Skip to main content

Questions tagged [food-safety]

Our community answers question on food safety as defined by official regulations. Questions and answers that contradict that view, are considered off-topic.

Filter by
Sorted by
Tagged with
0 votes
0 answers
56 views

Is a soybean puree safe to eat if cooked for a constant 195°F, but not heated to boiling?

Trying to use a double boiler to make tofu, but the puree will not exceed 195°F (90°C) in temperature. Is it absolutely necessary to bring to a boil and if not, how long to cook at 195°F?
Bob West's user avatar
0 votes
1 answer
86 views

Temperature of Dripping Chicken Juices

I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
Carrie's user avatar
  • 1
1 vote
0 answers
72 views

How long can home-made sausages stay in a fridge without risking botulism? [duplicate]

Let say I make make two sausages from scratch. The sausages contains 10% water and 1.5% salt (sodium chloride) with respect to the amout of meat per kg. They do not include nitrate or nitrite. I boil ...
Bojack's user avatar
  • 111
3 votes
1 answer
1k views

What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?

I was looking at the ingredients list of a pack of beef-flavored soup packet I was eating, and saw it used the following to make the broth: beef bone extract, beef extract, beef fat. It was all ...
doejoe's user avatar
  • 41
0 votes
0 answers
99 views

Old El Paso Whole Green Chiles - No Water in Can

I have a can of Old El Paso Whole Green Chiles labeled Net Wt 4 oz. which is between 1 and 10 years old (don't remember buying it). The second ingredient on the label is water, but when I shake the ...
Judas Heimlich's user avatar
2 votes
1 answer
819 views

Liquid exited the jar during canning, is this safe to use

I canned tomato sauce, just a combination of store canned products with green pepper and onion and spices. With the last batch, I noticed after cooling that some sauce had come out, a slight streak ...
Mike Duffy's user avatar
0 votes
1 answer
133 views

Does wheat flour make home-made cheese taste like chedder?

When you mix wheat flour with milk, before curdling the milk, does the resulting cheese taste like cheddar cheese? I made some home-made glue for a paper mache art project using wheat paste and I ...
Samuel Muldoon's user avatar
2 votes
1 answer
393 views

Can I cook eggs in a pan with a plate as a cover?

Is it ok to place a similar size plate on a similar size pan? I mean like, putting a plate on top of a pot so the food can cook. Would the glass shatter? Why shouldn’t I try this? I have a small pan ...
rasol arya's user avatar
22 votes
1 answer
6k views

What scientific evidence there is that keeping cooked meat at room temperature is unsafe past two hours?

I've been part of many discussions about why it's unsafe to store cooked food at room temperature past two hours. An old question (How long can cooked food be safely stored at room/warm temperature?) ...
David Airapetyan's user avatar
4 votes
2 answers
1k views

When do you know you're "done" cleaning a very dirty grill (was not used for about 7 months) [duplicate]

How do I know my grill is clean enough to use? I scrubbed the parts food touch with a dish soap and baking powder solution and rinsed the heat guards off well. There is some rust on these, not too ...
Vincent Buscarello's user avatar
2 votes
2 answers
274 views

Is my fresh Rosemary still good?

I love using fresh herbs in my recipes, but unfortunately they usually go past their prime before I have a chance to finish them. It’s easy to spot this because they go limp and lose their “crispness”....
Hutchette's user avatar
  • 1,069
0 votes
1 answer
151 views

Spots and gray residue on stainless steel pot after boiling water [duplicate]

This is new stainless steel pot, before I start using it I boiled water and get those spots in the bottom of pots. I removed them by napkin and it was dark. I boiled water again and second results ...
Erekle Mamaladze's user avatar
0 votes
1 answer
96 views

How much dried woodruff in vinegar?

Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
ariola's user avatar
  • 757
4 votes
1 answer
714 views

Is there any significance to great northern beans being wrinkled before soaking?

To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking. I also had an issue cooking them and tossed them out but that could have been a ...
Sedumjoy's user avatar
  • 854
0 votes
2 answers
188 views

Will toasting sprouted bread destroy harmful bacteria like e-coli?

I like to eat sprouted bread but became concerned after reading that sprouts are more likely to harbor bacteria like e-coli and the such. The bread comes in frozen loafs and I always keep it in the ...
Sedumjoy's user avatar
  • 854
3 votes
0 answers
167 views

Are bare screw-heads on air-fryer food-safe?

I just bought my first air-fryer - it appears to be a reputable brand, perhaps on the cheaper end. The Teflon-coated "basket" (bowl) is attached to the plastic handle by a number of screws. ...
Oddthinking's user avatar
3 votes
2 answers
278 views

Are my dumplings properly cooked?

Recently I've been experimenting with homemade flour (or mostly-flour) dumplings. The recipes I've found all call for baking powder, but that's expensive and I don't keep it on hand, so I've been ...
Karl Knechtel's user avatar
12 votes
5 answers
3k views

What would be the best way of preparing lasagne in advance?

Due to time constraints, I need to prepare a large lasagne in advance of a dinner party at a friends house the next day. The ingredients will be meat sauce, bechamel sauce, a variety of grated hard ...
Greybeard's user avatar
  • 6,130
1 vote
1 answer
87 views

Fridge acceptable temperature cycle

The internet is full of information about the optimal temperature inside the fridge. But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
Anton  Merzliakov's user avatar
5 votes
1 answer
669 views

How to safely use tongs when grilling?

Last night I made chicken for a group of people on the grill. I used tongs to put the meat on the grill, flip, and move it around. What would be a physical process I can follow to make sure I'm doing ...
poundifdef's user avatar
12 votes
2 answers
4k views

Homemade salad dressing with raw garlic not safe?

I just went on a well recognised cooking website for a salad recipe and it said that the salad dressing can only be stored for 48hrs as it has raw garlic in it and keeping it any longer can have ...
Mich's user avatar
  • 121
4 votes
2 answers
834 views

Frozen can safety

I have cans (most likely glass cans) stocked in a barn. During winter temperatures may sometimes become negative, leading freezing/thawing. Since the cans are not altered, it is safe for me to consume ...
Chris's user avatar
  • 43
2 votes
3 answers
236 views

Safety of cans of cokes in a refrigerator that isn't working

My front refrigerator has stopped having cold air circulating. I ran out of room in my other refrigerator and put several cans of coke in the refrigerator that doesn't have cold air circulating and ...
L Hamilton 's user avatar
9 votes
3 answers
2k views

Why is store-bought ajvar marked as consume within 3-4 days?

I've started to be a big fan of store-bought spicy ajvar, which is generally a delicious and low-effort spread for toast et al. However, all the jars claim something like "after opening, ...
ti7's user avatar
  • 255
12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
kscherrer's user avatar
  • 223
8 votes
2 answers
2k views

Is it safe to eat yellow yam, which I pan-fried?

in re yellow yam, it would seem to be generally said (every article or video I googled) that (A) if you touch it (either skin or guts of it) during prep, your hands will break out, wear heavy gloves. (...
Fattie's user avatar
  • 199
0 votes
0 answers
78 views

How long can I keep homemade concentrated meat broth? [duplicate]

I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
ariola's user avatar
  • 757
0 votes
2 answers
317 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
0 votes
0 answers
93 views

Does 3D Printing filament meet food safety regulatory requirements? (CE, NSF, etc)

Do filaments that are commonly-used in 3D Printers meet the requirements of Food Safety Regulators in various regions around the world (eg US, EU, Korea, India, etc)? The most common 3D Printing ...
Michael Altfield's user avatar
2 votes
1 answer
173 views

Isothermic bags/food maintanance/safety

In regards to isothermic bags and using them to store lunch (e.g. at the office or while going for an excursion). Is there anything to watch out in regards to food safety? I mean are they are meant to ...
Jim's user avatar
  • 521
14 votes
1 answer
6k views

Is it safe to use the eggs leftover from egg wash (from dredging raw chicken) to make scrambled eggs?

As in, is it safe to consume the leftover beaten eggs in an egg wash (in contact with raw chicken) to make scrambled eggs? Today I made buttermilk fried chicken. In the process of prepping, I ...
yuritsuki's user avatar
  • 1,799
0 votes
3 answers
174 views

How can food preparation increase Lectins?

I just read this articale that shows in table 2 how food preparation effects Lectins. It is said that soaking, boiling, autoclaving, germination and fermentation reduces the concentration, while ...
LulY's user avatar
  • 103
0 votes
2 answers
458 views

What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]

I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
Zhro's user avatar
  • 245
1 vote
1 answer
104 views

Is it safe to store seasoned oil at room temperature for a week? [duplicate]

I am preparing a spiced chili oil that I have to store at room temperature for specific reasons. The oil will be consumed within a week, and is stored in a relatively loose-fitting container and also ...
JS4137's user avatar
  • 123
0 votes
1 answer
341 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
George Ntoulos's user avatar
17 votes
4 answers
4k views

Can raw eggs be made safe with hot sugar in an Italian meringue?

I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. ...
FlyingTeller's user avatar
36 votes
3 answers
6k views

Food temperature "danger zone" - is it really binary?

It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4.4°C) and 140°F (60°C) and that if perishable food is at this temperature for ...
Peter Moore's user avatar
1 vote
1 answer
267 views

Is eating papaya fruit with seeds safe?

I once blended whole papaya with seeds to prepare smoothie. After consuming it, I experienced abdominal cramps. I would like to find it if the experience was due to the papaya smoothie I consumed.
Emmanuel Asiamah's user avatar
1 vote
0 answers
199 views

White mold on kale stems

I had kale sitting in the fridge for a few days, and I'm seeing what appears to be white mold on the stems: I feel like I've been seeing conflicting reports on the edibility of this online (if I've ...
Yehuda's user avatar
  • 111
0 votes
1 answer
183 views

Are there any food safety concerns when refilling mugs or glasses 2-5 hours after last filling them?

Every morning after breakfast, I drink a large mug of nespresso coffee with a large and a small dose from the same capsule, around 300 ml in total I think, with 2 lumps of cane sugar and 4 pellets of ...
Nzall's user avatar
  • 1,613
3 votes
0 answers
127 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
1 vote
2 answers
96 views

Aside from C. Bot, moulds and yeasts... what other food organisms should I be wary of when fermenting vegetables?

I'm currently fermenting some hot sauce, and I'm just starting looking into fermenting other things, such as sauerkraut, dill pickles etc. I've read up on Botulism, yeasts, and moulds but I've just ...
Hollis Hurlbut's user avatar
1 vote
1 answer
125 views

What are the food saftey requirements to can beans in glass following the hot-fill-hold regulations (USDA)?

What are the specifications required to can beans in a glass jar following the hot-fill-hold regulations from the United States Department of Agriculture (USDA)? The way that most industrial food ...
Michael Altfield's user avatar
0 votes
1 answer
588 views

I left my eggs in the car for almost a day [duplicate]

I bought eggs last night and accidentally left them in the car. It was in the 30s last night, but my husband has the car and the eggs are still in there and the temperature rose to 63. Are they still ...
Angeli's user avatar
  • 1
0 votes
0 answers
102 views

Boiled pork exposed to tomato sauce with molds

I added tomato sauce in my pork dish when i noticed that the sauce has molds on it. I washed, boiled and cooked the pork again and used a new tomato sauce, is it still safe to eat?
Emi's user avatar
  • 1
2 votes
1 answer
236 views

Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]

I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
Greybeard's user avatar
  • 6,130
2 votes
1 answer
269 views

Why is it safe to defrost meat in a sous-vide bath?

As I understand it, you can cook meat directly from frozen in a sous-vide bath by increasing the cooking time by 30-60 minutes depending on the size and cut of meat. Another method that can be used to ...
Greybeard's user avatar
  • 6,130
2 votes
2 answers
172 views

Can the large plastic frying oil containers be reused as water storage containers

I am looking for information on if the peanut and vegetable oils that come in plastic jugs that have a handle on them can be reused as water storage containers. If they can what would need to be done ...
David Hare's user avatar
2 votes
1 answer
1k views

Trying to Salvage a Prime Rib Roast Beef

I'm preparing a prime rib roast beef for my folks for the first time for Christmas. It hasn't even gone in the oven and things have gotten a little wacky. Firstly, the roast was frozen and taken out ...
SomekindaRazzmatazz's user avatar
1 vote
2 answers
99 views

Recontamination of bacteria from chicken [duplicate]

I wonder about the use of the same steak spatula in the course of cooking chicken in a frying pan. In the beginning of the process you might think that the spatula might be contaminated with bacteria ...
Mikael Jensen's user avatar

1
2 3 4 5
48