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35

Probably generated some chloramines by reaction between the hot bleach and proteins on the stove surfaces. There's no telling exactly which chloramines you created, as we have no idea what amines were on your stove top. However, these things can be quite nasty. Open windows if possible, and leave home for several hours. Your eyes and lungs are giving you ...


8

Bleach contains sodium hypochlorite. The fumes being released are almost certainly chlorine, which as you have observed, is quite hazardous. Bleach usually contains strong warnings not to mix with any other cleaning chemical, as some of them will tend to rapidly decompose its active ingredient and release a lot of gaseous chlorine. I expect applying heat has ...


8

Looking at it from a materials-science standpoint rather than a physics standpoint, I agree that plastic is safer than glass. The difference is in how they break. Glass is stronger than plastic, for any plastic that a blender jar is likely to be made out of, and is less likely to break from, for example, trying to blend a spoon you forgot to remove. ...


7

Botulism is spot on - not only can botulism spores survive in honey (hence the "no honey for babies under 1 year" rule), the truffles have grown in soil, which is a typical source of Clostridium botulinum spores. There are well- known reports of botulism caused by garlic in oil and truffles in oil (albeit rarer due to the way smaller total amount of ...


7

Not really. Assuming that the pizza has been cooled down and stored properly (for which see here and here) then it most likely won't have developed a potentially harmful microbial load. Additionally, while reheating might kill off most of the microbes in the food (assuming that you reached and maintained a temperature sufficient for pasteurization, which isn'...


6

While an oven preheats, the heating element or gas burner will be running at full output. For an electric oven in particular, this will generate a great deal of radiant heat. Radiant heat increases the temperature of the objects it shines on, without directly changing the air temperature. So, if you place a pyrex dish in a cold oven and then turn it on, ...


6

It sounds like you had a lucky escape. It's not temperature itself that would damage stoneware as it's fired at over 1000C in manufacture (Wikipedia). Differential thermal expansion is what breaks things, e.g. heating the base much faster than the sides, or heating a thin layer quickly before the rest has time to warm through. By preheating it slowly you ...


6

TL;DR: Plastic is better than Glass. It won't break (don't sue me if it does). If it does, you have about 0.0000518 seconds to get out of the way. A blender I picked at random. It has a powerful 750W motor. A different blender that I saw with 35,000 rpm had a 1725W motor. This divides down to be ≈ 15,200 RPM. The size: 40H x 18W x 18D So the main box ...


5

The answer from the 'Product Manager - Cookware' of Zwilling, translated to English: [Snipped introduction] Different factors influence the design of the handle during the product creation process. At the first step there are optical reasons. This is the phase of the first design drawings. As soon as we decide internally on a draft, we craft ...


4

Did some looking and while I haven't found an authoritative answer, in the introduction to this design paper, he describes a theory that I think makes a lot of sense. Traditionally, pots and pans have always had a long straight handle, since they were designed to be used in an open fire. With the advent of modern stovetops, pots and pans were lifted ...


4

Right so a couple things here. That hood doesn't vent outside. It filters the air and blows it back into the kitchen. Ok, not ideal but get some charcoal, and keep the intake clean. Cooking with peppers, including black pepper can gas a room. When my girl friend cooks with Montreal steak seasoning I have to vacate. I can't breathe while its cooking. ...


4

The test of a truly great pizza is how it tastes the next day — cold, right out of the refrigerator. Provided the freshly cooked pizza was not left out at room temperature for an extended period of time; and it's been refrigerated for only a day or so; it ought to be safe to eat. It's a different experience eating cold pizza, but if it was made with the ...


3

The simple answer is that propane cylinders should be stored outside. That's what every guide will tell you. You really shouldn't even be storing it in a garage. Your yard is the best place, and if you take the safety guidelines seriously, you probably shouldn't own a propane torch if you don't have an "outside" (i.e. you live in an apartment). Either that ...


3

As Fabby says, it must have something to do with a sudden change in heat. An hypothesis: they misinterpreted the French original written by Pyrex. It says, again thanks to Fabby: Assurez-vous de toujours préchauffer le four avant d’y mettre votre plat en vitre. This means, "make sure to always preheat the oven before putting in your pan". It could be ...


3

The standard metric for safety is the cumulative time in the 'danger zone' temperature of 40 to 140°F. Which we really don't know, as that would also include things like bringing it home from the store and stuff like that. From the sounds of things, you left it out for less than an hour. As such, you should serve it ... but serve it immediately or hold it ...


3

I've left comments everywhere on this thread because food safety deserves a lot of visibility. Summary here: While this may not be standard terminology, these egg safety guidelines from the NSW government distinguish between broken and cracked eggs. (It also says that both are unsafe.) A broken egg has neither shell nor membrane intact A cracked egg has ...


3

Is it safe? That depends on a lot of factors. Generally, no. It isn't. A blog post from the Healthy Home Economist has the opinion of a firefighter: One gal mentioned that her husband was a firefighter and that leaving a stockpot simmering overnight or while they were out of the house was completely out of the question. Source. The NFPA says ...


3

Not only is it okay to do so, I frequently place waffles directly on oven racks after making them fresh to keep warm or to cool before freezing (without ruining the crisp crust, as happens when you put them on a plate or stack them). There's no reason you can't heat items you'd normally put in a toaster (or toaster oven) in a normal oven. The only possible ...


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 ...


2

It's okay to do so. There are mini-ovens / toasters where you put pop-tarts/ toast/bread/waffles directly on the (clean) grill. Nick Johnson, source If the heating rods are directly in the base (like in orinary big eletric ovens) make sure that no crumbs are on the base. This can cause nasty burnt crumbs. Or at least remove the crumbs after you heated up ...


2

In addition to @Rumtscho's answer: chicken breast is often injected with water to increase profit, especially when you buy it in discount stores. When you heat it, that water turns to steam, and if it leaks first into the hot oil or butter you get serious splatter. It's bad enough some people call it "exploding chicken", and radical vegan organisations use ...


2

The reason why fried meat splatters is that correct frying temperatures (~ 180 Celsius pan surface) are well above the vaporizing temperature of water (100 Celsius). Each droplet of cell plasma which comes into contact with the frying fat creates a tiny steam explosion. And explosions splatter. If you were meaning to ask not why it splatters, but how to ...


2

So that the handle hangs straight down if it's used to hang the saucepan from a rack, which is more aesthetically pleasing than having it hang at an angle, which a straight handle would do. For example:


2

The reason some products are marked "Top Rack Only", is because many dishwashers have the heating element situated at the bottom of the interior, in close proximity to the bottom rack. It looks and acts much like the heating element in an electric oven. Typically, this heater comes on during the final rinse cycle, to boost the water temperature. It also ...


2

To make the house smell like lemons, a better way might be to bake leftover lemon rinds (whole lemons work too, but the rind is really all you need) on a foil-covered baking sheet. I occasionally do this with oranges and cinnamon sticks. Bake them at around 250 or 275 degrees (F). Bake them until they turn dark brown and start to smell toasted.


2

Here in Italy it is normal to buy in the stores cold pizza for eating as snack. Pizza is similar to bread so it should be safe if conserved properly.


1

Yes, that's safe. I don't know if it'll really make the house smell that strongly, but yes, you can safely boil (or otherwise cook) any food you want, especially if you're not even going to drink or eat it. (Yes, there are exceptions like oil and alcohol, but anything you'd actually eat or drink in large quantities is fine.) Food safety issues are generally ...


1

They're not going to brown in the freezer. All you have to do is make sure they're not browned before you put them in, and that you cook them reasonably promptly when you take them out. So if you're shredding a lot, hold them in water til you're ready to cook them. After cooking, rinse to cool them, drain them well and pat them dry before freezing.


1

It does seem dangerous to me. You don't know where they have been before you bought them, so bacteria and other stuff can contaminate the eggs with their shell broken. You can safely eat the eggs that didn't break. Their shell and membrane protects them. The broken ones should be thrown away if you want to be sure you are safe. This reference puts it this ...


1

While nobody can say with 100% certainty that your refrozen sherbet is safe, I certainly would not expect any danger. The ingredients in sherbet are just not that conducive to quick or dangerous spoilage. The problem I would anticipate would have much more to do with quality. Sherbet is frozen while being churned, giving it a consistency like ice cream. ...



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