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

learn more… | top users | synonyms (1)

6
votes
2answers
10k 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? ...
0
votes
2answers
34 views

Why does food spoil in the freezer?

Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow ...
2
votes
2answers
155 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, ...
0
votes
1answer
100 views

How to have my solar system stick that would be edible

I am doing a solar system project in my science bell. I have the choice to make edible food. So I wanted to make cookies for the solar system. Here's the problem, I can get all the colors I need with ...
0
votes
2answers
111 views

What can I bake for my nut allergic friend?

I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I ...
0
votes
0answers
44 views

Has it gone bad? [duplicate]

I have a pot of pork that was taken off the heat and forgotten. When found, it was noticed immediately that there are bubbles coming up to the surface around the meat (Almost frothy). Is it a ...
3
votes
1answer
1k views

Moldy bread smell but no mold?

I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. They taste strange too. This I know ...
1
vote
1answer
70 views

Raw meat in washing up water

We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally ...
0
votes
0answers
34 views

how to seperate peanut oil from roasted peanuts at home?

I want to enjoy a peanut’s protein without a concern of a lot of calories , so I want to sepearate some oils from peanuts with simple home equipments , is it possible ?! How much ...
2
votes
1answer
150 views

Are the white things on a bread normal?

I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat? Will ...
2
votes
3answers
194 views

Any health risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
1
vote
2answers
104 views

Doughnuts preseratives

Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our ...
0
votes
0answers
74 views

White residue emerging while cooking bacon

When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during ...
7
votes
7answers
112k views

Does pesto go bad?

I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore?
4
votes
1answer
22k 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 ...
3
votes
2answers
283 views

Is the un-moldy part of tomato paste still safe to eat?

Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. ...
0
votes
2answers
106 views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
3
votes
2answers
164 views

Is this moldy vinegar salvageable?

I started making apple cider vinegar using the second method listed on http://thehealthyeatingsite.com/apple-cider-vinegar-recipe/ It's been little over 4 months and my mix is looking really weird. ...
7
votes
3answers
597 views

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

I have only recently discovered that cooked food shouldn't be left in room temperature for longer than 2/4 hours. I lived in a tropical country which is warm and humid and I have been growing up ...
3
votes
3answers
149 views

Sushi in lunch box? Sushi rice preservation

I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with ...
0
votes
0answers
82 views

Why does my ricotta cheese go bad in a few days?

No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the cheese, losing its mellow sweet taste) ...
1
vote
2answers
175 views

Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces ...
6
votes
2answers
2k views

How can I buy or make pasteurized eggs?

Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
21
votes
4answers
77k views

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? ...
4
votes
3answers
19k views

Are avocado seeds edible?

I've seen article about great benefits of eating avocado seeds. And another here. Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia page we can read: Avocado leaves, ...
1
vote
4answers
178 views

Physical method to season steaks

When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or have to wash my hands many times?
3
votes
1answer
86 views

Smoking Boston Butt and Smoker Went out - Food Safety

I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never really stayed at 225, but hovered ...
2
votes
1answer
59 views

What happens if I use my sourdough starter too soon?

What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and ...
1
vote
1answer
275 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
2answers
256 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 ...
3
votes
1answer
143 views

Why use gloves when handling food?

I watched this video yesterday https://www.youtube.com/watch?v=2LerF1zgRDE . (Its a video that the manufacturer shows how they make candy and in this case its also seen they work the candy with naked ...
0
votes
0answers
26 views

Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration [duplicate]

I have a family salsa recipe emanating from my father in Texas which requires cooking and subsequently, refrigeration. I am trying to ascertain a logistical solution in order to be able to sell units ...
3
votes
7answers
108k 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 ...
1
vote
2answers
124 views

Is unrefrigerated kimchi safe?

As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because my commute home involves time in a ...
0
votes
0answers
23 views

Sous Vide Chicken was left out-safety question [duplicate]

I cooked 2 lbs of chicken breast with lemon and dried rosemary in a vacuum-sealed bag for 3 hours at 140F/60.0C. At this point, I submerged the still-sealed bag in a water bath of approximately 1/2 ...
38
votes
14answers
555k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
4
votes
1answer
680 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 ...
0
votes
1answer
55 views

I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon

The flight is roughly 20 hours.Will it still be safe to eat once I arrive in Macau?
0
votes
2answers
4k views

How would I quickly defrost chicken if it's going to be cooked in a crock pot?

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?) I'm ...
7
votes
2answers
21k views

Why exactly is thawing via hot water bad?

I read all over the internet and labels that you shouldn't thaw with hot water? However, tons of people leave meat to get to room temperature, so how is thawing with hot water bad? For instance, when ...
2
votes
1answer
62 views

Purple garlic color change [duplicate]

I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show purple areas on the cloves. I don't think this is anything ...
2
votes
1answer
74 views

Does pre-packaged spaghetti sauce need to be cooked?

My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use it as a base - to which I add sauteed ...
1
vote
0answers
44 views

Black mold inside Misto oil sprayer collar

There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the sprayer mechanism is unscrewed. I ...
2
votes
1answer
9k views

creme fraiche 1 month out of date!

I was just cooking some soup and added some creme fraiche (I smelt it before and it smelt fine, force of habit) Once I had mixed it in - I noticed that the sell by date was the 15th of January! I ...
0
votes
1answer
128 views

Could all types of filling be used as macaron filling?

I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredients for macaron shells cannot be ...
2
votes
1answer
90 views

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce ...
15
votes
1answer
2k views

My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought ...
0
votes
0answers
46 views

Salt curing duck breast

I made a salt-cured duck prosciutto according to the recipe in Charcuterie. It was covered in salt and refrigerated for 24 hours and then hung out to dry for 7 days. The book recommends storing at a ...
0
votes
0answers
58 views

I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now? [duplicate]

I made the mistake of NOT ADDING WATER to some brown rice in the pressure cooker! I was listening to an audio book and well....it wasn't a good a idea to split my focus like that! The inside bottom of ...
7
votes
4answers
7k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...