Hot answers tagged

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.


23

If it has mold on it then it needs to be thrown away, you are unlikely to salvage it. Once a sourdough starter goes wrong it's generally not worth your time to try and save it, just start over.


21

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 ...


13

If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking in the spices/components you list still may provide liquid gold. I would simply take some of the liquid that's leftover in the slow cooker after the roast has ...


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 ...


12

Leftover rice is one of the most common causes of food poisoning. Once cooked it needs to be immediately cooled down if you aren't going to eat it straight away, and it needs to be kept cold until reheated. Reheating should be a quick process that doesn't allow it to sit for a long time at a lukewarm temperature.


9

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

Sourdough starters are rarely completely ruined, unless you're growing significant amounts of mold or something. It is possible that your refrigerated "break" early in establishing your starter ended up hurting the yeast population and accidentally selected for something else (perhaps undesirable bacteria) that is now growing and creating odd odors. It's ...


8

Roasting garlic tends to make it sweeter and milder in flavour yes. It will not be completely undetectable, but it is certainly less strong than sautéed garlic.


8

Still dont think that should cause it to go bad so soon as Ive always That's the problem with your line of thought, right there. Your rice has always been unsafe. For safe rice, you have to cool it down to under 4 Celsius within 4 hours of being cooked. Unsafe food will sometimes spoil, sometimes won't. It will sometimes make you ill, most of the time ...


7

Of course the smell will go away, given enough time. The question is exactly how long you can tolerate it, which only you can judge. Durian actually has a remarkably fascinating smell, featuring a huge range of aromatic compounds including some that haven't been identified in any other produce. (This link is unfortunately behind a paywall, and I haven't ...


7

I believe the fat in your cashews is becoming rancid. That would most likely be caused by oxidation. Exposure to air is the chief culprit. However, exposure to light or heat could also accelerate this. I'd wager you got a jar of nuts that wasn't quite sealed. Have you had this problem before with other jars of these nuts? 1-2 weeks is an abnormally short ...


7

If these were not food-safe/toy-safe bins, it is likely softeners/plasticizers from the plastic materials gassing out and migrating into the ingredients. These can be phtalates or other petrochemical/organic compounds, and if in doubt, they are as unsafe in food as gasoline would be. I certainly would not want to give anything that has taken on enough of ...


7

Rice can be a very dangerous food. It's always been recommended to me very strongly by my in-laws (Japanese, the family all together eats close to 1kg of rice a day) that rice, if not going to be eaten immediately, must either be left in the rice cooker on the 'keep warm' setting, or stored immediately in either the fridge (if you plan to eat it the next ...


7

As others have said, if it's mouldy throw it out and start again. These hints might help you be more successful next time: thoroughly clean and sanitise the jar and all the implements (spoons etc) before use by boiling. Wash your hands before you start making the starter and before feeding feed every day (as you have), and stir well. The starter needs ...


6

The initial statement is too broad. It is not true that room temperature / cold coffee tastes awful. It is highly dependent on how good the roasted coffee is. This is why coffee cuppers drink coffee at room temperature. ANY defects in the coffee are amplified as it cools. This is why almost everyone likes hot coffee. Unless you have really good coffee, you ...


6

When using a hood you need to think about where the fresh air comes in to replace the extracted air. It has to come from somewhere. If the rest of the house is completely sealed the fan will be useless. Opening ventilation close to the source of the smell can mean that air is drawn from the inlet to the hood bypassing the cooking. So what I find most ...


6

"The smell of the sea" as romanticised by those of us who visit the shore infrequently, is really that of rotting seaweed & dead sea animals... So, that aside, which aspect of "the smell of the sea" are you really trying to recreate? It could be as simple as 'make it smell a bit fishy' for which almost any South East Asian fish sauce will do. [It will ...


5

We walked in the door and the delicious aroma filled the whole house. This is actually a strong hint as to what might be going wrong. Whenever you smell a delicious aroma during cooking, that's aromatic compounds that would otherwise add lots of flavor being lost to the air. When simmering a sauce, for example, it's not just water that is boiling away. If ...


5

Well first off, most slow cookers don't have a gasket. So its not a problem for them. Rubber can often times take on strong smell. I would consider buying one without a gasket - I don't think its a majorly useful feature personally. Or, consider buying the more versatile enameled Dutch oven (there are some very affordable, excellent ones) . Yes, most don'...


5

Nothing's penetrated the teflon, what's happened here is that you haven't got all the fat off, garlic smell is fat soluble so it's remaining with a small film still on the pot. Put some dish soap right into it, then rub it all over the insert with damp fingers, then rinse, that should get rid of the fat. Sometimes washing with soapy water doesn't get rid of ...


4

Nothing can really deal with allium breath. The sulfur compounds in the alliums are absorbed into the bloodstream via the gastrointestinal tract, then released into the alveoli of the lungs, where they are exhaled along with carbon dioxide waste when you breathe out. The smell isn't coming from your mouth, it's coming from your lungs. Some of it may also ...


4

The very best option would be to cook sous vide; that way all of the aroma will stay in the bag. You don't need any special equipment. We don't have a recipe for grains specifically, but there is a good, free intro to cooking sous vide with just ZipLoc bags and a pot on the stove here: https://www.chefsteps.com/classes/sous-vide-cooking/landing#/ If that ...


4

This apparently is normal for at least some GE ovens, as can be gleaned from Consumer Affairs complaints filed by Gary of Port Angeles, WA, Eileen of Henderson, NV, and Susan of Portland, OR. In two of the three complaints the smoke became intense enough even to discolor the oven-door glass. (A good deal can be inferred from that, but doesn't need to ...


4

Beetroots do have an earthy smell, that's normal and can get stronger if you just cook them in water. I can think of two approaches to work with this: Try roasting them in an oven (optional: wrapped in some aluminum foil) until tender. They will develop a sweetness whith perhaps some earthy undertones. Add an acidic component like vinager or lemon juice to ...


4

Serrano ham has a much "milder" and nuttier taste than regular prosciutto. That is the beauty of the Serrano - made from a heritage breed of a specific type of hog, fed delicious nuts - the ham is mild, delicious, and should literally melt on your mouth - Anthony Bourdain likes to smear it across his lips too before devouring each piece, so you could do it ...


4

There are several different compounds that affects our nervous system in a way that we colloquially call "spicy" or "hot". The most common ones in culinary use are Capsaisin, Gingerol, Piperine and Allyl Isothiocyanate. Capsaisin is the type of spiciness you feel on your tongue and throat. This is found in the different types of chili peppers. Piperine is ...


4

Hmm. A yeast dough smelling of yeast. There's only one solution - bake it.


4

very very fresh fish won't smell fishy, and the fishy smell comes from proteins breaking down with age. Texture also degrades and becomes softer with fish that isn't fresh, so what you're describing fits perfectly with this new shop just serving fresher fish.


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