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0

as far as I know, Lactic acid (byproduct of fermenting yeast or bacteria) this is a natural preservative that inhibits the growth of harmful bacteria. In my case I know a person that actually make cheese in the same way you accidentally did. So to my knowledge once the milk doesn't smell bad you are good to go.


0

Microwaved Chicken Isn’t Necessarily Cooked Chicken from 2008: This week, the federal government announced that 32 people in 12 states were sickened with salmonella poisoning after eating precooked, frozen chicken dinners. The problem? Many of the people who got sick apparently did not follow the instructions for preparing the meal, which called for ...


1

I wouldn't eat it if I were you. I don't think it is safe to eat if it is 6 years out of date. I recommend you to throw it and make another one with new ingredients.


3

In general I agree with the excellent answer by Willem, but when it comes to potatoes it does make sense to cut off any green parts. There have been quite a few stories about people eating green potatoes, and it's not pleasant. When it comes to tomatoes, though, it looks like the green bits are safe to eat. Harold McGee pronounces the tomato leaves safe to ...


10

Unless you're planning to consume a few kilo of each of them in one sitting, I would say you're being too cautious. Tomato, bell peppers, chilis and potatoes are all part of the nightshades family, and are toxic to some degree. But the poison is in the dose. The amount contained with in the vegetables would mean you'll have to consume an inordinate amount of ...


0

Defrost fish should be cooked immediately or you can keep maximum 2 days in the refrigerator after defrosting... fish poisoning is the worst .... be aware!!!


5

It depends. Are you talking tamari, shoyu or western soy sauce? Good tamari will improve with age (which is why I buy it in 5gal quantities even though I use far less than a gal/year). The same is probably true of shoyu as well, but westeren soy sauce has additional ingredients which may affect shelf life.


6

Doesn't seem like it to me. I have a bottle in my cupboard from 1997 and it's still fine on the (very) rare occasion when I actually put any on my rice.


16

Still tasty implicitly says that the sauce stays indefinitely technically edible. The expiration date is only for quality purposes. I think the sauce probably doesn't have an expiration date but rather a "Best By" or "Best if Used By" date. Storage time shown is for best quality only — after that, the sauce's texture, color or flavor may change, but ...


1

With all cooked, perishable food the total time in the so-called "danger zone" 40-140 °F / 4-60 °C must be minimized to avoid growing bacteria and thus food-borne illnesses. (Your transporting plans place your dishes flatly in the danger zone, so not a good idea.) If your kitchen is on site, this is typically done by keeping food hot between cooking and ...


-1

It is absolutely safe. Just make sure the pouch is properly sealed and you select a low simmer temp, and long simmer time.


-2

Are you nuts? Don't even think about it, bin it.


0

A pan in the fridge for ten days?! Bin the contents, wash the pan in hot soapy water, twice, and everythings dandy, believe me. If you're truly paranoid, fill the pan with water, and a splash of vinegar,boil for 10 mins, then rinse with hot soapy water,again. Vow to yourself never to do that again.


2

Bread is a shelf stable food. lasts indefinitely food safety wise, and this has nothing to do with preservatives. It is simply dry enough to last. So the date on it doesn't matter. We throw out bread when it's too hard to bite into, or repurpose it for something else (breadcrumbs). The exception is when it's stored under somewhat humid conditions. Then it ...


0

Rye bread will last about 4 to 5 days in the pantry and up to 3 months if you store it in the freezer. If you store the bread in the freezer at 0°F, it could be stored for much longer. To prevent freezer burn, wrap the entire package with aluminum foil. Keep as much air out of the bag when not in use and close the bag tightly. I wouldn't store bread in ...


3

While legal specifics vary from place to place, the "best before" on a product is often a requirement, but exactly what it is is left up to the manufacturer. In other words, they have to provide one, but it can be anything they want (there may be rules about guaranteeing nutritional content for the duration, if that is subject to degradation). So ...


-2

I've been using the same fish grease for 5 years....my mother did the same for even longer...and so did my grandmother who just turned 92. We're all in great health, no prescriptions. So skip all the talk, I'm living proof you can reuse over and over again.


0

According to the FDA, no longer than 2 hours, based on basic safety. My friend works for a top of the line restaurant in LA and they leave the raw fish at room temperature for up to 7 hours. She once told me that at culinary school the rule is no longer than 4. Even so, don't wait plan ahead and keep it fresh.


0

As a rule of thumb, fat-dominated food will go rancid as it goes off. In general it's not dangerous, but tastes successively worse long before it becomes a health issue. This is a chemical reaction, rather than a biological one, and is not slowed down quite as much by refrigeration. The chocolate will probably overpower the (so far pretty low concentration ...


0

If you're going to sell it, you need to consider "legally" as well as "safely" (here they're related). Check out the report "Cottage Food Laws in the United States" from Harvard Law School, or this report on the California Cottage Food Bill. Basically, with limitations, you can create and sell "non-hazardous" foods in home kitchens, but the phrase ...


-2

I am 37yrs and I have been drinking the water out of mature coconuts since I was a baby. Never had any health issues or complications from it. It also still tastes fine to me.


0

It depends on the temperature. If any portion is between between 40 and 140 degrees F, then that's the danger zone, and you are indeed in danger if you consume them. Or, if part of it was colder and another part warmer, then the part in the middle is almost certainly again in the danger zone. If everything was above 140 when you woke up, then you should be ...


1

Duck eggs have a heavier, more waxy coating on them than chicken eggs do. Duck eggs must be more resistant to bacteria in moist environments since they are much more likely to be exposed to it than a chicken egg is since, in nature, the duck spends much more time in the water. A heavier, more waxy coating means less evaporation and less chance for bacteria ...


3

I seriously doubt it. The expense and complexity of making sure there are NO pathogens in a random sample of food would be significant. And then that would be all you'd have; a statement that the tested sample had no pathogens, but who knows about the rest of the food. Testing food in a manufacturing plant depends on the commonality of how the food has been ...


2

According to this article, button mushrooms may turn a pink color if bruised while being stored or handled. This sounds very much like what has happened to you, as you've stated that the mushrooms were old and not stored properly. This is not poisonous or bad to eat by any means, but I understand that one would not want to take the risk, especially when it ...


0

You can make great drinks for hot weather by soaking the basil seeds for some time and then adding other ingredients like lemon juice and (self-made) yoghurt. Such a drink cools your body.


2

I have been in the coconut export business for over 6 years. Coconuts are either 'young' 7-9 months or 'mature' 11-12 months old at the time of harvest. If you want sweet water, the coconut is harvest young, when the sugar content and volume of water are at their peak. As the coconut ages, the water is absorbed as the 'meat' in the coconut grows thicker. ...



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