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Costco Ahi tuna...sushi grade?

by cleopatra999 4 years ago

I am assuming the ahi tuna at Costco is not sushi grade. I am wanting to make ahi poke, and most of the recipes call ...

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ScottZee commented 10 days ago

Question about canning safety

by NonnieMuss 13 days ago

I'm in about my third year of canning - mostly jams, pickles, and salsa so far, but I have a soup recipe I'd love to ...

NonnieMuss commented 13 days ago

How Come "Rare" Duck is Okay, but "Rare" Chicken is Deadly?

by Bacardi1 5 years ago

While I've enjoyed well-roasted duck for my entire life, I've never eaten or served it "rare", which has been the rag...

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Madrid commented 17 days ago

How long should shredded chicken and chicken noodle soup last in the fridge?

by Crankyrobot 3 years ago

I ALWAYS do this. UGH. I froze about half of it, the rest, I had planned on eating, but didn't. We made it late on We...

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monksteelers22 commented 19 days ago

Frozen roast left out way too long

by CLEeats 19 days ago

I know I screwed up. I pulled a frozen roast out to thaw on the counter yesterday morning, intending to put it in the...

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ricepad commented 19 days ago

My roast chicken w red near thigh bone - is the whole chicken bad?

by lisaleira 23 days ago

Hello!! I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it fo...

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Unkle Al commented 21 days ago

Apple mouldy at the core?

by FrenchSoda 7 years ago

I was happily munching my apple today when I got to the core and discovered copious amounts what looked like white mo...

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FreetobeZoe commented 27 days ago

Baking Challah [moved from Kosher board]

by craigcep 5 years ago

I'm on vacation this week so I'm baking challah. Recipe says to let dough rise for an hour. Can I let it rise overn...

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lburrell commented 28 days ago

Brie with brown discoloration - safe?

by blueartemis4 1 month ago

I just opened this Brie. The sell-by date is not until some time in late May. It has some brown discoloration over mu...

thegforceny commented 1 month ago

Bugs in Rice-Is it still edible?

by iLoveFood 11 years ago

I have a giant bag of jasmine reice I bought a few months ago and it now has these tiny little gray bugs in it. Some...

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kraz4catzz commented 1 month ago

Does cooking sherry go bad?

by MIMIMOM 2 months ago

I bought a bottle of cooking sherry about 3 years ago to make some she crab soup. It got pushed to the back of my pa...

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Indy 67 commented 1 month ago

Ziploc bags for sous vide, are they safe?

by zackly 2 years ago

I've been cooking sous vide for 7-8 years and have always used Ziploc (or another brand) bags to cook in because they...

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AngelArs commented 1 month ago

How to know when dried shrimp has gone bad

by learntocookchinese 2 years ago

I'm going through Fuchsia Dunlop's Every Grain of Rice. For dried shrimp, she says "Stored in the refrigerator or fre...

hill food commented 1 month ago

How long can I leave eggs out of the fridge?

by foodsmith 8 years ago

I left a handful of eggs out today for 2 hours to make another Genoise cake. But I realized my oven won't be free for...

hotoynoodle commented 1 month ago

Moldy Salami

by TastyReuben 2 months ago

Yesterday I made pizza, and I knew I had some opened sliced Boar's Head salami that would work well. I hadn't had it ...

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MikeG commented 2 months ago

Cheese in the Mail- Safe to Eat?

by ocmarie 2 months ago

I just received a package, sent by 2-day mail, containing (yay!) three bricks of Vermont cheese. Two are varieties of...

HeidiCooksSupper commented 2 months ago

Pawpaw seeds - just how poisonous are they?

by Full tummy 9 years ago

I have recently purchased a couple of pawpaw trees. We aren't talking papaya here, but the pawpaw that grows and pro...

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ricepad commented 2 months ago

Aluminum clad stainless steel was stored in fridge for 2 days

by jennabelle_jo86 2 months ago

Hello. My mom made oatmeal and put the leftovers in the fridge. I just threw it out today because I am weird about my...

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medlar commented 2 months ago

Is it safe to keep stock at 160F?

by nutellablop 2 months ago

Hey all, I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F ov...

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nutellablop commented 2 months ago

Why can't we eat rare chicken?

by biggreenmatt 3 years ago

I'll apologize in advance for the duh of what may be a really, really obvious question. Various government agencie...

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HFelker commented 2 months ago