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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.

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3 votes
4 answers
2k views

Wooden butter knife sanding?

I received a wooden butter knife in the mail fairly recently: now my only question is this, will it need sanding to maintain its food worthiness or does it require something else to keep it food safe? ...
6 votes
1 answer
2k views

What are these dark spots on my walnut kerns? Are they safe to eat?

Sometimes, when I'm eating walnuts, I'll find one with some dark spots on the kern surface, as shown in the photograph below. I normally prefer to err on the side of caution (I think I read somewhere ...
0 votes
0 answers
54 views

Is a soybean puree safe to eat if cooked for a constant 195°F, but not heated to boiling?

Trying to use a double boiler to make tofu, but the puree will not exceed 195°F (90°C) in temperature. Is it absolutely necessary to bring to a boil and if not, how long to cook at 195°F?
52 votes
12 answers
164k views

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
0 votes
1 answer
85 views

Temperature of Dripping Chicken Juices

I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
15 votes
10 answers
48k views

Is there a way to safely can pesto sauce?

I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to give a few cans of pesto to people for ...
5 votes
2 answers
5k views

Risk of eating potato skins with anti-germination treatment

Most potatoes are given a chemical anti-germination treatment to stop them sprouting before we eat them. With crispy potato skins and baked potatoes seen as a luxury, I wondered what research has ...
2 votes
5 answers
188k views

Sausage discolouration - is it safe to eat?

This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if ...
1 vote
0 answers
72 views

How long can home-made sausages stay in a fridge without risking botulism? [duplicate]

Let say I make make two sausages from scratch. The sausages contains 10% water and 1.5% salt (sodium chloride) with respect to the amout of meat per kg. They do not include nitrate or nitrite. I boil ...
3 votes
1 answer
1k views

What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?

I was looking at the ingredients list of a pack of beef-flavored soup packet I was eating, and saw it used the following to make the broth: beef bone extract, beef extract, beef fat. It was all ...
0 votes
0 answers
99 views

Old El Paso Whole Green Chiles - No Water in Can

I have a can of Old El Paso Whole Green Chiles labeled Net Wt 4 oz. which is between 1 and 10 years old (don't remember buying it). The second ingredient on the label is water, but when I shake the ...
2 votes
1 answer
819 views

Liquid exited the jar during canning, is this safe to use

I canned tomato sauce, just a combination of store canned products with green pepper and onion and spices. With the last batch, I noticed after cooling that some sauce had come out, a slight streak ...
5 votes
5 answers
328k views

How long does parmesan sprinkle cheese last in the refrigerator?

My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem to have any problems with it. What do ...
0 votes
1 answer
295 views

Shelf life of homemade kombucha vinegar

How long does homemade kombucha vinegar last on the shelf (non refrigerated)? Or are there signs to tell it’s gone bad beyond the it smells bad?
0 votes
1 answer
133 views

Does wheat flour make home-made cheese taste like chedder?

When you mix wheat flour with milk, before curdling the milk, does the resulting cheese taste like cheddar cheese? I made some home-made glue for a paper mache art project using wheat paste and I ...
1 vote
0 answers
401 views

What are these yellowish/white bumps on my cooked bacon?

This bacon was expired by 1 day, I smelled it and made sure it didn’t look weird before cooking it. After I cooked the bacon I noticed these yellowish bumps on some of the pieces. Is it mold? Is it ...
2 votes
1 answer
392 views

Can I cook eggs in a pan with a plate as a cover?

Is it ok to place a similar size plate on a similar size pan? I mean like, putting a plate on top of a pot so the food can cook. Would the glass shatter? Why shouldn’t I try this? I have a small pan ...
1 vote
5 answers
1k views

Does food at room temperature spoil faster if refrigerated beforehand?

I've been told (with anecdotal evidence, by family) that if I put food in the fridge then leave it out at room temperature, even if unopened, the food would spoil faster than if it was never put in ...
4 votes
2 answers
1k views

When do you know you're "done" cleaning a very dirty grill (was not used for about 7 months) [duplicate]

How do I know my grill is clean enough to use? I scrubbed the parts food touch with a dish soap and baking powder solution and rinsed the heat guards off well. There is some rust on these, not too ...
6 votes
3 answers
68k views

How should I interpret this expiry date?

I have a just opened plastic 4L container of cranberry juice that I bought several months ago. The expiry date on the container is 14 DE 15. I don't know if that should be interpreted as 14 Dec 2015, ...
14 votes
4 answers
87k views

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

I have only recently discovered that cooked food shouldn't be left in room temperature for longer than 2/4 hours. I lived in a tropical country which is warm and humid and I have been growing up ...
33 votes
5 answers
16k views

Can my freezer be too cold?

The FDA recommends a freezer temperature of 0˚F (-18˚C). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not to set the freezer colder? My Bosch freezer can be ...
22 votes
1 answer
6k views

What scientific evidence there is that keeping cooked meat at room temperature is unsafe past two hours?

I've been part of many discussions about why it's unsafe to store cooked food at room temperature past two hours. An old question (How long can cooked food be safely stored at room/warm temperature?) ...
6 votes
1 answer
872 views

White texture on natto

I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with ...
0 votes
1 answer
150 views

Spots and gray residue on stainless steel pot after boiling water [duplicate]

This is new stainless steel pot, before I start using it I boiled water and get those spots in the bottom of pots. I removed them by napkin and it was dark. I boiled water again and second results ...
2 votes
2 answers
274 views

Is my fresh Rosemary still good?

I love using fresh herbs in my recipes, but unfortunately they usually go past their prime before I have a chance to finish them. It’s easy to spot this because they go limp and lose their “crispness”....
4 votes
2 answers
10k views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
5 votes
3 answers
34k views

Homemade sauerkraut liquid level below cabbage. Should I add brine?

Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the links posted in that answer (specifically ...
12 votes
2 answers
3k 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 ...
6 votes
1 answer
5k views

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 ...
0 votes
1 answer
96 views

How much dried woodruff in vinegar?

Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
4 votes
1 answer
714 views

Is there any significance to great northern beans being wrinkled before soaking?

To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking. I also had an issue cooking them and tossed them out but that could have been a ...
0 votes
2 answers
188 views

Will toasting sprouted bread destroy harmful bacteria like e-coli?

I like to eat sprouted bread but became concerned after reading that sprouts are more likely to harbor bacteria like e-coli and the such. The bread comes in frozen loafs and I always keep it in the ...
4 votes
6 answers
8k views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
3 votes
0 answers
167 views

Are bare screw-heads on air-fryer food-safe?

I just bought my first air-fryer - it appears to be a reputable brand, perhaps on the cheaper end. The Teflon-coated "basket" (bowl) is attached to the plastic handle by a number of screws. ...
3 votes
2 answers
278 views

Are my dumplings properly cooked?

Recently I've been experimenting with homemade flour (or mostly-flour) dumplings. The recipes I've found all call for baking powder, but that's expensive and I don't keep it on hand, so I've been ...
2 votes
0 answers
419 views

How long can flour dough sit on counter?

I'm making flour tortillas with all purpose flour, butter, water, and baking powder. How long can the dough sit on counter?
1 vote
1 answer
940 views

Nuts soaked and dried. Fridge or not?

I usually soak nuts overnight. I usually do this with walnuts, almonds, and hazelnuts. Then I dry them at low temperatures. After that, is it better to store them in the fridge or outside if I want a ...
12 votes
5 answers
3k views

What would be the best way of preparing lasagne in advance?

Due to time constraints, I need to prepare a large lasagne in advance of a dinner party at a friends house the next day. The ingredients will be meat sauce, bechamel sauce, a variety of grated hard ...
1 vote
1 answer
87 views

Fridge acceptable temperature cycle

The internet is full of information about the optimal temperature inside the fridge. But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
5 votes
1 answer
669 views

How to safely use tongs when grilling?

Last night I made chicken for a group of people on the grill. I used tongs to put the meat on the grill, flip, and move it around. What would be a physical process I can follow to make sure I'm doing ...
12 votes
2 answers
4k views

Homemade salad dressing with raw garlic not safe?

I just went on a well recognised cooking website for a salad recipe and it said that the salad dressing can only be stored for 48hrs as it has raw garlic in it and keeping it any longer can have ...
4 votes
2 answers
834 views

Frozen can safety

I have cans (most likely glass cans) stocked in a barn. During winter temperatures may sometimes become negative, leading freezing/thawing. Since the cans are not altered, it is safe for me to consume ...
9 votes
3 answers
2k views

Why is store-bought ajvar marked as consume within 3-4 days?

I've started to be a big fan of store-bought spicy ajvar, which is generally a delicious and low-effort spread for toast et al. However, all the jars claim something like "after opening, ...
1 vote
1 answer
7k views

How can I clean chia seeds?

I'm wondering about how to properly clean chia seeds since they cannot be washed in water as other seeds. I've read that they need not to be washed, but then how to clean them?
2 votes
3 answers
236 views

Safety of cans of cokes in a refrigerator that isn't working

My front refrigerator has stopped having cold air circulating. I ran out of room in my other refrigerator and put several cans of coke in the refrigerator that doesn't have cold air circulating and ...
12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
1 vote
1 answer
470 views

What are those cubes in a big vat of ice at my local Chinese grocery store?

This was near the seafood section in a big vat of ice at my local Chinese grocery. What the heck is this?
6 votes
5 answers
25k views

How do I prevent jams from turning brown?

I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
0 votes
4 answers
744 views

Why would someone want a 15" vacuum sealer over a 12"?

I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollars (there's a sale) I can get a larger ...

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