Note that this question   is about  (unrendered kidney fat from cow), . was never answered before on this site;  specifically does not say anything about unrendered fats.    Therefore please refrain from closing this question as a duplicate of either of those aforementioned questions.    The question really is: how long can raw unrendered beef suet be left in the fridge? Suet when rendered is called tallow and can be left outside for about a year, but what can be said of suet when not rendered and left in the fridge?
121035
How long is beef suet good in fridge?   Does it make any difference if I store it as a whole or chopped into pieces?  EDIT: This is suet, not tallow, which can even be left outside the fridge for 1 year. This not a duplicate question.  EDIT: Suet is raw fat not raw protein.
41736
I am tinkering with my stock recipes.   For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of roasted pork belly.   For the beef stock I have been using 8 cups of water over an equivalent amount of roasted beef bones (knuckles and backbone/rib).   This gives a very flavorful stock and, for cost reasons, I want to determine how much I can reduce the concentration (by adding more water) without reaching too watery a taste.   Does anybody have any guidance on this topic?
34753
I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference.   Intended use of used marinade: Marinate chicken which will then be cooked in the oven. It will not be used with anything that won't be cooked (like a sauce).
49319
So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently.  I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure about.  Last time, I used the same utensil the whole way through.  I know, many are likely cringing at the thought.  But I was afraid of over-cooking so I was as attentive as possible to the steak.  I'm wondering if this is "safe".  I'm guessing most will say it is not, and that's fine.  I'd like to do better if it's not safe.  I bought a pair of tongs since then (I was using a spatula to flip before!) but I still only have one pair.  So, should I be placing the steak in the pan with the spatula, flipping with the tongs, and removing it from the pan with...something else?  Is it safe enough to use the tongs, and rinse them each time they touch meat before it's finished?  Should I be scrubbing them with soap each time?  Should I simply stick to different utensils?  (In which case I might just stop cooking--I don't have that many utensils, don't plan on buying more for this purpose, and quite frankly I don't wish to clean so many utensils when I'm finished cooking)  I know there are other topics, but they haven't been quite as specific as the questions I'm asking here, so I hope I can get a good response on the subject.
120113
Long story short, I left my non-stick pan in the oven while it was preheating. Left it in there for about 20 - 30 minutes, including 15 minutes at 375 degrees Fahrenheit. Just wondering if I can still use it or if I have to toss it. Thanks for your time, any input is appreciated!   EDIT: It's a T-fal Viva Frying Pan.  EDIT 2: Thanks everyone!
57748
We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies.  After removing the solids, and separating the fat, we placed it in the fridge to be frozen the next day.  When we pulled it out, the entire bowl - not just the top - was completely gelatinous.  It is truly like Jello.    Is this OK?  Why did this happen?   We plan to vacuum seal and freeze it if safe.
55208
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thursday (three days from now). I wanted to make sure it wouldn't go bad, so I did some searching and it seems that most sites recommend discarding raw poultry .  But the sell-by date on the package is August 6th, which is six days from today. The implication is that if I had boughten this chicken six days later, then it would somehow last in my fridge all the way until August 8th (6+2 days).   Why does the usual food safety advice seem to be suggesting that raw poultry/meat will degrade much more slowly while on grocery store shelves? Are they kept colder there than in conventional refrigerators? Or will my chicken actually be safe to eat for another week?
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I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's about it.  Today I happened to be in the area of a good butcher and decided to splurge on a couple of dry-aged ribeye steaks. The first one was, of course, delicious, but I may not have time for a home-cooked dinner during the next few days, so I'm considering freezing the other steak.  Will freezing do anything to ruin or diminish that unique dry-aged flavour and give it the same taste and texture as the supermarket fare? Since dry-aged steaks are already, well, dry, will the additional water loss from freezing turn it into inedible shoe-leather? Should I be worried about anything else?  Or can I just toss it in the freezer for a week?
28292
Possible Duplicate:          I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night.  It was on low from 12:00am to 8:00am.  From 8:00am to 12:00pm, the crock pot was turned off, and at 12:00pm the food was 'warm' but above room temperature.  Is this still safe to eat?  The crock pot was covered, but its anyones guess (guestimating using some math) how long the loin was at the safe high temperature.  I immediately threw it in the refrigerator, but if I do keep it, should it be brought up to 135&deg;F asap?  I'm waning towards throwing it out.  My wife is pregnant, and we have small children in the house too.
100387
Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce.   The sauce was great, but after about a week of sitting in a jar in my fridge it separated and became rather unsightly. Of course, after shaking it up it returned to normal. Is there a way to keep a sauce like this from separating?  Thanks!
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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?
111388
Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
19437
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and then thoroughly cooked?   mentions that "Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems".  However, there's no further detail given.  Are these toxins as dangerous as the bacteria themselves?  How long does meat have to be left out to accumulate a dangerous level of toxins and thus be dangerous even if thoroughly cooked?  Are these toxins the reason for the usual guideline of keeping meat unrefrigerated for a maximum of 2 hours?  update  The revelation, courtesy of Aaronut, that e. coli is actually dangerous because of its toxins — which cannot be denatured at temperatures which will leave meat in an edible state — has pretty much answered this question.  And also given me further incentive to stop eating meat altogether :)  Our discussion (see the comments on hobodave's answer) has progressed into the realm of microbiology.  Some highlights from my ongoing research:  .  These seem to be the reason for the importance of keeping meat at a high temperature for a period of time.  .  This also provides fascinating insight into how bacteria evolved immunity to antibiotics.  Fungi.
46465
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every recipe seems to have a different  time - from 5 minutes to like, multiple hours.  I inquired about this and was given various reasons for this step, including "to remove the blood (because it is simply undesirable", "To remove the blood, because it gives the meat a bad taste" or "To soften the beef".  I'm wondering:   Does soaking meat in water really remove that much blood? How much of a flavor component is blood and why would it give it a bad taste (especially since i've never soaked beef before and I've like the taste just fine)? What is the action of solute-free water on a piece of beef immersed in it? Can it really tenderise it to any degree, or is there any osmosis occurring or other such physical/chemical action?
30803
I'm thinking of cooking some steak and storing it for later use in a cold salad. If I cook it to medium rare and cut it into strips and store it in the firdge, will it be safe to eat later? I know any bacteria mostly grows on the surface of the meat so that should be killed when cooked, but is there a higher danger of contamination on the now exposed, less cooked surface area?   If I put it in a clean container I'm guessing the pink parts are just as prone to further contamination as the outer surface.   If kept in this condition, how long should I expect this meat to stay good for in the fridge?  What would be different if we were talking about a partially eaten steak stored for later consumption?
19744
I have a large quantity of raw milk at my disposal, and am trying to find creative ways to use it.  Various web sites (, , and many others) have suggested that raw milk, even (perhaps even especially) after it begins to sour, can be used to make yogurt.  I've also  for yogurt cultures to grow.  Which is it?  Please note this question is specifically about , not spoiled milk, which is not edible. And please assume that the sour raw milk being used is free from harmful bacteria and pathogens and is safe to consume.  I'm not asking about food safety here, I'm asking: Is it possible to make yogurt from sour raw milk?
56398
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fridge around 1 AM.   Let's say I left it in the pot the whole night, would 17-18 hours be too much? Is there such a thing as overcooking stew, and how long does it take until you reach it?