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1

A Coupl of years ago there was acase of a guy who to show his machismo gave himself and his girl some raw snails and a few weeks later they died from having their brains eaten away, cook creepy crawlies. quote: Tests found that his meningitis was caused by a worm normally seen in rat lungs, but also carried in slugs and snails. He was hospitalized for 17 ...


1

If they are completely dry, that's fine; you can buy hard dried tteok and they are shelf stable. But if they are moist, that seems very unsafe to have sitting out at room temperature for an indeterminate period of time.


-4

Imchecked my kraut a few weeks ago, but it was not ready to can. At that time I removed a layer of gray greenish mold from the top, boiled and added more brine, put back downstairs for a few more weeks. I am canning this morning. It's ready. Once again, the mold had formed on the surface, i scraped it off, but the kraut itself was packed down tightly under 5 ...


0

lots of creepy crawlies seem edible but can have a gut full of parasites so make sure you prepare them wearing ruubber gloves and cook on high and wash everything thoruoghly afterwards. French prepare snails by giving them corn for a few days but even so there are some nasty parasites to worry about.


0

If you're talking about raw kombucha (rather than pasteurized) then the answer is yes, inevitably, in the sense that it loses its desired probiotic properties. The kombucha will start to grow its own culture (though small), more commonly referred to as a mother or a scoby, which forms at the top of the bottle (container) and in time will take on both the ...


-1

I have heard it is banned from all products sold in the European Union.


0

~~ Isn't there still a movement afoot, longneck, which promotes the preparation of foods (including meats) at surprisingly low temperatures over longer periods of time instead of higher temperatures lickety-split? I think so. And I think it's got a pretty solid footing. Room temperature seems to be the proverbial culprit, generally speaking. But the kind ...


2

Can you put polystyrene in the microwave oven Yes, when done under correct instruction. The answer to this question is more complicated than just putting a piece of chicken on a block of packing foams. Polystyrene does not contain water molecules, so it does not heat up when microwaved. Any heating of polystyrene in a microwave is due to indirect ...


3

Use only the stalks; the leaves are poisonous (or at least toxic if eating in high quantity) Cut up the stalks in chunks from the bottom up to the where it becomes green (to keep the result as pink as possible) and cook down with sugar and enjoy in a crumble or a pie (with strawberries). I've ate raw stalk dipped in sugar when I was a kid. from ...


3

The important temperature would be what temperature it was at when the power was turned back on. The official recommendations are to keep high risk foods out of the 'danger zone' of 40°F to 140°F for longer than 2hrs (cumulative). If portions of the pot were at 140°F after being heated for an hour, and there was the time for it to cool down. (and the time ...


1

When they say "probiotic", what they mean is that there are microbe cultures present in the kombucha. It's really nothing more than a sweetened tea which has been fermented by a symbiotic mix of yeast and bacteria. The odor and distinctive flavor is the result of a low alcohol content and acetic acid (the same acid found in vinegar) produced by the ...


7

Polystyrene is a thermoplastic polymer with a glassy state at 100°C and a melting point of 240°C. It is this that makes it recyclable as it can be heated and remoulded into new items. Before the melting the polystyrene will start to break down as bonds start to break and all kinds of nasty gasses are released. The fact it melts at all at such a low ...


21

Well, I can tell you with absolute authority that polystyrene melts in the microwave. Here's a chunk of polystyrene cut from a foam shipping container. I double checked with the website (Propak), and the stuff is polystyrene. I placed a random chunk of chicken on the cube, and microwaved on high for 1 minute. So yeah, it melts. Is it toxic if it ...


0

I'm not much for bivalves, so I can't say that I've specifically dealt with clam juice before. I would personally consider treating it like shrimp or crab stock ... which is basically the same as I would do for chicken stock: Reduce it in a wide pot, to intensify the flavors and reduce the total volume to store. Freeze it in assorted containers, based on ...


1

I would suggest to reduce the juice as much es possible (to safe space later on in the freezer or shelf) and either freeze it or can it (see here and here for canning with a pressure cooker and here for canning with an oven) Just putting the juice into the fridge is not sufficient. Neither just boiling the juice and filling it into a jar is sufficient ...


0

I totally agree with Caleb that I don't believe they ever really go bad. Of course, once they get moldy, you can maybe draw the line, but for my banana bread and cakes, I prefer to let them get completely and utterly black. I even deliberately wait for them to develop the banana liquor that gives such a depth and richness to my baked goods. After they get ...


0

Bacon definitely should be fried until crisp, including the fat. It takes time and patience, but it's worth the wait. BTW, I have given up ordering bacon with anything in restaurant because you don't get nice, crisp bacon--you get a flabby slab of fat with some chewy, undercooked meat running through it.


2

When you buy the sliced meat, take out what you'll use in two days and freeze the rest. If you put wax paper in between portions that you would eat in one serving, or use separate baggies, you only need to pull out what you need. The package might recommend against freezing (for best quality, not safety), but a week or two in the freezer will cause no harm ...


0

If your lunch meat has white slime on it, throw it out! The white slime is Listeria, a bacteria that can be deadly, especially dangerous to pregnant women.


1

It may be fine if you eat the ham after two days but there might be a slightly higher risk to get food poisoning. There is a question/answer here in Seasoned Advice which deals with shelf lives of food in general and luncheon meat in particular, too. It says that the meat is fine after a week.


1

Kidney beans have high levels of phytohaemagglutinin, which is a protein that can mess with cell walls and cell metabolism. If you don't cook the beans enough, this protein can make you really sick. The good news is that boiling kidney beans for 10 minutes takes care of the problem. The protein breaks down and leaves your beans perfectly safe to eat. So ...


2

How long this will last depends largely on the ratio of sugar to water in the final syrup. Sugar can inhibit the growth of microbes by reducing the water activity of the solution, but this is dependent on the amount of sugar. According to a book that I consider quite reliable on these matters, a syrup composed of equal parts sugar and water (by mass, not ...


4

I would absolutely not risk any health issues over it. I'd recommend tossing it out entirely and shopping at a new store. Your current rice supplier obviously has some issues of their own if there are bugs, rodents, etc. getting into their foods. While these moths are indeed mostly harmless, contaminated and infested food should be thrown out. Period. The ...


3

I haven't had that happen since the 1980's. Sound like the Flour Moth. Freezing Rice or Flour for 3-4 days will kill the eggs. I usually freeze local flour/rice for a few days so that I don't have to deal with any potential problem. If you have pantry moths, or other moths that have hatched, you may need to take extra measures to get rid of them. Once they ...


0

What you are essentially dealing with is a simple syrup, which can be saved pretty much 'indefinitely'...however, you probably don't need it 'forever'. It might be more efficient to save some as ice cubes, depending on whether you have more space available in your freezer or your fridge. I don't believe a mason jar would preserve it any longer. (Since it ...


2

Does the quality degrade? Yes, yes, a thousand times yes. Garlic (like onions and other members of the allium family) begins to undergo chemical changes the moment you cut into it. It's the same phenomenon that causes you to tear up when you cut into an onion. Quoting liberally from Wikipedia's article here... The phytochemicals responsible for the ...


-3

I just ate a hard boiled egg that had been in my fridge about 2 weeks, the last bites tasted like something bad, I am waiting to see how sick I get. I always thought they lasted longer....I will abide by the 1 week rule from now on!


0

Personally I would think that it would lose a bit of it's bite after a week. A day or two I would not be worried about it. This is totally a personal preference for fresh garlic though, I have not done any sort of tests. To be honest I don't really cook things that require just garlic sauteed so I would always want to do it then with whatever should be ...


1

I can't really answer the question on what to do with the egg whites but the question how long the egg whites are good: two to four days. Hmm, what about macaroons?


-4

I suspect the foam is because turkey breakfast sausages have listed as their main ingredients 'turkey, water and then potato extract - the amount of protein per 2 sausage serving appears to be only 13g, along with 7 g of fat. Calcium and salt are added, along with other nameless 'flavourings' and probably preservatives. If a sausage bursts, it's likely to ...


5

That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble ...


4

If the food is spoiled, no, it's still unsafe, because cooking may not destroy toxins that have built up over time. Botulism is a particularly nasty one that will not be destroyed without pressure cooking, and can really, really mess you up. ... but in the case of canned goods, if the cans are still intact (no punctures, rust, etc), and the canning process ...


0

The skin of a potato concentrates not just nutrients but also many of the chemicals used during the cultivation process (pesticides, fertilisers, etc). It is therefore preferable to peel them, unless you're cooking organic potatoes. source



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