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76

Unless there is good reason to assume it is not mold/bacterial colonization, but some other precipitate as explained in other answers: There is no scientific reason at all to assume that such a method is safe, certainly not for any random pickle made by any random recipe spoiled by any random white mold found in any random environment. While some very ...


34

As soon as you get them home, inspect for damaged berries & discard any that are not perfect. Wash the rest in a colander or sieve under cold running water. Drain well. Spread on dry paper towel for 30 mins to fully drain & dry, then put them in a new box with paper towel under & over - don't seal them with a snap lid. Place in the fridge, in ...


33

Well, let's start from the top. You mentioned "Jam and Pickles," but these are actually two very different environments for the growth of things like molds and bacteria. In terms of jams (but also mold on foods in general) Some people have already mentioned that you might be seeing something other than mold. If it IS mold, the USDA recommendation is to ...


31

Well, I don't think you're doing anything wrong -- I think it's because you aren't using any preservatives in your bread (and that's a good thing, right?). I find my homemade bread has to be eaten in about a week, but I live in a dry climate. A more humid climate might result in it lasting 3-4 days.


27

Nope, Jamon Serrano should not smell bad. It can be normal for it to have mold on the very outer surface, which is generally harmless and can just be scrubbed off, but a foul smell means that there is something wrong. I'm afraid your ham is trash.


27

I have no idea about pickles, but if your jam has mold on top, the last thing you want to do is mix it into the rest of the jar. If you just have a couple tiny spots of mold on top of the jam, or on the jar above the jam, you can even completely remove the mold (generously - i.e. excise a little bit extra all around the moldy patch too), & the rest of ...


24

The visible mold that you can see is the fruiting body of the mold, that is the moldy-equivalent to the apple; much of the mold penetrates into its food substrate like the roots of a tree. Since strawberries are fairly porous, the entire fruit is almost certainly full of the mold, even though it is not visible. You should discard the strawberries.


20

Microbiologist here. That meat is clearly spoiled, please don't eat it. While you could clean the mold off the outside, the discoloration and smell suggests that other microbes are at work too. Save yourself the intestinal pain and just toss it out.


18

As others have said, your jamon is almost certainly spoiled.However, I wouldn't throw it out just yet. I assume you bought this jamon recently, or at least close enough to this moment that it hasn't turned spoiled while in your possession. If this is the case, it was likely already spoiled while in the store, which means the store essentially sold you a ...


17

You assume it is mold, but actual mold in jam bottles are rather rare. What you more often get is Congealed Pectin or crystallisation of the sugar crystals. Remember that sugar is very much a preservative just like salt. If you use the correct amount of sugar than the sugar will inhibit mold growth to a large degree. So unless there was truly negligent ...


15

If its soaked in the spoon, I'd not risk it for an inexpensive wooden spoon. A soak in a bleach solution is the common treatment though. I'd buy a new one or replace it with a high temp silicone spoon (no unremovable mold issues in the future then!)


14

Your garlic was moldy within it's peel, then dried out, leaving you with a "garlic mummy". This happens occasionally, sometimes with a single clove, sometimes with the entire head. According to the OSU Plant Clinic, there are different types of mold commmon on garlic, but most seem to be visible from the outside. In your case, the infamous Aspergillus ...


13

Gorgonzola, like any other blue cheese, is supposed to have mold. It should have blue mold radiating from "veins" through the middle, like so: Normally this pre-existing mold actually helps prevent other molds from growing, but if you see more than one type of mold (especially a different colour like green or black), then you should throw it out, because it ...


13

Unfortunately...I think that other answer gave some dangerous information. Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism. You could reduce the risk of mold by using dried peppers, but botulism is still there.


13

The mold is growing and producing that smell. Mold spores form on ALL bread when it is exposed to air. That's why it takes a few days for the mold to actually be visible. The mold doesn't just instantly grow, it "forms" over a few days and when enough of it accumulates, you see it. Bread with preservatives, have a longer shelf life because they contain a ...


13

The rate at which your bread will develop mold is mostly dependent on two factors — humidity and the acidity of the bread. A well baked sour dough loaf ( a boule ) will scoff at your garden variety bread mold for at least a week, usually longer. A softer sandwich loaf made from an enriched dough ( e.g. with added sugar ), is much more fragile. Try cooking ...


12

The most efficient method would be to skip the whole bleach step, and start right in on burning the mold (and seasoning) off either in a fire or in an oven on the self-clean cycle. Then proceed to re-seasoning. Taking the bleach side trip adds the joy of rust removal, which you can avoid if you don't let the cleaned (by fire/heat) cast iron get damp before ...


11

It's mould. You've probably seen it growing on bread. Refrigeration slows it down, but eventually it'll grow. You didn't say when you bought it and opened it. Perhaps your fridge is not set cold enough?


11

The short answer is yes, sourdough breads are generally more resistant to fungus due to the fermentation process of the sourdough starter. The reasons for this are only now becoming understood. This study from the Journal of Applied and Environmental Microbiology says: Sourdough is different from traditional bread because it takes an extra fermentation ...


10

That advice isn't "wrong" and millions of people keep keep fish sauce in a cabinet for decades. Regarding safety, it's generally OK to store fish sauce at room temperature for years, but that isn't recommended by government worrywarts for best quality. Still Tasty. Pathogens run in fear faced with this stuff, but it can (rarely) develop "offness". It is ...


10

The specks are corrosion pits. Austenitic stainless (aka- 18-8 , 304 , and several other numbers) are notorious for pitting in salt (halides). The 316 and 317 with molybdenum are more resistant but I doubt any cookware producer would go to the extra expense to use these alloys. However, I expect sitting for a couple days with salted water would be needed for ...


9

If it grows a grey or pink mold around the edges, or a black mold, throw it out. That's an undesirable mold. Those molds aren't usually dangerous, but they can make the cheese taste bad. With gorgonzola cheese specifically, the mold is injected in to the cheese via needle-like things, and then it grows veins from there. If a mold is a different color and it'...


9

Per NC State's Extension's article on pickles and sauerkraut (some emphasis added): Pickles or sauerkraut mold during fermentation. Answer: Unsafe—microorganisms are growing improperly. Possible reasons Fermentation temperature was above 75°F. Too much salt was used, not allowing adequate lactic acid production. The ...


9

Because nothing else is affected, your red onions probably acquired the mold spores before you purchased them. Perhaps they were stored in a humid area that facilitated the rapid growth. Hopefully, you didn't store them in the refrigerator. Onions should be stored in a dry area of your kitchen or pantry in a manner that allows for good air circulation. Use ...


8

Well, first off, mold grows from spores, and your Pyrenean cheese was likely already "contaminated" with Penicillium roqueforti, Penicillium glaucum, and Penicillium candidum spores at the cheese shop (it'd be surprising if the cheese shop isn't covered with them!). So, if you keep it in a environment habitable to them, they will grow. I suspect that you'd ...


8

According to http://www.eggsafety.org/consumers/consumer-faqs, black or green spots inside the egg are the result of bacterial or fungal contamination of the egg. The use by date is only an estimate, so if your eggs are moldy, I'd bin them.


8

Only for your information. The spanish ham can get moldy every time, because the curing process will not stop. And for sure you can eat after cleaning with oil. All this ham have mould but before it is sold they also clean it with oil or fat. Mostly the customer don't see it, but sometimes because of the humidity or if it is hot it can appear again, but it ...


8

Water activity is the big issue in preventing microorganism growth in sugary solutions. Water Activity of Foods Table     Includes limit points for various types of bugs. A few molds will grow down to 0.60Aw. Another foods Aw table Water Activity of Sucrose and NaCl Solutions     From which: 180 g sucrose + 100 g water will give you a 64% sucrose solution....


8

The green from the picture looks.. strange. I'd expect a brand/tattoo, but not a green spot like that. It should also not be dry and flaky. It has been cured with salt, so that may be what you're seeing. Some hams will smell weird right out of the packaging. I don't think I've experienced one as bad as you're describing, though, but it could be the mold. I ...


8

I would discard this batch, carefully clean everything and start over. If you truly mixed well in the beginning, then the fluffy bits are probably mold and the black spots are somewhat fishy as well. After only 24 hours, you won’t have a strong culture going under that top layer and the mold problem will likely continue. Remember that a sourdough means that ...


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