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

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2answers
142 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 ...
-1
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2answers
198 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
215 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
118 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
116 views

Food Safety of “Scavenged” Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
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1answer
996 views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
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1answer
95 views

Put two pork roasts in a crockpot overnight and forgot to plug it in

I cooked a couple pork roasts earlier and took them out of the crock pot and then added two more in the still hot water/ juices etc.. Went to bed. Realized I must have unplugged the crockpot the night ...
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1answer
85 views

How can I safely jar up my homemade salad dressing?

I'm wanting to jar up my favorite House dressing made with miracle whip, so I can sell it and give it away. I want to make sure I do it safely!
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1answer
51 views

Using soft apples to make apple juice

My question is a kind of follow-up to this. When apples have turned soft or have started to shrivel, is it possible / advisable to but them through a juicer? From the linked question is would appear ...
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1answer
149 views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
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1answer
281 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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1answer
1k views

How long does it take to cook ground meat on a skillet?

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
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0answers
31 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
50 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
66 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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0answers
78 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
75 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
52 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
177 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
60 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
11 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
51 views

Why does some frozen food puff up when defrosting?

I know freezing is supposed to make foods expand but it seems that two pre-packaged sealed food items that I have in my freezer seem a bit puffy (chicken curry and chicken dumplings with cabbage) ...
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0answers
74 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
32 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
44 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
41 views

Safety question for defrosting and refreezing chicken breasts

I want to defrost a bulk bag of boneless chicken breasts....while they are still VERY cold I want to marinade them and refreeze to use in a few days and have them already in the marinade to save me ...
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0answers
39 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
58 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
89 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
81 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
50 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
77 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 ...
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0answers
110 views

Butter and chocolate left at room temperature

I mixed butter and melted chocolate chips (dark chocolate I think) together intending to make icing but changed my mind about the icing. I put the chocolate butter in the fridge and it's fine but the ...
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0answers
79 views

Pork fat and vinegar storage/safety

About a month ago I made pulled pork, with cider vinegar. After cooking, and putting about half of the cooking liquid into the pork I poured the other half into a mason jar and put it in the fridge. ...
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0answers
262 views

Is it safe to drink?

How long is it safe to store warm milk in thermos flask? I carry warm milk for my daughter when we are out . She likes it with chocolate horlicks . But I m not sure if it is bacteria free if consumed ...
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0answers
37 views

Can I refreeze chicken while it is still VERY cold?

Can I refreeze chicken after I marinade it in EVOO and lemin juice adn place back in freezer while it is still VERY cold?