Questions tagged [food-safety]

Questions on handling, preparing, and storing food in ways that prevent foodborne illness.

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9 views

Jar pasta sauce resealed itself in fridge overnight. Is it safe to eat?

I opened a jar of heavy cream pasta sauce (pumpkin, tomato, cream, etc), ate some and stored the rest in the fridge. The next day it seamed to have sealed itself. The button stayed down when I ...
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1answer
84 views

Is it safe to bake in an oven with melted plastic residue left?

For space reasons, my apartment leaves some of our casserole dishes and baking trays in the oven. When my roommate went to preheat the oven one night, he failed to realize that some of them had ...
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0answers
29 views

Is my pork roast bad? [duplicate]

I put my pork loin roast in the Crock-Pot with the juices and seasoning last night at about 10 it was on for about an hour. I think it accidentally got unplugged around 11 and sat till 6 in the ...
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0answers
35 views

Can food go bad in the oven? [duplicate]

I left some potatoes cut in half, oiled, cooked to a high temp and left in a toaster oven overnight. Is this safe to eat? If not, what is the mechanism by which the potatoes go bad? Can bacteria get ...
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2answers
780 views

What's the safest shape for homemade hard-candy

I'm thinking about trying to make some wintergreen hard-candies out of gum paste + wintergreen extract, but wasn't sure what shape / size to make them. It got me thinking, "What shape should these ...
3
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1answer
94 views

Homemade yogurt hygiene; can the results be dangerous?

I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but I assume that at some point I'll let ...
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1answer
74 views

kansui powder vs. lye water, which one is better for noodles?

What is the difference between kansui powder and lye water? Can they substitute for each other?
3
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1answer
54 views

Is it safe to refrigerate a 3-2-1 ratio pickle I mistakenly processed for canning?

I followed a recipe based on 3-2-1 ratio of water-vinegar-sugar. I boiled the water, added the vinegar and sugar, whisked until the sugar dissolved, let it cool a bit, and added seasonings. I then ...
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3answers
200 views

Is it okay to use these oregano leaves?

I have an Oregano plant and I have rarely used fresh oregano. Is it safe to use the oregano leaves shown in picture? It has some white thing on top and at the bottom it’s a bit dark
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0answers
23 views

Edibility of frozen blended chicken and vegetable smoothie [duplicate]

I boil an eclectic mix of vegetables and some chicken breast (I boil the vegetables and chicken breast separately) then blend everything together in a blender (using water from boiling the vegetables ...
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2answers
38 views

Yellow Pepper Brown Spots Watery

Is this pepper safe to eat? Most of it looks fine , just very watery texture.
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2answers
209 views

Do professional chefs ever suffer food poisoning?

Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time you should wait before sampling an ...
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1answer
66 views

Will chopped up dried fruit still be fine to use after it's been sitting in the fridge for about 3 weeks?

I was making some fruit balls, like raw/bliss type balls. I chopped up some dates (dried), dried apricots, dried apple, and sultanas; I put these in a bowl and poured over a small amount of boiling ...
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0answers
22 views

Can chicken go bad in a slow cooker? [duplicate]

I went to the store and bought some chicken breasts. Immediately I went home and threw them in my slow cooker with some water, with the intention of making both a broth and slow cooking it to be soft ...
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0answers
40 views

Sous Vide Brisket Interrupted, is that safe? [duplicate]

First of all, sorry for my bad english, I'm a foreign. I'm new at sous vide world, and have a doubt, and I'm wondering if someone more experienced can help me. For days I was looking for the ...
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0answers
32 views

Soaked chick peas (overnight) smell like sour milk [duplicate]

I put chickpeas in cold water last night and let them soak overnight, at room temperature, about 14-16 hours total. Today when I took the cover off, there was white foam on top of the water. I dumped ...
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1answer
55 views

Are semi-frozen meat and vegetables safe to cook?

My refrigerator maintains a temperature between 0-5 degrees C. However, I quite often find that carrots, mushrooms etc. stored in the salad drawer are either coated in ice, or semi-frozen. Today I ...
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2answers
63 views

vinegar pickles safety

I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups water and 1/4 cup salt. I used a clean, ...
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2answers
53 views

Is it safe to boil frozen vacuum sealed chicken without thawing?

Need to cook it fast and it's frozen. Can I place it in hot water with the pouch? Or is that dangerous because plastic particles get on it? What about if I use the microwave to thaw it with the pouch?
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1answer
62 views

Rescuing contaminated home made jam - possible?

I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I asked my partner to spoon a bit of the jam ...
3
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1answer
108 views

Best time to cook chicken, to keep it from going off

Assuming no use of freezer, or desire to salt-cure/pickle/etc. From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the next ~24 hours; I'll always try to cook it ...
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0answers
16 views

Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]

Likely already answered somewhere, but messages are different and confusing. I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...
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2answers
81 views

Can I ferment blanched cabbage?

I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe?
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2answers
100 views

Washing Up After Poultry Use

In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage.
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1answer
112 views

Straining seeds from jam

I have a jar of real fruit jam, made without pectin, it tastes fantastic but the berry seeds are extremely hard. Can I reheat it in a pot on the stove and strain out the seeds and put it back in the ...
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1answer
97 views

Sealed cold press coffee bottle for 2 months and let it brew. Is it safe to consume it?

I put coffee beans(coarse grind) in a glass bottle and filled it with water(1 part beans to 5 parts water). I sealed this bottle and stored it in a dark cold place for 70 days. I opened the bottle ...
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1answer
58 views

Cabbage rolls question

Can I make cabbage rolls (I use ground beef, rice, seasons, egg and sour cream as the filling) the night before I am going to cook them at 11 the next morning. Will it be safe?
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1answer
85 views

Cooking a ham a second time

I put a ham in the fridge to defrost earlier this week. It was from a half-hog custom order we got so I'm not 100% sure but I think the processors said it was cured. Today I put it on a wood-pellet ...
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4answers
176 views

Can you eat acorns picked from the street?

The streets and parks where I live in New York City are littered with acorns. Can I pick them up and cook them? Is it safe? Are they any good? (Taste-wise, nutrition-wise.)
2
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1answer
71 views

Red vs green jalapenos for canning

I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, but I could only find green. I am ...
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0answers
23 views

Fully Cooked can Hornet ham! [duplicate]

I bought a fully cooked can Hormel Ham. It is to be refrigerated however I left it in my trunk for 4 hours. It is now in my fridge. Should it be okay???
2
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1answer
92 views

How do professional chefs keep food thermometers clean between uses?

Assuming there will always be some occasion where the food tested will not be cooked properly, what method is used to prevent cross contamination?
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1answer
50 views

Are defrosting trays safe?

From what I can tell, defrosting trays are only of any practical use when defrosting very thin cuts of meat e.g. burgers or fish. Anything more dense or substantial (e.g. a ready meal, a small frozen ...
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1answer
48 views

Defrosting at room temperature only one hour and then thaw in the refrigerator safe or not? [duplicate]

I know that it is unsafe to defrost frozen items at room temperature longer than 2 hours, but is it okay to leave frozen meat at room temperature for 1-2 hours and then move to fridge to continue ...
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1answer
207 views

Help! What have I made? Is it safe to eat?

Ok so here’s the problem, I have an instant pot that has a yogurt setting. The first time I made it I just added some heavy cream and half and half milk with a couple generous tablespoons of yogurt,...
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1answer
95 views

Is my cheese safe to eat [duplicate]

I left 2 blocks of cheese from a deli sit in the car overnight, car was hot inside. I put in fridge right away when found. Sharp and Baby Swiss. Is it ok to eat?
2
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1answer
111 views

Why is it not recommended to microwave UK or Canadian bacon?

Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian bacon. I've noticed that most bacon I ...
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1answer
64 views

Pressure canning tomatoes without added acid

I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor. My understanding of the official ...
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1answer
86 views

Ground beef refrigeration

So the USDA lists that a person should consume ground beef if it's been in the fridge for 1-2 days. If we purchased the beef Tuesday afternoon (and today is Thursday) obviously it should be fine if ...
2
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1answer
171 views

Why does dried pasta say “Do not reheat” on the packet?

I've noticed quite a few packets of durum wheat semolina (supermarket own-brand dried pasta) has this warning. This applies to macaroni and spaghetti etc. but similar products from other supermarkets ...
6
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2answers
93 views

Pressure canning at odd pressures

I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
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2answers
244 views

I accidentally used a bathroom sponge on my dishes

Somebody help, please! I don’t know what to do?
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1answer
84 views

How long can frozen salmon be unrefrigerated and still be safe for sushi?

I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via public transit, and the edges had thawed ...
2
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1answer
119 views

Is a degraded Teflon pan toxic to all of its users?

We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
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0answers
36 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
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0answers
131 views

How is meal prep safe after longer than three or four days? [duplicate]

Meal prep is usually meant to be a week's worth of meals but how does that work with the three or four days in the fridge most leftovers are considered safe for? Is three or four days too conservative ...
11
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3answers
3k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
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2answers
157 views

What kind of mortar and pestle is most food safe?

Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle. Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in ...
1
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1answer
72 views

Oil soaked lettuce leaf found on counter - food safety issue?

I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four days (someone else in household didn't ...
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0answers
33 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...