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12

Yes, that'll contaminate your spices. You really don't want to touch anything after touching raw meat, unless it's something you're about to wash or cook. It's not too hard to avoid this though. You can keep a clean hand and a dirty hand - grab spices with the clean one, rub them in with the other. As Joe points out, this is also helpful if you end up ...


10

They're just roots. Don't forget that carrots are a taproot and this one seems to be trying to grow. The carrots are still fine to eat, though they use the internal sugars to grow the roots, so they may not taste as sweet. They'll also get soft really quickly, so if you're going to eat them, do it soon. Related question here.


7

Basically everything at all normal is safe. There is a mushroom that gets toxic if combined with alcohol, but alcohol itself isn't 100% safe and if you're gathering wild mushrooms you need to be safety conscious, so it's not really something you could run into by accident or with storebought ingredients. Relevant paragraph from Wikipedia Consuming ...


5

You should throw it out, and inspect everything else in your pantry to see if there is any sign of moths, including the cocoons and webbing, and throw that out too. As an alternative to throwing things away, you can remove whatever it takes to make you feel okay eating the food, then freeze it for a week to kill everything that you missed. As far as I ...


4

I have a jar of "Big John's" pickled sausages and right on the bottom it says "NEVER NEEDS REFRIGERATION"! They sit at stores and bars for for many days if not weeks and are sold by the sausage. I found this on Hannah's Facebook page. "They do not need to be refrigerated after opening in temperatures below 75 degrees. Recommended refrigeration for temps ...


3

Mozzarella needs to be refrigerated, outside the fridge it has a limited shelf life, see our generic question: How do I know if food left at room temperature is still safe to eat? So shipping without some means of cooling will result in an unsafe product, look into shipping methods for perishable products. Your local mail or parcel carrier should be able to ...


3

In a hot pan, the oil droplets jump off for three reasons usually: When you add oil to a hot pan that is not completely dry yet (i.e some water present in the pan). This residue water will boil, turn into steam and splatter oil. When you are adding wet food to the hot oil. The water turns into steam and splatters oil. Solution: Making sure the food is ...


3

Most freezers are frost-free, which means that they occasionally cycle above freezing to prevent formation of frost on the walls of the freezer. This makes them easier to maintain but it shortens the storage longevity of the food. This makes products stored in them vulnerable to freezer burn, which is a loss of moisture. It can also cause ice and IQF ...


3

No, it is not safe. As soon as a pressure cooker loses pressure it is not hermetically sealed. Stock, in particular, is often used as a culture medium in petri dishes to GROW bacteria. They love the stuff. Pressure cooking or pressure cookers do not confer magical powers to food - once the pressure is gone all the regular food handling rules apply: ...


2

Temperature of the storage area can also be be a significant factor in terms of storage longevity. Nuts will last much longer kept quite cold ( 4 degrees C or less) and even longer when frozen, than they do at room temperatures. Some storage facilities can get very warm at times.


2

Presumably you are experiencing rancidity, due to oxygen. While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion. A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag ...


2

Actually, aphids are totally edible. Depending on the plants they've been eating, they can range from slightly bitter to sweet. They could cause problems for your friend's remaining produce, though.


2

It's really easier to do with icing, but if you make a really pale dough such as a sugar cookie dough, you can color it. I once made pie-chart shaped cookies by doing this, then making wedges in various colors & sizes, then squishing them all back together into a log, and slicing it into rounds. I don't know if it was the colors that I was using, but I ...


2

Some of my local supermarkets stopped selling sprouts because bacterial contamination was so widespread, but that's probably more of a problem for big batches. I'm thinking that the best things you can do at home to prevent unwanted bacterial growth might be: Sanitize your jar before use. I think a hot water bath would work, or soak in a 10% bleach ...


1

Aluminium oxide is used in toothpaste (as an abrasive) and tablets (as an inactive filler). You'll get much more from these sources than from food preparation. It's essentially insoluble in water as well, making it hard to absorb from food. Some other aluminium compounds are much more soluble especially given that the stomach is acidic, and are a cause for ...


1

There is no expiration date. At most, it would be a 'best buy' or 'sell by date'. See http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating


1

I haven't been across the border in a while, but I just double-checked via image search. Most dairy products (and other foods with a short shelf life) in Switzerland have or had two dates, a "sell-by" and a "best before" or "consume by" date. Often, there will be a descriptive text, sometimes even in German, French and Italian, but there are brands that ...


1

Nearly any recipe can be canned, the only caveats are that lower-acidity foods and recipes require a specialized pressure canner to kill bacteria, and there is also a short list of ingredients which are never a good idea to can, but many people wouldn't think twice about adding/subbing into a recipe - fats, dairy and eggs shouldn't be in a canning recipe ...



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