I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
121351
I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
110573
I've recently started using a slow cooker and I was thinking about recipes that could be cooked for days.  My main concern is if there are any side effects for leaving food cooking for days that would make this plan unfeasible (dangerous to try).  Since it is at cooking temperature, there wouldn't be any reason to worry about bacteria growing on the food.  Liquid would be lost over time, which could result in burning if left unchecked, but if I add more every morning/night as needed, that too wouldn't be a problem.  All I can see is that most recipes wouldn't end up tasting as well, but undesirable isn't equal to dangerous.  There just seems to be something absurd with the notion of leaving food cooking for 5 days or even 2 weeks without there being any dangers, but I'm having a hard time figuring out what they would be.
41645
OK, so we shouldn't refreeze meat once it's been defrosted.  But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or chops, which may be frozen in groups. You might want to pull them out of the freezer for 30 mins to 1 hr, so they thaw just enough to loosen up to separate them, then put half back. Is this safe?  My question is ... is there a clean cut off point with defrosting after which it becomes unsafe to refreeze, or does it just get progressively more dangerous?
73440
I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick.  So how about it?  If I leave chicken eggs out, will they eventually hatch if kept at the right temperature?  EDIT - Sorry for the confusion.  I was referring to store bought eggs only.
101285
If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?
96180
I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Under those conditions how long will the olives last? Is there a better way to store leftover olives?
1343
Sometimes when preparing to eat canned goods, I realized that it has already expired. I am hesitant to throw it away because it may still be edible.  Question: Does cooking expired canned goods make them edible? Assume that it expired no more than one month ago. Some say yes, because it only affects the quality of the product. Some says no, because it is very dangerous and not worth risking.  I want to hear this from experts. :)
111388
Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
65847
Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
21259
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:  (a) Is this true?  (b) Is there a way to tell that doesn't involve cutting the thighs open to have a look at the colour?
65357
I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wives tale?   What types of foods should not be stored in their can once open? Would olives, for example, be harmed from this sort of storage? Or only more acidic foods like tomato paste or pineapple be affected?
112161
I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday.  It's Saturday, and I still haven't gotten around to cooking the meat.  Is the meat still safe to cook and eat?  I made several different marinades consisting of lime juice, red wine vinegar, soy sauce, garlic, and pepper.  I'm not sure if that makes a difference.
71660
As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week.  I am a bit concerned how long things will stay good in the fridge. For example mashed potatoes (which is prepared with milk), minced meat steaks or a cream-based sauce.  Are there any general rules of thumb that can be used to estimate how long things will stay good? And are there any 'dangerous' foods, foods that can be spoiled but not show any mold or smell strange, but are not good to eat?
64018
When potentially hazardous foods are cooked, it is said that cooling from 60 to 21 C should happen in 2 hours and from 21 to 5 C in 4 hours, does this not contradict the 2/4 hour rule which states that if food is in temperature danger zone should be discarded if its more than 4 hours. Reference
37045
A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do some more cooking which requires eggs, and is wondering if it's still safe to use them for baking. I believe she is planning on baking cookies with them, so they would be baked at fairly high temperatures for probably at least 10 minutes. Would this be safe, or are eggs left unrefrigerated for that long not safe for consumption?
26461
I left a round steak out for 7 hours in a container of cold water.  It was wrapped very well, hadn't been opened yet.  Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
32020
Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best practises to avoid the smell?