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

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6
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1answer
158 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
555 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
341 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
176 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
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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
10k 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
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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
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2answers
59k 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
4answers
334 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
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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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2answers
7k 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 ...
5
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6answers
15k 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
15k 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
763 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 ...
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
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4answers
2k views

Infusing olive oil with herbs

I have some basil from my garden that I would like to infuse with olive oil to flavor it. I was going to pack the jar with the herbs and then pour the oil over it, keep it in a jar for about a week ...
5
votes
1answer
41k 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
3answers
8k 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?
5
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2answers
6k 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
287 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
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4answers
567 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
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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
238 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
2answers
752 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
1k 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
27k 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
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 ...
5
votes
4answers
919 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
30k 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
3k 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
338 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
5k 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 ...
5
votes
1answer
354 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
votes
2answers
8k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
5
votes
1answer
11k views

Is it safe to eat pumpkins grown specifically for carving?

As it is coming up to Halloween, there is an abundance of cheap pumpkins in the shops now. I quite like to eat pumpkin rather than carve them. Are the large round orange pumpkins good to eat are are ...
5
votes
3answers
888 views

How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and ...
5
votes
1answer
722 views

Is rare pheasant safe?

I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err on the side of caution (cook until all ...
5
votes
1answer
514 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 ...
5
votes
1answer
21k views

Can you refreeze chicken after it has been cooked from frozen

I buy chicken breasts already frozen from my local supermarket. I want to let them defrost naturally (IE leave the breasts out until thawed at room temperate) and then cook them in a fruit sauce. At ...
5
votes
1answer
462 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 ...