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

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My sauerkraut was left with dark mold covering the surface, is it ok?

I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
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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 ...
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2answers
891 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 ...
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1answer
1k 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
735 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. ...
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3answers
14k 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
265 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 ...
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1answer
329 views

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

Can I RE-freeze chicken soup after it has been thawed and heated?
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1answer
547 views

How safe is it to harvest wild sassafras?

I am interested in trying to incorporate wild sassafras (roots, mostly) into my cooking. I have established definitively that the plants are sassafras, and not something else, so I'm not worried ...
4
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1answer
15k views

Eucalyptus tea: is it safe to drink?

I have a big Eucalyptus Gunnii (If I am not mistaken) tree just out my door. It smells splendid and I have always wanted to know if I could make tea out of its leaves. However, something stops me: I ...
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3answers
5k views

How long do you have to cook wild morel mushrooms for them to be safe?

I have recently been given some wild black morel mushrooms. I know that you aren't supposed to eat them raw, as they contain toxins which must be cooked out (at least now I know that... good thing I ...
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2answers
222 views

Why are these mushroom stems leaving a long, skinny fiber behind on the cap?

I was pulling the stems out of some mushroom caps today - we save the stems and make broth out of them - when I discovered that some stems weren't coming out all the way. Have a look: Mushroom ...
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3answers
2k views

Calcium chloride as substitute for sodium chloride

My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad actor, not the chloride. Who knows about ...
4
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1answer
131 views

Moldy black truffles-are they edible?

Help! My friend brought me 3 Italian black truffles in brine (according to the label), packed by the producer in a glass jar. When I received them they weren't actually in liquid. I didn't realize ...
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1answer
2k views

What do green spots on the inside of a butternut squash indicate?

When I was cutting a butternut squash, I noticed a greenish discoloration near around third of the seed pocket. I scraped it off, but I was wondering if it would have been safe for a young toddler ...
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2answers
1k views

Black residue inside frying pan

I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which took a while - lots of steam. Now, there's ...
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3answers
817 views

Can you safely can homemade caramel/butterscotch syrup?

I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can ...
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1answer
3k views

How long does shrimp paste last in the fridge?

Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge. It's not "dry", but it's dry enough to be extremely firm when I take some out of the jar with a ...
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3answers
3k views

How long does raw ground meat last in the fridge?

Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
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2answers
1k views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
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2answers
1k views

Is there additional risk in cooking meat sous-vide from frozen?

I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from frozen?
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2answers
170 views

How should I interpret this expiry date?

I have a just opened plastic 4L container of cranberry juice that I bought several months ago. The expiry date on the container is 14 DE 15. I don't know if that should be interpreted as 14 Dec 2015, ...
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2answers
5k views

My ginger is moist and floppy… has it spoiled?

I have a piece of raw ginger root which I bought a couple of weeks ago and stored in the produce drawer of my fridge. I always store my ginger root this way, and it remains usable for weeks. Today I ...
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0answers
1k views

Is it safe to eat dog food in regular diet? [closed]

In our animal science class, we were fed dog food (dog cookies) by our professor who claimed that if we were ever at war and had a shortage of food, we should keep water and dry dog food on hand ...
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6answers
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Is there a definitive way to know if a tin can is lined with BPA?

Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food contains BPA lining? Can the place of ...
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8answers
25k views

Why would pork cause upset stomach in two out of three people that ate it? [closed]

I recently cooked a delicious meal of roasted pork shoulder with apples and cranberries for my husband and a friend. All three of us ate it. My husband and friend complained of stomach trouble ...
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4answers
324 views

At what point is eating left-overs or perishables not just daring but dumb?

I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn their noses up at. But sometimes I wonder if this is not ...
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2answers
616 views

Should I boil canned food in water?

Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently that I am in Europe, I have not seen a ...
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1answer
2k views

Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?

I accidentally used plastic wrap instead of foil wrap over the salmon in the toaster oven. There was a flame. When i checked the salmon, the cling wrap was gone. Did it melt into thge salmon? Is the ...
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2answers
2k views

How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days

My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crockpot on warm until digested, by us. LOL. well today. I ...
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4answers
607 views

I bite my nails. How can I keep proper hygiene in the kitchen?

I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question asked about having a cold, but nail biting is much worse due to the obvious amount ...
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4answers
18k views

how long to cook a turkey per pound

I'm cooking a turkey for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about three hours. When I asked my girlfriend's ...
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3answers
18k views

Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...? How about when ...
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3answers
3k views

Are carrots safe to eat after they have turned black?

I recently got a bag of carrots out of the fridge, and find that most of them had turned black. What causes this, and are they safe to eat (with or without peeling)?
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3answers
1k views

Wood for a cutting board, will sanding make it food safe?

I would like to make a cutting board from some hardwood I have. I'm pretty sure it has been imported, so I think it might have been fumigated or treated for insects/pests at some point. I've tried ...
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1answer
3k views

How long can vegetable-based foods be stored at room temperature?

New York City health department forces restaurants to sell prepared food such as babaghanoush on a bed of ice in freezing temperatures. I thought that this was not necessary and I posted a question ...
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5answers
2k views

Fiddlehead toxicity

I'm curious if anyone has some experience with fiddlehead toxicity. Wikipedia has it listed as "may harbour microbes, and should be washed and cooked before eating." Most reports I'm reading online ...
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3answers
3k views

How do you safely bring ingredients normally stored cold to room temperature?

Many recipes call for ingredients that are normally stored cold to be at room temperature at the time of use. One example is a cake recipe, which often calls for all ingredients (milk, eggs, etc) to ...
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2answers
11k 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 ...
3
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3answers
686 views

How to check whether the Olive oil is fit for consumption or not?

How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half years old. I kept it in a capped bottle. I ...
3
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1answer
5k views

Is it okay to eat gorgonzola cheese mold?

My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
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5answers
6k views

Homemade pizza left out overnight

We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer just in case they were still good. What ...
3
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2answers
352 views

Do “Best by: XX-XX-XX” foods have an expiration date?

How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, which isn't very assuring for me since ...
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2answers
3k views

Can salmonella show up in a raw-egg product once it has already been made?

I know raw eggs should be avoided, especially by sensitive people (children, pregnant women), as they may contain salmonella. Let's say I make a big tub of ice cream, with raw eggs, and several people ...
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2answers
362 views

How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?

As discussed in What are the requirements for a dish to be kosher?, kosher food must follow various rules and procedures. I noticed a pattern in these rules which suggests some consistency with modern ...
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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 ...
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2answers
6k views

How do you tell if pickles/cucumbers have gone bad

We're in the process of making 4-day sweet gerkins and after the second day of soaking overnight the brine solution was foamy and has an unpleasant odor. Does this mean the pickles have gone bad?
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2answers
708 views

Can meat and cheese be stored together?

My husband is constantly storing opened blocks of cheese in the same container as his summer sausage, also opened. He insists that they don't need to be separated and that I am being paranoid. I say ...
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3answers
668 views

Dangers associated with sous-vide temperature and time

What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.