Ordered raw kitfo about 24 hours ago and got the leftovers into the fridge an hour later. Still safe to eat raw?
I made some vegetarian sloppy Joes for dinner. They were SO. GOOD. Then I left them out on the for 8 hours….Help. [more inside]
So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
Last night I went grocery shopping and bought prepackaged turkey lunch meat. I ran some other errands for an hour with the AC on in my car, and then got home where I forgot to bring that particular bag inside for another hour. So this turkey sat in my car for roughly two hours, one with the AC on and one not, at about 85 degrees outside. [more inside]
Made white bean and kale soup (vegetarian broth) with small chunk of parmesan cheese rind. Left out on stove overnight and didn't see it before running to work this morning (as I said, special lame-o edition). Now need dinner. Should I risk the soup?
Hi all. I've tried googling and looking through past answers but would love a bit of guidance for my specific situation. Unbeknownst to me, my toddler turned off the fridge yesterday. I estimate it was turned off for about 24 hours before I discovered it and turned the fridge back on. It was probably between 60 and 70 degrees in the house during this period. Items in the fridge were not cool at all to the touch. [more inside]
My new mini fridge will not get colder than 43 degrees and I have it cranked up to max cold. I have gone through 2 of these fridges now and it seems they don't get colder than that. Is it safe to store food in there or will it make me sick. My fridge thermometer that I bought says than anything above 40 is in the "danger zone" .
Last night, around 9:00 pm, I sliced up some yellow and red onions, threw them in a crockpot with a stick of butter, set them on low (timer set to 8 hours) and went to bed. (this a faux-carmelizing technique I've done before). Bad dreams about the onions and leaving a crockpot going overnight. Woke up around 11:30pm to the smell of onions. Even upstairs in a closed room, my eyes were burning. Husband's eyes too. I asked my husband to turn them off. Woke up this morning and decided to turn them back on and give it a go. I have them on high now, planning to cook them all day. Will they be safe to eat? They were not refrigerated overnight. They sat in a warm crockpot with butter all night. They smell delicious. Is it safe to serve them to guests tonight?
I use this product in my smoothies that I eat quite often. How concerned should I be about aflatoxin? I am hoping someone with a deeper knowledge of the issues concerning aflatoxin and food products can shed some light on this for me. Is it likely to contaminated or not? How can I find out? What can I do to protect myself from aflatoxin in this and other products?
What are the odds of actually getting sick from poor food handling at home? How can I convince family members their food hygiene is at worst deadly, at best simply gross. Let me know if I'm overreacting here please. [more inside]
The can of soup hissed at me so I tossed it. Can the can opener be saved? [more inside]
Is cooked then frozen chicken with a mild eggy smell ok to eat? [more inside]
I bought a couple of Twinkies today and just noticed that their expiry date is August 2007. My SO has misgivings about eating something so, well, old. I contend that Twinkies are basically Cold War-era bunker spec foodstuffs. So: Perfectly Fine, or Deadly Poison?
Week old beef broth, kept in the refrigerator. Safe to use? I'm making a slow cooker recipe with it. [more inside]
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
If you were to buy frozen ground beef from a local, grass-fed source, would you feel safe cooking & eating a medium rare hamburger? If not, under what circumstances (if any) would you eat a hamburger cooked medium rare?
I baked a potato (skin rubbed with olive oil and kosher salt before cooking), and stupidly left it in a cold oven for a few days. Looks ok (kind of shriveled, but not bad). Is it safe to reheat and eat?
Can I eat this bacon? picture I'm concerned about the black specks in the fat. Safe or not, what is it? [more inside]
What is the most efficient and effective way to wash produce when my tap water is unsafe (microbes/heavy metals)? I live in China, and cook a lot. [more inside]
Can I eat this? Pre-cooked frozen jumbo shrimp left in my bag at room temperature for 3-4 hours, then thrown back in the freezer last night. When I put them back in the freezer, they were still very cold to the touch. (I just started eating shrimp after a decade of not, so there is much I don't know about shrimp safety, but surely pre-cooked is better than uncooked?)
Can I Eat It: Part 7,934 in an ongoing series. In a fit of industriousness, I made Cannellini Minestrone this morning! I put part of it in a container for my lunch, and part of it in a container to store in the fridge. I realized once I got to work, however, that the container to store never made it to the fridge, and is still sitting on the counter in my apartment. The soup was made at 8am, and I won't be getting home until 8pm. Can anything be done to salvage the soup into something edible, or at least usable?
Microwaved food safety question - help me argue with (or gracefully capitulate to) my hippie friends! [more inside]
Can anyone suggest high gloves to wear while making jam to avoid burns? [more inside]
Do you keep plastic containers after throwing out the spoiled food they contained? [more inside]
What's the latest thinking on the safety of plastics used in association with cooking?
Should I eat this 10 day (approx) old cooked sausage, lentils, and kale dish? [more inside]
sigh... Can I eat it? Frozen then fridge-thawed Chicken edition. Complication: power outage. [more inside]
I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
Is the chicken sell-by date a safety paradox? [more inside]
Home canning filter: do I need to sterilize Mason jars/lids by boiling or oven or some other method if I'm using them for fridge pickles and freezer preserves, or am I okay just washing in hot soap and water? [more inside]
Another "safe to eat" question, this one about tofu. [more inside]
My local market keeps organic tea in its refrigerator. When I buy it, do I have to keep it refrigerated, or can I store it at room temperature? [more inside]
I punctured the freon line in a GE minifridge. Is the food safe to eat? [more inside]
Can someone advise on whether this food will still be okay to eat? [more inside]
Can you help make my "Should I Eat It?" website awesome? [more inside]
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
Is my tea kettle poisonous? I put the kettle on to boil, then was called away to face some kind of (I have a six-year-old) emergency. When I returned, the forgotten kettle had boiled away all of the water and had been probably been firing away empty for about ten minutes. Is that bad? Should I toss it? Why?
What's the best way to wash chopsticks in a dishwasher? They always fall through the basket... [more inside]
Is well-canned food that has sat around in extreme temperatures safe? I recently bought some canned goods, let them sit in the back seat of my car in 100+ degree temperatures, and when I went to pick them out, they were painfully hot to the touch. Would this alter their safety for consumption?
Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday? [more inside]