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1

There is no expiration date. At most, it would be a 'best buy' or 'sell by date'. See http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating


0

For short periods, cover the can with a plastic sandwich bag and secure with a rubber band. Keeps air out and moisture in.


5

You should throw it out, and inspect everything else in your pantry to see if there is any sign of moths, including the cocoons and webbing, and throw that out too. As an alternative to throwing things away, you can remove whatever it takes to make you feel okay eating the food, then freeze it for a week to kill everything that you missed. As far as I ...


6

Basically everything at all normal is safe. There is a mushroom that gets toxic if combined with alcohol, but alcohol itself isn't 100% safe and if you're gathering wild mushrooms you need to be safety conscious, so it's not really something you could run into by accident or with storebought ingredients. Relevant paragraph from Wikipedia Consuming ...


3

In a hot pan, the oil droplets jump off for three reasons usually: When you add oil to a hot pan that is not completely dry yet (i.e some water present in the pan). This residue water will boil, turn into steam and splatter oil. When you are adding wet food to the hot oil. The water turns into steam and splatters oil. Solution: Making sure the food is ...


0

I often have the same problem. Besides other suggestions of finding a good spot to thaw and to freeze your meat in smaller pieces - I would suggest if you have a microwave and you're in a pinch, you can finish the thawing process in it. Make sure to use a "defrost" or "thaw" setting as this is lower power and is less likely to start cooking your meat. These ...


0

I'd recommend only keeping vinaigrette for 7 days or less (refrigerated, of course). It's not that difficult and you'll be avoiding a lot of quality and safety issues. Another thing you need to be aware of is that raw garlic can cause botulism, which can result in hospitalization and death. I think close relatives of garlic, such as shallots also contain ...


2

Some of my local supermarkets stopped selling sprouts because bacterial contamination was so widespread, but that's probably more of a problem for big batches. I'm thinking that the best things you can do at home to prevent unwanted bacterial growth might be: Sanitize your jar before use. I think a hot water bath would work, or soak in a 10% bleach ...


0

I am not sure why you need to store them in water. I have read that giving fruit and veggies a brief wash in a water and vinegar solution (say, 3 cups water to 1 cup vinegar) and then spinning them dry gently in a salad spinner, and storing in paper towels in a plastic bag helps keep those things fresh and mold-free longer -- perhaps it would work for ...


4

I have a jar of "Big John's" pickled sausages and right on the bottom it says "NEVER NEEDS REFRIGERATION"! They sit at stores and bars for for many days if not weeks and are sold by the sausage. I found this on Hannah's Facebook page. "They do not need to be refrigerated after opening in temperatures below 75 degrees. Recommended refrigeration for temps ...


3

Mozzarella needs to be refrigerated, outside the fridge it has a limited shelf life, see our generic question: How do I know if food left at room temperature is still safe to eat? So shipping without some means of cooling will result in an unsafe product, look into shipping methods for perishable products. Your local mail or parcel carrier should be able to ...


1

I haven't been across the border in a while, but I just double-checked via image search. Most dairy products (and other foods with a short shelf life) in Switzerland have or had two dates, a "sell-by" and a "best before" or "consume by" date. Often, there will be a descriptive text, sometimes even in German, French and Italian, but there are brands that ...


3

No, it is not safe. As soon as a pressure cooker loses pressure it is not hermetically sealed. Stock, in particular, is often used as a culture medium in petri dishes to GROW bacteria. They love the stuff. Pressure cooking or pressure cookers do not confer magical powers to food - once the pressure is gone all the regular food handling rules apply: ...


2

Temperature of the storage area can also be be a significant factor in terms of storage longevity. Nuts will last much longer kept quite cold ( 4 degrees C or less) and even longer when frozen, than they do at room temperatures. Some storage facilities can get very warm at times.


-3

I often make a pressure cooked stock, turn off the gas, leave the pot alone (allowing the pressure to dissipate naturally), leave the lid undisturbed, and return to it the next day to strain, package and use or freeze. Depending on your altitude, the temperature inside your pressure cooker can reach 250 degrees F. This is well beyond the temperature to ...


2

Presumably you are experiencing rancidity, due to oxygen. While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion. A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag ...


10

They're just roots. Don't forget that carrots are a taproot and this one seems to be trying to grow. The carrots are still fine to eat, though they use the internal sugars to grow the roots, so they may not taste as sweet. They'll also get soft really quickly, so if you're going to eat them, do it soon. Related question here.


-3

I strongly suggest you stop this habit of eating raw spaghetti. I myself was the same way, I would come home and have about 15 pieces of raw spaghetti as a small snack if I was not hungry enough to eat a full dinner. But then I got salmonella food poisoning from doing this, and it is torture. I had a fever of 103.6, severe abdominal pain, constant nausea and ...


0

It's easy for me to tell how it smells. Trust me it smells like pigeon. I had an craft made up of flour. Once that was rotten, it started to smell. When ever I entered the room, I felt like a pigeon had been there already, but then I discovered that craft stank so bad, I had to take it out since it was the source.


0

When pork tastes fishy it means it's been eating too much fish products like fish meal or other protein supplements which have fish products in them.


2

Actually, aphids are totally edible. Depending on the plants they've been eating, they can range from slightly bitter to sweet. They could cause problems for your friend's remaining produce, though.


0

Actually, it's a matter of physics. More heat = more energy = all actions and reactions happen more quickly. Freezing slows down but does not stop chemical processes. Those would not stop unless your freezer could chill things to absolute zero. If your food is in the refrigerator, processes take place in a matter of days, because the food is relatively ...


3

Most freezers are frost-free, which means that they occasionally cycle above freezing to prevent formation of frost on the walls of the freezer. This makes them easier to maintain but it shortens the storage longevity of the food. This makes products stored in them vulnerable to freezer burn, which is a loss of moisture. It can also cause ice and IQF ...


1

Nearly any recipe can be canned, the only caveats are that lower-acidity foods and recipes require a specialized pressure canner to kill bacteria, and there is also a short list of ingredients which are never a good idea to can, but many people wouldn't think twice about adding/subbing into a recipe - fats, dairy and eggs shouldn't be in a canning recipe ...


2

It's really easier to do with icing, but if you make a really pale dough such as a sugar cookie dough, you can color it. I once made pie-chart shaped cookies by doing this, then making wedges in various colors & sizes, then squishing them all back together into a log, and slicing it into rounds. I don't know if it was the colors that I was using, but I ...


1

I have a friend who's fatally allergic to nuts (along with many other things), but she loves making chocolate chip cookies (and eats them). There must be a specific brand of chocolate chips that are nut-free, but it is good to watch out for that as well on the labels. I echo all the advice here from everyone else: ask your friend which exact ingredients he ...


7

Step 1 should always be to ask which ingredients exactly you need to stay clear of, just in case it's more than nuts. My - possibly naïve - assumption would be that basic recipes that stick to flour, sugar, eggs, butter and possibly dairy should probably be ok. Chocolate could be dangerous as the factories often use nuts as well, so there is a risk of ...



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