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Results tagged with Search options user 43521

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

3
votes
A common fix for this in food service is to use (usually disposable) food-grade gloves when handling the raw meat, and taking them off when you're done. You can buy them in huge packs for fairly cheap …
answered Jul 10 '18 by mech
1
vote
As outlined in the accepted answer of this Seasoned Advice question (Are these worms in my black eyed peas/beans?): Beans and related plants have an embryo in their seeds. In white legumes, the em …
answered Feb 21 '16 by mech
182
votes
The simplest trick is to place all the contaminated rice in the detergent box in the nearest trash bin, then obtain new rice. When it comes to cheap food staples like rice it's not worth the risk of e …
answered Oct 1 '18 by mech
0
votes
This happens from time to time, but is not something to be expected in your jamón. My household goes through 2-3 hams a year, not counting store-bought sliced packs, and I can only recall cutting into …
answered Feb 19 '16 by mech
27
votes
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground fo …
answered Oct 12 '18 by mech
3
votes
The FDA advises no more than 2 hours should pass between purchasing refrigerated raw eggs and putting them back into a refrigerator. 2 weeks exceeds that by 168-fold. Toss those eggs and purchase new …
answered Oct 31 '18 by mech
5
votes
A fair amount of cooks and recipes disagree with the official guidelines when it comes to salmon's desired cooking temperature. The 145F guideline applies to all fish and shellfish, and is meant as a …
answered Oct 15 '18 by mech