New answers tagged food-safety
I don't know that you'd want to make a full meal of it, but it sounds like you'd enjoy nutritional yeast. You can find it at any "health food store" type of grocery. It is deactivated, so you don't need to worry about it filling you up with CO2. The flavor is somewhat reminiscent of Parmesan cheese. Googling "nutritional yeast recipes" will give you plenty ...
I think that washing pre-washed greens is an issue of emotional security, if you don't trust the purveyor. As the FDA indicates: Many pre-cut, bagged, or packaged produce items like lettuce are pre-washed and ready-to-eat. If so, it will be stated on the packaging. If the package indicates that the contents are pre-washed and ready-to-eat, you can use ...
There are plastic oven bags like this Source http://lamiacucina.wordpress.com/2014/02/20/saumon-en-papillote-au-citron-vert-lachs-in-folie/ that can be used at tempearatures at least up to 200°C. I am sure that there should be equivalent baking pans with similar properties for baking goods. As a conclusion, referring to your link to another question: It ...
Evidently, based on a review at Cook's Illustrated (paywall, but some content is visible), there do exist disposable plastic baking pans that are safe up to 400 F--and many baked goods are baked at or below that temperature.
Find a geek to build you a Raspberry Pi or Arduino device with a temperature sensor which automatically logs daily temperature readings every 10 minutes and emails you if it drops below a certain temperature. ...I'll show myself out.
I have cooked frozen chicken breast in the crock pot for years. No one has ever been sick from eating it. I make pulled buffalo chicken for 5 hours on low and then 2 hours on high. I think the important rule to remember is to cook the meat to the recommended USDA temp for whatever meat you cook.
My father who was a farmer told me that if they are not green from inside (they are still yellow) you can eat them. I personally remove the sprout(s) peal them and if they are yellow cook them!!! Nothing bad happened to me so far and I ve done it many times!!
Most skins of apples and grapes and pears are expose to a chemical produced by The Dow Company while in shipment in containers or in a warehouse. This chemical reacts with the skin of the fruit to make it more plastic-like, so they will stay fresher longer. You can tell what's been exposed, since the skin is tough. I suggest to always remove the skin or grow ...
In addition to using any of the number of frozen water-based indicators others have mentioned, you could buy what is called a hi-low memory thermometer, such as this one by Farmtek, and attach it inside the freezer. Most of these types of thermometers are made for outdoor use, so they are not likely to be highly accurate, but they should be sufficient for ...
All these rely on the same trick - freeze something in a configuration it cannot hold when melted. If you come back to it still in that configuration, it never melted. If you come back to it solid, but in a different configuration, it melted and refroze. My variant is a plastic water bottle half full of water. Freeze it lying on its side, then stand it up. ...
Before I went away for a month recently, I half filled a small paper cup with water, froze it, then put a penny above the ice. I figured if the penny wasn't still on top when I got back the freezer had lost power for some time.
There should be no problem with this from a food safety point of view. Freezing will "pause the clock" on spoilage, because bacteria's metabolism needs liquid water to happen. When you unfreeze, the food is as safe (or unsafe) as when you froze it. You should ensure that your thawing process is also safe. If you have the time, thaw overnight in the fridge. ...
The University of Ohio extension publishes a clever tip: Place two or three ice cubes in a plastic freezer bag and seal. Keep this in the freezer at all times. In an upright freezer, you can have a test bag on each shelf. If there is a power outage you will know if the interior temperature was above 32°F if the cubes melt. If the cubes are melted, ...
The sprouts can be just rubbed off or cut out. Anything with black inside or outside, toss it. Potatoes should last several months, if stored right. Thus, in a dark and cool area, to prevent the green stuff. Google "how to store potatoes" for more information.
Dave Arnold developed an effective way to infuse oil with aromatics that are heat sensitive. To employ it, you need an ISI or other brand whipper. Here is an example: https://www.starchefs.com/product_education/iSi/whipper/html/recipe-lemon-infused-extra-virgin-olive-oil-dave-arnold.shtml I've had great success with the technique and see no reason why you ...
Your soup (and almost every other canned food) is mostly water. Water expands when it freezes. This exerts a fairly large amount of force on the can, which will at minimum cause it to bulge (while frozen). It also potentially causes the can to rupture, possibly only a tiny amount at one of the seals. If you were to transfer the cans to a freezer at this ...
I would say that putting the cans in a NON-temperature controlled storage unit that the ambient temperature changes probably did in the soup. A side question, did the cans puff up or the tops and bottoms become able to make a popping sound when pushed. This is bad, maybe even botulism.
I made a discovery at 57 that i didnt know growing up, but the rule of thumb is do not get confused and think enclosed containers are better than closed sealed containers. Though open allows bacteria in, the worst bacteria is the kind that grows in a condensation terrarium enclosed with dew or condensation allowing rapid rotting to occur where it cannot if ...
I fully endorse the "when in doubt, throw it out" doctrine, although I personally wouldn't consider a sweet taste to be doubt. As rfusca wisely points out, you can't taste or smell several kinds of contamination, and the ones that you can taste or smell, are usually sour, bitter, or generally pungent. I suggest you have a look at the following question: Is ...
Microscopic metal particles won't hurt you. The iron in fortified breakfast cereal is just food-grade iron particles. You can collect them with a magnet.
How do you know, by taste, if anything is bad? You don't, you can't. The bacteria that grow and make you sick may be odorless and tasteless. "When it doubt, throw it out."
Sure, microscopic bits of metal go into your food when you use knives. It's just a bit more iron in your diet. When you consider that the average person eats 100mg of dirt per day the nanograms of metal you eat per year is pretty insignificant.
At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off. Still, it is probably technically true to a certain extent, and based on many many years of metal knife usage by millions or billions of people through history, completely irrelevant. Whatever effect it may have is vanishingly small.
If I am going to cook chicken in the crock pot, I usually put the chicken in frozen and cook on high for the first hours or two. Then I turn back to low to finish cooking.
Either microwave or the running water method should be perfectly acceptable, since you are going to begin cooking right away. Modern slow cookers should come up to temperature within no more than an hour or so, so you aren't leaving the food at ambient temperature for very long. Note that for the water method, the water should be running--it doesn't have ...
Garlic butter should be safer because you make it by chopping up garlic and cooking it in butter. The cooking reduces the water content in the garlic to low enough levels that botulism bacteria should no longer an issue. The garlic in oil issue is that at the water content and pH of garlic, oil blocks the oxygen, allowing the anaerobic bacteria to thrive. ...
i left 1 qt non fat and 1 gal full fat milk in my car from fri. afternoon to sat. p.m. I live in Los Angeles and it was probably abt 75 degrees during sat. The milk was far down in the back of my van (probably not in direct sunlite). I quickly tasted it when I retrieved it from the car 7:00 p.m Other than being warm, it was not sour. The next day (cold of ...
Edited for clarity. USDA Recommendations do not fully apply to this technique Additional Source The biggest risk with sous-vide is botulism. The lack of oxygen with this particular technique allows the botulism bacteria to thrive. The general recommendation is that the meat must reach an internal temperature of at least 131F/55C within 4 hours. This should ...
I would be very wary of that sauce, despite its good smell. For full disclosure, I am extremely conservative when it comes to food safety and shelf life, but here is some information that I found compelling: WRT to average time any commercial tomato sauce can last on the shelf, a quick answer can be inferred by using this site: ...
In the past, I have found that simply grating it into a Tupperware or similar container, placing the lid on it, and placing it in the freezer will hold the flavor well of grated Parmesan. It has been how I have always stored it when I bought it. Because of the grating, and the nature of cheese it has never taken long for it to thaw out if you are using it ...
The most obvious and significant conifer species to be concerned about is Yew. Most yew is shrubby but I'm familiar with at least a couple individuals that are large enough to resemble a small hemlock tree if you're less familiar. Yew is extremely toxic. If you wish to forage conifer needles it's worth learning its characteristics, as it's not hard to ...
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