I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken an
I know there have been questions on refreezing meat, which apparently is not safe to do. My understanding from those posts was that it was referring to raw meat
I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting for it to thaw? Sometimes, I realize I forget to take meat out of my freeze
If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
Possible Duplicate:How long does cooked pasta last in the fridge? I work Monday to Friday, and dont pack very good lunches, I recentl
Local government food safety guidelines for storing foods (p26) which have already been cooked stipulate food internal temperature must be brought from above 14
According to this article it is better to use lemon essential oil when washing vegetables. It is said to add prepared mixture to spray bottle but nothing about
I was defrosting fish and forgot about it. It has been left out for a long time. How long can fish actually be left out before it goes bad?
I usually throw away the remaining water in the electric kettle before refilling it if the water is more than about a day old. In theory wouldn't boiling kill a
Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair
Is it safe to cook 500 grams of browned diced beef in a slow cooker? This beef was defrosted in the fridge, browned and placed back in the fridge overnight to
I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vac
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3
I found on the Wikipedia article for porgies, there is a quote from a reference saying that: Johnson, G.D. & Gill, A.C. (1998). Paxton, J.R. & E
I'm looking for good, authoritative references on food safety topics. In particular I'd like to learn more about the different parts of various meats and fish,
I bought a blue fish caught in Maryland. Can I eat the entire fish, or are there some parts of it which are not edible?
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 flippin
Assuming the fish is prepared properly and is sushi grade, how many times per week can I eat sushi without having to worry about mercury poisoning and/or health
We've bought some fresh sushi-grade mackerel, and would like to make saba sushi from it. We were told that we should treat it with vinegar to kill any parasites
I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about