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8

The biggest concern with fish caught in the wild is the presence of parasites. You'll have to look up which species of parasite are present in the species of fish that you wish to use, and treat it accordingly. Tapeworm is common in salmon, and several other varieties of fish have various parasites capable of infecting a human host. Most sites I've seen ...


5

Before steaming the clams, they should all be closed. If any of your clams are open, give them a tap and if they stay open, then it is bad and you should take it out of your batch to prevent it from ruining the other clams. After you have steamed the clams, most of them should be open. The few clams that stay closed doesn't necessarily mean they are bad. ...


3

Yes and no; in smaller quantities; no problem. If you sit down in the morning and eat bowl daily; you will cause some serious long term issues. Raw flour is full of lectins and phytates; which can pose a danger in higher amounts; damage the lower GI and cause IBS; other issues Nutrient problems can develop from the raw flour intake at higher amounts ...


2

You are correct in saying using color to determine doneness is less reliable in older meat. As the meat is exposed to air, it oxidizes giving it a brownish color. When checking for doneness, people sometimes see this oxidized brown color and mistaken it for being fully cooked through. However, this can occur for fresher meats also. According to the USDA ...


2

The radioactivity from bananas comes from Potassium and it's not possible to die from eating a particular dose. It may actually be possible to die from being in contact with bananas over a prolonged period of time, but you would need to spend decades around thousands of them. Your body already contains a certain amount of potassium and when you eat ...


2

Wikipedia's article on the Sievert, a unit used to measure radiation, tells us a banana's output measures about 0.098 μSv. The lowest fatal dose listed is 4.5 Sv. So we know the radiation from forty-six million bananas would be enough to kill. Annual world production of bananas is around 18 million tonnes, and at 125g per banana, that's enough to kill ...


2

1) A "market" size pig, i.e. one they cut up and sell in pieces at the grocery store is much bigger---(250 lbs or so) than a 90 lb. "roaster." Cooking time depends on the largest cut, so a shoulder from a market pig will be larger than the shoulder from a roaster, thus taking longer to cook; 2) 25 degrees does make a very big difference in cooking--yes, ...


2

Nobody is telling you "or you'll get sick" What they are telling you that it's unsafe. This is a completely different thing. You can eat unsafe food if you like. The people who publish unsafe recipes do it too. They just count on not getting sick. 2 hours vs 4 hours The actual "danger zone" time is 4 hours. For foods you buy in their final, perishable ...


1

Looking fine isnt enough to tell you that it is safe. The bare minimum process time in the pressure canner for pints is 20 minutes (25 minutes for quarts). if you only processed for 10 minutes that you timed and an unknown length of time before that then I'm not sure if anyone can reliably tell you if it is safe or not. To be perfectly safe as well as ...


1

Scrape the inside as clean as possible. Soap and water is probably sufficient if there is no muscle on the shell (plus you've already cooked them). If you want to be super careful you could steam, boil or pressure cook to be really safe, but I doubt it would be necessary. I've even heard of folks putting them in the dishwasher to "sterilize."


1

Yes, certainly. Foods which have been preserved in a permanent way (such as dried mushrooms) are safe to eat in 4 years. The taste can suffer with time, it's up to you to decide if you like them.


1

For the amount of time it will take for this to work, you might as well use the stovetop, which is designed for this -- but if you must, read your manual for instructions on how to use the rice cooker as a steamer. Using a steamer basket inside the cooker pot should work; I'd recommend sticking with just the basket itself if possible; stainless steel is ...


1

It is safe to consume the guts. Many people do. More Info: After digging deeper into the above article I spotted it contains the answer. http://www.theguardian.com/environment/2006/oct/07/features.food7 They're so small (only up to 12cm long) that they're often cooked whole - head, guts and all. If you prefer, however, you can open up the belly with ...


1

I wouldn't claim to be an expert, nor would I want to give bad health advice. But generally, it's easy to tell if a cheese is still safe to eat - if, as you said, it doesn't have mold that isn't supposed to be there, and doesn't smell. If it were me, I'd eat it as long as it still has the same texture, color, and smell as it started with.


1

At least in the UK bivalves are treated with uv light which takes care of nasty hepatitis a etc. Logically a bivalve has to contract it's muscle to close therefore an open one before cooking is dead but not necessarily bad - we serve most other meats dead. I had a batch once where half were open on arrival and they tasted just fine ...I couldn't bear ...


1

The long drive is easy. There are 12 volt cooler/warmers available that would cover that need. But you have to do your homework. I found several that say they heat to 140° F or above, but I did see a couple that don't go over 135° F. There are also reusable hot and cold packs that can be used in an insulated cooler or carrier that will keep food safe for 4 - ...


1

I'd recommend using ABS for food tools, as well as cleaning in the dishwasher. The heat from the dishwasher will kill whatever contaminants you might encounter and the ABS plastic has a high enough melting point to avoid being ruined. PLA will just melt in the dishwasher and some cookie cutters have details you won't be able to clean properly by hand without ...



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