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We just experienced the same phenomenon, and we were able to confirm that the specks were NOT bubbles - if we were careful enough, we could isolate the flecks. They came in different shapes - some were specks, but some were almost filaments. We have a stainless steel bowl, but we suspect the whisk was aluminum. Since aluminum is Mohs hardness 2-2.9 and ...


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undercooked beef contains Escherica Coli or as E Coli but what E Coli do nausea vomiting dirrhea blooding and belly trouble to exosure to e coli undercooked like jack in the box and odwalla e coli story on regular bacteria or salmonella too but some bacteria is destroyed but Escherica Coli was founded In BC and all bacteria is know as germ so.... reply


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Newer side edge cut can openers make a lid for resealing the can for fridge storage, so I do it from time to time. I think its an old wives tale at this point, as said people were more concerned with the bpa in the plastic liner than anything else.


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It not huge, it's just the difference from freezer to room temperature you are worrying about E.g. -20°C to 20°C, is A 40°C shift. The shift was going to be 20°C to 100+°C anyway. There is no physical reasons why this would be anymore stressful From room temperature you are raising it 80°C, from frozen you are raising it 120°C. ...


2

Not the wax is the problem here, but rather the fungicide treatment that accompanies the waxing. In Europe it mostly is done with thiadibendazole. Thiadibendazole is not very soluble in water. When you peel the lemon and eat it, you will only incoroporate a very tiny amount. However it is very soluble in oil, and it is solved in the wax coating and much more ...


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My parents bought a lot of garlic (5-6 bulbs) when they visited me last time and I was scared that it would dry out and it would be a waste of money. So, my mum suggested mincing and frying the garlic in any non-flavored oil. After frying the paste in canola oil, I refrigerated it and it lasted me a month until I finished the paste. I'm not sure about the ...


1

Trichinella only infects about 8 people a year in the U.S., and almost all cases are from people eating under cooked wild boar. Farm raised pork in the U.S. is virtually trichinella free, which is why the FDA has lowered the temperature from pork cooking recommendation from 160 degrees to 145, or medium, with a three-minute rest. Pork no longer needs to be ...


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Welcome to Seasoned Advice! Chances are, yes it's probably fine, but I would suggest you take some precautions. Please consider how long your ham may have been in the temperature "danger zone". This post is a superb explanation of what this means and what it entails: http://cooking.stackexchange.com/a/34671/30873 If in doubt, play it safe. Again, from ...


2

Play it safe. It has been said: You probably will be ok, but the safer method is just to cook it the night before and refrigerate it. Toss the whole thing in an insulated lunch container, and you should have no problems. Even if the temperature creeps up into the danger zone, it shouldn't be there more than an hour or two before lunch time, and should ...


9

To add in to @Doug's answer, Chef garbs may also help, with the long, loose sleeves. The fabric is usually a bit rough which may help catch some of the hairs. Here is an article about it: http://www.primeskills.com.au/blog/a-clean-chefs-uniform-a-clean-professional-kitchen/


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Great question. First off, the mold. This is nothing to worry about, you should be skimming it off but as far as Vinegar creation it's normal and to be expected. These "worms" have a name :-) Turbatrix Aceti (a.k.a Vinegar Worm) you can read more about them here -> wiki/Turbatrix_aceti Why is that mold there? Well if you think about the fermentation ...


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Phew, too long for a comment. The liquid of (young?) coconuts is sterile and can even be used for transfusions. The abstract of the linked article doesn't say anything about the sterility of older coconuts. I assume that the older coconuts (esperically the peeled ones) are not sterile anymore. This not very trustworthy looking website (this article is ...


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Apparently the mould is fine (ie. relatively normal) for (unpasteurized) Brie cheeses of that nature. However, should the mould develop fur (white hairs) then discard the cheese. Or at least chop away the mouldy parts and a generous excess bordering the mould also.


12

I have a similarly hairy hand/arm issue. I scrub my hands and arms quite roughly with soap, hot water and scouring pad prior to any prep. In an effort to remove any lose hairs before giving them a chance to get in any food. Suffice to say I've never noticed any hair in any of my food. Gloves may help stop any hand hair's getting in there but I can't see how ...


1

It has been said: Better safe than sorry. You haven't measured the absolute sugar or acidity levels. Freezing it will do no harm. – SAJ14SAJ Jan 29 at 1:47 I'm definitely not an expert with baking, but I've worked with fruits in other contexts. The only time I would be worried about freezing would be if I added oil, like for a marinade or such. In ...


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Probably using hot tap water for cooking, etc. is a bad idea for all the above reasons. But, if you have a non-electric heater you are if a favorable situation should you not have electric power. Particularly, if you cook with electric. For a few days turn up the water temp. and enjoy hot soups, drinks, etc. One can actually heat things like canned soups ...


5

There is no conclusive reason to say about safe or not either way. When an egg is frozen, the yolk changes irreversibly. Even after thawing, its consistency is very different, much thicker than normal. On the other hand, it may never have been frozen, but have been contaminated by something instead. Or it may have been frozen first and contaminated ...


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if you glass oven dish or bake pan, Take out one serving and heat to 30sec-45 sec . Popped into oven or toaster oven. If you put in oven you need to watch like 5-10 minutes or more.


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Last time I tried to re-heat a pie in the oven, even with foil over it, the crust burned and the insides of the pie were still only lukewarm after 10 minutes plus. It sounds like your heat might've been too high, or you put it on grill instead of regular oven elements? Anyway, what I would do is microwave it for part of the reheating time. It helps to ...


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Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one ...


1

It struck me that THEE one important piece of information that's forever left out of the equation IS that we just do NOT have any perfect way of knowing ENOUGH about any one particular egg. Let's name our RAW egg "Henry-in-the-RAW". (1) How many days was it until Henry-in-the-RAW even got from the "farm" to the market; and (2) How much poop was on him; (3) ...


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They are little blood spots, perfectly safe to eat but often a sign of cheap and/or poor welfare birds. As long as you cook it properly (take it to at least 140f) its fine to eat.


5

Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry. Cooking any meat anything less than well done is technically 'risky'; you have to weigh the risk with having an enjoyable meal. ...


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I have been driving for 18yrs and never had an accident. Looking at the statics now it's possible to have an accident tomorrow. So I'll never drive again for the safety of my self and others. Botulism is real but you should be able to add citric acid or phosphoric acid to your recipe and store in the fridge without compromising the flavour and your ...


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There is nothing wrong with eating rare meat, assuming the meat is fresh and was handled and refrigerated properly. I have been eating blue rare meat my whole life, and often eat raw beef in sushi or tartar. There is no need to worry. Rare hamburger, on the other hand, can be risky due to the surface area of the meat and the fact that portions of the meat ...


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This is a basic fact of food safety. It doesn't matter how long each of the ingredients take to go bad separately. Prepared food will go bad soon unless you do something special to preserve it. In your case, you had hazelnuts, which don't go bad because 1) they have too little water, and 2) bacteria cannot enter their tissue, which is made of intact cell ...


2

Well, if you don't want to spend a fortune on a Commercial Butcher Shop Band Saw, your best bet is a bone saw. Image from Philly.com Here's one on Amazon. Here's a less expensive one from Cabela's. Here's a fairly reasonably priced Band Saw with Grinder. If I was going to do a lot of butchery, I'd consider that.



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