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 used to keep reptiles, and though I don't currently, I'd like to again. The problem is that we've got a new baby in the house, and I'm wigged out about the Salmonella threat.
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posted by Robson
on Oct 10, 2011 -
2 answers
I am terrified of all manner of bugs, rodents, and other creepy tiny things. I just found mouse droppings in my kitchen. What are the steps I should take right away that my panic is keeping me from thinking of? What steps are totally delusional and unnecessary?
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posted by SMPA
on Jun 10, 2011 -
10 answers
I accidentally switched the oven off part way through roasting my chicken and left it off for 30-45 minutes. Can I put the oven back on again and end up with a safe-to-eat chicken?
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posted by penguin pie
on Oct 2, 2010 -
15 answers
Do you always wash lettuce? Have you ever just torn a head of Iceberg open and used it? Or do you
always wash it?
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posted by Splunge
on Aug 21, 2010 -
63 answers
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines?
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posted by rachaelfaith
on Jul 24, 2010 -
17 answers
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday...
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posted by dubold
on Oct 10, 2008 -
37 answers
Should I eat – er, solder – this? I'm building a preamp and I just discovered that I'm low on 0.1μF 50v ceramic disc capacitors. My question is about whether it's worth trying to salvage more from another (already disassembled) piece of equipment.
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posted by Your Time Machine Sucks
on Aug 22, 2008 -
10 answers
Just sitting here a moment ago in my Brooklyn apartment my girlfriend said "We should throw away our tomatoes since they might have salmonella." How worried should we really be about this possibility? I just bought some tomatoes yesterday and I don't want to throw away perfectly good produce.
posted by josher71
on Jun 10, 2008 -
14 answers
When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses?
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posted by pricklypear
on Jul 17, 2006 -
13 answers
POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.
posted by Peter H
on Aug 20, 2004 -
28 answers
