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?
posted by vitabellosi
on Apr 9, 2013 -
22 answers
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?
posted by long haired child
on Mar 30, 2013 -
3 answers
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.
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posted by Che boludo!
on Jan 19, 2013 -
33 answers
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?
posted by MarchHare
on Aug 3, 2012 -
41 answers
Week old beef broth, kept in the refrigerator. Safe to use? I'm making a slow cooker recipe with it.
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posted by bchaplin
on Apr 29, 2012 -
13 answers
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?
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posted by The Whelk
on Mar 29, 2012 -
16 answers
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?
posted by skjønn
on Feb 8, 2012 -
65 answers
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?
posted by I'm Brian and so's my wife!
on Dec 31, 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
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?)
posted by c'mon sea legs
on Jun 17, 2011 -
8 answers
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?
posted by ocherdraco
on Feb 16, 2011 -
27 answers
Microwaved food safety question - help me argue with (or gracefully capitulate to) my hippie friends!
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posted by Frowner
on Feb 1, 2011 -
26 answers
What's the latest thinking on the safety of plastics used in association with cooking?
posted by devnull
on Feb 25, 2010 -
9 answers
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?
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posted by rhoticity
on Jun 30, 2009 -
10 answers
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?
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posted by werty
on Mar 30, 2009 -
7 answers
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted by Snyder
on Jan 27, 2008 -
11 answers
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?
posted by cometwendy
on May 28, 2006 -
30 answers
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?
posted by wildblueyonder
on Jul 20, 2005 -
10 answers
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?
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posted by bondcliff
on Nov 22, 2004 -
12 answers
