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

3
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0answers
25 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
112 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 ...
0
votes
2answers
53 views

Small black spot on sourdough starter

I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and ...
1
vote
0answers
65 views

Is it possible to transfer E-O157 from simply touching something with contaminated hands?

Today I went to eat at a local hamburger chain with my family. It was the type of restaurant where you can clearly see the workers making and prepping the food. While observing them make our food, I ...
0
votes
2answers
63 views

Would toasting a croissant make it catch fire

Would toasting a croissant safe/ by accident with a person no paying attention would the croissant catch fire or would it just burn?
0
votes
0answers
12 views

How long will my homemade dressing last? [duplicate]

I made it with lemon juice and zest, honey, oil and seeded mustard almost 3 weeks ago and it has been refrigerated. Is it still okay and how much longer will it be okay for?
1
vote
1answer
74 views

Refrigeration of Cream Liquor

I recently bought a bottle of Jackson Morgan cream liquor. The alcohol content on the bottle is listed at 15%. After looking up when alcohol percentage becomes a preservative I found an article that ...
12
votes
4answers
4k views

Is it safe to store dry food products under the sink?

I'm in an apartment with limited kitchen storage space. I want to store some dry food products like tea, coffee, cereal, rice, etc. but the only place I found for them is basically under the sink (...
1
vote
0answers
352 views

Pithy sweet potatoes - okay to eat?

This sweet potato is spongy and slightly holey inside. Is this safe to eat? It's similar to this question, Holes inside a sweet potato, but mine is only slight pithy/holey. The outside is normal. ...
1
vote
1answer
49 views

Safe to freeze boiled/ blanched pork bones/ meat for future use to cook soup?

This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic crockeries. I usually do my groeceries ...
13
votes
1answer
3k views

What are the small yellow things on my cooked bacon

I cooked some bacon medallions yesterday, it was in date, didn't smell, and I had some of it, putting the rest in the fridge - by all accounts it was fine. This morning however, when I opened the ...
-1
votes
1answer
165 views

Microwave Popcorn…Possible Mouse/Rat feces?

Maybe this is more of a health question, but I was eating some microwave popcorn and bit into a piece that just tasted absolutely terrible. Rest of the bag tasted like normal and wasn't overly burnt ...
34
votes
2answers
13k views

Is it safe to drink grain alcohol mixed with snake blood?

I was in Vietnam recently and I took a shot of grain alcohol mixed with blood from a freshly killed cobra. That was close to a month ago and I didn't die or get sick, but I'm wondering how dangerous ...
2
votes
0answers
119 views

Worms in salmon [duplicate]

I bought fresh wild salmon today and when I got it home there was a tiny, live worm clinging to the plastic wrap inside. I overcooked it to 200 degrees Fahrenheit. So that should be enough. My friend ...
0
votes
0answers
56 views

Bone broth question

Is it ok to partially cool chicken broth (prior to refrigerating ) with bones left in? I left my chicken broth on a low simmer overnight, the next morning my husband turned the stock off to cool… He ...
1
vote
2answers
97 views

Olive oil lid sealed properly?

Is this olive oil lid sealed and safe to use even though the side looks bumpy? It looks sealed at the top but do tiny dents or slight bulges on the side of the lid matter? It was covered with plastic ...
2
votes
0answers
33 views

How long will roasted vegetables in oil keep in the fridge? [duplicate]

This recipe says roasted tomato and garlic, put in a jar and covered in olive oil will keep for weeks in the fridge StillTasty says 3-5 days This guide says olive oil can only prevent discoloration/...
0
votes
0answers
37 views

Canning compote

I canned compote, sterilization process . Besides the fruit, recipe called for Brown sugar, lemon juice and butter. Is this safe to store on a shelf?
1
vote
0answers
51 views

A watermelon with a slight cut in it

Transported a fresh watermelon home in the car. It rolled off the seat onto the floor & got a slight cut in it. It sat our for 48 hours. The cut isn't deep & the heart of the melon seems ok. ...
0
votes
0answers
73 views

I was sent sausages but I'm afraid they have botulinium toxin [duplicate]

My grandparents sent us meat from Poland to Ireland. They came in a cardboard box and the homemade sausages (polish sausage) were in a plastic bag with air in it but it was tied. It was tightly packed ...
1
vote
1answer
190 views

Do grains sold as animal feed meet the safety standards for human food?

I don't know if the safety standards for human and animal food crops are different or equivalent. Also, if they are different, by what magnitude do the limits for toxins and the like differ? As for ...
6
votes
3answers
135 views

Sanitizing fridge and freezer after days of no power

Coming back from 10-day vacation, we found that our fridge was off the whole time. Fruit and packaged ham in the fridge, veggies fruit and meat in the freezer. Oops. Obviously everything has thawed ...
0
votes
2answers
76 views

Can you roast soybeans directly in a popcorn popper or microwave?

Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without any prior water work, just straight out ...
3
votes
6answers
171 views

Best practices for using taps while avoiding cross contamination

What are the best practices when it comes to touching taps while handling raw meat? I have germ related OCD issues so I end up avoiding using raw meat at all costs because in my head the following ...
0
votes
0answers
45 views

Leaving eggs on the kitchen counter for 3-5 weeks, are they safe to consume? [duplicate]

Is it safe to eat eggs that have been left out for 3-5 weeks? My research shows that in the US this would not be considered safe, but is different in other countries. I live in New Zealand if that ...
3
votes
2answers
96 views

Cooking kidney beans in a slow cooker, how do I make sure they're safe?

I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water, but then thought I'd be clever and throw ...
0
votes
0answers
24 views

How long will this homemade vinaigrette salad dressing keep in the fridge? [duplicate]

I made a salad dressing using this recipe: 1/2 cup extra-virgin olive oil 1/4 cup freshly squeezed lemon juice 1/4 tsp pink himalayan salt 1/8 tsp coarsely ground black pepper 1/8 tsp dried basil 1 ...
4
votes
2answers
500 views

Is it safe to boil sweetened condensed milk in the can to make duche de leche?

Is it? I am talking about metal poisoning not the explosion risk, will the can leak dangerous metals into the dulche de leche product when boiled or is it safe to eat? (I am hoping it is because it is ...
0
votes
1answer
423 views

Flour is many years expired but still looks good

I have a bag of flour in my pantry that expired 3 years ago, but it looks and smells perfectly fine. Is it still safe to eat? EDIT: To clarify, today is July 3rd, 2018, and the flour best before date ...
1
vote
1answer
62 views

Can meat flavored tomato sauce be used without heating?

I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
0
votes
2answers
103 views

Home-made Burger buns food safety [closed]

How can I make burger buns that I can keep for a long time? I have tried making some, but fungus starts growing on them after just two days...
6
votes
1answer
163 views

Is nonstick cookware safe to use after overheating

I know that nonstick can release chemicals / gasses / toxins after being overheated but is it safe to use again once cooled? I have a frying pan I like a lot but it got overheated a few times - there ...
1
vote
2answers
294 views

Thawed frozen fresh strawberries, can i refreeze them

I left fresh strawberries, which I cleaned and froze, on the counter to thaw for 5 hrs by mistake. They mostly thawed. I want to know if I can refreeze them. I use them to blend them up in a meal ...
3
votes
2answers
183 views

Fully baked cookies in a 90 F car

I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, and marshmallows in the center. They are ...
0
votes
0answers
44 views

Deli Rotisserie Chicken - Food Safety Question [duplicate]

I often buy a bag of rotisserie chicken leg quarters. I take them from the heated display at around 10:00 am. They stay in the trunk of my car while I do other errands, and they are eaten for lunch ...
1
vote
1answer
133 views

Packaged mozzarella wet

I bought some mozzarella sealed in plastic and noticed that there is a bit of liquid in the package with a few tiny bubbles. Is this normal? And safe to eat? It's not bulging at all. It has 48% ...
1
vote
0answers
165 views

Are these bacteria colonies in my canned sardines?

Sometimes I open sardine tins and the tomato sauce is pure smooth red and every now and then there are cans with what looks like plaques where bacteria colonies might be growing. What are these specs? ...
1
vote
1answer
139 views

Chicken Pasta Left on Counter 2+ hours…safe? [duplicate]

I took a Cajun Chicken Pasta casserole out of the oven, and after eating, divided the leftovers up and put them in tupperware containers and left them on the counter to cool. Unfortunately, I got ...
2
votes
1answer
110 views

Is there any food safety advantage in blanching meat prior to cooking sous-vide?

There seems to be a lot of debate regarding the advantages of pre-searing meat prior to adding it to the water bath. I understand that the post-sear process is mainly for appearance and taste purposes,...
5
votes
2answers
2k views

Should I sterilize new canning jars?

They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and sterile considering they are straight from ...
0
votes
2answers
95 views

How important is washing produce? [duplicate]

It seems to me that you don't need to wash vegetables you're going to peel. If toxins are on the surface, peeling solves the problem; if toxins have been absorbed into the flesh of the vegetable, ...
2
votes
0answers
23 views

Keeping food slow cooking for indefinite periods [duplicate]

Here's a weird question for the food safety enthusiasts on the forum. I've just moved into a new apartment without a refrigerator. The landlord has promised to supply one in three weeks - and I don't ...
1
vote
0answers
74 views

Why did my apple cider vinegar hiss when I opened it?

I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did smell a bit yeasty. I put the salad in the ...
0
votes
0answers
31 views

Is there any healthy and clean trick to stop oil splatter? [duplicate]

I gave mixing the oil with salt a bash, but the pan was grim to clean afterwards, and it seems like it's probably pretty unhealthy. I realise that I could thaw out food first, but I don't have a ...
1
vote
2answers
131 views

Does wine go bad or just taste bad?

Does wine left in the fridge more than the recommended time of up to a week (?) before it goes "off" go bad in terms of bacterial or mold overgrowth? Or is it safe to drink but just doesn't taste as ...
5
votes
1answer
155 views

Is it possible to Pickle meat at room temperature?

My gf wanted to make a pickled pork for dinner. According to the recipe, she prepared the brine (consisting of 3l of waters, 3 tablespoons of salt, pepper, garlic, allspice, bay leaves). The recipe ...
1
vote
1answer
592 views

How long can coconut liquid/cream last (open) in the fridge?

I'm usually left with an unfinished can of coconut cream or liquid when cooking, and I store them in a closed plastic box in the fridge. How long can they last? It says 3 (for the cream) and 4 (for ...
11
votes
1answer
2k views

Is tomato foliage edible?

I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common weeds. Obviously the leaves of basil and ...
1
vote
0answers
65 views

Can I heat-treat wheat bran or flour at home?

For instance, I can only buy unprocessed wheat bran near me, and it has a warning on it that says "not ready to eat, must be thoroughly cooked." I'd like to be able to toast it or something to be able ...
0
votes
0answers
43 views

Can I reliably expect cheesecake to raise by 10°F after being taken out of the oven?

I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery. I managed to get the temperature to 155°...