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

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3answers
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Why did my sponge cake go moldy so quickly?

I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been ...
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2answers
109 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, ...
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2answers
292 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 ...
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2answers
230 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?
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1answer
194 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 ...
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1answer
191 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 ...
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1answer
46 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 ...
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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 ...
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1answer
171 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 ...
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1answer
2k views

Kebab cooking rules

What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a kebab shop where the cook put a huge lamb ...
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0answers
213 views

Can I use the leftover pickling brine?

I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again to make more canned pickles? The brine ...
2
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0answers
84 views

Chocolate spread preservation

I have tried and made chocolate spread at home. I made it using a melted milk chocolate slab added to boiled Amul fresh cream. After a few days, it grew some fungus. How can its life be increased? ...
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0answers
99 views

What is the minimum processing time for salsas?

I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
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0answers
128 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
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0answers
145 views

Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?

Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in the morning at 9:30, and took them to ...
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0answers
136 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
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0answers
37 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly ...
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0answers
38 views

Refrigerate cooked mung bean porridge

How long can I refrigerate cooked mung bean porridge with coconut cream? This is the recipe I used, with 1/4 the sugar suggested. ...
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0answers
112 views

my freezer popped open without my knowlege

my freezer popped open without my knowledge, not sure when, but it was no longer than a day and a half, there was ice formed on the roof and the sides, is it safe to refreeze? I had hamburger, steak ...
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0answers
70 views

how long can I keep thawed corned beef in my refrigerator?

I took a corned beef out of the freezer and thawed it in my fridge. How long can I keep it before it has to be cooked.
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0answers
83 views

(Is it safe?) Preparing Breakfast in Bulk

Seasoned Advice-Givers, I make an excellent breakfast, but would like to prepare a 7-day supply in bulk, to eliminate the preparation time I expend every weeknight. The ingredients are: 3 Cups ...
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0answers
291 views

Sodium benzoate the correct amount

I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added preservatives are added, would this be ...
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0answers
64 views

Bottling cream-based salad dressing. Preservative advice?

I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
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0answers
65 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...
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0answers
96 views

Homemade Teriyaki Sauce

I would like to process (in glass jars or bottles for shelf life) teriyaki sauce/marinade. My recipe calls for vinegar. I'm leaning towards pressure cooking for safety reasons but am Unable to find ...
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0answers
60 views

Are bunya-bunya nuts safe to eat if the shells are moldy?

We recently harvested a bunch of bunya-bunya cones and set them aside for a while to wait for them to split open. Unfortunately, we forgot about them for a while and it rained in the meantime, so not ...
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0answers
224 views

Sweet potatoes: to cook or not to cook?

I would like to dehydrate some sweet potatoes. Here I found a recipe for dehydrating fresh sweet potatoes in low temperatures without cooking them first. But here they say that fresh sweet potatoes ...
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0answers
67 views

Tart Taste to Hot Bath method canned Vegetable soup

Why does my homemade vegetable soup cooked for at least 3 hours and then I put into canning jars in a hot bath for 45 minutes taste tart? What can I add to take the tart taste away? It has been ...
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0answers
6 views

Slow Cooker Curried Vegetables turned off!

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). ...
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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?
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0answers
33 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 ...
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0answers
70 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
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0answers
58 views

Can I reheat a frozen creamy mushroom sauce twice?

Two months ago, I cooked a huge portion of a creamy mushroom sauce. Since I couldn't eat all of it, I froze a big portion. Today, I reheated the frozen sauce and still couldn't eat all of it. So I put ...
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0answers
80 views

Why are there white spots appearing on segments of canned tangerines?

I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more in regards to what the white spots are? ...
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0answers
77 views

White threads on top of mushrooms?

I just opened a pack of baby bella mushrooms that I bought yesterday. They were firm and in good condition, but the one on the bottom had wispy white threads growing out of the top. I thought it could ...
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0answers
40 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...
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0answers
117 views

what is canned flour's shelf life?

So, I have canned flour from 1991. It's been airtight and in our food storage. There is no bugs and it smells fine, is it good to use?
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0answers
46 views

Buttermilk / Cream Cheese glaze – food safety

I am baking some cinnamon rolls for a party. The glaze consists of cream cheese, powdered sugar and buttermilk. Since the party will be held outside, I am a bit worried about food safety here. What ...
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0answers
73 views

Using minced onion instead of powder onion, will it change the expiration date of the final product?

I produce a product using onion powder which gives me 6 months before it expires. Will that 6 months decrease if I use fresh powder during the production? The cooking proccess includes pasteurizing ...
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0answers
82 views

Cloudy sediment in grapeseed oil

I have a bottle of grapeseed oil in the cupboard that I use often and isn't that old, I glanced at the bottom and saw that it is cloudy at the bottom, sort of a blob but no sign of anything really ...
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0answers
181 views

Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?

I'm on the Atkins induction week, which means my food choices are limited. One of the recipes I found suggested a recipe which involved Diet Coke chicken. Which basically is boiling chicken in diet ...
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0answers
220 views

What does it mean, when packaged meat depressurizes itself?

If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed package, I can't think how that could be. ...
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0answers
122 views

ceviche still good?

Ive seen similar questions but this is slightly different... I know the texture will be compromised and the flavor won't be the same but is it SAFE to eat ceviche made the night before last? Heres ...
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0answers
61 views

gray film on my stainless steel stockpot food safe?

I want to know if my food I cooked in my stainless steel stockpot is safe to eat. I wiped out the grease after making turkey stock and the white paper towel was gray. Is the food poisoned now?
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0answers
169 views

bacteria forming in reheating of baked potatoes

I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoid temperature abuse. Also can you use the baked potato ...