New answers tagged food-safety
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Most pathogens (bacteria and the like) that would cause food-borne illness are found on the surface of beef. Some meats (notoriously chicken) are contaminated throughout. But, generally, the vast majority of pathogens from beef are found on it's surface, and tend not to migrate too much into the interior (unless something very unusual happens - like ...
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That will work just fine as long as they are handled safely before you cook them, then chilled down as quickly as possible after you cook them. I would let them cool briefly after cooking (a couple of minutes), place them in a zip type bag, and put them in an ice bath until chilled, then refrigerate.
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It depends on if it was shelf stable or marked “keep refrigerated”.
From Arizona Cooperative Extension
Canned hams labeled “keep refrigerated” require refrigeration and, unopened, will keep 6 to 9 months in the refrigerator. Once canned hams are opened, keep them refrigerated and use within 3 to 5 days. Make sure the can isn’t showing any bulges, cracks, ...
-6
You definitely need to boil the can in order to prevent yourself from possible poisoning. It's not about trust or truth it's about your own safety.
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I somehow think that there should be a duplicate somewhere but, as I haven't found it, I will venture an answer.
The simple answer is that your chicken should be perfectly safe.
While most fresh meat is sold with a 'sell by' date rather than an actual expiration date, in this case, it doesn't really matter.
You bought the chicken around the 2nd of the ...
0
A key question is how long the item was frozen for. In general, freezing is considered to slow the aging clock nearly to a stop, but there are factors. Aging is not entirely stopped, but close. The act of freezing and thawing though does damage. Plant and animal cells are damaged by the expansion of water during freezing and the sharp ice crystals for ...
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Water spinach, like other delta-grown crops, is host to a variety of parasites that can infect humans. You should wash it in several changes of water; additionally some of my cookbooks (such as Asian Greens) recommend splitting the hollow stems to make sure they are clean on the inside. Some sources recommend soaking it in salt water as well.
After that, ...
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It's probably thickeners, such as carrageenan or xanthan gum, which are thickening/sliming up the whey. Draining off the whey or stirring it back in should be fine. A brand which doesn't have added thickeners (look for "strained" or "Greek-style" yogurt, then read the ingredients) won't do this.
I've had yogurt go off many times, and slimy whey isn't how ...
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Some yoghurts do release a little whey. The one I was eating the other day even said so on the packet, and that it can just be stirred back in.
However if the whey has since gone slimy I'd be a little more concerned. Certainly if there's any sign at all of stuff growing on it you should get rid of it. If it sits out on a breakfast table for some time, ...
1
It's probably not safe because your beef isn't fully dehydrated. Chunks don't dehydrate very quickly, which is why they are still soft in the middle - there's still moisture in there. Next time slice it thinly.
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Yes and no.
Stainless steel is not "reactive"; generally that term refers to cast iron, aluminium, or copper cookware. So from that perspective you can swap it.
However, a recipe which expects a ceramic or enameled cast iron dutch oven probably is calibrated for cookware that has a high thermal mass and slow heating for its contents. So if your stainless-...
7
You leave it at whatever temperature is adequate for the food (or stage of food) that is left aside.
If you are canning your chutney, then all stages before going into the canner need refrigeration, and all stages after getting out of the canner are safe at room temperature. So, if the recipe wants it to be done before canning, you have to put it in the ...
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A pressure cooker basically has two settings, high (about 12.5 psi for electric, and 15 psi for stovetop) and low (4 to 7 psi). There are no gauges to accurately specify the pressure in pressure cookers.
Pressure canners, on the other hand, are generally larger, and are equipped with accurate gauges so that the user can measure the exact pressure inside the ...
4
Basically once cooked and if stored in a dry container cookies will keep for a couple of weeks at room temperature and several months (perhaps a year) in the freezer.
The biggest problem with these cookies will be degradation of the fats in the almonds and butter resulting in rancid tastes - these are not dangerous, just unpleasant.
There are few risks ...
27
I would go a step beyond @zetaprime: Oil is the perfect, preferred environment for botulism. Garlic and onions are low acid roots and have a high probability of exposure. Peppers and spices are also normally low acid and considered potentially exposed. USDA recommendations are refrigerate at low temperature, lower than most home units, and use within 4 ...
41
Without further ado, that’s an indication of biological activity. Both garlic and hot peppers are used for making fermented hot sauce, but using specific recipes known to (or designed to) stop pathogen growth.
I believe your intention was to infuse the olive oil with hot pepper and garlic aroma, it looks like it didn’t go well as some biological activity ...
3
Your last couple sentences imply the chicken was defrosting in the fridge the entire time? If so, then the chicken should be fine. (This is, of course, assuming that the chicken was handled properly before it was frozen, etc.)
Large cuts of meat sometimes take a few days to defrost in the fridge. (Turkeys can sometimes take a week.) The only time I'd ...
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To respond to OP's additional detail that the sauce that remained in the jar was unheated before refrigerating, I will just say that I have had this happen at least once or twice too. It's nothing to worry about.
When a partially empty jar cools, the air inside will cool too. As the air cools, it exerts less pressure upward on the lid. Effectively, the ...
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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'...
7
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 ...
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