6

Spherical or spheroidal foods are indeed the most likely to be implicated in choking - grapes are well known. But you're unlikely to get sufficient statistics to answer fully. Most of the medical literature I've seen is at least as concerned with size, and of course that changes as you eat the sweet. You'd have to start unusually small for size to be much ...


6

If you put hot (or even warm) sauce in a jar, seal it, and place the jar into the fridge, as it cools, it (as well as the air in the jar) will contract. The larger the temperature change, the greater the vacuum that will be created. Most likely, what you are seeing is warm sauce cooling and creating enough vacuum to suck in that button on the lid. If that'...


5

My suggestion would be to let it run at its highest temperature setting for a while (if it has a pyrolysis/heat-cleaning setting, you can also use that). Best open some windows to let the fumes escape. When it doesn't smell and smoke any more, I would personally consider it safe to use again, especially at lower temperatures than the one you used to make it ...


3

Food safety for homemade yogurt works basically the same way as cooking: you are safe as long as you respect the needed time and temperature restrictions. Yogurt food safety risks The reason yogurt is safe after staying at room temperature is the same as in all fermented foods. It has a live bacterial culture of benign bacteria, and these fill all ...


2

The hole in "Life Saver" shaped candy might reduce the likelihood of choking, although it's a myth that they're shaped that way for this specific reason (as I just found out).


1

This is a little tricky to answer because of terminology. Kansui powder is a mixture of potassium carbonate and sodium carbonate, in powder form. It is typically added to a noodle recipe in a range of .2% - 2.5%, depending on the type of noodle. When it is sold in liquid form, it is also known as Kansui, but may be labeled as "lye water", or "alkaline ...


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