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

3
votes
3answers
277 views

How to defrost frozen food in fridge

I've read that allowing frozen food to defrost in the fridge or under running water is generally a good idea (compared to leaving it out on the worktop). I'm aware there are some situations where it's ...
0
votes
1answer
98 views

In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks ...
0
votes
0answers
19 views

Crockpot wasn't plugged in [duplicate]

I seared a pork butt roast, put it in the crockpot with vegetables and cream of mushroom soup and a small amount of liquid, but didn't realize it wasn't plugged in until two hours later. I've turned ...
-1
votes
2answers
67 views

Why would someone want a 15“ vacuum sealer over a 12”?

I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollars (there's a sale) I can get a larger ...
1
vote
0answers
21 views

Is my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced [duplicate]

My boyfriend and I are new to cooking and might have made a few errors while making our chicken stock overnight. This is what happened, can someone tell me if our broth is still safe to eat? We ...
4
votes
2answers
80 views

What is the risk of food poisoning when making nattō

I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands before handling the SCOBY, and I use fresh ...
2
votes
1answer
36 views

Getting onion/garlic smell out of rice cooker

I used my rice cooker for rice with pork, onion and garlic. I washed it well twice but it still smells of pork and onion. It seems like the fat from the meat permeated the teflon (slightly scratched). ...
4
votes
2answers
711 views

Contamination implications of eating peanut butter with a spoon

Say I'm eating peanut butter out of a jar with a spoon, thus presumably transferring some of my saliva into the bottle. Some research indicates that this sort of double-dipping might be a health ...
1
vote
6answers
218 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
7
votes
2answers
3k views

What happened to my soaked almonds?

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...
1
vote
1answer
46 views

I waited two hours before starting my slow-cooker. Will the food be safe to eat? [duplicate]

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...
10
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
0
votes
0answers
63 views

Is my lamb safe to eat [duplicate]

I accidentally left my 3 pound rack of lamb out all night to thaw. Its internal temp right now is 60 degrees. Should I just throw it out?, or is it still safe to cook?
0
votes
0answers
97 views

Black bottoms of cucumbers are mold or ok?

Some cucumbers have a black component on their base, as shown in the picture above. Is this black stuff mold, or is it a natural part of the cucumber? Can the cucumber still be safely eaten if its ...
3
votes
1answer
132 views

safety of “tin” cans dented in shipping

I bought a case of canned fish on Amazon, and when it arrived nearly every can was dented in some way. A total of two cans had no discernable denting, six had mild denting on the side, and four can ...
1
vote
0answers
72 views

Bone broth ruined because I didn’t fully cool down before I put in the fridge? [duplicate]

I made a great bone broth recipe in slow cooker. Well I strained it and put in an air tight container. It wasn’t cooled to much. So is it ruined? Can I reheat to a certain temperature to make sure ...
1
vote
0answers
48 views

Eggy, moist cake / spoon bread unrefrigerated?

I made a cake with a high egg content and kind of moist. Sort of like a spoonbread. 4 eggs for 4 servings. I Iet it cool, and put it in the fridge. What I didn't know was, the fridge was still cold ...
-2
votes
1answer
238 views

Thumbnail sized worm found in different places around the kitchen. What is it?

I have been finding these small worms around the kitchen, sometimes around packaging of salt, for example, sometimes on the ceiling. This is what they look like: Are they dangerous? Are they early ...
0
votes
1answer
79 views

How long does it take to pasteurize something at 60C?

Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes ...
16
votes
3answers
16k views

Is it possible to remove the smell from rice mistakenly stored in a detergent box?

By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the detergent smell from rice, or is it not ...
1
vote
2answers
221 views

Super tiny bugs in store bought raspberries

For a while now, I've been seeing incredibly tiny bugs in store bought raspberries. They survive refrigeration and I can rinse them off (I think, can't be sure due to their size). They are really ...
0
votes
4answers
133 views

What is the biggest safe container for soup?

What is the biggest safe container for soup? The soup comes out of the slow cooker at a high temperature (not measured), but I need to refrigerate it for storage, and that means that it needs to be ...
6
votes
3answers
287 views

Is it safe to use raw mushrooms to flavor a broth?

I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which is mushrooms. Being a very ...
1
vote
0answers
45 views

Does re-heating something “reset” the spoil timer? [duplicate]

I cooked a lot of pasta sauce a few days back, and have much of it in my fridge. I intent to use it all shortly, and would prefer to not freeze it. If I heat it back up in a pot, and let is cook all ...
2
votes
1answer
137 views

Should you wash beef before freezing?

I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them ...
0
votes
0answers
19 views

Chef Salad left out overnight? [duplicate]

I have a Bistro Chef salad i bought that is in a sealed container and left it in my lunch bag for 12 hours, Is this still good?
-5
votes
1answer
91 views

Is it safe to eat cooked food that falls on the stove top?

Ex) I cooked rice and was scooping it out of the pot and a some of it fell on the stove top. Should I discard of this rice or is it okay to eat?
7
votes
5answers
4k views

What is the appearance of expired brown sugar?

I have a bag of brown sugar that I never noticed in my cupboard, and I needed it for a cookie recipe that I decided to make today. The brown sugar has been there for about a year, and it looks really ...
0
votes
1answer
64 views

Black bit in olive oil

Should I be concerned about a tiny black bit in my olive oil? I thought maybe something fell into it or perhaps it's a bit of olive sediment. It looks like a very tiny flake of something the size of a ...
1
vote
2answers
232 views

Badly burned hand on pan sitting on unlit burner

Can a pilot light on a commercial stove cause a thin aluminium pan to get so hot it causes a palm burn bad enough to blister? The pan was moved for cleaning and was on the unlit burner for about 15-20 ...
33
votes
1answer
6k views

Can mold grow in vinegar?

I found this: The bottle has a best by date of 2022 and was opened a few months ago. Is that common that mold can grow in vinegar?
0
votes
1answer
57 views

Canned food, botulism and ph [duplicate]

Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C. Cook my vegetables (normally tomatoes, ...
0
votes
1answer
77 views

About potassium bromate in bread

Why is potassium bromate in bread banned in almost all countries of the world except for countries in Africa?
1
vote
1answer
93 views

Storing olives that I seasoned

I bought vacuum packed green and black olives in brine. I drained them, seasoned with garlic, oregano, and dried chili. I put them in sterilized mason jars, topped with olive oil, and sealed the jars. ...
9
votes
3answers
226 views

When should I add fresh fruits in homemade yogurt?

I just bought an Instant Pot and want to use it to make yogurt. I found a recipe online for fresh fruit yoghurt that I want to try (https://recipes.instantpot.com/recipe/fresh-fruit-yogurt-in-the-...
0
votes
1answer
83 views

How Can One Safely (in a Manner That Rids of Toxins) Cook Red Kidney Beans in a Pressure Cooker?

Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastrointestinal illness if the kidney beans ...
2
votes
2answers
95 views

​What is the purpose of salt in fermented vegetables?

I'm trying to stay low on sodium so I limit salt intake to minimum wherever possible (most of it comes from bread, fermented vegetables or a tiny dash here and there for seasoning) For vegetables I ...
1
vote
1answer
73 views

Can I serve a hot soup recipe as a chilled soup?

I make a spicy red pepper soup that is made with chicken stock. Is it ok to serve this soup chilled even though it has chicken stock in it. If I take it from the freezer, do I have to heat it first ...
4
votes
1answer
171 views

How can I know if it's worth cooking a Very Old (10 Years) Chili Bean Mixture Containing Red Kidney Beans?

I had 24-oz. bags of chili mix beans that consist of red kidney beans, navy beans, cranberry beans, and black beans, and which have been stored in our pantry in their original, unopened, plastic bag ...
1
vote
1answer
66 views

Dehydrating fruit/veg, temperature, and safety

I have a food dehydrator, which I've used in the past for chillies, apples and herbs. I intend to dry some tomatoes with it soon, a process that apparently takes about 8 hours at 60°C (140°F) ...
-1
votes
2answers
88 views

Eating the same meal [closed]

Is there a meal or multiple meals I could rotate that would be safe to eat for 1 (or possibly more) meal(s) every day that would also stay good for up to a week? Ideally, this meal would be easy to ...
0
votes
0answers
20 views

Canning Jelly/Jam lids did not seal [duplicate]

I "canned" jellies about 10 days ago and just noticed that some of the lids are not totally sealed...they move or pop when I push down on them...is it too late boil them again?
2
votes
1answer
73 views

Pre-making pastilla filling

I should start by stating my actual problem: this coming Rosh HaShannah, the latest I can buy fresh meat is on Thursday, but I need to serve it the following Monday. (Jewish holiday. I live in Israel, ...
2
votes
1answer
105 views

How do I tell if my fermented sauce has gone bad?

Related to another question of mine: I found this recipe for a lacto fermented hot sauce. Basically you take blended up chiles, 2.5% salt, water (not sure if necessary), and oak cubes (I kind of just ...
6
votes
1answer
146 views

Is my honey fermented?

I have a gallon of honey, stored in an ice cream bucket, that smells like sour krout and has little air bubbles all the way thru it. Should i consider it unsafe to use? will baking with it make it ...
2
votes
1answer
101 views

Is my tomato ketchup safe to eat?

I pressure cooked my tomato ketchup for 10 min, then simmered for 12 hours (internal temp 150 degrees).This was lower that I intended. Is it safe to now freeze it in small containers?
0
votes
1answer
184 views

Is cooked chicken brought to work but left unrefrigerated for 5 hours safe to eat? [duplicate]

I cooked chicken last night and stored it in the fridge right after. Today I brought in chicken in a glass container within my backpack and opened it 5 hours later. I put it in the microwave for 1 ...
13
votes
2answers
274 views

How to ensure quality control when cooking with or eating crickets?

Eating crickets seems to be a growing trend in the USA. I am quite familiar with beef, chicken, fish and their internal temperatures when cooking. I also understand that you don't need to cook ...
8
votes
0answers
175 views

Is very slow smoking of meat allowed commercially in the US?

Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find ...
0
votes
3answers
176 views

Does a pan used for cooking scrambled eggs multiple times a day need to be washed with soap every time?

I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if I rinse the pan thoroughly each time do ...