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7

Sprouted onions are perfectly safe to eat. If far advanced the texture may not be ideal; yours does not sound very far advanced at all (not even green.) Considering you can eat green onions, there's nothing to fear from onion sprouts.


7

Food grade salt (Sodium Chloride) in most parts of the world is evaporated from sea water. It generally does not have any detectable mercury, though it does have many other trace elements, some of which are normal dietary minerals Mined salt (rock salt) is generally used for industrial purposes and de-icing, it contains "dirt", but generally not mercury. In ...


5

Water activity is the big issue in preventing microorganism growth in sugary solutions. Water Activity of Foods Table     Includes limit points for various types of bugs. A few molds will grow down to 0.60Aw. Another foods Aw table Water Activity of Sucrose and NaCl Solutions     From which: 180 g sucrose + 100 g water will give you a 64% sucrose ...


5

It's probably just limescale stuck to the bottom of your pot that blackened. I don't think burnt limescale is harmful, but it shouldn't be too hard to remove. You can try cleaning it using standard means to remove scale from kettles, like using vinegar.


5

Unless you left it open to the air it should be perfectly safe. Maple sap is thickened into syrup via boiling so any bacteria/etc. originating in it will be killed off. Thick sugary syrups also make it very hard for bacteria and mold to grow. Despite the plentiful food source, the concentrated sugar is dessicative: OK, maple syrup is wet, but it’s ...


4

While I agree that these types of warnings are conservative and partially CYA, I would suggest that they not be dismissed. What needs to be understood is that there are other factors involved past the production method. Even if a mfr./producer observes and maintains the highest quality standards in their production facility, they have no control over how ...


4

I'd be very wary of this, if only because it seems to have fermented remarkably quickly. The fizz is likely the result of carbon dioxide being produced by yeast eating the sugars in the grape juice; this is the same process that carbonates beer or sparkling wines. The thing is, most of these yeasts are introduced deliberately, and they take a while to do ...


4

Mercury builds up in tuna to significant levels thanks to them eating thousands of critters that in turn eat thousands of critters with tiny little bits of mercury, and it all adding up. It's not about mercury levels in the ocean, per se. It's also a heavy metal so it's not likely to be simply floating around in the water that is evaporated to retrieve the ...


4

The whole point of canning is to produce food that won't spoil. The only reason to boil canned food is if you think it was improperly canned, and if that's true, it may not be safe to eat even if boiled. Botulism bacteria, for example, will grow in many improperly canned foods, and it will not be completely destroyed by boiling, though most of the botulism ...


3

This in general can be unsafe, because the temperature of the warm water will be in the danger zone. That means that you'll be holding the surface of the food in the danger zone for the duration of the defrosting. Since you don't want to hold food in the danger zone for more than a couple hours, and that's cumulative over the whole process from fridge to ...


3

This shouldn't be a safety concern. Bacteria could certainly be introduced (if you use your hands to add the pepper or a cross-contaminated utensil), however, the acidic environment of the pickling liquid should keep any possible bacterial growth in check. The other contaminant to consider would be botulism, but again, in a pickling environment (high ...


3

The reason to not reuse marinade is not because "it has been sitting around", it's because it would be cross-contamination, as Chef_Code said. It doesn't matter how long you have used it. The moment the chicken touched it, the bacteria on the chicken surface - and there are lots of them - were also in the marinade. If you now dump fish pieces in it, you'll ...


3

Planting will get you a better return. Cut the potatoes up into sections with a sprout each, let the cuts callus at 70 F/21C for a few days, and plant. If you remove the sprouts and the potatoes are not green, or any green parts are removed, they should be safe, if not of particularly good quality. Planting the sprouted ones and buying others to eat would ...


3

Ingredients: liqueur, acidity regulator (E331), emulsifier (E471), flavours (caffeine), colouring (caramel (E150b). Source: a food product inventory database The alcohol keeps the product from microbiological spoilage, the E331 (sodium Citrate) buffers the product form getting damaged by acids produced by any spoilage, and E471 (mono and diglycerides of ...


2

I've cooked lots of meat in my President's Choice rice maker, which comes equipped with a steaming tray. The rice cooks for about 50 minutes, and if it senses there's extra water or moisture in there, it will keep extending the time by 1 minute. I have literally thrown entire 1.5" thick pork chops in there, chicken leg quarters, a small sirloin roast, all ...


2

If it's within it's use by date and hasn't been out of the fridge for more than 2 hours since you bought it, then yes, it should be fine. Cover it well.


2

TLDR; Yes. Sugar does inhibit growth of mold. How does this work? Several reasons: Sugar prohibits growth through osmosis / dehydration. "The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in ...


1

If the basil seeds are safe, the water should be also safe. If you have food-grade basil seeds (i.e. non-teated seeds) and didn't soak them for too long (so pathogens had enough time to grow), this should be safe. I think soaked basil seed last as long as soaked chia seeds, 2 weeks. There are even desserts / drinks with basil seeds and the water in which ...


1

Heavy Sugar syrups (including maple) are dessicants. They inhibit bacterial growth and many molds, there are however molds that grow on sugar syrups. Those sugar syrup molds however take weeks or months to develop and they'll float right on top.


1

I can try to answer that question in terms of jam (I have a glass of strawberry jam in fornt of me right now). The sugar content is about 50% in weight. So 50g sugar in 100g of strawberry jam. The label claims there are no other preservating agents in the product and that you may store it for a long time (about a year or more) in the refridgerator. The ...


1

Will be perfectly fine. Maple syrup does not have enough sugar to prevent mold and no preservatives, so like bread or wine, it can develop mold after 7 days or so, pending the environment. 1 or 2 days, not an issue. Typically it's what you add to syrup that causes the mold after opening. Plastic containers shorten shelf life Conisderably to about 1 ...


1

The one on top was probably exposed to air and its surface dried out which darkened it. It's always better to be safe than sorry. I am a little more edgy and eat things others don't, but I have my limits of acceptable also. I wouldn't eat something a week old unless I was sure it was packed and stored properly.


1

I don't recall seeing them unrefrigerated as far back as the 1970's, so either your big cities were slower to take up the practice than the smaller towns and cities I've frequented stores in, or your memory is fudging some numbers. The mystical magical "bloom" only works if the egg is free of fecal matter. Given a choice of bloom and fecal matter or washed ...


1

For a small fillet of frozen fish in a ziplock bag, this method will be fine because any single serving fish fillet will only take 10 minutes or even less to defrost in warm water, and will take even less time to cook. However, as described in other answers, you cannot extend this method to larger cuts of meat like a massive t-bone steak or a giant chicken ...


1

Physician opinion: Foods that use fermentation, chemicals (vinegar, salt, sugar), bacteria, fungi, yeast, etc., in their production are not "spoiled", they are "processed", and include many regional specialties found less palatable by many in the U.S., except alcohols. Spoilage refers more to when foods become inedible due to either excessive growth of ...


1

There's a lot of good answers here, so let me focus on the part that's mostly omitted. A huge chunk of the food we eat is spoiled. Intentionally. The reasoning for each is very wide, from preventing harmful spoilage (food preservation), to improving taste, texture etc. The most obvious of those foods are of course cheeses and yoghurts. Even the simplest ...


1

Don't use any food containing: alcohol acids (lemon juice, vinegar, ...) oils (butter, mayonnaise, cream, ...) So a salad without oil&vinegar should be safe for daily use, but ice cream, punch, pie (contains butter) etc are to be avoided. The health effects should be minimal, but you'll definitely ruin granny's beautiful set in the long run... ;-)


1

When Kombucha gets old it turns to vinegar, then one can make salad dressing out of it. I have been brewing booch for while now and that has been the ultimate out come. I double ferment with ginger and home grown berries so when mine get old, i all ready have a vinegarette waiting for me. Hope that helped


1

My husband, myself and my son all developed terrible sickness within 4 hours of eating lightly cooked fiddleheads. We now have been diagnosed with blood parasites which will take a good month to clear. We will never eat fiddleheads again.These were served in one of Canada's top restaurants and after contacting the restaurant were telephoned by government ...



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