New answers tagged food-safety
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I buy most of my meat in the "last day" section ,as long as it is sealed. Sometime I cook in a week, sometime I freeze it , never a problem.
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Got here after news of salmonella outbreak in US from Red Onions grown in California. Hundreds got sick. I was wondering how that was possible, since onions have a protective peel. It’s onions sold whole is bags as well as processed/cut. I guess the answer is that the bacteria was transferred from the husk to the inside during peeling and cutting by the ...
4
Here is a good explanation of why hand washing is effective. The same applies to kitchen utensils. For home cleanliness in the kitchen, hot, soapy water is generally all that is necessary for clean up. There are, of course, situations where you want to sanitize, or even sterilize...for example, I sanitize when brewing beer, because I want only one strain of ...
1
If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat?
If this were true, wouldn't it then follow that it would be safe to cook meat which has already spoiled, so long as you cooked it at a safe temperature? It's not true. While the bacteria would be killed by cooking at a ...
1
"Hard" PVC (without plasticizers) should not have an appreciable smell to it, so maybe you can find an alternative source for the PVC you want to use if you are concerned.
However, you are probably only intending to keep the fruit in your pressure chamber for a short time, there is no direct contact between the fruit and the PVC, and you are ...
26
As you're in the UK, they're all safe. Raw egg is safe according to the NHS
Because of improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice (regarding hygiene and especially ...
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Considering the three main types of meringue (ignoring the 'vegan meringue' made with aquafaba), you would not eat French meringue without baking because it contains uncooked egg. While salmonella-contaminated eggs are increasingly rare in most (Western) countries, including the UK, this is probably wise.
Italian and Swiss meringue are both cooked to some ...
1
He...and anyone else who violates food safety protocols is clearly taking a risk. There are simply too many variables at play to make any other claim. We can share personal anecdotes all day, but the fact is, food kept between 40F (4.5C) to 140F (60C) for more than a couple of hours provides a hospitable environment for bacterial growth. That bacterial ...
2
I know I'm going to get panned for this… ;)
Eating something left out overnight can only kill you once; every other time it doesn't.
If bacteria were growing in it they've had sufficient time to build to harmful levels. This is not a 'good thing'.
However, people have been eating last night's leftovers for today's lunch since time immemorial & most of ...
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Keeping vegetables submerged is important in a lacto-fermented product, because the fermentation is anaerobic (happens in the absence of oxygen). Keeping the product submerged during fermentation also makes it less likely that mold will grow on the product.
Refrigerator pickles are not generally fermented, and are just kept in a vinegar and seasoning base to ...
-1
Suet was used for pemmican 100s of years ago, I read in history books they found some that had sat dry in bags for over 25 years and was still good
Native Americans used this process for hundreds of years , Lewis and clark used Suet pemmican for a major food source for months on their long trip over years
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I would not eat them, but you can save them to help season stock. Wrap them in a bundle of cheesecloth and let them simmer along with all your other vegetable trimmings to get a light garlic addition to your flavor.
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Yes, as far as personal use is concerned, but it would not be recommended by food safety professionals.
I'd suggest instead cutting out a small piece of the mother and making sure that it is completely clear of eggs, or you'll repeat the experience even with washing.
Vinegar is known to inhibit bacterial growth across a wide range of foodbourne bacteria (...
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Serious eats has a good overview https://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html
There is not a "how many times" or "good for a number of days" answer because there are too many variables, but your linked article clearly spells out what to look for to know when to discard.
Working in a high ...
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I don't think there is anything wrong in the chicken. It is more likely that your sauce had a high percentage of acid, which denatured the chicken proteins. You just happened to make a chicken ceviche, so to speak. (For food safety reasons, I wouldn't eat it as ceviche though, but cook as usual).
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It doesn't make much difference to the end product whether you separate them cold or warm as long as the egg whites are room temperature when you whip them. Cold whites won't get as fluffy and therefore you'll get a denser cake. Oxygen will cause chemical changes in the white as it warms up to temperature, but that's minor.
It is easier to separate eggs that ...
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Once you crack an egg the contact with air will start drying it, also it's safer to keep them for the least amount of time after cracked. Then you'll also use an extra container for the whites while you wait for it to come to room temperature.
I suspect you'd get better results and less work by just leaving the eggs out of the fridge an hour or so before ...
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