Questions tagged [food-safety]

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

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15 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
45 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 ...
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4answers
16k views

How do I keep brisket moist overnight?

I will be smoking a brisket on Christmas Eve for 6 to 8 hours, and then completing the cooking of in the oven on Christmas day. I want to keep it moist, avoiding the risk of congealing from overnight ...
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1answer
97 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 ...
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4answers
5k views

Sushi in lunch box? Sushi rice preservation

I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with ...
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3answers
119 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
93 views

Home sausage making

I have been attempting to make home beef sausages. I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due to climate I cannot dry them outside (I ...
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3answers
57k views

Smelly chicken - is it unsafe?

I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but it had some clear bubbles/dots on it ...
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4answers
197 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
53 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'...
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0answers
47 views

How long can I keep a frozen catered meal past use by date? [duplicate]

I have a couple of frozen catered meals, which were made in a professional catering facility. The meals include things like pasta, chicken curry etc. As they were made in a professional facility, the ...
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1answer
14k views

Frozen prawns - blue dye

I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
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1answer
31 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 ...
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1answer
984 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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1answer
64 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, ...
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4answers
124 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 ...
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1answer
2k views

Are sausages made using the whole body of a chick?

I have seen videos that chicks are going into a grinder alive. (Please don't watch this video if you are a sensitive person.) Is it true that sausages are made this way, with all the body parts of a ...
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2answers
79 views

Can commercially sold, vacuum-packed beetroot (cooked) be stored under room temperature?

I don't have any experience at all with beetroots. But a couple days ago, I received some vacuum packed cooked beetroots by post (without special temperature control) as part of a vegetable basket. ...
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1answer
62 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 ...
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3answers
249 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 ...
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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". ...
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2answers
1k 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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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?
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11answers
170k views

How long can I keep eggs in the refrigerator?

To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
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3answers
150 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 ...
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2answers
132 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
83 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 ...
19
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10answers
67k views

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if ...
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4answers
30k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
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2answers
105 views

Buckwheat groats have grassy smell?

I bought some buckwheat groats recently. These are from a different source than where I normally get them, and I notice that these have a slightly grassy smell both before and after cooking. The other ...
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10answers
209k views

Is it safe to put hot food in the fridge?

I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
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0answers
9k views

Why are there white spots appearing on segments of canned tangerines?

I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more in regards to what the white spots are? ...
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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 ...
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1answer
20k views

I left stock out to cool overnight. Is it safe to use?

I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller portions and refrigerated it. I'd never made ...
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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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3answers
57k views

How long is coffee with creamer added safe in a thermos?

I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and say things just "change" when adding ...
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7answers
8k views

Fiddlehead toxicity

I'm curious if anyone has some experience with fiddlehead toxicity. Wikipedia has it listed as "may harbour microbes, and should be washed and cooked before eating." Most reports I'm reading online ...
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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
10k 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 ...
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2answers
2k views

What kind of mortar and pestle is most food safe?

Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle. Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in ...
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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?
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3answers
105 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?
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1answer
163 views

Is there a way to remove sodium tripolyphosphate additive from fish?

I bought fish online but I noticed it had tripolyphosphate additive. Is there some way I can at least reduce the content without compromising the fish? I was thinking soaking the fish in water as it ...
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1answer
88 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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2answers
4k views

Homemade yogurt hygiene; can the results be dangerous?

I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but I assume that at some point I'll let ...
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3answers
14k views

Curious mold growth in a sealled BBQ, how does one avoid it?

When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At this point the BBQ is essentially ...
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38 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. ...
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2answers
80 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
107 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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