My roasted chicken bled while it rested under foil. I refrigerated it over night. Can I bake it more today to finish it without drying it out?
123127
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem.  Is it now safe to put that chicken in the oven to finish cooking it or am I risking major health issues?
23470
I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony goodness to my fried vegetables before it goes bad?  What is the shelf life of the fat drippings from bacon, roast and other meats?
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.
101462
When I vacuum seal chicken pieces, freeze them, and then thaw them again, there is always a small amount of liquid in the bag after the thaw. When this liquid hits hot oil, it forms a crispy, airy puff that is absolutely delicious. I'm trying to figure out what the liquid is, and how I can extract more of it, so that I can make crispy fried chicken liquid for garnishes.
114850
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday.  I currently use bread flour, yeast, salt and water but was thinking of adding milk, butter or eggs. If there is a single food additive I can add I would consider this, but I don't want to adulterate the recipe too much.
33947
I accidentally left meat in the trunk of my car, it's so cold outside it froze, can I still use it?
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?
119092
Or will this make them mushy or otherwise degrade them?  I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have done this before with store-bough dried noodles, but I'm not sure if doing this will have a negative effect on fresh, more delicate pasta.
37951
I have a  that I'd like to cook tomorrow, and I'm planning to do it in my slow cooker.  The recipe as provided online is the same one that is on the turkey packaging:     Slow-Cooker Instructions:   Place THAWED roast, skin side up, flat in 8” diameter slow-cooker. Add 1/2 cup water. Cover, cook on low 7-1/2 hours to internal temperature of 170 degrees as measured with a meat thermometer. After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hours.    Now, I haven't done a lot of slow cooking before, but when I have, I've always added enough liquid to fill the slow cooker up to about 3/4 full.  Half a cup of water will barely cover the bottom of my slow cooker.  I did some research, but found nothing conclusive.   say that slow cookers should always be more than half full,  seem to indicate that it's fine to run them almost empty.  Is there a minimum level of liquid necessary when cooking in a slow cooker?
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.
26945
It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated.  I've also seen them suggest you soak steel-cut oats unrefrigerated overnight.    Is there some reason why these practices are okay?  Would there be any harm in refrigerating them, particularly the beans, while soaking?  From Cook's Illustrated:     Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or   container. Add [one pound] beans and soak at room temperature for at least 8 hours   and up to 24 hours. Drain and rinse well.
36357
I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment:   Chicken was marinated in buttermilk with Cajun spices and Tabasco sauce for 24 hours I used a deep fryer and canola oil. 175C. Prior to "dressing" the chicken, I let the excess buttermilk brine drip off the chicken. I then seasoned it with Cajun seasoning I made a batter using an egg, self rising flour, milk, baking powder I also tried using just plain flour for breading   Results:   Using the batter, the chicken came out looking burned and too smooth (didn't have that crunchy look). It burned too much that I couldn't finish cooking the chicken. Using the flour, the chicken came out with a thin crust, somewhat crispy, but also too burnt. Dipping the chicken in the batter AND then flour gave a bulky &amp; crunchy look. However, again, the result looked too burnt.   Modifications:  I then changed the the breading. I used bread flour and corn starch. I dipped the chicken in the batter again, then used the new breading. The bread flour was a bit lighter. And the corn starch was even more lighter. But they were still burn looking (just lighter shades). I also dropped the temperature to 160C.  Results:  Burnt chicken whose crust wasn't really sticking to the skin/meat.  Questions:  Any suggestions on what I can do to improve? I'm guessing something in the batter is causing the burnt coat. What flour should I use? What can I do to make the coat stick to the skin/meat? Any other suggestions on what to do?
15493
I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mirepoix ingredients and I'm too lazy to go to the store for just that. Since it's just now defrosted, I've got a few days, right?  What if I'm still too lazy to go to the store three days from now, so I roast the chicken close to its maximum expected "still fresh" time and then refrigerate the cooked chicken? Would that effectively "restart the clock"? Lets say I hold on to the cooked chicken for three days before finally getting around to making the stock. Would it be right to expect that stock to have the same shelf life as it would have had if I had made the stock with the freshly defrosted chicken?   For the sake of this question, assume that the chicken was frozen immediately upon purchase, defrosted in the refrigerator, roasted to an internal temperature of at least 165F, rested, then promptly refrigerated.  I could ask the same of a beef stew. Can I cook the meat to give me more time before I put together the stew?  In both of these cases I'd expect a certain quality loss, so I am more concerned about safety than optimum flavor or texture.
104910
I made peach chutney yesterday, hot ingredients into hot sterilized jars.  Wiped the rims. After submerged in boiling water 20 minutes, and sitting placidly on counter all the jars popped but one.  Today when checking the seals, depressing the center of lid, the one that had not popped on its own, popped.  Now I am not sure if the seal of that jar is good. Is it OK to store it, or should it be used and refrigerated immediately?
57899
I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my meat safe to eat? I have now put it on the stove to cook.
71928
I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour.  This happens with fresh chicken as well as frozen (de-frosted) chicken.  How do I prevent this?
3432
I am making this  for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and there is a big bubble in the bag, causing it to float to the top and for the top of the meat to be not submerged properly. I have now put a bowl on top of it to weigh it down for the next 12 hours. Will it still be safe to eat? Will it taste good?