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

learn more… | top users | synonyms

5
votes
4answers
1k 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
35k 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
4answers
2k 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
417 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 ...
5
votes
1answer
361 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
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
4k 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
1k 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
2answers
7k 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
1answer
871 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
27k 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
468 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 ...
5
votes
1answer
3k 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 ...
5
votes
1answer
80 views

How keep prepared courgette fresh?

I am making a pasta dish at school that has courgette in it. The recipe says grate the courgette and because I don't have much time at school to do it, I want to do it at home. I do not know how to ...
5
votes
3answers
1k 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 ...
5
votes
1answer
3k 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 ...
5
votes
2answers
2k 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 ...
5
votes
2answers
2k 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 ...
5
votes
3answers
4k 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 ...
5
votes
1answer
210 views

button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything ...
5
votes
1answer
184 views

How long Pasteurized Eggs can be refrigerated?

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using ...
5
votes
2answers
494 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
5
votes
1answer
696 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 ...
5
votes
2answers
205 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 ...
5
votes
1answer
440 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?
5
votes
1answer
279 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. ...
5
votes
2answers
342 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 ...
5
votes
1answer
2k 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 ...
5
votes
3answers
483 views

How long does cooked garlic keep in fridge?

I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with oil but it was only a little oil. Still ...
5
votes
3answers
436 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 ...
5
votes
3answers
532 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 ...
4
votes
6answers
527 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
4
votes
3answers
10k 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 ...
4
votes
5answers
4k 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 ...
4
votes
4answers
1k views

How long can a pitcher of tap water be left out, and still be drinkable?

My parents say that flies can lay eggs in the water (we do have flies occassionally buzzing around in our apartment). Is this true? If so, what is the longest time that a pitcher of tap water could be ...
4
votes
2answers
15k 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 ...
4
votes
2answers
2k 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 ...
4
votes
7answers
22k 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 ...
4
votes
2answers
1k 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
votes
4answers
1k 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 ...
4
votes
2answers
10k 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 ...
4
votes
5answers
5k views

Why do Duck eggs have longer expiry than Chicken Eggs?

Duck eggs seem to get about a 6-week extension on their expiry date over Chicken eggs. (the latest pack I bought yesterday expire May 25th, where as the Chicken Eggs at best were Mid-April). Why is ...
4
votes
2answers
7k 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?
4
votes
2answers
26k 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 ...
4
votes
3answers
13k views

Does grenadine need to be refrigerated?

I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor store, I grabbed it. I'm not sure I want to allocate that much ...
4
votes
2answers
7k 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. ...
4
votes
4answers
2k views

What is the preferred method for sanitizing the kitchen?

I'm aware of a number of ways for sanitizing. Soap. Ammoniac. Bleach. Sodium bicarbonate. Which of these is the preferred method of sanitation? Which concentrations are recommended? How can you ...
4
votes
1answer
127 views

What caused my homemade “Nutella” to go bad?

I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an ...