Tag Info

Hot answers tagged

15

There is almost no food which is guaranteed to be safe. If it has nutritional value for a human, it has nutritional value for many microorganisms too, some of which are human pathogens. So, out of the FATTOM rule, you can already throw out F: you cannot remove the food. A is also not a good candidate - no food is naturally acidic enough, and while there ...


4

It should be safe - a couple days in the fridge is not generally a problem. I would be tempted to freeze it again before cooking, just so that it's cooked the way the manufacturer expected. At the very least it'll let you use the time on the package, and it's possible it actually matters, because they're expecting something about it staying cold inside for ...


2

Many prefer a pre-sear, low temp cook, post sear...and some pre-sear from frozen. A few folks (Dave Arnold in particular) have done taste tests and prefer the flavor from the pre.. then post sear. I find that the pre-sear (or a dunk in boiling water) is necessary with something like oxtail and short rib for the purpose of disposing of surface bacteria that ...


2

Nope. Haha :) Brining will give you a softer texture. I have brined duck for varying times (depending on how much of a rush I was in) and brining really does help with the texture. You can sear it beforehand, some Maillard reaction will help in flavour development, but when I cook sous vide for more than 8 hours, I don't bother: the meat will go ...


1

If it were just mold, I would say you could just cut the moldy portions off prior to cooking. The smell, however, tells me they have turned bad. The mold may very well be more extensive than just on the exterior, it has probably penetrated through the stem to the center of the beet. If food ever in any way ever looks or smells "off" don't use it. Possibly ...



Only top voted, non community-wiki answers of a minimum length are eligible