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.
2,307
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Why do lentils turn gray in the fridge? [duplicate]
After cooking brown lentils, they come out in their usual light brown color. But after one day of refrigeration, they turn this color of gray. This has happened every time I save leftover lentils. Why ...
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How long can frozen vegetables be left at room temperature? [duplicate]
I grabbed my (raw) frozen vegetables out of the freezer to bring to work, and realized upon arriving at work that they are still on the counter at home. I am hoping that I can cook them immediately ...
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Cooking steak......safe or not?
Is this safe.....or not safe?
I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
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Black inside of egg shell
After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
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Safety of letting cooked food go cold [duplicate]
How safe is it eat cooked food, which is served hot, after it’s been sat at room temperature for, say, up to an hour? (Usually uncovered, unless there are any obvious insects flying around.)
Does the ...
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How to best fry burger patties/ cutlets?
I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
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I baked sourdough bread in metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?
I baked sourdough bread in a metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?
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Are frozen berries safe in overnight oats?
As far as I know, frozen berries are safe when eaten while still frozen, when cooked directly from frozen, or when carefully thawed and eaten quickly. When they are left at room temperature for too ...
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Can meat with the pink cooked out, still be at an unsafe temperature?
Basically I am wondering if all the pink being cooked out is a guarantee that the meat has hit a safe temperature.
I understand that you should always use a meat thermometer, but I'm asking from an ...
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Can a sealed jar be unsafe?
I've jarred soup with my pressure cooker. I know what a failed seal means, its gone bad. I have several jars which appear from the outside to have air displaced within a thickened body of soup and ...
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Could frying oil seep through food?
Do foods that expand during frying, like many deep-fried delicacies, carry the risk of hot oil infiltrating their inner spaces, possibly leading to mouth burns upon consumption?
Here is what I want to ...
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For what culinary reason, if any, would a product list wildly different "use by dates" in different languages?
This black bean sauce lists a different "use by" dates depending on whether you read the French or Dutch section, with the French section reading 4 weeks and the Dutch version only 2 weeks. ...
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White ring around inside of hard boiled egg yolk?
I hard boiled this egg the other day and when I sliced it open today to eat it I noticed there’s a white ring around the inside of the yolk. What is this? Is it still safe to eat?
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How to prevent these brown spots in an apple? [duplicate]
I was cutting up an apple for a salad, and after removing the peel I encountered loads of brown spots. There weren't any notable damages on the peel, nor any soft spots when feeling the apple when I ...
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Is MAPP gas safe for searing meat and Creme Brulee etc?
I'm looking to purchase a bigger gas torch that will double as a Sous-vide meat-searer and to finish off Creme Brulee as my small kitchen torch is just not up to the task.
Rather than regular propane ...
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Liquid gathering at bottom of fresh natto
Fifth batch. Threw out third batch because of liquid at bottom. Fourth was fine. Now, once again, liquid gathering at bottom.
Sterilized utensils, soaked beans for 12 hours, cooked at pressure for 30 ...
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Best way to deal with drying dishware to minimize hazards?
I have a glass/ceramic bowl. I've used the bowl so now I gotta wash it; instead of using a dish cleaner I manually wash it with soap and rinse it off with hot steamy water for about 1 minute. I pour ...
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How can I seal a crack in a teapot in a foodsafe manner?
My glazed ceramic teapot has exhibited hairline cracks since I thrifted it. Tiny droplets of tea tend to bleed through, which probably means it isn’t foodsafe.
After a small shock to the pot’s ...
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Are these spinach leaves safe to eat?
I bought a bag of spinach late at night and left it in the balcony for the night (the weather was cold enough). In the morning I forgot to take them in and to my wonder the sun was out and shining! ...
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Too much liquid released in canning tomatoes
I'm canning tomatoes in quart jars. I left the suggested 1/2 inch of space on top. Tightened the rings. After processing, one jar has lost too much liquid. There is now a space of about 2 inches on ...
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Water bathing applesauce without the lid
I water bathed applesauce did everything
Right except, I didn’t put on the lid when
I was water bathing the applesauce in the pot. It’s been about a month since I did this but, my question is are they ...
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Canning tomato sauce without citric acid
I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
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Processing times for homemade pectin
Does anybody know water bath canning processing times for homemade pectin? I would like to can homemade apple pectin in 1 litre jars. I used underripe apples
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Pressure canning issue with weight and timing
I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce?
What's difficult about ...
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Are these mold spots on my new stainless steel pans?
I recently bought two stainless steel pans, and have used them about two or three times each. Today, I got them out of the dishwasher and boiled water in each of them. When I removed the water, they ...
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Black and green patches at the inside of vaccum
Is it safe to eat this ribeye? It has some green and black patches inside of the vacuum. It was in the freezer for 2 months.
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Out of Date refrigerated Cook Meat Vacuumed sealed [duplicate]
If I have a Pre-Cooked Prime Rib in my refrigerator for 80 days that was below 40°F that has never opened up, can I re-cook this product meeting time and temperature and still have a safe product to ...
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Are non-glazed or matte glazed clay mugs safe for containing hot drinks? [video included]
https://www.youtube.com/watch?v=8RwP6ISf0GY
These were a recent purchase, so they had a very strong smell of "paint" out of the box. First thing I did was submerge them in water. It's ...
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Why did my potatoes and bananas spoil to mush within a week?
I bought a bag of potatoes and a hand of bananas on Sunday (from Costco)
and just let them sit in the kitchen until Friday, when I noticed water
oozing out of a few of the bananas.
Then, the next day, ...
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Silica gel to dehydrate soft cheese safely?
To firm up a soft cheese round, I bagged in fine nylon mesh (nutmilk bag) and buried in silica beads in a sealed container in fridge.
'Aged' nicely in 3 days.
Any food safety issues?
ie brand of beads ...
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Do you wash before consuming already cut parts of fruits?
There are some super markets and stores that sell the fruits already cut.
E.g. containers with pomegranate seeds.
In such cases, do you usually wash them before consumption?
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Ate some bad green salsa before i realized it was bad. Botulism?
Got a burrito from my favorite burrito spot today for lunch. I really like the green salsa so I got some extra. They were hand prepackaged little cups. The lid felt like there was a bit of pressure in ...
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Brewed tea storage safety
I'm having a really hard time believing that storing unsweetened, un-drank-from tea in the fridge overnight is unsafe. What gives? I get that a mug that I make wouldn't be sterile, but most non-...
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Why wasn’t my chicken broth boiling in jars when I took it out of the pressure canner?
I pressure canned chicken broth in my electric pressure canner. When I took the jars out of the canner the broth was not boiling inside the jar. Should I be concerned? That has never happened before. ...
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Shredded cheese goes bad left out when...? [duplicate]
I had just bought three, 2 lb shredded bags of cheese. Power outage while we were gone for 3 days. Weather in area was very warm. Frig was never opened until our return, however it was not cold in ...
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Recovering from a sous vide disaster
I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that ...
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Silicone food molds that have been used to prepare (caustic soap): Safe for use with food again?
After a silicone food mold has been used to prepare soap using very caustic materials (such as sodium hydroxide), is such a mold safe for use with food again? Is a regular dish washer cycle enough to ...
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Is a garlic bulb which is coloured brown on the outside safe to eat?
The outside of the bulb is brown at the top, but the cloves look and feel normal when peeled.
Is this safe to eat? What is the reason for the brown colour?
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Accidentally baked oxygen absorber between two naan, is everything fine? [duplicate]
I didn't notice it because it was between two pieces of naan instead of easily seen within the packet itself. I baked it in foil at 200°C (392 °F) with the fan on. It wasn't melted and didn't look ...
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I left chicken stock out overnight [duplicate]
I am making a chicken thigh recipe to be grilled later in the week.
Yesterday late afternoon I boiled the thighs in salty-peppered-bay leafy water for 30 mins.
I took the chicken out and it's now ...
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What temperature should pre cooked salmon be heated to?
I have not been able to find any answers to this. Does anybody know?
When I originally cooked it the temperature was 145 °F (63 °C) as recommended but if I reheat to 145 °F again I have a feeling the ...
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3 lb pork butt roast, started in crockpot on warm instead of low. For 4.5 hours
I placed a 2.89 lb pork butt in crock pot, on warm accidentally instead of low, left to cook for 4.5 hours before I realized it. Internal temp was 122.6 when discovered. Think it's safe to continue ...
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Can I repasturize milk that separated in a bottle? [duplicate]
I bought a bottle of pasteurized milk (not UHT) on Tuesday and accidentally left it out for two warm days. I went to discard it when I found it because of the curdling, but the smell was really ...
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Should I refrigerate or freeze unopened canned food items?
My trailer (in Florida) gets extremely hot. My canned items are warm to touch. Should I just store the unopened cans in the fridge or pour in bags/containers and freeze?
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Mineral oil as a zero calorie alternative to cooking oil
I was thinking about that one Youtube video where the guy adds increasing amounts of sawdust to rice krispie treats. Sawdust is non-poisonous and indigestible, and can't be meaningfully metabolized.
...
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Why can't you use lard or dripping in an electric deep fat fryer?
According to J. Kenji López-Alt, the more saturated a fat, the harder it is and the crispier the results. I agree with that conclusion.
Despite this fact, every electric fryer I have owned has ...
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Can I drink black tea that’s 13 years past its best by date?
I have black tea bags, they’ve been stored in a sealed container, but the best by date is 2010 (13 years ago) can I still drink it safely? It’s decaffeinated blackberry sage tea. What signs should I ...
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Are there any food safety concerns related to food produced in countries with an ongoing war in it?
Ukraine has been a major food exporter for many years, and that appears to still be the case even after the Russian invasion. You can still find a lot of Ukraine's major food exports, such as ...
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Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?
Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
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How do professional bakers make pies that are safe to reheat?
I'm starting here from the conservative position both the UK food standards agency and the NHS take regarding reheating food. Both bodies state that food should only be reheated once.
So the filling ...
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