I started making stock by boiling the turkey carcass, this was for my African pepper soup. It had been cooking for about an hour and then I was taken ill and had to turn it off so I could go to bed.It was in a pressure cooker and I sealed the lid on ,this was on Monday and it has been sitting at room temperature is it safe to carry on using it?
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?
66624
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was advised the acidity level was too low and the only way I could make the sauce in a way that it was shelf stable was if I used a retort or sold it as a frozen product. Neither of these are options I can consider at this time.
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?
109066
I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours. It was empty and I was drying it before I oiled it to store it. After I discovered it and let it cool, I oiled it with a paper towel and all this rusty stuff came off and continues to come off. Is my pan ruined? What should I do?
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?
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
98784
I've soaked some beans in room temperature water overnight, since 6pm (white navy beans).    How long can I keep them in water before I must use them?   Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately?
123623
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you should always "discard oil that's reached its smoke point, along with any food with which it had contact". Other searches showed pages suggesting cancer risks.  I've never given it a thought before and I often use peanut oil at smoking point to brown meat.
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?
109390
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.  Normally the pot was stored in the fridge overnight.  Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.  Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.  Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).  Also, for irony, a large (cleaned) stone is always left in the pot.  Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.  The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.  This sort of activity is recorded in history as being a popular resource-saving idea.  Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?  I still recommend this money-saving idea to current students, not keen on bad practices being continued though.
62245
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw salmon in there. Is it still edible? When I touched the meat, it was slightly colder than room temperature (21 C).  The back part of the meat was still a bit cold though because it was closer to the back of the fridge.  Is it edible?
76770
I have some  chilli peppers bought from the local supermarket.    Aren't they lovely?  :)  Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't always have them in stock, so when they do appear on the shelves, I quickly stock-up on them.  Storing them in the fridge, they'll last maybe a week or so before starting to deteriorate.  My question is, can these chili peppers be frozen and, if so, will freezing them have any "negative" effects ?  I buy these particular peppers for their heat (and also their great smoky flavour), so I'd hate for either the heat or the flavour to be negatively impacted if they were frozen.
35303
Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry.  I put chopped onions, carrots, spices, and coconut milk and 1/2 cup water and 4 chicken breasts.  There was plenty of fluid there when it was done, but the cooked chicken meat was really dry.  This seems to happen with beef roast as well.  Is there some trick to getting meat to be tender when cooking in the crockpot?
119297
I accidentally cooked a metal lid from an olive can in my spaghetti, but didn't find it until everyone had already eaten. Could my family get sick from it?
3820
What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
61209
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help preserving the food? If yes, how does it work?  If it matters, the food currently in question is , but I would appreciate a general explanation. In case anyone is wondering, she doesn't store it in the fridge because it is full.
71672
How long may I store used deep fryer oil. I always strain my oil, store it in it's original container and place it in a cool, dark place. Thanks, Floyd