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

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2
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1answer
62 views

Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?

I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the fridge? Or is food prepped and used or ...
2
votes
0answers
40 views

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...
2
votes
2answers
634 views

What is the recommended temperature for cooking eggs?

Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"?
12
votes
0answers
103 views

How prevalent was foodborne botulism before stricter food safety guidelines?

Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indicate on the scale of tens of confirmed ...
2
votes
3answers
130 views

What does it mean when a jar lid pops?

When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good?
1
vote
1answer
198 views

Why did pork tenderloin go pink in the fridge?

I cooked a pork tenderloin to at least 165 degrees F, maybe 180. The thermometer was in a pretty thick part of the meat and it was pretty much grey. Two days later it is pink in parts inside. I was ...
4
votes
1answer
316 views

Will the bean salad dressing that I made ahead of time still work?

I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized canning jar with 2-pc lid and ...
1
vote
1answer
68 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
0
votes
0answers
36 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
4
votes
3answers
229 views

Reuse of Food Grade Tins

I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food ...
4
votes
2answers
218 views

Baking granbarksost (spruce bark cheese) (Brie) with little mould

We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
0
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0answers
30 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
0
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0answers
28 views

Stew in a sealed container left unrefridgerated overnight - OK to eat? [duplicate]

My wife used the slow cooker to make a beef stew - once it was done she put it in a sealed container and then left it in a cold bowl of water to cool before putting it in the fridge. Except she forgot ...
0
votes
0answers
35 views

Slow Cooker Curried Vegetables turned off! [duplicate]

First post! I try to do a lot of my cooking on my days off being a bit time poor. We are also in a shared living situation with limited kitchen facilities (limited fridge/storage space, no oven). ...
5
votes
3answers
3k 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, ...
11
votes
2answers
23k views

Mold on Vinegar Batch?

About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. ...
16
votes
1answer
8k views

What do I need to know about temperature and food safety?

What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
18
votes
1answer
35k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
18
votes
5answers
10k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
2
votes
2answers
111 views

Storing and Transporting cooked fish

I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do this without changing the flavor, ...
67
votes
1answer
33k views

How long can I store a food in the pantry, refrigerator, or freezer?

How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient? This broad question is intended as a "general reference" ...
4
votes
2answers
247 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
4
votes
3answers
8k 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?
-1
votes
0answers
41 views

Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat? [duplicate]

I just baked some chicken thighs (with skin on) in the oven at 180degrees Celsius for 40 minutes. I put olive oil, salt and peppers on the chicken first. The chicken is fresh. Is it safe to eat it ...
0
votes
1answer
44 views

Pork sausage patties in a crockpot overnight [duplicate]

Is it safe to store a crockpot full of freshly cooked pork sausage breakfast patties overnight? set on Warm. ? Also do you think this will make them "dry" to eat in the morning? If it's safe, do you ...
15
votes
1answer
29k views

How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
5
votes
3answers
4k 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 ...
0
votes
0answers
20 views

Is this Chicken Situation safe to cook and eat? [duplicate]

I took 4 chicken breasts (in a zip-lock bag) out of the freezer on Sunday to thaw on our counter at room temp for dinner that night. We ended up getting whisked away for a surprise dinner and never ...
0
votes
0answers
26 views

Shipping Homemade Mozzarella

I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not, are there any alternatives?
2
votes
3answers
207 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
4
votes
3answers
26k 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 ...
1
vote
2answers
12k 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 ...
0
votes
0answers
34 views

Does jerky need to be preserved with nitrites?

I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! These are the ingredients from their ...
2
votes
1answer
34 views

How long will vacuum sealed grilled lemons keep in the refrigerator?

I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two months.
7
votes
3answers
227 views

Why do fridge temperature standards between US and other countries differ?

US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most literature (and also the specification next ...
0
votes
0answers
25 views

How long can I cook beef or pork without becoming toxic? [duplicate]

Started pork at 4:30 pm on Friday, ate and checked on sat at 0430 am, and was good then left on from continuous cooking to Sunday at 1100 am and wondered at what point does this become toxic, can I ...
0
votes
1answer
38 views

Refreezing Fish? Safe? [duplicate]

So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got ...
1
vote
1answer
42 views

preparing lupini beans?

Lupini beans are an ancient and delicious snack food widely consumed around the Mediterranean and elsewhere. But they naturally contain high levels of toxic alkaloids, so they require special ...
1
vote
1answer
31 views

Shelf life of open jarred anchovies and anchovy paste in the fridge?

I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. Searching around on the Web has a mix of ...
4
votes
1answer
102 views

Is there anything wrong with rubbing a stick of butter on the pan?

I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up some of the butter on the stick. Would ...
5
votes
1answer
57 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
3
votes
3answers
9k views

Is food immediately taken out of the microwave safe to eat?

Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately? Of course, I assume that the food is not too hot to be eaten.
1
vote
3answers
118 views

Can I heat and then cool Shiitake mushrooms, and eat cold one day later?

I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and you cannot eat Shiitakes raw. Will it ...
0
votes
0answers
17 views

Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety [duplicate]

We made a homemade lasagna, cooked it, and I put the leftovers in the freezer for later meals. I took out those leftovers (put in fridge) to cook one night and we ended up not eating it. Our family ...
0
votes
0answers
14 views

Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe? [duplicate]

I cooked an organic chicken which was frozen for about 1 year in my freezer on top of the stove in organic (store bought) broth. I boiled and simmered for about 2 hours, then left it on the stove to ...
6
votes
4answers
14k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
77
votes
11answers
503k views

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
5
votes
7answers
4k views

How to thaw a bottle of beer that got frozen accidentally without exploding the bottle

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 ...
0
votes
3answers
372 views

How to cook the food such that no acrylamide is formed?

How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard ...
5
votes
1answer
415 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...