I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please!
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posted by amycup
on Mar 26, 2013 -
21 answers
I just made this recipe. It's been cooking for about 2 hours now. I went back on the site to check and see what the comments were like out of curiosity, and saw that the first comment directly recommended against using frozen chicken breast, as that can give bacteria the opportunity to build up as the crock-pot warms to temperature. I checked a few other places and they seem to agree that frozen meat in a crock-pot is a bad idea. I've already committed the ingredients to this meal, and I'd prefer not to waste them. Is there anything I can do to make this safe to eat?
posted by codacorolla
on Mar 3, 2013 -
17 answers
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it?
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posted by Bebo
on Apr 24, 2012 -
17 answers
Grilling meat with only 1 pair of tongs- my method would make Alton Brown gasp in horror, but is it safe?
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posted by bluejayway
on Jul 25, 2011 -
22 answers
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.
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posted by joshwa
on Jul 9, 2011 -
11 answers
How long can I safely keep steamed chicken wings in the refrigerator before baking them?
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posted by 0xFCAF
on Nov 28, 2009 -
4 answers
FoodSafetyFilter: Making duck confit. Threw a few legs into the 200 degree melted fat then realized I didn't have enough fat to cover them all completely. Panicked for 3 or 4 minutes, realized it's too late to go out and buy more fat, then decided my only option (aside from chucking $40 worth of meat) was to pull the legs out, blot them with paper towels, and throw them back in the fridge until tomorrow when I can get more fat.
Question: Am I going to kill myself and all of my dinner guests with some horrible foodborne bacteria?
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posted by hypocritical ross
on Mar 9, 2009 -
6 answers
Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
posted by R. Mutt
on Oct 14, 2007 -
18 answers
Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow?
Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.
posted by bibliowench
on Aug 27, 2007 -
13 answers
Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit?
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posted by Caviar
on Jan 23, 2007 -
8 answers
