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

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0
votes
2answers
85 views

Is it safe to use a tea kettle with black dots on the bottom?

My tea kettle has a bunch of black dots all over the inside bottom part of it. I tried washing it and using a scrub sponge to scrub it off but it won't come off. Is it safe to continue using it or ...
21
votes
10answers
10k views

Can I boil eggs in the same pot I'm boiling something else?

I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt ...
0
votes
0answers
51 views

Barium and aluminum in Teff? [on hold]

I was researching Teff (the ancient grain originally from Ethiopia), and was interested in the fact that it is gluten-free and high in a lot of nutrients, including protein and iron. However, every ...
3
votes
6answers
29k views

How long does parmesan sprinkle cheese last in the refrigerator?

My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem to have any problems with it. What do ...
4
votes
4answers
4k views

I ate undercooked steak, what can happen to me?

What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was ...
26
votes
11answers
277k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
17
votes
1answer
5k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
1
vote
1answer
88 views

Bacon in sealed package, 4 days at room temp

I bought 4 packages of vacuum packed bacon 4 days ago, left them on the counter at room temperature by mistake. I opened them tonight, they smelled fine, color was good, bacon was not slimy. I cooked ...
0
votes
1answer
81 views

How long would fruit in a water bottle last?

I have a plastic, refillable water bottle that I fill with water from our purifying pitcher. I have recently begun adding sliced fresh fruits, like strawberries and kiwis, inside the bottle to give ...
13
votes
3answers
1k views

Food safety when tasting from dish

When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to ...
0
votes
1answer
47 views

How long can milk be stored in the refrigerator after boiled and put in a Ball jar?

I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basically I'm doing a double-boiler setup in ...
1
vote
2answers
88 views

Pasteurized milk that has gone sour

I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a chocolate cake?
4
votes
5answers
11k 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 ...
0
votes
1answer
150 views

Is unopened mascarpone cheese still good if not refrigerated?

I bought a new unopened package of mascarpone cheese yesterday and forgot to put it in the refrigerator overnight. Is it still good to use?
5
votes
3answers
3k 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 ...
-2
votes
1answer
129 views

Will using 4 year old unsalted butter make one sick?

I just made twice baked potatoes - and started by adding 3 tsps. of unsalted butter to the meat of 5 large baking potatoes. After putting in the butter & starting to mash some of the potatoes, I ...
1
vote
1answer
77 views

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. ...
1
vote
1answer
91 views

Tiny bit of mold on maple syrup—can I still bottle it?

If there's a tiny bit of mold on nearly-finished maple syrup (like, a tiny patch in a pot of 1.5 gal), and it's removed and the syrup is brought back to a boil, is there any particular pathogen that ...
14
votes
1answer
315 views

What parasites are problematic in sous vide?

Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide ...
2
votes
0answers
66 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
4
votes
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 ...
1
vote
1answer
115 views

Is it a problem that the same flipper that touched raw blood touches the finished meat? [duplicate]

I noticed that when I was cooking stir fry, I used the same flipper throughout. This means when I put the meat in, the flipper came in contact with the uncooked meat and got some blood on it. Is this ...
1
vote
1answer
114 views

At what point (after clams die) are they ok to eat

I bought clams yesterday they were all closed. I put them in room temperature water overnight (with 3% salt). Not in fridge. Now 50% are open. 50% have their tongues hanging out. The main question ...
0
votes
0answers
20 views

Eggs & Expiration Dates [duplicate]

So typically how long are eggs good for after their expiration date? I've bought a couple different brands and usually they just have a sell by date on them, not an actual expiration date.
2
votes
1answer
55 views

When baking meatballs for a soup, do I have to bake until the meat is fully cooked?

I'm making Italian Wedding Soup, and my recipe calls for oven-baking the meatballs for 7-9 minutes before adding them to the soup and boil/simmer for 5 minutes. Maybe I made the meatballs a bit too ...
2
votes
1answer
11k 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 ...
23
votes
3answers
7k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
-1
votes
2answers
60 views

Used Pan… Old Oil… Can this pose a risk before washing?

After frying Pierogies in oil in frying pan for dinner Wednesday evening, I left pan on the stove to cool and meaning to wash later. Got caught up with different things and went to bed. The next day ...
0
votes
1answer
97 views

Is a broccoli that already turned yellow anyhow harmful?

After I bought a broccoli I placed it into my fridge. Today I rediscovered it and wanted to eat it. Now the crown of the broccoli already turned yellowish (it's actually a yellowish-greenish-brownish ...
0
votes
1answer
86 views

Can an open package of sausage lead to contamination of other foods?

My roommate has a pack of sausages in the fridge that has been in there for a week. They opened the package tonight and left it in the fridge opened. I don't know if I should throw it out or not? ...
7
votes
3answers
15k views

Can dry ice in a liquid poison you?

I remember hearing a long time ago that putting dry ice into a liquid that is then consumed by people could potentially poison them. I was just looking at halloween drink recipes and a few of them ...
13
votes
7answers
19k views

Are fungal toxins a significant problem in coffee, and if so, can they be avoided?

I stumbled across this blogpost which claims that coffee is awesome for our bodies but only if it doesn't have mycotoxins (toxins generated by fungi). To quote them: One study showed that 91.7% ...
5
votes
1answer
530 views

Rules for refreezing food

What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? Food quality?). Let's assume for the sake ...
9
votes
5answers
52k views

How long does it take for milk to spoil unrefrigerated?

A half gallon of milk (in the paper carton, not plastic) got left in the car for 1.5 hours in about 80 degree (~27 °C) weather (evening so no direct sunlight). Is it still probably safe to eat if one ...
0
votes
2answers
4k views

Is a partially frozen chicken safe if not immediately cooked at the proper temperature?

I put a partially frozen (inside) chicken in my convection oven, set it to what I thought was 400ºF (200ºC) and left the room with a timer on. An hour later it was discovered the temperature was only ...
0
votes
1answer
72 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
13
votes
3answers
1k 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 ...
0
votes
1answer
46 views

Soy chicken on a backpacking trip

I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple days?
1
vote
1answer
266 views

Can I still use meat left out in the trunk

I accidentally left meat in the trunk of my car, it's so cold outside it froze, can I still use it?
2
votes
2answers
7k views

What happens to an acorn squash when its skin turns orange?

I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has ...
0
votes
1answer
74 views

Corned beef on warm for 2 hr before cooking

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?
1
vote
1answer
86 views

How long can I soak red kidney beans for?

I have had red kidney beans (dried) soaking for 2 days now as I didn't get around to cooking them yesterday. Will they still be safe to eat if I cook them up tonight? Thanks!
25
votes
4answers
39k views

What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?

I'd like to know when to take my steaks off the grill and please everybody.
3
votes
1answer
206 views

How should I store homemade salad dressing?

I have a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery seed 1/2 cup sugar 1 ...
0
votes
1answer
64 views

Are there unnoticable effects of cooked food going bad? [closed]

I've seen and heard the statement that bacteria will create toxins that will remain, despite reheating. (eg How long can cooked food be safely stored at room/warm temperature?) I get all of that, and ...
1
vote
2answers
102 views

How long is too long?

First of all, I love my mother-in-law! Ha! She is a great cook! There's only one item she makes that I can't hardly eat.. meatball subs.. I love those things, but not hers, and I can't pinpoint what ...
1
vote
1answer
63 views

Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?

We've had these squash for a while. I've cut them open and they appear to be OK, but I want to be sure.
16
votes
1answer
1k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
1
vote
1answer
105 views

Can yeast be used as a main ingredient?

Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with other ingredients). I know that live ...
6
votes
1answer
160 views

Should I wash my pre-washed greens?

This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin each serving before I eat it. Should I ...