Can I eat this expired (but frozen) tofu/tempeh/tofurky? [more inside]
posted by mustcatchmooseandsquirrel on Jun 25, 2009 - 12 answers

CanIEatThisFilter: Just discovered a couple of pounds of steak that has been sitting in our fridge, in marinade, for about ten days (it was purchased a week ago Saturday). Looks like it never made it on the grill. If I cook it well is it safe to eat?
posted by anastasiav on Jun 10, 2009 - 33 answers

Can I Eat It Filter: homemade salad dressing edition [more inside]
posted by JoanArkham on May 27, 2009 - 7 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? [more inside]
posted by hypocritical ross on Mar 9, 2009 - 6 answers

Eggs. I love eggs. Every time I use eggs I wonder about food safety but not obcessively so... I think and then I do anyway. There are two things I always do with eggs and I am wondering if they are "magical thinking" routines. [more inside]
posted by maggieb on Feb 22, 2009 - 25 answers

I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It? [more inside]
posted by Kirn on Nov 23, 2008 - 7 answers

Can-I-Eat-This-filter: Is this jar of Muffaletta olive salad mix safe to eat? [more inside]
posted by melorama on May 11, 2008 - 24 answers

Is it safe to cook with over-ripe strawberries? [more inside]
posted by joannemerriam on Mar 14, 2008 - 15 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

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

What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
posted by TedW on Oct 12, 2007 - 11 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

I have an 8.45 ounce bottle of Sam Adams Triple Bock, ca. 1994, an ale brewed w/ maple syrup, that I was given as a gift. I just found it again in a cabinet. It's been sealed well, kept in dark spaces in air conditioned spaces mostly. Safe to drink? Keep aging? Bury in a landfill?
posted by docpops on Aug 19, 2007 - 26 answers

Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
posted by Caviar on Jan 23, 2007 - 8 answers

Why must I cook Patak's Curry Paste? [more inside]
posted by Yogurt on Jul 5, 2006 - 18 answers

How do I keep my kitchen clean and sanitary? [more inside]
posted by davidriley on Mar 14, 2006 - 31 answers

what will happen to me if i make pizza from old dough? [more inside]
posted by purplefiber on Feb 20, 2006 - 16 answers

Frozen food fiasco filter. My freezer was off for 48 hours. It was not opened during this time. Which items are still safe? [more inside]
posted by Framer on Feb 14, 2006 - 19 answers

How safe is albacore tuna? [more inside]
posted by clockzero on Jan 16, 2006 - 8 answers

Theoretical-food-safety-question-filter. [more inside]
posted by tomble on Jan 9, 2006 - 24 answers

We screwed up the timing for preparing our turkey. How can we thaw and brine by tomorrow without risking bacterial contamination? [more inside]
posted by maudlin on Dec 24, 2005 - 11 answers

Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
posted by rorycberger on Dec 2, 2005 - 12 answers

I've got some food that's past it's "Best Before" dates. Can I safely eat it? [more inside]
posted by Mutant on Apr 10, 2005 - 22 answers

Once again microbiologists & bacteria enthusiasts your wisdom is needed. My roommate is mad because I left the butter out overnight, he won't touch it and said I have to buy a new stick. But my grandma always kept her butter in a covered dish on the counter, not in the refrigerator. My question then, what are the facts here: does butter require constant refrigeration? How long till butter goes bad {packaged, refrigerated, covered dish} and in what ways, and at what risk?
posted by Brad on Mar 24, 2004 - 14 answers

Calling all microbiologists & bacteria enthusiasts: left out two cans of Phillips backfin crab meat last night, which are supposed to stay refrigerated. It is pasteurized meat, but when we called the 800 number to ask their opinion, they said if the cans get to room temperature for several hours, you probably shouldn't use it. But hey, this is expensive crab meat. I'm thinking that if it is well-cooked, tonight, I will live to tell the tale. Opinions? [more inside]
posted by _sirmissalot_ on Mar 11, 2004 - 113 answers