Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
We baked some pork spareribs and forgot to remove part of the plastic wrapping. Will it kill us if we eat it (the pork, not the wrapping)? [more inside]
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her?
My sweet boyfriend just cooked me some delicious Bird's custard. I learned (after it was cooked) that the milk he used was the old one - the date on the container is 7/29. I sniffed it and it smells stinky to me. It is not lumpy. When you make the custard you do bring it up to a low boil, not sure if that will be a factor. Should I eat it? Would you eat it?
So, my meat business is spinning up. We've registered with the tax office, it's an official thing now. I've got a lot to learn, and a lot of things to figure out. We're going to be making and selling sausages, ham, smoked meats, all manner of things. Primarily we're going to be sending things online, as well as catering and possibly having a food truck to get the name out to drive the online sales. Special monkeywrench: this will all take place in Japan. [more inside]
I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
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?
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? [more inside]
Grilling meat with only 1 pair of tongs- my method would make Alton Brown gasp in horror, but is it safe? [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]
Are unglazed quarry tiles safe for use in an oven? [more inside]
What is wrong with this bacon? (High-res scan inside) [more inside]
Can pork be eaten when it is still pink inside? [more inside]
How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
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]
Glorious homemade applesauce ... a big, delicious, warm bowl of it is on my counter. Do I let it cool before refrigerating ?
Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
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.
Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
How do I keep my kitchen clean and sanitary? [more inside]
Theoretical-food-safety-question-filter. [more inside]
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]