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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is it ok to eat spaghetti sauce that had mold on rim of jar?

I opened a new jar of spaghetti sauce and there was a dark hard substance like old mold on the rim. There was none inside the jar and the jar seemed to have been sealed properly. Is the sauce safe ...
L cerny's user avatar
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1 vote
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234 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
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2 votes
1 answer
1k views

Is this layer on top of my fermented peppers mold? If it is not, is it still safe to eat?

I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively high salt to water concentration (I don'...
jeffrey.d.m's user avatar
1 vote
1 answer
381 views

I depressurized my canner and reprocessed jars with lids sealed. Will the food be ok?

The canner began coming to pressure, steam started shooting under the pressure gauge. The jars began to seal when I opened the canner to fix the gasket. I reprocessed them all without putting new lids ...
Becky's user avatar
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15 votes
3 answers
5k views

Can a beef and pork mix burger be served medium

I have seen many record state a burger can be served a little pink. Even 'medium'. I understand what this means. My question is about food safety: Is this also safe if the patty was a mix of beef and ...
MyDaftQuestions's user avatar
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? ...
Abraham Ray's user avatar
1 vote
2 answers
364 views

Is it safe to continue using a pot that has steamed dry?

I was making steamed chicken soup in a clay pot, and think I may have steamed/simmered the larger stock pot dry. My arrangement was like so: I had a large stock pot with a few cups of water in it (an ...
msjcha's user avatar
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Does store bought fully cooked rotisserie chicken need to be reheated to 165 degrees?

A little confusion on my part: I have a fully cooked whole rotisserie chicken which I put in the fridge. I read or google that when reheating to serve I should make sure it reaches 165 degrees. Since ...
Sedumjoy's user avatar
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1 answer
9k views

how long is vacuum sealed meat safe at room temperature before spoiling [duplicate]

I've seen several great posts about food safety, such as: https://cooking.stackexchange.com/a/34671 https://cooking.stackexchange.com/a/17550 This includes the "safe limit for raw or cooked ...
Lugh's user avatar
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1 vote
0 answers
970 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
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0 answers
67 views

Is it safe to use raw eggs in icecream as in the Dukan recipe? [duplicate]

I've seen Dukan's icecream recipe on several sites and nowhere they say to boil or otherwise cook the eggs, only to mix the yolks with the sweetener, and to whip the whites. I thought it isn't safe to ...
Ya Y's user avatar
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1 answer
137 views

Adding dairy to non-perishable sauce

I am making cocktail sauce from mayo ketchup and pickle juice. I store it in room temp for months. Now I have an idea of adding some yogurt to it. Can I still consider it non-perishable? [Edit] ...
Karol's user avatar
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1 answer
2k views

Defrosting meat in the refrigerator causes it to have dark spots

I defrost about 40g of meat a few times a day for my cat. I take the meat out of the freezer and put it into a small sealed container which sits in the refrigerator for a few hours. Sometimes the meet ...
Mr.Nimelo's user avatar
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2 votes
2 answers
834 views

What done-ness is safe, but still juicy, to order wild boar cooked to?

I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, what I ordered was the Shogun Farms Wild ...
Jake's user avatar
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0 answers
51 views

Defrosting Waitrose Chilled Chicken Kiev [duplicate]

I had Essential Waitrose Chilled chicken Kiev’s in the freezer for three months and then defrosted them in 8 hours and cooked them. Is it safe to eat them after being defrosted and then cooked like ...
Devika Ros's user avatar
0 votes
0 answers
268 views

Are these mushrooms safe to eat?

I was chopping up some portabella mushrooms (purchased at Costco) for a stir fry and noticed that the flesh of some of the mushrooms turned a dark brown (left): It has a slightly rougher texture, ...
Android Won Kenobi's user avatar
3 votes
1 answer
471 views

What is this brown mass on this egg?

I boiled an egg and while eating it I found this brown mass. It's not gooey - I tested whether I could squeeze it out, but it just ripped with the rest of the egg white. Update: another egg in this ...
alphacapture's user avatar
6 votes
1 answer
643 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
0 votes
2 answers
562 views

I am making duck confit this weekend and will refrigerate it. I am curious though; what are the concerns for leaving it in a cool room?

I've made duck confit many times before and used it fresh. This time, though, I'd like to try to age it in the fridge a bit to see if I notice a difference. To do this I've purchased some earthenware ...
brenzo's user avatar
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0 votes
1 answer
2k views

How long should one steam food to reheat safely?

One of the big problems with reheating food in a microwave or an oven is that it dries out the dish. To safely eat reheated food, it requires to be brought up to 165F or 75C. How long on average, ...
Greybeard's user avatar
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2 votes
1 answer
303 views

Thawing frozen meat: How long in fridge? [duplicate]

So I had a 4-5 lb chunk of chuck roast sitting in the freezer for a few weeks, it was obviously frozen solid at that point. I wanted to eventually make some roast in the slow cooker but I figured I ...
Mercfh's user avatar
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33 votes
5 answers
14k 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 ...
Doug's user avatar
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1 vote
1 answer
1k views

Why is thawing in warm water bad for fish and meat [duplicate]

This question has been asked before but no one addresses this point: If I defrost meat or fish, say salmon fillets, and cook them directly after, wouldn't that kill the bacteria that might have grown ...
Name's user avatar
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1 vote
1 answer
887 views

Aluminum foil changed color after wrapping cooked corn

I cooked some corn in boiling water today, and immediately wrapped it in aluminum foil after taking out of water. 5 mins later, I found out the colour of the foil changed, I'm not sure whether the ...
louis's user avatar
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31 votes
4 answers
7k views

Why would plant-based cookie dough packaging say "Do not consume raw dough"?

I just bought some Kroger Simple Truth Plant-Based Chocolate Chip Cookie Dough. I always prefer to eat raw dough rather than bake the cookies. But this packaging says: DO NOT CONSUME RAW DOUGH Why ...
Ryan's user avatar
  • 711
-1 votes
1 answer
183 views

is my bacon cooked?

I cut up 1 lb of bacon and cook it for 30 min, at the 10 min mark I add sausage and at 20 mins some vegetables, it looks soggy just wondering if it is cooked?
Paul Stewart's user avatar
13 votes
7 answers
6k views

What is the best culinary practice surrounding the water used to soak beans, pulses and rice?

Both my mother and grandmother, both now long passed away, would be horrified if when soaking beans, pulses, barley, lentils or rice etc. overnight for a soup or stew, the soaking liquid was used in ...
Greybeard's user avatar
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1 vote
1 answer
163 views

Sparkling strawberries in glass

I made several glasses of whole strawberries in syrup. Normally I do this: sterilize the glass and the screw cap with boiling water carefully wash and sort strawberries make a syrup 300g of sugar to ...
Tom HANAX's user avatar
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0 votes
1 answer
128 views

Should I absolutely prepare raw chilled vacuum-packed meat immediately after opening?

When you open a pack of raw chilled (not frozen) vacuum-packed meat, should you prepare the whole pack once it's opened? Can you prepare some of it when you open it and prepare the rest later or is ...
user95304's user avatar
7 votes
8 answers
7k views

How can I unstick frozen fish/food quickly?

I have 3-4 kg size fish in my non-frost-free deep freezer. They always stick very hard to the base of the freezer and it takes me hours to get the fish out. I have to keep the freezer turned off, ...
Tahlil's user avatar
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0 votes
1 answer
150 views

Strawberry sauce fermented in fridge?

I left a tiny plastic take-out container of strawberry or raspberry sauce for cheesecake from a restaurant in the fridge a little too long and it was bulging and leaking. I am not eating it but ...
padma's user avatar
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3 votes
1 answer
1k views

When ingredients float to the top when deep fried is this an accurate indication they are cooked?

When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top of the oil, that they are totally cooked ...
Greybeard's user avatar
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0 votes
1 answer
2k views

Is it safe to drink Lipton green tea (tea bag) that has a production date of November 2018?

I have Lipton green tea that has a production date: October 2018. The box has 4 plastic bags, each contain 20 tea bags inside. Haven't open any of it...Is it safe to consume? If yes, when is the best ...
Fara Mateo's user avatar
4 votes
1 answer
278 views

lactofermenting blueberries have hardly produced any liquid - is this safe?

I've begun a batch of lactofermented blueberries, following the recipe in The Noma Guide To Fermentation. I mixed the salt and blueberries, and poured them into jar, where they've been sitting for a ...
michael.greenwald's user avatar
2 votes
1 answer
460 views

Is a partially translucent banana safe to cook with?

I let my bananas get very ripe prior to making banana bread with them. This time one of the bananas had become translucent at the top towards the stem. See attached photo. Is this banana still safe to ...
BinaryTox1n's user avatar
2 votes
1 answer
5k views

How to neutralize spicy vapors if inhaled during cooking to stop nostril burning sensation and coughing?

Yesterday I did something wrong when adding some pepper flakes into an extremely hot pan with oil. The air around me instantly got spicy, and everyone standing in my kitchen or within its vicinity ...
Chris Nace's user avatar
0 votes
1 answer
2k 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 ...
nick012000's user avatar
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1 vote
1 answer
461 views

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

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?
semi semi's user avatar
13 votes
3 answers
7k views

(How) Have I ruined my titanium pan?

I have a Zwilling Forte titanium pan with a five-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 (...
packo_cz's user avatar
  • 233
0 votes
1 answer
2k 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 ...
Dorene's user avatar
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1 vote
1 answer
956 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 ...
Greybeard's user avatar
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0 votes
0 answers
90 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 ...
embedded_dev's user avatar
0 votes
1 answer
282 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 ...
Christine's user avatar
-2 votes
2 answers
331 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 ...
Arn's user avatar
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-4 votes
1 answer
546 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 ...
davidbak's user avatar
1 vote
1 answer
198 views

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

I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has ...
Twisty Express's user avatar
-1 votes
1 answer
2k 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 ...
Vicki Meadows's user avatar
0 votes
1 answer
500 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?
honestSalami's user avatar
0 votes
0 answers
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 ...
AnoE's user avatar
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0 votes
1 answer
113 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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