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

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2answers
211 views

Do I need to use sterilized jars straight away?

When making jams and preserves you obviously need to sterilize the jars. After the jars have been sterilized do you need to use them straight away or can you sterilize them in advance and keep them ...
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1answer
2k views

The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?

As part of my "kitchen inventory package" my short stay agency gave me for my cooking, there's a pan. After a couple of mistakes (cough using it to heat sauce without adding oil (as instructed!) then ...
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4answers
73k views

Is it bad to leave the crock pot on “warm” (not low) all day?

I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to cook on low for 3-4 hours. If I cook it ...
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2answers
21k views

How can I tell whether beetroot is still edible?

I have some raw beetroot I bought about a week ago, having stored them at room temperature since. It's the first time I bought it raw, and I'm unsure whether it's still edible. It is already soft, ...
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1answer
2k views

I left stock out to cool overnight. Is it safe to use?

I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller portions and refrigerated it. I'd never made ...
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4answers
740 views

Can I use a reused can for serving food

Since 1919, tin cans have been the symbol of the Tin Can Tourists organization (vintage trailer enthusiasts). I want to serve red beans & rice in a recycled can (actually cleaned all-meat cat food ...
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2answers
23k views

How long will fresh scallops keep in the refrigerator?

Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't ...
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2answers
5k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
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4answers
3k views

How deep do you need to insert the probe in a piece of meat to guarantee accuracy?

I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to ...
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2answers
2k views

What are the ranges of Pork Temperature that are flavorful and safe?

USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry. I know the ...
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4answers
662 views

Is it ok to keep reusing a water bottle indefinitely?

I have a 1.5 liter plastic water bottle (the disposable kind) that I keep on a shelf by my bed. I fill it every night before bed, and generally nearly finish it by the morning and refill it when I ...
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1answer
291 views

Can a few bad (dead) mussels harm a larger batch?

I realize there are numerous related questions on freshness of mussels: Fresh mussels, or are they? How do I determine if my mussels are fresh? I couldn't find exactly what I'm looking for. So ...
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4answers
4k views

What is the impact of repeated cooling and reheating of maple syrup?

Today I discovered a 1/4-full bottle of pure maple syrup had gotten moldy, so searched this site and came across this question: Should maple syrup be stored in the refrigerator? My follow-up question ...
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1answer
326 views

Safety of Egg Yolk Glaze

Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I ...
5
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1answer
104 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 ...
5
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1answer
267 views

Why cook green plantains?

Many cookbooks and chefs recommend cooking green plantains before eating them. Is it just because of all the starch? Or are there any toxins as in sprouting potatoes? Does the ratio of amylose to ...
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1answer
448 views

Is extremely young meat indigestible?

Extensive rewrite: Young meat is considered unfit for human consumption by the European Union: "derives from animals which are dead before slaughter, stillborn, unborn or slaughtered under the age ...
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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 ...
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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 ...
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1answer
2k views

Are the white crystals on my American Cheese safe to eat?

I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or just lactic acid salts like aged cheese ...
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3answers
448 views

Can I eat white vinegar if it has tons of deposits in it?

I have a bottle of white vinegar on which it says that the presence of deposits is normal. My problem/concern is that there are LOTS of deposits. What are they? Is there any danger associated with ...
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1answer
1k views

Do some breeds of chicken have particularly red meat when cooked?

Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three ...
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2answers
1k views

Is it safe to use the same cooking utensils for raw and cooked meat?

So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure ...
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2answers
1k views

Am I cooking frozen fish safely?

I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I ...
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3answers
3k 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 ...
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1answer
550 views

Safety of room-temperature soaker from Reinhart's *Whole Grain Breads*

One of the “tricks” used in Peter Reinhart's Whole Grain Breads is to soak various whole grains in water, at room temperature, for 12–24 hours. For example, in his “Multigrain Stuan” formula, he calls ...
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2answers
194 views

Safe to use some vanilla pods that have been fished out of another recipe?

I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as ...
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1answer
173 views

What is the shelf life of pickled gherkins stored dry?

Our almost 2 years old toddler loves oignons accompagnying pickled gherkins. Unfortunately, trying to pick one by herself, she spilled all the pickle from a brand new (commercial, pasteurized) jar. ...
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2answers
183 views

When smoking is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump ...
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1answer
1k views

How long can I soak dried beans before they are considered inedible?

How long (days/weeks) can beans that have only been soaked in the refrigerator last before they are considered inedible/spoiled? I found black beans in the fridge that had been soaking for approx 3 ...
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1answer
317 views

Milky fluid inside chicken

I cooked a 5lb chicken at 350 for 2 1/2 hours. When we cut one side it was nice n white with clear juices. The other side had a milky fluid in it. What is it, caused it, and is it safe to eat?
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3answers
269 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 ...
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2answers
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 ...
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3answers
424 views

Smoking pig butt: how to resume?

I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it. The shoulder was a ...
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4answers
1k views

Does spoiled milk make any ingredient?

Bear with me here, My roommate insist that she wants to keep her spoiled 2% milk in the fridge, it's been 1 month! That thing look disgusting. To my knowledge, you don't use rotten milk for ...
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2answers
6k views

Is it safe to eat off of partially tarnished silver?

My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present. It was obvious it had been recently polished, but some of the pieces still ...
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2answers
1k views

Can I reuse chopped onions?

I have a Hot Dog Stand. I use chopped onions every day, can I re use the left over chopped onions the next day? The onions are in a container that keep them cold all day long. Some days the onions ...
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3answers
11k views

Does microwaving eggs kill salmonella?

If eggs are thoroughly washed and of course beaten before microwaving, and after the process I can find no liquid, is there a possibility that salmonella is still there, or does it die from high ...
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2answers
10k views

How long can I reuse this delicious bacon grease for cooking?

I cooked some bacon about a week ago and left the grease in the pan. I've used it the last two nights with great success for cooking other meals. How long is it safe to reuse? I figure since I'm ...
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2answers
730 views

Possible for chicken to reach 165F and be raw

Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw? Update: Just to be clear, this is not something I experienced. I was just wondering if it was in fact ...
4
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3answers
9k 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 ...
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1answer
2k views

Why let your pie cool instead of eating it hot?

I like most of my foods nice and hot. Is there a culinary reason for waiting for your pie to cool before serving? Or is it just to prevent burns?
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1answer
4k views

Is it okay to eat gorgonzola cheese mold?

My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
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1answer
32k views

How many times is it safe to reheat chicken?

I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to ...
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2answers
8k views

Undercooked beans in chili?

I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have any canned beans. I did however have ...
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2answers
2k views

Is a whole chicken still safe after 5 days marinating in the fridge?

I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
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2answers
15k views

Can cashews go bad? If so, how do you tell?

We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to. They don't smell or taste rancid (to us, I don't think I've ever tried ...
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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 ...
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4answers
946 views

Why can food be left out to cool (140F to 40F in < 6h) but not to defrost?

Local government food safety guidelines for storing foods (p26) which have already been cooked stipulate food internal temperature must be brought from above 140F (serving temperature) to 70F in less ...
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1answer
3k views

Can most sour fruits be jelled by cooking with sugar?

I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the ...