75

There are two differences between your buns and a tin can. First, your buns were heated to a core temperature of under 100°C. Yes, your oven was probably set way higher, but the water content in your filling prevents it from getting hotter than boiling water. Commercial canning is done in the vicinity of 120-130°C, which is possible because the cans are ...


24

I don't know about chicken specifically, but pork filled baozi (steamed buns) need to be stored in the refrigerator. Bread crust isn't exactly non-porous after all (squeeze a bun, the air doesn't bulge out of another part of the bun, it escapes and then flows back in when you release it). I wouldn't risk it.


24

Sage (Salvia officialis) is a staple herb in various cuisines. It pairs with veal in an Italian Saltimbocca or pork in the British sage and onions stuffing and is eaten even on its own, e.g. battered and fried. So yes, it’s clearly edible. However, personally I would not serve it as a salad leaf, it’s probably too pungent to be truly enjoyable, but taste is ...


19

I see you're familiar with the "danger zone" concept. I think the only on-topic way to answer this is to help you add up the "danger zone" time, (and raise the concern of cross contamination!). I will say in response to your heading, there is no "loophole" in food safety guidelines. They are pretty stark in that things are ...


15

Rinsing or washing the container is no worse than rinsing or washing a plate on which you have let your meat rest. But do it when you take your meat out, not a couple of hours later, to avoid spoilage starting. If you send yours to landfill, cleaning it is for your comfort. Where and when I grew up we would never bother, but we did accept that bins smell of ...


14

If you were a human-sized rat, it seems that in the worst case, 2 kg of leaves might be enough. That's a rather handwavy amount, of course. To go into more depth: the presence of papers like "Toxicity of Salvia officinalis in a newborn and a child: an alarming report" means that dying from eating sage isn't common - apparently, two very young ...


13

All the ingredients used in curing are safe to eat, otherwise they would not be able to be used in a commercial sense. Typically cured meats of the sort that you describe are called something like "corned beef". These are produced using a curing salt that is composed of sodium nitrate and sodium nitrite along with regular table salt (sodium ...


9

No, freezing in a normal home freezer does not kill bacteria. They typically just enter a dormant state and reactivate as soon as you thaw the milk. Freezing a safe food extends the storage life, but does not make an otherwise unsafe food safe.


8

As you are asking about a single day, I'm pretty sure it's safe. Lets compare the concept with how we handle our typical leftovers; Say we made chilly, and stored it in a container in our fridge, so every time we decide make tacos, simply could scoop out some chilly. 2 days after we made the chilly, it came down to the last scoop. Would we hesitate to scrape ...


5

Yes, that’s perfectly safe. If your yogurt has live yogurt bacteria (so not pasteurized after fermentation), some of that bacteria would turn the fresh milk into yogurt if given enough time - but we are talking about hours in a rather warm environment, not in a smoothie that is mixed and then consumed rather quickly or stored in the fridge. The milk is just ...


4

Stephie's answer is thorough. I just want to add a couple more points in favour of refrigerating: Firstly, the cooked meat inside is not the only thing that can spoil. Fluffy bread itself is prone to growing mold within a few days in a moist environment (especially if exposed to people's hands and breath), or drying out and being unpleasant to eat in a dry ...


4

Disclaimer: The question got edited into something completely different. You know those large garbage bins used on garbage day? Though plenty of people use only garbage bags, at my household we have our regular sized garbage cans in our house, and those large garbage bins out beside our house. Every time we have a meat container (be it a Styrofoam plate, ...


3

The soak doesn't swell them to 'cooked' level; the cooking does that. It is true that very old beans will never be tender, but you have no good way to find that out before you spend the next two hours simmering them. [Change the water first & don't salt them until the last half hour]. This covers most of the basics, over several methods - How to Cook ...


3

Most crab legs are packed in ice after being caught. Most of the lice do not survive the freezing process. They definitely do not survive the cooking process and do not harm the meat. It is unclear if fresh, raw crab lice directly from the ocean cause issues. http://portal.ncdenr.org/web/mf/crab-leeches


3

I don't think that this plan is necessarily unsafe, in terms of likelihood of sickening or killing you, but it's definitely less safe than washing the container. It only requires a microscopic amount of pathogens to make you extremely sick; that there is no visible residue is not as strong an argument as you seem to think. Rinsing is better with soap, too. ...


3

Besides the issues already mentioned, you should also beware of storing some dry goods in the fridge, especially if you live in a high-humidity area. Basically, every time you open the container outside of the fridge, you will exchange it for more humid air. In the fridge, the moisture will condense. If you're storing something in amounts similar to the ...


2

Many food items, particularly those containing oils, but many others too, will change characteristics when cold. The good news is that keeping honey and most other things at fridge temperature does not generally affect flavour, but it may affect texture permanently. Oils and other substances that can go rancid will generally keep better in the fridge than at ...


1

A lot of spreadable products won't be if chilled, as the fats harden. Peanut butter is one (though how much it stiffens depends on the presence of other fats than the oil from the peanuts). Nutella stored in the fridge becomes hard enough to bend cutlery when you try to get it out. Olive oil goes cloudy and thickens but doesn't come to any harm, though it's ...


1

The answer is exactly what you speculated - the spit. Well, not the spit itself, but the microbial contaminants from your oral cavity that you are introducing to the food when you eat. Your mouth (and rest of you too) contains a whole bunch of microorganisms (around 700 species in the mouth). Each time you put an eating implement in your mouth and return it ...


1

I'd add that it depends a lot on the food. On one end you have food that's inherently on the safe side, like sour milk products: They can safely stay at room temperature for a day or longer — being kept warm is how they are actually produced. The more acidic, sweet or salty a dish is, the safer. On the unsafe end would be proteins like raw egg (in mayo) or ...


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