Linked Questions

1
vote
1answer
2k views

Am I able to put uncooked chicken back in my fridge for a day? [duplicate]

I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fridge for a day?
0
votes
1answer
2k views

Cooking a 5 pound pork sirloin roast [duplicate]

Put a 5 pound pork sirloin roast in oven at 175 degrees F for two hours. Then turned up oven to 350F for two hours. Is it safe to eat?
2
votes
1answer
185 views

Is it safe to eat ice cream that was left in a refrigerator overnight? [duplicate]

A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?
0
votes
1answer
937 views

At what temp does mayo and salad dressings spoil? [duplicate]

My compressor is going out and milk spoils. The repair man says it will take a week to 10 days to get a new one. It is still cool in there but not cold. I just opened a new jar of mayo and some ...
0
votes
0answers
74 views

Food safety of low temperatures like sous vide and slow cooking [duplicate]

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is ...
0
votes
0answers
43 views

What precautions should be taken after the process of cooking? [duplicate]

Food that is being cooked/boiled will possess no chance for the virus to stick to them while cooking. But what precautions should be taken after the process of cooking?
0
votes
0answers
33 views

What is the minimum internal temperature measured inside meat (not air temperature) for pork ribs to be safe? [duplicate]

I want to experiment to prepare the pork ribs in Weber Kettle charcoal grill on a minimum possible temperature. What is the minimum internal temperature measured inside the meat (not air temperature) ...
64
votes
9answers
605k views

How dangerous is it to refreeze meat that has been thawed?

I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
50
votes
4answers
1.3m views

How do I know if food left at room temperature is still safe to eat?

If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
52
votes
5answers
246k views

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
14
votes
11answers
315k views

How can I keep hot food hot when transporting it?

How can I keep hot food hot when transporting it, e.g. to a friend's house or a potluck? I usually just give up and take cold food, but I'd like to have more options.
17
votes
5answers
47k views

Can adequate heating transform spoiled food into safe food?

Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room ...
26
votes
4answers
717k views

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
13
votes
6answers
46k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
9
votes
3answers
6k views

What types of food are safe for short-term room-temperature storage?

Federal food safety guidelines advise against leaving food in the "danger zone" (4-60° C / 40-140° F) for more than 2 cumulative hours. However, not all food needs refrigeration; some obvious ...

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