Tag Info

New answers tagged

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 ...


0

The official answer is it's unsafe, and if you forget you food it can be. However, I defrost like this all the time. The trick is to be quick about it. Chicken can be put right in the water directly, and you can massage the frozen parts apart as the heat melts the cracks. The difference between frozen and safe zone thawed is only a few degrees. Once the ...


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 ...


0

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


0

I had eaten a blue rare 6oz steak, cooked very briefly on the grill, both sides, and was having sever diahrreah, abdominal pain, and vomiting for 2 days before it went away. This was also in North Dakota and was cut very fresh and of the highest grade! Let's keep in mind that everyone digests food differently, some better than others (this has a lot to do ...


1

I wrap a large river rock (heated in my oven) inside of old towels, place it on top of plastic containers that have the food inside, inside a LARGE Costco insulated bag.


0

I have a Hamilton Beach Stay or Go. It boils on low setting. I don't know what the high setting is, except that it is hotter than low. It doesn't boil on warm, so warm is probably 145-160˚F. The best way is to check the meat with an instant digital thermometer. Foods cooked to 180 should be safe for any kind of meat.


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 ...


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 ...


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

There is the possibility that your spinach was harvested from a particularly filthy field. If it was harvested anyplace in the "first world" (check the label), I would dismiss the warning. Other than that possibility, what you have there is a warning so overly conservative that it serves to undermine any credibility that the governing body ever had. In my ...


-2

Grew up along the amazon river where locals sold fish all day without refrigeration. By all rights they should be out if business but they thrive and are alive. Go figure.


2

There are some kinds of mold which are safe to consume (blue cheese is a common example) but in general they are not. While you might often be fine eating a bit, there's no guarantee, so to be safe you should throw out moldy food like your jerky. See the FDA's advice, for example.


0

As an addition to rumtscho's answer: You can mitigate the risk of bacterial infection by cooking it (except for the exceptional bacteria that can survive cooking, but those are rather rare and rarely dangerous). You cannot mitigate the toxins by cooking (in general, they might break down due to the heat, but most don't). Other factors to take into account ...


0

Food rarely spoils on its own. The spoilage is usually a result of many different bacteria and fungi living on the foodstuff, consuming it, and depositing waste or metabolic by products. These by products may be toxic to you. The organisms themselves may be poisonous, or may simply invoke a strong immune reaction (which can also be uncomfortable). However, ...


10

I like rumtscho's answer, but feel the need to add to it. Amount ingested is a main factor in if you get sick, so to answer your main question - a TINY bit of bad Ranch Dressing is unlikely to make you sick. A lot of foods are intentionally spoiled - yogurt, buttermilk, cottage cheese, cheese (especially Blue Cheese and the other moldy ones), meat is aged ...


4

As the comments already cover, thou shalt not trifle with the sanitation department rules if you want to stay in the business. You might try tighter gloves or gloves of different (but still acceptable to the sanitation department) plastics/rubbers, or with different surface textures. Many "food service gloves" seem to the purchased on the one size fits none ...


3

There are also things which can happen to your food which won't cause any immediate symptoms, but which are quite bad for you in the long run. For instance, some molds produce mycotoxins (the most famous being aflatoxins) which can increase the risk of cancer. Apart from this, I believe rumtscho covered the reasons you shouldn't eat spoiled food pretty well ...


3

I cut it off also. Don't tell your friends you do it. I have heard you can freeze some cheeses, but I think it looses flavor with freezing. flavor is after all why you buy and eat cheese. have more cheese tasting parties.


54

What most people don't get when it comes to food safety: Spoiled food has a chance of making you sick. When food is visibly spoiled, it has large bacterial colonies growing in it. This means that it has been exposed to conditions which were promoting bacterial growth. Anything which was present on your food will have grown, unless outcompeted by something ...


3

It depends what's in there; in most cases it's the toxins that make you sick, rather than the organisms themselves, but that's a generalization. Moldy cheese is bad - unless, of course, it's supposed to be moldy, in which case it's good (well, not to me, but to folks that like blue cheese it is...) Bacteria are bad - unless, of course, they happen to be ...


-1

Food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates are all proven additives to help reduce the risk. phenolic antioxidants in particular come from plant materials. If I were you, I would invest my time into researching such ingredients as bay leafs because you can buy them in bulk and because they're food ...


1

I suppose dropping the bags in liquid nitrogen for a few minutes, and then storing in the freezer might suffice. mostly fish, but not a bad read: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf Edit post clarification of the question: Liquid nitrogen is still fun if you can find an excuse, and highly effective. In a less drastic ...


19

Unless he actually canned the sauce (processing the jars in boiling water bath or pressure canner as appropriate) and was working from a trusted recipe, no, this is definitely not safe. It takes processing like this to make canned goods shelf stable. And the recipe is important too; for example if the pH isn't low enough it's not safe to use the boiling ...


-2

I believe 3-4 days max. Be sure to do the smell and taste test also. Sometimes these kinds of foods are not time-able.


-1

...Ditch It! Why Risk getting Sick and having the "Trots" complete with Chills!


1

I'd be fine with it. Salt is a preservative, and it was still cold to the touch - not the same as if it had spent 24 hours in a 70 degree F environment, or a 40 degree C environment. The default mantra for this site is to throw everything away. If you or someone you are feeding actually is immune compromised, this makes sense - if not, it's a rather ...


0

Technically; corned beef is so highly salted and preserved; it would probably be fine. That said; 40-140 is considered the danger zone for food; bacteria / food borne illness can grow. For the 10 or 15 bucks lost; i would Chuck it and avoid the risk of food poisoning.


1

Because oxygen is still carried through the packaging, but it doesn't travel very far in the meat. This is normal.


1

What you got is more properly characterized as buttermilk (in the current usage of the term) than yogurt. Pasteurization does not sterilize milk, and it can have been any kind of bacteria which can survive in milk. The process was the same as in any other cultured dairy: bacteria started multiplying, producing lactic acid which curdled and soured the milk. ...


7

I've done it before without problems. Even if they're peanut butter & jelly (something that's typically stored in the fridge), it has so much sugar in it that it's inhospitable to microbes. If you want to play it extra safe, and the sandiwiches won't be easten shortly after you leave, you could place them in the freezer and then let them thaw in your ...


-3

yes, why not? I've eat 1 -2 days old sandwiches of peanut butter and a lot of other things (ham, chiken, chocolate, cheese...) without problems ;) 15-20 hours is not too much. I think, only raw eeg could be unsafe.


6

Yes, it is safe. It is really more a question of quality. I would suggest that, in your specific situation you get a browning dish. (It would be something that you could still use after your move, if you like.) Please see the excerpt below from this page . There is nothing like a charbroiled steak straight off the grill. But for the times when you don't ...


5

Yes, you can do that. Simply make sure that the duck isn't at room temperature for too long. 2 hours is the strict limit: you may wish to be more... sensible about it. I'd suggest slicing straight from the fridge, as it will not only be easier to get thin slices when the meat is firmer, but it will also de-chill quicker.


0

If you have an ingredient which is supposed to be cooked through, and cook it before it expires, the shelf life of the now cooked dish would be the standard for all cooked dishes, 3-5 days, no matter if the expiry date of the ingredient falls within these 3-5 days or not. Assuming that your syrup is cooked, and your cream is still good, I think it is safe to ...


0

I gave you my comment above. The best advise I can give you for next time is buy heavy whipping cream, refrigerate it and use it in a timely manner with all your ingredigents fresh as possible. You may have lumpy chocolate cream this time but...again it may be your luck it turns out perfect for you. Many times when I make something new, and I am not ...


-1

Clingfilm is safe for using cold and wrapping cold foods to store in the (cold) fridge, NOT wrap foods up and put in hot water. This is insane. Please people, don't do this. Sorry to be five years late, but I was searching for the best ways to poach eggs and found this. This is NOT it.


0

Throw it away. It could be safe, especially if you thoroughly cook it as that will kill any parasites and break down any toxins present. However, even if may not hurt you it's probably going to taste pretty awful.


8

This is a reasonably common practice in South Asian cuisine. Some reasonably credibly information can be found in the Wikipedia article on vark. Quoting from the section on safety: Gold and silver are approved food foils in the European Union, as E175 and E174 additives respectively. The independent European food-safety certification agency, TÜV ...


5

While many pictures show them deep red (perhaps for the dramatic effect?), even orange flesh wih only some red tinge is normal. Even the wikipedia link you gave in the question states: The Moro is a "deep blood orange" meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black. The color of ...


1

The vegetables might be fine, since vegetables can be stored in the fridge for up to a few weeks, depending on the kind. The meat should be thrown out. If you don't know at what temperature it has been kept, and for how long, there is no way to tell if it is still safe, and food poisoning is unpleasant. I would throw everything out, but I strongly recommend ...


-4

I am sorry but I have been defrosting boneless chicken breast for at least 4 years ,on the counter and cook it to 160 degrees and have never had a problem (maybe I've been lucky) but my chicken is so tender and have never been sick, ???


1

You will never achieve the same texture and doneness after two hours that you will when your shrimp come out of the fryer...unless, of course, you have access to a CVap oven. The CVap was invented (I believe by Col. Saunders for Kentucky Fried Chicken) to solve the problem you identify. Shrimp cook very quickly, but without access to a commercial ...


0

First let me say that I RARELY deep-fry anything. When I do, I use a large deep saucepan to fry in. When finished, I let it cool down then put the lid on the pan and cool overnight. I then pour through a fine mesh sieve into a large mason jar, seal and put in upper cabinet. It is in the dark most of the time, and away from heat, not over the stove or ...


0

In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back. While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had in the fridge for 9 months.


0

Ummm... If you are canning or boiling then it isn't fermentation that you are doing. Why promote all that good lacto-bacterial action then kill it all? The point of kraut is that it is alive, all the way down to your tummy. Killing the bacteria kills the flavour too- you may as well start out with vinegar and just pickle it. But I agree it is very difficult ...


-2

As long as the milk isn't moldy or too foul smelling, sour milk is perfect for cheese making (as cheese is just spoiled or sour milk that is curdled. Curds make the cheese and the whey used in lots of other recipes). Simplest cheese to make is to slowly heat up the soured milk in a clean pot til it just starts to steam (not boiling). Then add about 1-2 ...


0

There are different types of coconuts as well as coconuts sold at various stages of growth. King coconut have orange-yellow outer shells and are generally full of coconut water and only a very small amount of coconut meat. The king coconut meat tends to be somewhat gelatinous and translucent. Young coconut are from the other kind of coconut that's usually ...


1

Exactly. No harm will be done and if it was off, the smell would knock you over so you wouldn't dare drink it anyway. This coconut was picked too early, or in the wrong season and so had developed no flesh to speak of. Its very frustrating when this happens as you have usually paid good money for it. In Far North Queensland, Aus, they sell them in the ...



Top 50 recent answers are included