something acrid and soapy. As far as I could tell the packaging was not damaged and the ...
6
votes
1answer
406 views

Are dark walnuts ok to eat?

I bought a bag of walnuts from the local farmers market (in NZ), but some of them are dark colored on the outside and almost black inside. Is this normal and are they ok to eat? Also noticed some of ...
6
votes
1answer
2k views

How do you tell if a cheese rind is edible?

When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other than researching the cheese type?
6
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1answer
330 views

How to safely grill meat/fruit/veggie skewers

This weekend we grilled kebabs with steak, onions, peppers, and big pineapple spears. No ill effects, but I noticed that the pineapple was still cool where it was touching the meat, and the meat ...
6
votes
3answers
4k 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 ...
5
votes
5answers
14k views

How do you know when mussels are done?

I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened after about 15 minutes, some did not. ...
5
votes
9answers
9k 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
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 ...
5
votes
2answers
51k views

Eating food from a slightly rusting cast iron dutch oven…is it safe?

I have a cast iron dutch oven. It has a self-basting lid, basically it has a grid of little cone shapes on the underside of the lid. The idea is that liquid condenses on underside of the lid and these ...
5
votes
3answers
4k views

Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
5
votes
4answers
325 views

Meals safe in danger zone

I'm on campus for most of the day, and since eating on campus is expensive, I would bring leftover dinners with me. Since they would sit in my backpack for several hours before eating, I would use one ...
5
votes
8answers
4k views

What to do about beetle infestation of wheat products? How do we prevent reinfestation?

Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat based products were infested with these ...
5
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6answers
12k views

Storage after slow cooking

I love my slow cooker but cooling food seems to take forever. Usually, I just pop the crock into the oven (no heat) and store until the next morning. So we're talking from 9PM (I eat dinner late) ...
5
votes
3answers
739 views

Is my food spoiled after a power outage?

My power went out for about 20 hours today, from 1am to 9pm. I'm wondering if the food in my refrigerator and freezer are spoiled. Here's some info: High temperature was about 100F outside, but only ...
5
votes
3answers
3k views

How to protect hand skin when preparing food

My hand skin is extremely dry due to exposure to water. But when cooking, it is inevitable to submerge my hands in water, for example, to wash food. So I was wondering generally how to protect my ...
5
votes
3answers
3k views

Are fresh, raw cashews different from store-bought?

I have a pen pal in Brazil (is it still a pen pal if we e-mail? anyway...) and knowing that I like nuts sent me some cashews. Apparently there is a cashew farm near enough to her that she went right ...