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

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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
323 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 ...
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1answer
204 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
441 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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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
361 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
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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
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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
3k 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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1answer
511 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
190 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
146 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
147 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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3answers
241 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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3answers
409 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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8answers
7k 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 ...
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4answers
912 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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4answers
306 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 ...
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2answers
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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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6answers
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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) ...
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2answers
914 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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2answers
9k 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
672 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 ...
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1answer
1k 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
29k 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
7k 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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3answers
7k views

Reheating Spinach

I have heard that one shouldn't reheat a meal with spinach in it. Is there any truth in this and what is the reason?
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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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5answers
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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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1answer
30k views

Is it ok to store open cans in the fridge?

I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wives tale? What types of foods should ...
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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 ...
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4answers
881 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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4answers
42k views

How can I tell when chicken thighs are sufficiently cooked to eat?

Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold: (a) Is this true? (b) Is there a way ...
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2answers
995 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 ...
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2answers
799 views

Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?

In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for ...
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2answers
6k views

How to preserve home-made salad dressing, without using bad preservatives? [closed]

I want to start making my own salad dressing because I don't like all of the stuff they put in processed food. However, I still would like my dressings to last more than just a few days in the fridge. ...
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2answers
453 views

Why isn't a Sourdough starter unsanitary?

Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathogens, but reading around this doesn't seem ...
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1answer
1k views

Is titanium cookware safe?

I haven't been able to find much in regards to titanium cookware and its possible interactions with the human body. Please provide academic/peer-reviewed/scientific articles if possible.
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1answer
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Can I safely clean/eat harvested foods that have aphids on them?

So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything preventing her from eating the produce? ...
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4answers
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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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4answers
5k 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
114 views

Is regular unsweetened cocoa powder safe uncooked?

Presumably, the cocoa isn't raw. I can't find anything on the safety of consuming it uncooked. I see here the questions on how to make it dissolve in cold milk, but would prefer a stronger ...
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1answer
244 views

Razor clams good or bad?

I bought some razor clams today and all of them were open with their "tongue" or meat coming out of the shell. When I got home I noticed they had a really strong smell to them. This is the first time ...
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2answers
4k views

How long can I keep thawed vacuum-packed fish in the fridge?

I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I ...
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3answers
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Is my fancy cheese still safe to eat?

A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was told that I could leave it out on cold, ...