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6

Reusing deep frying oil is fine (up to a point - you can't refry indefinitely), and in fact the flavour often improves with use. You should be absolutely fine frying two turkeys one after the other for Thanksgiving. Have a good one!


0

Put the frozen bagged chicken in a bucket then fill it with cold water.


3

This article, by a reputable food scientist, summarizes the possible dangers inherent in slow cooking of turkeys, with some scientific citations and actual experimental data on microbiological growth in slow-cooked turkeys. I'd encourage anyone interested in slow cooking to read it to appreciate the great variety of microbes which could cause problems, as ...


3

There are basically three primary concerns when cooking your turkey: bacteria, spores, and toxins. Bacteria: As you point out, since your turkey eventually reaches at least 165 degrees, all the live bacteria will be killed. Spores: Some of the bacterial spores will not be killed, which means that as the meat cools, they will have a chance to grow again. ...


0

Temperature isn't the only factor in bacterial growth. According to Wikipedia: A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, ...


1

What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply equilibrium brining and brine your meat for a longer time in a less concentrated solution. I haven't tried it, but according to linked source you'll get desired ...


2

I cannot comment directly on the broccoli, but I want to point out that this part How big a risk am I taking by just blending frozen broccoli into my smoothies without cooking at all? How likely is it that I get sick and what might be the symptoms? is impossible to answer. This is not how food safety works. Creating a prediction for such a risk is ...


1

Cooked food becomes potentially hazardous when it cools and also when it is re-heated from cold. Why one brand would have a food safety warning and another would not, I cannot say. Sometimes manufacturers treat food in other ways (like irradiation) to control possible contamination issues. The temperature at which the broccoli would have been ...


1

I think almost everything that has been cooked previously carries the warning of reheat to 73-76c or 167f. Not just broccoli, it is just the accepted reheat temperature. However if your not heating it at all and it'll stay below 7c you should be perfectly safe :-) Who probes vegetables anyway? 😉


2

You could totally just grate courgette (zucchini) the morning of your lesson. It will be fine, you don't even have to put it in water. Just put it in a baggie. It would be fine at room temperature for several hours, it's not even going to notice two. If you want to grate it the day before, just put the baggie in the refrigerator overnight.


1

Bone broth is supposed to be cool when you add the vinegar to it. And then it's supposed to sit up for a half hour or so in order to let the vinegar draw the minerals, etc., out of the bone. So really at the time of this writing you've let the stock, which has already had all potentially harmful micro-organisms neutralized by way of boiling, sit up for just ...


2

The sauté pan is usually not very deep, is invariably round, and possesses either straight or sloped sides. For pans of this sort, ease of handling is given primacy because unlike other pans they’re intended to be handled a good deal during food preparation. Accordingly, in order to be lightweight as well as highly conductive, they’re typically made of ...


5

First of all, a Teflon pan will get gradually ruined anyway. Even when you don't use oil, the heat and the food itself will wear out the coating, it is just very sensitive this way. Using oil will speed up the process. Second, both existing technologies for nonstick pans, PTFE (Teflon) and ceramic, will get ruined by oil. If you want to cook with olive oil ...


0

I use my oil about ten times and never have I taken it out of the deep fryer. It usually sit between uses about 2-3 weeks every time and it is always ok.


3

Personally I think some of the people here enjoy throwing food away. As you state you are on a limited budget I can emphasise as I'm in the same position. I've been a chef for 10 years so I've done my fair share of food hygiene courses and top ups (boring) and I stick to the rules at work as I'm required to by law. However at home I have no issue at all with ...


1

This sort of topic seems to engender no small amount of confusion and opinionizing. Let me encourage you to think of this problem as though you were thawing the meat, in other words as though you had been thawing the meat overnight, albeit accidentally. If by break of day the chubs of beef were still frozen, then obviously they're fine. This explains your ...


3

Just to provide an official source, the USDA's National Advisory Committee on Microbiological Criteria for Foods (NACMCF) says this: Question 4: What minimum time/temperature parameters for hot holding would ensure food safety? . . . For non-continuous temperature and time monitoring, a minimum hot holding temperature of 130 degrees Fahrenheit ...


-1

I have always brined my turkeys for anywhere from 5 to 7 days.


2

Not only is it okay to do so, I frequently place waffles directly on oven racks after making them fresh to keep warm or to cool before freezing (without ruining the crisp crust, as happens when you put them on a plate or stack them). There's no reason you can't heat items you'd normally put in a toaster (or toaster oven) in a normal oven. The only possible ...


1

It's okay to do so. There are mini-ovens / toasters where you put pop-tarts/ toast/bread/waffles directly on the (clean) grill. Nick Johnson, source If the heating rods are directly in the base (like in orinary big eletric ovens) make sure that no crumbs are on the base. This can cause nasty burnt crumbs. Or at least remove the crumbs after you heated up ...


-1

This would be easier to answer if you could be more specific about what you mean by "chemically." The taste would come from the growth process, it all depends on the levels of chemicals within the sprouts; depending on where they're grown and under what conditions, they will taste slightly different. Albeit that doesn't discount any manufacturing process ...


1

Anyone who sells cutting boards knows to use FDA approved glue. From a business standpoint, it's the way to go and it's the only way you'll sell a single cutting board. That having been said, I highly doubt FDA approved glue is much different from non-approved wood glue. The glue is dry and is not gonna just seep out of the cracks, since these things are ...


1

To answer this question in general, it's important to note that hot tap water systems are not always considered potable in many parts of the world. In some places they don't attain or maintain a high enough temperature, and older systems (even in places like the UK) can occasionally use hot water reservoirs which are more open to contamination than cold ...


2

Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live ...


3

Considering even the possibility of litigation, that is, if someone were to get sick and then make the correlation, I think the wiser move as an entrepreneur would be to simply give the stuff away before it expires. I'm sure the regulars would enjoy it. Plus, if you think quick enough on your feet you may be able to come up with a way to use the giveaway as ...


0

As long as the bottles have remained sealed they should be safe for at least another 6 months. Bailey's used to advertise a 30 month shelf life, with the same 2 year quality guarantee they still give. The alcohol content will act as a preservative against most microbial spoilage, but there is still a possibility of rancidity from other sources. If the ...


0

Oh yeah. Certainly you've got wiggle-room, I wish I could tell you how much. Certainly you have weeks, you probably have months. You could stretch your time with a refrigerator.


0

I believe the correct answer is a combination of all the answers above.ill Explain.Ive recently had the same thing happen to me with pinto beans and also white (great northern).Some of the particles could be dissolved easily and completely when rubbed between fingers,some on the other hand could not.No matter how hard we tried.Plus some had like they had a ...


3

There is no reason to think that so called "alkaline water" is unsafe. There is also no good reason (that I'm aware of) to think that it's any better than any other water. I find that site a bit suspect for more than questionable health claims. They say you can make alkaline water by adding baking soda (sure), they also say that you can make alkaline water ...


0

Boil your jarred chili sauce in the oven with the lids on at 270°C until the liquid boils. Watch it doesn't boil over and make sure you raise the heat gradually to save the jars from breaking. Do this for 4 minutes at 270°C and then place the jars in the fridge immediately. This sucks the tin lids down onto the jar. The chilli sauce lasts 3-4 months. Once ...


2

Flies can certainly lay eggs in water left to sit around. But they are unlikely to be a concern, as the flies which are human parasites don't tend to be the water-egg-laying kind. If there are larvae in there, you'll just digest them, no harm done. The problem can come from two directions: amoebae and bacteria. Amoebae can cause a kind of dysentery. And ...


2

Please note that in many countries only cold tapped water is guaranteed to be drinkable. The hot one is supposed to be at 75°C but may never reach this temperature or be kept at it way too long. Either way, when it gets mixed with the cold one, the temperature of the mixture is often very suitable for germs. So, in my experience, the cold water can be kept ...


7

If you have a clean glass pitcher, the length of time we're talking is months, as mentioned by Tom's answer. I think you have a few questions that I can clear up: The bubbles that form over time are dissolved gases. From the faucet (or pitcher), the act of pouring will force some air into the water. Over time, it will warm up and you'll see bubbles form ...


3

This excerpt speaks in part to your question. When it comes to storing water for long periods, the answer is “Yes,” your H2O can certainly become unsafe to drink, says Zane Satterfield, an engineer scientist with the National Environmental Services Center at West Virginia University. “Most experts will tell you tap water has a shelf-life of six ...


0

Sorry to dispute the remarks But these look exactly like the worms I just found today in my chick peas and blackeyed peas....and it was crawling. I had the blackeyed peas couple of months but only 2 weeks for the chickpeas. Really grossed me out so I threw everything (all dry goods ) away.


3

As a rule, frozen foods that are fully cooked do not have that requirement. If the label says "fully cooked", you can eat it still frozen if you want. Where have you seen "fully cooked" and "must be cooked before serving" on the same label? Here is a typical example. The directions say "until warm" for esthetic reasons only. There is no need to reach 165F, ...


1

You can count on foods identified as "fully cooked" to be fully cooked. The heating requirements protect against foodborne illness and also insure that the flavor and consistency of the foods is restored to levels appropriate for most expectations. Depending on the recommended heating method, much of the food might appear to be piping hot while the center ...


7

My understanding is that no cooking method helps with BSE and that seems to be backed up by a U.S. Department of Agriculture fact sheet that states: Current scientific research indicates that cooking will not kill the BSE agent However having a look around at a few references like BSE in sheep from the UK department of Agriculture and Rural Development ...


3

Throw it away! Warm potato salad is a breeding ground for all sorts of food-borne illnesses, and 13+ hours is far too long at room temperature.


3

I am trying to think of anything that would refute this notion, but I cannot -- there is no reason you should not be able to hold a liquid at those temperatures for an indefinite period of time. So long as you are reconstituting the mixture with water that is not contaminated, and doing so slowly enough to drop the temperature of the system below 130F, you ...


1

The "danger zone" is 4.4° C - 60° C, so it was in the danger zone. It should not be left there for more than a total of 2 hours - and yours was 2. On top of that, freezing does not reset this countdown, it only stops it temporarily. You probably shouldn't eat this piece of meat, it isn't worth the risk.


1

If it's only rust, you should be fine. Rust is oxidized iron and harmless. Check for other discolorations or changes in surface texture, that means something else is happening there If in doubt, ditch it. Here's what I'd do: I'd cut off (rather generously) the rusted parts, sample a bit of pudding from the inside and decide if the recipe is worth another ...


2

I waterbath can my tallow in jars for 10 minutes. I found a really good scientific explanation once saying why it was ok to can it this way but I can't find it now. Basically for fat to go rancid or for bacterial / mold to grow there has to be certain conditions met such as moisture, air, etc. Because rendered fat has no moisture, if done correctly, then ...


3

A quick google brought this: In this case, the brown ones may have been closest to mature or viable. When fully ripe, most peppers seeds are supposed to be brown or tan. not white. In my experience, peppers with brown are just old and withered. They are safe, just not as tasty. Unless the brown thing is mold, in which case they may be poisonous.


0

As already explained in the accepted answer, this might compromise the flavor of the bread. It will tend to taste stale. What I usually do with bread like this after thawing, is to make bread crumbs with it (if I don't decide to make a bread pudding with it). There is always breadcrumbs in my freezer, and they last for months. Here is how STEP 1 Break ...


6

Keep it in the fridge and eat it soon. There is a chance that you contaminated the product when you opened the jar and took out a slice. It is no longer sterile.



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