Pungent shiitakes from a Korean market. Are they okay? [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]
Household tips for the immunocompromised? [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]
Is it OK to eat lettuce in which I found a feather? [more inside]
What's the matter with these soda cans? I have two cans of diet pop that are bulging on the bottom (pics inside). Is this botulism or does it pose any danger? [more inside]
Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue? [more inside]
Is it safe to drink tea made from over-decade-old teabags? [more inside]
Will I regret having eaten expired canadian bacon? What's the worst thing that could happen? I think I'm experiencing phantom food poisoning symptoms, help! [more inside]
Opening a can of tomato paste, the contents spewed out. Can I eat this? [more inside]
Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding. [more inside]
What's the 411 on home grown eggs? A guy at work has some chickens and is sharing the bounty. [more inside]
"Should I eat this?"-filter. Left a jar of peanut butter open on my counter and went out of town for 5 days. The house usually stays pretty cool. Safe to eat?
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?
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it? [more inside]
My girlfriend thinks it's bad to put hot or warm food in the fridge without letting it cool to room temperature first. Something something bacteria something something. I think she's stupid. I also think she's wrong. Is she?
Are unglazed quarry tiles safe for use in an oven? [more inside]
Did I just ruin half my pots and pans? [more inside]
Food Safety Filter (sorry): Is this stew meat safe to eat? We just bought it today. Sell by date is October 6. Meat is deeply brown-red, with areas that are brown enough to look cooked already. [more inside]
I used to live in a co-op, and our kitchen managers always stressed not putting cans or aluminum in the fridge. They said that it could cause botulism to grow. Fact or fiction? [more inside]
What is wrong with this bacon? (High-res scan inside) [more inside]
How can I fix this beginner's canning SNAFU? [more inside]
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
Can pork be eaten when it is still pink inside? [more inside]
[JapaneseTranslationFilter] Can I still eat this? [more inside]
Should I be concerned about frozen prepared foods that don't seem all that frozen in the grocery store? [more inside]
food-filter: Can I store dry rice in a large (washed and completely dry) water bottle? [more inside]
I just received some delicious-looking raw-milk cheese in the mail. It was room temperature. It does not appear molded. It is shrink-wrapped. I'd hate to waste it, but I don't want to take any chances especially because it is raw-milk cheese. [more inside]
How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
Can I eat this expired (but frozen) tofu/tempeh/tofurky? [more inside]
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?
Can I Eat It Filter: homemade salad dressing edition [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]
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]
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]
Is it safe to cook with over-ripe strawberries? [more inside]
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
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 ?
What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
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.
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?
Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
Why must I cook Patak's Curry Paste? [more inside]
How do I keep my kitchen clean and sanitary? [more inside]
what will happen to me if i make pizza from old dough? [more inside]
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]
How safe is albacore tuna? [more inside]
Theoretical-food-safety-question-filter. [more inside]
We screwed up the timing for preparing our turkey. How can we thaw and brine by tomorrow without risking bacterial contamination? [more inside]