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

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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
199 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
398 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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1answer
206 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
220 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
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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 ...
5
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1answer
88 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 ...
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3answers
341 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
459 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
2k 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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3answers
8k 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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4answers
264 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 ...
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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
14k 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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7answers
20k 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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2answers
12k 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
859 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
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?
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1answer
37k 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
9k 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
4k 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
19k 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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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 ...
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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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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. ...
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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 ...
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1answer
72 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 ...
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1answer
228 views

Frozen prawns - blue dye

I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
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2answers
109 views

Canning Hot Peppers

This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling ...
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2answers
802 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
8k 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?
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1answer
2k 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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3answers
2k views

Whiskey inside a metal flask for a month. Safe for drinking?

Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?
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1answer
6k views

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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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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1answer
134 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 ...
4
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1answer
378 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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1answer
3k views

How long can olives be left out of the refrigerator?

I left a bottle of garlic stuffed olives out overnight. Are these still safe to eat?
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2answers
5k 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
1k views

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, ...
4
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1answer
333 views

Which container to use for combined milk?

My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined ...
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1answer
295 views

Can you use marinade twice if it was first used on precooked meat?

I made precooked frozen meatballs in the crockpot with jelly and honey BBQ sauce. It was really yummy and was wondering if the sauce that's leftover would be ok to marinate some ribs in?
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2answers
1k views

Is mustard oil safe for consumption?

Some Indian cuisines require mustard oil as an ingredient. However, I cannot find any FDA approved mustard oil, and most of the bottles quote "for external use only." Is it possible to find FDA ...
4
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2answers
857 views

Is there anything wrong with soft shrimp?

Once in a while when I'm thawing and prepping frozen shrimp, I'll come across one that's quite a bit softer than the others. The flesh is a bit floppy and not firm like the others, and even the shell ...
4
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1answer
929 views

How to clean utensils used to cook raw ground beef that have been left in the sink overnight?

I cooked some ground beef yesterday and by the time evening came was too zonked to do the dishes. Now it's the following evening and they are still in the sink. How do I clean the stainless steel pan, ...
4
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1answer
675 views

Which fuels (burning materials) are healthy safe in a wood fired oven?

I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. ...
4
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3answers
12k views

Is it safe to eat a pork loin that has been refrigerated for 6 days?

I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The ...
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1answer
4k views

What are these spots on my butternut squash?

I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the ...
4
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1answer
189 views

Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth? [closed]

People suggest to use coconut or other vegetable oils (e.g. Sunflower oil) for frying and cooking, because heat destroys the oil where toxicological relevant compounds are formed, but it seems that ...
4
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1answer
268 views

Can I RE-freeze chicken soup after it has thawed?

Can I RE-freeze chicken soup after it has been thawed and heated?