Questions tagged [food-safety]

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

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2answers
118 views

Can I just rinse the knife & cutting board, instead of washing it, after cutting washed vegetables?

I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene. And that is whether I can just rinse the cutting board/knife, after cutting up some washed vegetables (e.g. ...
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0answers
77 views

How do I know if this thing growing on top of my kimchi is safe or not?

I have been fermenting my kimchi for only a month in my refridgerator and when I opened them all up, they all have this white stuff on top of them. I am not sure if I should just throw them all away ...
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0answers
49 views

Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating ...
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0answers
21 views

Oranges that are not sweet can they ripen at home after buying them at a store? [duplicate]

if I leave my sour tasting oranges in the refrigerator will they ripen and turn sweet?
16
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2answers
4k views

Why store food in an airtight container when it's in the fridge?

The common wisdom for storing prepared food for later is to store it in an airtight container and put it in the fridge, the temperature of which should be at or below 40 degrees Fahrenheit (4 degrees ...
4
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1answer
174 views

How does my pre-cooked Costco chicken breast not expire for another 5 weeks?

I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato starch, and vinegar. The label ...
-1
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1answer
83 views

In a professional kitchen, can the use by date on raw boneless meat be ignored because it has been vacuum-packed, and if so, for how long? [duplicate]

I threw it away but was told later that someone else (a professional cook/chef) had said that, as it was (supposedly) vacuum-packed, it was safe to use a few days later than the use by date.
0
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1answer
81 views

How high is the bacterial reduction when using Lysol brand sanitizing wipes, when compared to bleach solution?

Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is ...
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1answer
83 views

Why worry about “danger zone” when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]

I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. ...
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2answers
3k views

Which meringue is safe to eat without baking?

I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said that Swiss meringue is delicious straight out of the double ...
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2answers
111 views

Cooked food (+seafood) left out overnight - common practice in some parts of the world? [closed]

My partner and I made some shrimp pasta last and forgot to put the leftovers in the fridge. The next morning I promptly proceeded to throw it away, but my partner stopped me and said it was still good ...
2
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1answer
72 views

Brine level goes down as pickles removed - top off or not?

I made some refrigerator pickles and they turned out great. However, as finished pickles are removed for eating, the brine level goes down and no longer covers the tops of the remaining pickles. ...
0
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1answer
96 views

Garlic skin edible? [duplicate]

I know the peel on the cloves of garlic are edible, but what abput the papery skin on the outside covering all of it? I feel dumb for asking this but is there a difference? The post/question in the ...
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0answers
45 views

My parents leave cooked chicken overnight and then re-cook it? [duplicate]

My parents regularly cook meat such as chicken by first cooking it by itself, leaving it out for a while, then later cooking it again with sauces and such. This concerns me because the "leaving ...
2
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1answer
87 views

Deep fryer oil guidelines

Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for vegetables can be reused for longer (...
0
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1answer
121 views

Can I eat venison that was frozen for 13 years? [duplicate]

My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything is wrong with it.
4
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1answer
206 views

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
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1answer
133 views

Why did my marinated chicken literally almost fall apart before cooking them?

I put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a couple of things, NO longer than 15 ...
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2answers
77 views

When to bring eggs whites to room temperature?

I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
2
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1answer
109 views

Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...
0
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0answers
55 views

How do you purge freshwater mussels?

I got some freshwater mussels (I don't know what the name is in English) from the beach. They are brownish with two little white dots on the bottom, or can be yellowish. See the picture below. I didn'...
1
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2answers
84 views

Building pressure chamber for fizzy fruit - PVC safety

I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various safety aspects to consider since the ...
3
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1answer
75 views

Botulism in oil packed foods

We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil packed fish (oil, salt onions, jalapeño, ...
10
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1answer
1k views

Do plastic cutting boards harbor more bacteria than wood boards?

I've heard on numerous occasions that plastic cutting boards harbor more bacteria than wooden cutting boards. I use a large wooden cutting board often, but recently I've been finding it heavy and it ...
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4answers
135 views

What are some effective tips for cooking bacon in the microwave?

I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this: Is this food safe--does using a ...
1
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1answer
68 views

Soy bean cooking safety

I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for 45-60min? As I understand there are bean ...
6
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3answers
288 views

Why is there a sheet of paper in packages of minced meat?

In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). It looks like this: Not visible in this image, the meat is ...
2
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4answers
210 views

Can I know if lemons are safe to eat whole (peel and all)?

Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a website, directly from the farm and i ...
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0answers
18 views

Marinating defrosted microwave meat [duplicate]

I generally defrost my meat in microwave, I think it is recommended to immediately cook the meat after defrosting this way. But I also like to marinate my meat after defrosting, is it unsafe to do so?
10
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2answers
2k views

Poisonous Escoffier recipe?

I found a strange recipe in Escoffiers's Guide Culinaire: 2939 - CHERRY WATER Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones crushed in ...
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3answers
154 views

Why do my grains smell like my room?

My rice smells like my room and it's kinda weird. It tastes fine but I moved the rice to another location that smells different and I can still smell the strong smell of my room whenever I sniff the ...
19
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3answers
7k views

What if I microwave Beyond Meat?

I have a bag of Beyond Meat crumbles. Before reading the bag, I microwaved the crumbles in a bowl until they were thoroughly heated. ...Then I noticed that the bag says "DO NOT MICROWAVE". ...
0
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2answers
139 views

Why does fruit from a particular market go bad so quickly?

I live near several produce vendors, including a supermarket, small grocers, and a semi-open-air market. The open-air market carries more local produce, but some items are imported to Canada from the ...
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2answers
89 views

Can I still use my Worcestershire sauce?

So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my research but I'm still not sure if I ...
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0answers
37 views

Can exposure to carbon dioxide spoil a lactic fermentation project?

I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in a vacuum sealed bag. This is a technique which Noma ...
1
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0answers
34 views

Safety of Quick-Pickles at Room Temperature [duplicate]

I just followed a recipe for pickled turnips, but am questioning the step of letting them sit out at room temp for 5 days before refrigerating. The recipe used: 1 cup white vinegar (5% acidity) 3 ...
0
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1answer
53 views

Storing water after reconstituting dried mushrooms

I like to use dried mushrooms when I cook. I soak them in water for a while and then I use the mushrooms. Normally, I either pour the water down the drain or use it right away to give more flavor to ...
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0answers
104 views

Is Soaking and Sprouting Lentils Unsanitary?

I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria. Is it true that sprouting lentils is dangerous and unsanitary? Is soaking also dangerous? Do ...
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3answers
125 views

Is it ok to use milk that incubated for 12 hours but did not set for yogurt in baked goods?

I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigerated right away I could use to make bread ...
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0answers
12 views

I Forgot to refrigerate Cooked Cod [duplicate]

I cooked some cod patties, then forgot to refrigerate one of the patties for several hours (3 to 4 hrs.). I left sit on top of the stove At room temperature, how safe is it to eat the next day?
2
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3answers
148 views

Is it safe to use a grill to cook when chemically treated wood was burned in it?

my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
1
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1answer
101 views

Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside ...
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0answers
51 views

If eggs were left out of the fridge a few hours can they still be used as long as they are cooked thoroughy? [duplicate]

I don't usually have food delivered. However due to circumstances my eggs were delivered to my home and I have no idea how long they were sitting in the car as the driver had multiple stops I assume. ...
1
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2answers
83 views

can i put hot soup in mason jar for travel

i ran out of glass containers (people haven't returned them) and i want to give my boyfriend hot soup for work. Is it safe to put it in a mason jar and put the lid on while hot? And how long might ...
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3answers
109 views

Can I mix cutting boards when I dishwash them

I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I don't mind mixing plates or other ...
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0answers
23 views

How long is it safe to eat left-out Lasagna [duplicate]

Last night I made a large portion of lasagna (ground turkey, cheese, spaghetti sauce). I wanted to let it cool down before placing it in the refrigerator, but I forgot to put it away last night. I ...
0
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1answer
106 views

Should I throw away my pan if I accidentally melt plastic on it?

I have a pan/wok that I use for toasting flatbreads. Yesterday, I placed it in my cupboard while it was still hot and it accidentally touched a plastic bag full of salt. The plastic immediately ...
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2answers
118 views

Lysol on microwave, how to clean off?

Honestly, I’m still learning about some cleaning products. I made an approximately 10% Lysol 90% water solution, dipped a small paper towel into it, and wiped all exterior sides (no interior) of a ...
2
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1answer
171 views

What does the date on eggs mean if it does not say sell by or expires by in the United States?

I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is in the future so I know it is not a pack ...
0
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0answers
24 views

Raw sausage left at doorstep for 4 hours [duplicate]

So guidelines say 2 hours unrefrigerated for raw sausage and raw meatballs... but I was wondering if it's still ok at 4 hours if it passes the smell test. I had a grocery delivery during the day ...

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