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

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1answer
3k 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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2answers
125 views

Is marinade safe if it has had incidental contact with meat?

I just made a batch of soy based marinade, I then used a spoon to pour said marinade over some chicken, swirled it about, and mistakenly double dipped (put it back in the marinade). The marinade was ...
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1answer
1k views

Test if whitish chocolate has bloom or is spoiled

My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just chocolate bloom, but she thinks it's mold ...
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3answers
5k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
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2answers
375 views

How can I prepare dried minced garlic?

I have a container of minced garlic similar to this: My question is can I mince fresh garlic, then allow it to dry on a plate and add it to the container? Or is there a special way of preparing ...
2
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1answer
161 views

Canning chow chow

I canned 5 jars of chow chow about 1 1/2 weeks ago and just realized I forget to put them in a water bath after the canning process. Should I through them out? They did seal.
1
vote
1answer
203 views

travelling with cooked chickens

I want to cook some chickens in the morning, and then travel about 2 hours in a car later in the day. Should I cool the chickens in the fridge after cooking them, or just wrap the hot chickens in tin ...
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3answers
3k views

Botulinum Toxin in Home-Canned Green Beans

I was given a jar of home-canned green beans. The method of canning is unknown. Wikipedia says: Botulinum toxin is denatured at temperatures greater than 80 °C (176 °F).[27] Proper ...
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2answers
1k views

What part of the squid is edible?

Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
1
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1answer
846 views

Dry cured chicken with bad odor

I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks. I did this however I forgot to remove ...
3
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1answer
2k views

Stainless steel cookware scratches

Is it true that one should not use stainless steel utensils on a stainless steel pot or pan? I had to get rid of some old pots because my food started have a metallic taste to it. I always see on ...
3
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1answer
124 views

Out of Date Vine Leaves - are they safe to eat? [duplicate]

I bought vacuum packed vine leaves quite some time ago. Stupidly didn't get round to using them so they are still in the fridge. They are well passed their sell by date of March 2011. Should I just ...
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2answers
1k views

What are some techniques to cool down a dish so that we can store it in the refrigerator safely?

My wife just cooked some 'plof' (an Ashkenazi Jewish recipe). A one pot chicken, rice, onion, carrots dish. All those are in their respective layers. She just finished cooking it. We're going to go ...
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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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3answers
2k views

Why do chefs use salt and pepper bowl after touching raw foods

When I see chefs on tv handling raw chicken or such and then stick their fingers in a salt bowl to seasoning them why is the salt in the bowl not contaminated too. I see this all the time on cooking ...
7
votes
4answers
6k views

Are these worms in my black eyed peas/beans?

I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them. Is this common? I did rinse the peas before ...
3
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1answer
369 views

Is sterilized milk safe to use with a breadmaker's timer function?

I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have ...
1
vote
1answer
159 views

Can buttermilk be frozen successfully?

Can I freeze unused buttermilk bought at the supermarket for later use? Can it later on be thawed and used safely?
3
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1answer
176 views

Brined cheese behaves almost as if carbonated

I bought (at least what I thought was) some Bulgarian/Turkish-style brined soft cheese today, and when I got home I noticed the container seemed over-pressurised (it's sold in a kind of tall tin ...
5
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1answer
24k 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 ...
0
votes
1answer
508 views

Fermented rice horchata

I have been making some horchata (using white rice, cinnamon and water). I left it for a day and when I returned, it looked slightly fermented (a stream of bubbles were coming out of it and it was ...
3
votes
1answer
843 views

Raw Eggs, Chocolate Chip Cookie Dough…And Freezing

I have often heard the warning that one should not eat raw chocolate chip cookie dough which contains raw eggs, due to the risk (however slight) of salmonella. (I should also say I have not always ...
2
votes
1answer
383 views

Is storing homeade dressing with garlic powder safe?

I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know nothing about food safety, is it safe to ...
12
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1answer
336 views

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...
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1answer
1k views

Can one become ill from consuming food smoked with wood that contains a common fungus?

If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may be harboring some common fungi, could ...
2
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1answer
590 views

Is jerky safe concerning parasites?

In the commercial production of beef (or any meat) jerky, how is the threat of parasites handled? The at-home recipes are simply soaking the meat in a salt solution, then drying. Is this sufficient ...
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3answers
455 views

Do restaurants regularly disinfect baskets and trays?

I certainly hope the answer to this question is yes, but do restaurants regularly disinfect baskets and trays? Even if they are covered with paper wrappers or placemats? Are there fairly universal ...
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2answers
4k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
36
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2answers
229k views

How do I know if food left at room temperature is still safe to eat?

If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
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votes
2answers
2k views

raw chicken in an “off” crockpot

I put chicken in a crock pot and thought it was on low. It was off. It's been two hours. Do I need to throw out the chicken? It was fairly cold because it was mixed with a cold teriyaki sauce among ...
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vote
3answers
588 views

Where can I find the apron/towel worn by the America's Test Kitchen staff?

On America's Test Kitchen, I've seen them wearing a towel around their waist that is somehow attached to an apron. Is there a name for this? Or are they just somehow tucking the towel into a ...
0
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1answer
151 views

How long can milk products be frozen before spoiling? [duplicate]

I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of cheese melted in. I realize that if I thaw and re-heat ...
4
votes
1answer
473 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 ...
7
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4answers
7k views

How to safely handle raw milk?

I have a couple of questions how to use fresh milk (not pasteurized) coming directly from cow in village (in traditional way, of course). How long it should be boiled before usage? Is it better to ...
0
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1answer
1k views

How does the glue of bamboo cutting boards get in the food and how to prevent this?

http://food.thefuntimesguide.com/2010/07/bamboo_cutting_board.php Some bamboo cutting boards are glued together with adhesives that have formaldehyde in them — which could eventually leak into and ...
4
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3answers
4k 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?
6
votes
2answers
470 views

Is it dangerous or unhygienic to deshell an egg over the bin?

I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or unhygienic to deshell an egg over the ...
3
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1answer
422 views

Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and despite scald tank temperatures of ...
3
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3answers
3k views

Curious mold growth in a sealled BBQ, how does one avoid it?

When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At this point the BBQ is essentially ...
5
votes
1answer
378 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 ...
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vote
1answer
451 views

At what concentration is sodium bicarbonate a sanitizing solution?

I can't find an authoritative answer to the question @rumtscho asked me here about the concentration of sodium bicarbonate, mixtures of which I've come to rely on as a cleaning and sanitizing solution ...
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2answers
2k views

Is it safe to eat sauteed onions left at room temperature?

I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to ...
0
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2answers
7k views

Refreezing already thawed bread

I bought a loaf of bread some weeks ago, which the lady behind the counter explained was frozen (because it was leftover). This was okay for me. The bread was still frozen when I bought it and I let ...
0
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2answers
68k views

Should flour be thrown out past its expiry date?

As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
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2answers
3k views

dark black furrows in sweet potatoes

I have a large jewel yam. I peeled, diced, and boiled it with sugars and some spices. When I peeled it, I noticed there were deep darkish furrows in the potato, like spots where sprouts had been but ...
2
votes
1answer
3k views

Refrigerating after reheating?

Yesterday, I got a calzone from a pizzeria, took it home and refrigerated it immediately. This morning, I reheated it in the microwave and ate some. Then, I put it back in the fridge. Later today, I ...
4
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1answer
314 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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1answer
24k views

shelf life for chocolate chips

Have some semi-sweet chocolate chips. Been in a bag inside a plastic container in a cupboard for 2 years but expiration date on the bag says that's one year too many. What's the shelf life for ...
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vote
2answers
7k views

Freezing bones for stock

Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus ...
2
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2answers
11k views

homemade chilli oil

I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...