Questions tagged [food-safety]

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

Filter by
Sorted by
Tagged with
0
votes
1answer
160 views

Use of thawed Beef blood

I recently thawed a roast and put blood aside to use to add to gravy mix. Was this dangerous to do? It was brought to a boil.
4
votes
3answers
1k views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...
0
votes
1answer
147 views

Chicken breast out of oven after cooking a while; can I return it to the oven to continue cooking?

I cooked boneless chicken breast at 350 F (175 C) for 30 min, then took it out of the oven. I left it out for 30 mins or so; the temperature was 104. Can I return it to the oven to cook to a ...
0
votes
0answers
61 views

Safety of “more or less” cured pancetta? [duplicate]

I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be able to go to the market to get one, I heavily seasoned it ...
3
votes
2answers
2k views

Can you extend shelf life by reheating?

I marinated a couple of chicken breasts overnight in the fridge The next day I baked it (in the same ovensafe dish it was marinated in) until fully cooked through After baking, the chicken is still ...
-2
votes
2answers
172 views

Eggs whites on top and side of yolk

When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around the perimeter of the yolk and ...
-3
votes
0answers
129 views

Really pink Chinese BBQ Pork (Char Siu): Safe to eat?

I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat (another taboo from my youth gone) - but ...
0
votes
1answer
91 views

Can I eat kidney bean leaves?

Are kidney bean leaves safe to eat? Are there limits as to what stage they become unsafe? Like, I can eat them young but not old? Can I eat them raw or must I cook them?
-1
votes
1answer
67 views

Are tuna pouches still good after being in fridge?

I have unopened pouches of tuna in the fridge with expiration date of 9/1/23. My question is, are they still good if I take them out of fridge and store at room temperature? We are moving and I have ...
1
vote
1answer
46 views

Do i need to re-pasteurize my soft serve mix?

I'm using all prepackaged ingredients, and following good sanitization(Q/A) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? Machine has been ...
0
votes
0answers
28 views

Is safe to thaw frozen salmon or tuna to 3-4°C and keep it for 14-15 hours before cooking? [duplicate]

I wish to add salmon or tuna (packaged pieces, not whole fish) as regular part of my diet, and I am currently experimenting with finding a way to cook them that works best for me from a point of time ...
0
votes
0answers
31 views

Costco vacuum sealed pre-cooked rotisserie chicken [duplicate]

I purchased vacuum sealed pre-cooked rotisserie chicken at Costco. Once opened, how long is it safe in refrigerator
0
votes
1answer
60 views

Old kombucha scoby

I have some kombucha scoby that I haven’t been taking care of and has been doing it’s own thing for almost a year. It seems to still be alive. Is it still safe to use and will it still make kombucha?
11
votes
1answer
652 views

Bourboning up a ganache

I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note though. I'd like to add some bourbon to ...
0
votes
2answers
100 views

Using the plastic tray liner from meat packaging as a cooking aid

My wife says that she has gotten advice on Facebook that using the plastic absorbent liner from packaging can also be used in the oven to distribute the heat more evenly. I am hesitant to put plastic ...
1
vote
1answer
2k views

Is storing homeade dressing with garlic powder safe?

I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know nothing about food safety, is it safe to ...
5
votes
1answer
671 views

Is it a good idea to put desiccant packs in the freezer?

Is it a good idea to put desiccant packs, like those you get shipped with electronics, into a working freezer to help prevent it from frosting up inside? I open our freezer quite often, and the humid ...
5
votes
2answers
545 views

Are all the processing steps of tofu harmless?

Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked and crushed beans so that they become a ...
10
votes
1answer
2k views

Clams frozen before purging

I got excited to find out my friends family vacation home is on a river where a ton of delicious clams live. TI caught a bunch of live clams, then hastily put the whole lot in a bag of water and threw ...
0
votes
2answers
106 views
2
votes
6answers
98k views

Are eggs left in car trunk for 3 days safe to eat? [duplicate]

I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat?
0
votes
0answers
33 views

Is it safe to consume expired Perilla seed oil? [duplicate]

My parents bought a few perilla seed oil that I had no awareness of and found that it is expired already by around 1 year 1 month. I tried to smell it, it still smells good without any rancid odour. ...
4
votes
1answer
243 views

Scientific results on which oils to use for pan-frying

I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). Since there seems to be no agreement and ...
0
votes
1answer
87 views

Cooking a Lean Cuisine frozen pizza in a toaster oven or regular oven instead of microwave

I know it says in the directions to use microwave only. But I am more curious than anything else. Is it a food safety issue perhaps? I generally put olive oil around the crust of any frozen pizza to ...
1
vote
1answer
114 views

How can I tell if my extra virgin olive oil is rancid? [closed]

I couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste it to check - about 2 teaspoons. It had the bitter, peppery sorta burn in the back of my throat ...
0
votes
1answer
119 views

Mold on Canned Cherry pie filling

I have cherry pie filling (from a can) which grew some mold. Can I remove the mold and eat the rest?
13
votes
5answers
4k views

Is the water released from mushrooms during stir-frying edible?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mins. ...
0
votes
0answers
44 views

How dangerous is sautéed chopped garlic sitting at room temperature for a week or more? [duplicate]

About a week ago I sautéed garlic in butter on a skillet. I then poured out the sautéed garlic and butter into some pasta. However, there were still a few buttery garlic pieces stuck to the skillet, ...
10
votes
2answers
2k views

Kimchi air bubble removal

I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove air bubbles. My batch had a few small ...
0
votes
0answers
35 views

If you cook pork sausage in a non stick pan and do not wash the pan is it safe to cook pork sausage in it the next day are can it make you sick [duplicate]

If you cook pork sausage in a non stick pan then you do not wash the pan only wipe it out with paper towel is it safe to cook pork sausage in it the next day and then not wash it only wipe it out ...
18
votes
5answers
50k views

Can adequate heating transform spoiled food into safe food?

Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room ...
12
votes
2answers
2k views

(Safely) Making Rosewater for Cooking

There are a lot of roses in my garden at the moment and I've been wanting to make rose-flavored turkish delight. Looking online, most recipes for rosewater appear targeted towards using it as a ...
-1
votes
1answer
125 views

Is stinky tofu safe to eat [duplicate]

How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable food safety practice?
0
votes
0answers
102 views

Can I pre-cook Tri Tip and finish it later?

I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in ...
3
votes
1answer
107 views

How to distinguish correctly if a long stored coconut oil is still usable?

I have just discovered there is a passed BBD (best before date) purified coconut in the storage. This is also the first time for me to know what is a purified coconut because of the search/research of ...
0
votes
0answers
25 views

Egg Food-safety [duplicate]

My refrigerator failed and the inside temperature ranged from 40 to 60 for three days. Are my eggs still good? All I can find is that eggs that reach 90 or higher are no longer good. Will the water ...
3
votes
0answers
85 views

Calculating Salt/Sugar additions for Mushroom based Jerky

I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and sugar content should I be aiming for to ...
34
votes
5answers
11k views

If one tomato had molded, is the rest of the pack safe to eat?

Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed ...
1
vote
1answer
150 views

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism? Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.
7
votes
6answers
43k views

Can crumbled feta cheese last almost a year?

This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and found a 1/2 pound open container of crumbled ...
4
votes
2answers
9k views

Can I use the leftover pickling brine?

I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again to make more canned pickles? The brine ...
4
votes
8answers
9k 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 ...
4
votes
1answer
74 views

Can you water bath a cooked then cooled jam recipe?

I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be the safest method to can it? I have ...
1
vote
2answers
179 views

Cheese delayed in the mail

My nephew sent Truffle Gouda & Herve Mons Gabietou along with some Genoa Salami and bread via USPS overnight mail on Weds, 12/23. However, it did not arrive until today, 12/26. Would the cheese ...
3
votes
2answers
255 views

Why does packaging indicate that a ribeye cut needs to reach 165 F?

Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F. Could ...
20
votes
2answers
44k views

Is smell a bad way of determining whether meat is still good?

I have always relied on my sense of smell to determine whether meat (most often chicken) is bad and I thought it was reliable. However, I have just heard that [1] smell is not always reliable, since ...
26
votes
7answers
96k views

What is the temperature range for food not to burn your mouth?

I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead. For example, if I'm serving a hot ...
0
votes
2answers
133 views

What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray?

According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in ...
0
votes
0answers
39 views

I had a spiral ham delivered, outside in shade for right at 2 hrs. Ham was still cool to touch. Is it still good? [duplicate]

I just had a vacuum packed spiral ham delivered from the grocery. It was in the shade and outside temp in the '80s. It sat out there for right at 2 hours. It was still cool to chilly to the touch. Is ...
3
votes
1answer
1k views

Is it safe to reuse water used to steam corn?

Now that the corn season is underway, someone in the house is steaming corn almost on a daily basis. Is it safe to leave the pot on the stove(covered) with the water in it and reuse it 2 or 3 times ...

1
2 3 4 5
42