Reputation
11,042
Top tag
Next privilege 15,000 Rep.
Protect questions
Badges
22 50
Impact
~2.1m people reached

Jan
25
comment Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather
It's fine. The most perishable item in a frozen pizza is the dough: everything else is so saturated in preservatives, it would probably be fine at a much higher temp. The operative term in this case is "water activity": en.wikipedia.org/wiki/Water_activity#Food_safety. The available water in frozen pizza is distributed in such a manner as to make bacterial growth sluggish.
Dec
18
comment Will a dishwasher sterilize bottles for canning?
@rackandboneman His question was, "Can I sterilize them by running them through the dishwasher." Not, "If I'm processing the jars for 10+ minutes, do I need to pre-sterilize." You need to answer the actual question.
Nov
19
comment Is a jug of milk left out for 12 hours at room temperature safe to drink?
@athanasius: UHT does a decent job of killing off most of the milk bacterias...Nothing else does. If your milk gets chunky and gets that "rotten milk" smell, that's en.wikipedia.org/wiki/Lactobacillus
May
21
comment Chilli con carne - chocolate, cocoa powder or nothing?
@ChrisH Can't be too sweet for a toddler, but I take your point. If you can't heat it up, you're going to have to live with oversweet chili.
May
21
comment Chilli con carne - chocolate, cocoa powder or nothing?
@ChrisH You can always add some heat if it gets too sweet for you...Nothing more deadly than the sweet/hot combo.
Feb
20
comment Is a jug of milk left out for 12 hours at room temperature safe to drink?
@escoce: People pass those yoghurt cultures on for years...Sounds like something got into your batch. Fungus is a pretty solid culprit.
Feb
20
comment Is a jug of milk left out for 12 hours at room temperature safe to drink?
@zibbobz: The thing is, whatever gets into it is going to be fighting the regular milk bacteria for resources, and the milk stuff is going to have a HUGE head start. You'd have to have a significant colony that is proportionate to the milk stuff.
Dec
19
comment Is there a difference between freezing meat at 26°F and 0°F?
Explaining why I always have ice on my "fresh" turkey.
Aug
6
comment Where to get precise recipies?
I always sneered at the idea of this, but I saw a couple of episodes one day, and I was surprised. They really are quite good, and they go into really interesting detail on the "whys" of things I'd never questioned before.
Jun
5
comment What types of food are safe for short-term room-temperature storage?
@jsm: Oh, I don't think it'll go bad. I just think it tastes better, and also, maybe, that it doesn't have as much structural integrity if its warm, so keeping it cool keeps your decorating looking better.
Jun
3
comment How to know when to remove lemon squares from oven?
@Jolenealaska: Depends on the custard. If you're making one that doesn't have a starchy binder, then sorta...It'll curdle and you'll end up with lumpy soup. For this sort of thing, you'll more likely get cracking if it overcooks.
Jun
2
comment How to know when to remove lemon squares from oven?
@yamikuronue: If he's cooked them double the time, and they're not set, something else is wrong.
Jun
2
comment How to know when to remove lemon squares from oven?
What kind of shortening, lemon juice, etc are you using? Any substitutions? An hour should be wild overkill for these.
Apr
28
comment Can I re-can a batch of salsa that is missing an ingredient?
Without the recipe it's hard to say, but sugar in salsa is nearly always a flavouring agent, not a preservative, and would have no effect on the shelf-life. Regular canned tomatoes require no sugar at all.
Mar
18
comment Alfredo sauce - help adding taste
@sourd'oh: It'd certainly need work...I'd expect it to break if you added much of anything. since the proportions would have to be finiky.
Feb
18
comment Old bread becomes sticky
Do you live in a humid area? Bread only dries out if the air is drier than the bread.
Feb
13
comment Stovetop Flank Steak
@wnnmaw: It's pretty much the same as putting it on a grill. If you'd need to cook it at a lower temperature to keep your rub from going flambe then the same would apply in the oven.
Feb
12
comment How do I make a pot of coffee on a bbq grill?
@GdD: scandinavianfood.about.com/od/beverages/r/eggcoffee.htm
Feb
7
comment Is raw honey safe to consume?
@Jefromi: "Water Activity" is the concept people are talking around (en.wikipedia.org/wiki/Water_activity) ...It's basically a rating that describes, not how much water is in a substance, but how available the contained water is for reactions. Honey has a water activity number of 0.6. Most fungi require a water activity of at least .7, and most bacteria require .9 or above. Pure water is the base line with a water activity of 1.
Feb
4
comment Is 440° F too hot for an oven temperature?
I'd be worried to cook a frozen casserole at a temperature over 400...Seems likely the outside would get dry and unpleasant by the time the inside got hot. I'd be more likely to stick to 350/325.