Are there any dangers of eating food that's slightly past its prime? Say there's no visible mold or any other signs of spoiling, but the smell and taste aren't quite as good as they were right after the good was prepared.  I'm guessing it depends on exactly what ingredients are in the food, so what ingredients should be avoided even if slightly past their prime? Are most things fine?
121611
Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc.  Will it actually always make you sick? Like for instance spoiled dressing, let's say it tastes sour, smells nasty and you eat it, will it make you sick?  If so what actually makes you sick? The toxins/bacteria? or it just being unappetizing?  I ask because I tried a TINY bit of ranch and while it tasted mostly fine (it was a bit tangy) it smelled quite tangy but looked fine. I also saw .
114376
I cooked some bacon about a week ago and left the grease in the pan.  I've used it the last two nights with great success for cooking other meals.  How long is it safe to reuse?  I figure since I'm heating it up to a million degrees each time I use it it's probably pretty safe, but.... I'd rather not get food poisoning.
20902
I thought I remembered hearing the food agency  say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to suspect my memory.  Could this statement be true?  Is it unsafe to reheat chicken?
112819
I have noticed that when I eat something sweet, then afterwards, I eat something else that is sweet, the second sweet food is not as sweet as it usually is. I am pretty sure many others have a similar experience before too. Why does this happen?
92414
As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ?  I'm mostly concerned because my commute home involves time in a heated bus
100156
I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient.  How long would pancake batter last in the fridge?  Even if it's a worst case of a day or two, I'd still like to know.
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.
118733
mentions that sugar "at a certain level acts as a preservative". I've always been taught that microorganisms eat sugar and expel acids, that is why sugary food are damaging to teeth. How is it that sugar acts as a preservative, then?  Googling the question I've found   though I don't credit the sources as being especially reputable. What is the real reason that sugar can act as a preservative?
111553
The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now.  What's the problem with letting bagged veggies thaw and then eating them? Is there a danger of food poisoning?
14102
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off -  how long will it stay safe to eat?  Does it make any difference if I re-cook the food afterward?
21
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
78255
I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better?
54344
I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure contributes to the lovely flavor. Is there anything natural I can add to it to stop it going moldy so fast?
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.
70862
As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
63890
How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce?
85080
How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry to enjoy.  My mother eats steak well done conventionally and it is much more moist than this sous vide medium rare. The meat is still very red, so it's not over cooked.  I am using sirloin, about 20mm thick. It's 28 day aged, according to the packet. When cooked in a pan it is very nice, as it should be at £22/kg. I have tried presearing plus postsearing and postsearing only. Sealed in Sous Vide Supreme vacuum pouches. They then go into a 30l water bath heated by a Vac-Star Sous Vide Chef 2. The temperature is totally accurate according to my certified thermapen and does not vary at all.   I also tried cooking chicken breast with garlic butter potatoes and carrots, as per Douglas Baldwin's book. Carrots were delicious. Potatoes were hard and bland. Chicken was downright weird. Very unpleasant texture and very dry. I invited a couple of friends who are keen to try sous vide over during the whole process. All 4 of us agreed. The machine is going back.