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

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6
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1answer
432 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
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 ...
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
8k 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
1answer
1k views

Does cooking raw meat/poulty extend its shelf life?

I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mirepoix ingredients and I'm too lazy to go ...
6
votes
2answers
75k 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
2answers
459 views

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...
6
votes
1answer
171 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
652 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
3k 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
votes
1answer
353 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
2answers
206 views

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. ...
6
votes
3answers
5k 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
15k 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
11answers
11k 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

Is a jug of milk left out for 12 hours at room temperature safe to drink? [duplicate]

I left milk out in a jug, bought brand new, for twelve hours. Is it still safe to drink?
5
votes
4answers
344 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
5k 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
votes
6answers
17k 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
17k 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 ...
5
votes
3answers
822 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
4k 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 ...
5
votes
2answers
3k views

Is it safe to eat the white “dots” in peaches?

(full size image) As you can see there are white "dots" where the seed used to be. Is it OK to eat them? What are they, anyway? (I was worried they're some parasite or disease of the fruit)
5
votes
1answer
4k 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?
5
votes
1answer
44k 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 ...
5
votes
2answers
2k views

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake ...
5
votes
2answers
7k views

How long can I keep a chicken carcass and still make stock from it?

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago. I'd like ...
5
votes
5answers
290 views

Is it safe to eat an apple cooked inside poultry?

My guess is that yes, you can; however, my mother always set them aside, not to be eaten. Any ideas?
5
votes
3answers
2k views

Testicles as food?

When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes good. I wonder how I should prepare them. If I buy testicles ...
5
votes
3answers
1k views

A question of Fishmonger basics and fish processing and handling?

I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did ...
5
votes
4answers
609 views

Cooking with a cut or burn on my hands

I know from this question that I should avoid cooking (at least without gloves) if I have an open cut. However, once a cut starts to heal, how can I tell if it's safe to cook without gloves? Are ...
5
votes
6answers
3k views

The Opposite of How to Chill Beer Quickly

Recently I had occasion to put @Kevin Selker 's answer to the test in terms of rapidly chilling beer. However, we uncovered a problem the next morning where people had taken beer and thrown it in the ...
5
votes
2answers
239 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 ...
5
votes
1answer
238 views

Is it okay to eat silver

One of my friends recently went to India and brought back some sweets today. These sweets have a silver layer on top. Therefore, I'm quite curious as to whether or not it is safe to eat silver. As ...
5
votes
2answers
879 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 ...
5
votes
2answers
2k 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 ...
5
votes
1answer
3k 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 ...
5
votes
2answers
29k 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, ...
5
votes
1answer
14k views

What are the acceptable methods to thaw food items?

What are the proper ways to thaw foods? Are there any advantages or disadvantages to them?
5
votes
1answer
3k 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 ...
5
votes
4answers
972 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 ...
5
votes
2answers
32k 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 ...
5
votes
4answers
4k 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 ...
5
votes
2answers
5k views

Why exactly is thawing via hot water bad?

I read all over the internet and labels that you shouldn't thaw with hot water? However, tons of people leave meat to get to room temperature, so how is thawing with hot water bad? For instance, when ...
5
votes
4answers
1k 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 ...
5
votes
1answer
380 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 ...
5
votes
4answers
6k 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 ...