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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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1 answer
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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 ...
ДЖХБ's user avatar
6 votes
1 answer
825 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 ...
Romantheone's user avatar
4 votes
1 answer
926 views

What's this orange jelly on pomelo?

I was peeling my pomelo when I noticed this orange gelatinous substance between slices. No other places were found and the fruit looks good from inside. Is it safe to eat?
user avatar
3 votes
0 answers
125 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. ...
Oddthinking's user avatar
3 votes
0 answers
121 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
3 votes
0 answers
111 views

Hot holding brisket elote/cream corn

So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with ...
Greg Fedor's user avatar
3 votes
0 answers
179 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 ...
TGG's user avatar
  • 131
3 votes
0 answers
117 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 ...
Mushroomcooking's user avatar
3 votes
1 answer
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 ...
finch's user avatar
  • 131
2 votes
0 answers
2k views

Bananas have blue/green spots - Are these safe?

In all my years of buying bananas, I have never seen this. In this case, the bananas are organic and sourced from Peru (no idea if that makes a difference or not). I bought the bananas when they were ...
RJo's user avatar
  • 139
2 votes
0 answers
412 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?
Marisela's user avatar
2 votes
0 answers
430 views

Combining batches of sauerkraut

I make sauerkraut regularly, this last batch has too much celery seed. I use celery seed instead of caraway. I like the flavor better. I have 2 quarts left. Can I make a new batch of sauerkraut and ...
tdewtx's user avatar
  • 21
2 votes
0 answers
148 views

Kefir grains are producing "milk beer"

I recently received from a friend a batch of live kefir grains, by mail. The grains were packaged for a few days in a little jar filled with water. As soon as I received them, I put them in some half-...
zansara's user avatar
  • 21
2 votes
0 answers
170 views

I accidentally left the brown sugar out of my caramel sauce

I made “caramel” popcorn crunch which called for butter, brown sugar, light corn syrup, vanilla and baking soda. I cooked it to the soft boil stage then coated the popcorn and cereal mixture and ...
Nina's user avatar
  • 21
2 votes
0 answers
24k views

Pithy sweet potatoes - okay to eat?

This sweet potato is spongy and slightly holey inside. Is this safe to eat? It's similar to this question, Holes inside a sweet potato, but mine is only slight pithy/holey. The outside is normal. ...
padma's user avatar
  • 1,212
2 votes
0 answers
379 views

What are these white and thick things in my egg?

I bought a carton of eggs 6 days ago, and all the eggs have these white and thick spots in them. Not sure how to describe it. Does it mean the eggs went bad? Did they go bad? The eggs are suppose to ...
Beto's user avatar
  • 21
2 votes
0 answers
537 views

Should I be worried about a dark red spot on my acorn squash?

When I split open the acorn squash, there was a large blood-red spot with small white spots in the middle. My best guess is it's rot or mold. I cut it out, leaving plenty of the normal golden flesh ...
Nicole's user avatar
  • 21
2 votes
0 answers
908 views

Re-Heat meringues after having them in the fridge for a long time?

Three weeks ago I tried to make meringues. Unfortunately I left them in the oven for too short, and thus they were quite soft. Thus I put them in the fridge. Now I took them out again, and noticed ...
arc_lupus's user avatar
  • 151
2 votes
0 answers
2k views

how long can I keep thawed corned beef in my refrigerator?

I took a corned beef out of the freezer and thawed it in my fridge. How long can I keep it before it has to be cooked.
sheila's user avatar
  • 29
2 votes
0 answers
2k views

What is the shelf life of my syrup?

This is a continuation of my last question. the recipe I have is: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar 1 moist vanilla bean, preferably Mexican or Bourbon (Madagascar) Combine ...
OghmaOsiris's user avatar
2 votes
1 answer
20k views

Are black prawns safe to eat

I bought some prawns yesterday at a supermarket. Although displayed on the fish counter with fresh fish, they were clearly frozen or partially frozen. I put them in the fridge over night. Today, I'...
Dave's user avatar
  • 1,166
2 votes
1 answer
283 views

Bottling cream-based salad dressing. Preservative advice?

I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
Kelton Sclisizzi's user avatar
1 vote
0 answers
169 views

White mold on kale stems

I had kale sitting in the fridge for a few days, and I'm seeing what appears to be white mold on the stems: I feel like I've been seeing conflicting reports on the edibility of this online (if I've ...
Yehuda's user avatar
  • 111
1 vote
0 answers
50 views

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 ...
mlw11743's user avatar
1 vote
0 answers
47 views

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 ...
Laura's user avatar
  • 11
1 vote
0 answers
267 views

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. ...
Beatrice Perez's user avatar
1 vote
0 answers
192 views

Food safety of spontaneusly fermented mango

I had a very big mango on kitchen table for few days and at the stem it got a bit brown, a bit less than half was completely normal, but the inbetween was very soft and had strong alcohol taste and ...
Affaltar's user avatar
  • 111
1 vote
0 answers
49 views

Thawing Turkey with cold and refrigerator methods

After I have started with cold water method for partial thawing, when I switch back to refrigerator should ai remove Turkey from original wrapper, pat dry, and place in another bag to complete the ...
Redmond's user avatar
  • 11
1 vote
0 answers
192 views

How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?

BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
Greybeard's user avatar
  • 6,120
1 vote
0 answers
103 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
Neva Thompson's user avatar
1 vote
0 answers
289 views

What is the expiration on Morton salt substitute?

From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate. I don't understand how these chemicals ...
Sedumjoy's user avatar
  • 854
1 vote
0 answers
1k views

How safe is the patina layer on seasoned cast iron or carbon steel cookingware?

How safe are iron and carbonsteel pans? Or can they be misused making them unsafe? For instance, have food safety authorities already reviewed this? Is there a regulation or at least a published ...
Sextus Empiricus's user avatar
1 vote
0 answers
750 views

Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% ...
edk's user avatar
  • 11
1 vote
0 answers
824 views

Pressure canning tomato paste

I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I ...
Eaten by a Grue's user avatar
1 vote
0 answers
130 views

Is it safe to make extracts from stone fruit pits?

So stone fruit pits I've been told taste a lot like almonds. I've been told that you can make an extract, much like almond extract, out of them as well. I've also heard that stone fruit pits contain ...
Jake's user avatar
  • 173
1 vote
0 answers
254 views

My drink electrocuted me

I combined acacia gum, apple cider vinegar, l-glutamic acid, egg white protein, flaxseed oil, and blackberry / citrus selzer water in a closed container.... it electrocuted me when I tried to drink ...
dabdownforstackexchange's user avatar
1 vote
0 answers
299 views

Shelf stability of uncanned vinegar-pickled vegetables

So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with a decently airtight sealing push-...
OJFord's user avatar
  • 260
1 vote
0 answers
526 views

Is it safe to store dry, uncooked rice with cleaning products?

So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has an outdoor entrance). I was in a hurry ...
LioMom's user avatar
  • 21
1 vote
0 answers
78 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
cytuser1's user avatar
1 vote
0 answers
190 views

Are there any other brands like Xtrema?

I'm looking for lead-free, cadmium-free, arsenic-free 100% ceramic cookware. Unfortunately, Xtrema is not available where I live. Are there any other brands like Xtrema?
TheLostInUnknown's user avatar
1 vote
0 answers
49 views

Egg Refidgeration in a pie

I was wondering if a pasteurized egg in a pie needs to be refrigerated after it is made. If it is out on a table for 3 hours or more, will it go bad?
Eve Suhling's user avatar
1 vote
0 answers
312 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
Vic's user avatar
  • 19
1 vote
0 answers
1k views

Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of ...
gio's user avatar
  • 11
1 vote
0 answers
3k views

Bailey's curdled in coffee?

I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an hour), some of the milk curdled. Is that ...
Corty Moto's user avatar
1 vote
0 answers
3k views

Is it safe to reheat chickpeas twice?

I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...
Dan B's user avatar
  • 329
1 vote
0 answers
146 views

Shelf life of a Chocolate Product (incl. butter) - "Chocolate Salami"

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
Adam B's user avatar
  • 17
1 vote
0 answers
103 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
qazwsx's user avatar
  • 223
1 vote
0 answers
551 views

Why did my apple cider vinegar hiss when I opened it?

I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did smell a bit yeasty. I put the salad in the ...
padma's user avatar
  • 1,212
1 vote
0 answers
1k views

Cooking leftover sushi

I have two day old tuna nigiri in the fridge which smells fine. What I've read says to eat it within 24 hours. But if I cook the tuna then I can just go with raw fish guidelines?
padma's user avatar
  • 1,212
1 vote
0 answers
357 views

Which foods become shelf-stable on cooking and why?

Certain foods are normally refrigerated, but after cooking can be kept at room temperature for a few days at least. An obvious example is cheese -- e.g. cheese-topped rolls normally have a best ...
Chris H's user avatar
  • 44.4k