Questions on handling, preparing, and storing food in ways that prevent foodborne illness.
29
votes
1answer
3k 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" ...
23
votes
3answers
34k views
Why is it dangerous to eat meat which has been left out and then cooked?
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
9
votes
8answers
18k views
Is it safe to cook a steak that was left out (raw) for 7 hours?
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet.
Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
4
votes
2answers
33k views
How long can cooked food be safely stored at room/warm temperature?
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat?
Does it make any ...
11
votes
3answers
2k 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?
26
votes
7answers
37k views
Is there a problem with defrosting meat on the counter?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
25
votes
7answers
8k views
Is it safe to eat raw eggs?
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
11
votes
6answers
4k views
Botulism, Garlic, Cold pressed Olive oil and mason jars
I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and ...
73
votes
10answers
17k views
Is it safe to leave butter at room temperature?
Is it safe to leave butter at room temperature? If so, how long is it safe to keep it out?
25
votes
11answers
19k views
How long can I keep eggs in the refrigerator?
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
19
votes
5answers
5k views
Cure for burns from hot peppers / capsicum oil?
So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent.
Does anyone know of a way ...
23
votes
3answers
9k views
Frying Oil Reuse
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying?
Is it safe and acceptable under some circumstances to ...
18
votes
4answers
33k views
Why isn't it safe to eat raw chicken?
Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
11
votes
2answers
569 views
How does salmonella get into eggs?
Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place.
Is it getting on the shells from the environment (or the hen)? Is it inside the ...
23
votes
4answers
3k views
Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the steak back into the pan, in one ...
12
votes
4answers
9k views
Should maple syrup be stored in the refrigerator?
Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer.
10
votes
1answer
805 views
Garlic Infused Oil—Safety
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific.
I've heard about the dangers of ...
48
votes
7answers
143k views
Is it safe to eat potatoes which have sprouted?
I'm talking about potatoes which 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 ...
29
votes
14answers
3k views
Nonstick cookware or not?
I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food.
I ...
28
votes
7answers
35k views
How dangerous is it to refreeze meat that has been thawed?
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
47
votes
8answers
9k views
Is it safe to put hot food in the fridge?
I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
17
votes
4answers
2k views
How do you properly clean a cutting board and knife to prevent cross contamination?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...
22
votes
5answers
9k views
Is “until juices run clear” a valid test for poultry doneness? Why or why not?
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
7
votes
2answers
564 views
How can I make yogurt at home?
What are the requirements for making yogurt at home. Is there a solid recipe for making yogurt?
13
votes
5answers
2k views
Is it really necessary to wash a skillet that will be heated up again soon?
I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again.
Is it really necessary for me to wash the skillet before making more eggs? It would ...
11
votes
6answers
80k views
I need to quickly and safely thaw frozen ground beef, what are my options?
Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and ...
23
votes
4answers
10k 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.
8
votes
5answers
373 views
How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
In the comments to this answer, there is some discussion as to whether putting significant mass of hot food into a refrigerator will unacceptably warm the other food already inside.
Elsewhere on ...
7
votes
3answers
355 views
Can adequate heating transform spoiled food into safe food?
Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room ...
15
votes
4answers
248k views
How long will uncooked chicken keep in the fridge?
My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the ...
11
votes
3answers
4k views
Does meat need to be washed before preparation?
I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for ...
11
votes
7answers
3k views
Is Teflon dangerous?
I've read that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you personally feel about using them after reading ...
8
votes
3answers
787 views
Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella".
A ...
8
votes
4answers
40k views
How long can I leave an uncooked steak out?
This is similar to This Question, but hopefully different enough.
I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour ...
6
votes
1answer
726 views
Can I eat cheese which has been “infected” with blue cheese mold?
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the ...
16
votes
4answers
23k views
How to keep my (deep frying) oil usable as long as possible?
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
37
votes
7answers
9k views
Is it safe to eat moldy cheese if you slice off the edges?
Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit ...
8
votes
6answers
3k views
dry garlic in oil --> botulism risk?
My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room ...
21
votes
1answer
363 views
Sniffing out a rotten egg from the dozen
Is it possible to tell if an egg has gone off?
I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to ...
13
votes
1answer
1k views
Best chopping board material for meat
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when ...
9
votes
2answers
10k views
Is cooking with olive oil bad or toxic?
I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent?
I see no warning on the container of my olive oil that states that it would be bad to ...
19
votes
5answers
57k views
Is ground/minced beef bad if it turns brown in the fridge?
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it).
Is it ...
7
votes
3answers
1k views
Is it safe to prepare Chicken Tartare?
I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there ...
7
votes
2answers
1k views
What is the sous vide botulism risk if storing meat post-cooking at home?
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
3
votes
4answers
463 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 ...
12
votes
2answers
4k views
Is it safe to eat mouldy bread?
Is it safe to eat mouldy bread, even after cutting away the moulded parts?
And how can you tell if the mould is harmless or toxic?
10
votes
4answers
2k views
Leaving the food out to cool off after cooking
After cooking, if the food is hot I heard it is better to leave it out until it cools. Why? Because if you place it hot in the refrigerator, the bacteria will grow there.
On the other hand, I think ...
10
votes
9answers
3k views
How can I ensure food safety if my cooking utensils have touched raw meat?
Twice in the past week or so, I've wondered whether my cooking utensil was still clean enough to cook / serve with. Here were the situations:
Cooking ground sausage (no casing). While breaking the ...
10
votes
6answers
13k views
Can I Brown Beef For Slow Cooking the Night Before
Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always believed that this browning must occur ...
10
votes
2answers
2k views
Chocolate mousse with cooked eggs?
Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this ...
