Questions tagged [food-safety]

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

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37 views

Is browned chicken safe to eat? [closed]

I bake my chicken and sometimes when I leave it in too long it becomes brown. It's not burnt, but it's brown. Is that safe to eat or is it just as bad as burnt meat? It's like extremely dry and hard ...
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1answer
68 views

Had my frozen hot dogs gone rancid?

Where I live is currently in Covid lockdown, so when I was cooking dinner tonight, I decided to pull some old hot dogs out of my freezer and boil them. However, rather than sinking to the bottom of ...
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1answer
99 views

Do you need to put canned chili sauce in the refrigerator after it is opened?

New (sealed) chili sauce doesn't need to be put in the refrigerator. After unsealing, do you need to put it in the refrigerator after the lid is tightened?
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3answers
5k views

(How) Have I ruined my Titanium pan?

I have a Zwilling Forte titanium pan with 5 layer T-Ix non-stick coating (which I understand is just the name of the Titanium Layers). According to description it's supposed to be super durable (even ...
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1answer
71 views

Tomato sauce lids didnt seal [duplicate]

I processed tomato sauce last night and 2 lids weren't sealed in the morning. They all seemed sealed last night.. Can I safely reprocess them this morning even though its been 8 hrs that they sat ...
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1answer
125 views

How far can I stretch the “Use within X days of opening” warning?

Many refrigerated products (Bacon, ham, black pudding etc.) have this warning on the packs. I assume this is due to being packed in a protective atmosphere. Provided I wrap the remainder securely in ...
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62 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 ...
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1answer
153 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 ...
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2answers
178 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 ...
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1answer
157 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 ...
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1answer
50 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 ...
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1answer
70 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 ...
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1answer
95 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?
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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 ...
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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
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1answer
63 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?
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2answers
105 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 ...
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1answer
660 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 ...
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1answer
689 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 ...
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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 ...
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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. ...
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1answer
89 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 ...
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1answer
120 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?
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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, ...
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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 ...
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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. ...
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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 ...
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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 ...
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1answer
132 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?
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0answers
104 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 ...
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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 ...
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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 ...
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1answer
75 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 ...
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2answers
257 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 ...
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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 ...
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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 ...
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1answer
4k views

Flatbread dough turned red

Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that ...
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2answers
3k views

Why not incorporate eggs at the last moment when making crepes?

My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two ...
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1answer
807 views

Food safety of custard slice

A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten with a small amount of lemon juice and ...
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1answer
86 views

How many years does canned jelly stay safe to eat? [duplicate]

I have several jars of canned grape jelly that are at least 10 years old. Are they still safe to eat?
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1answer
247 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 ...
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0answers
49 views

Is it acetobacter in the bottom of my caramelized beetroot relish?

I have been making a caramelized beetroot relish for a few years now. It is stored in 320g glass jars which are washed and sterilized and heated in the oven to a temp of 140 deg C. I use the ...
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3answers
418 views

have these avocados gone bad?

Having googled it, it says that avocados with black spots have gone bad. However I asked someone and they said that it fine and you can eat it - it’s like a banana which has gone slightly black on ...
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1answer
116 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 ...
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1answer
186 views

How to properly clean raw chicken cut in pieces?

In the country where I live, whole chicken is the cheapest protein you can buy and I cook it every week at home. I always ask the butcher to cut it into pieces for me and I use it for stews, grilled, ...
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1answer
148 views

Does invisible mould exist?

Sometimes I feel weird after eating food that by all appearances looked normal, including the interior. For meat and produce I can understand there might have been bacteria that of course wouldn’t be ...
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4answers
188 views

With few items, it easier/safer to use the fridge for everything, are there trade offs?

I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as ...
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1answer
137 views

From a food safety perspective, what's the difference between a dish I ate in and rinsed off afterward vs. a dish with food that I didn't eat in?

I have asked the following question before: Is it safe to only rinse visible residue from container if I then refrigerate the container? I've gotten some great answers to it which help me further ...
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2answers
345 views

Is it okay to eat fish with an isopod parasite on it?

I bought some frozen Hairtail fish (Chinese: 帶魚) and one of them had some kind of isopod on it. I already removed the bug and threw it out, but after some research it looks a lot like the image here: ...
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1answer
152 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.

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