Tag: food safety

How Long Can Mayo Sit Out? Safety Guide

Ricardo Davis

– Mayonnaise contains eggs and should be stored properly to avoid foodborne illness.
– Mayo should ideally be stored in the fridge or served immediately.
– Mayo should not be left out at room temperature for more than two hours.
– Mayo stored at 50°F or more should be discarded after 8 hours.
– Commercial mayonnaises are shelf-stable before opening but should be refrigerated after opening.
– Open mayo should be stored in the fridge and discarded after 2 months.
– Homemade mayonnaise should be stored in the fridge for up to 1 week if made with raw eggs.
– Homemade mayonnaise made with pasteurized eggs can be stored in the fridge for up to 4 days.
– Most home cooks successfully store homemade mayonnaise in the fridge for 1 month or more.
– Mayo should be tossed if it is perishable or if it has been stored improperly.
– Unopened store-bought mayo can be stored in the pantry until the sell-by date.
– Opened mayonnaise will last for approximately 2 months when refrigerated.
– If mayo shows signs of mold, has an off-smell, or unusual color, it should be discarded.
– Mayonnaise should be stored in the fridge or served immediately to reduce the risk of foodborne illness.
– Homemade mayonnaise should be stored in the fridge for up to 1 week max, or up to 4 days if made with pasteurized eggs.
– Mayonnaise that has been left out at room temperature for 2 or more hours should be discarded.

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Do Pistachios Go Bad? Exploring Shelf Life & Tips

Ricardo Davis

– Pistachios can go bad due to their high oil and fat content
– Proper storage can extend their shelf life to 6 months at room temperature and one year in the refrigerator or freezer
– Signs that pistachios are bad include mold, discolored nutmeat, bugs, and withered texture
– The expiration date on packaged pistachios should be checked, although it is more of a “Best Before” date
– Rancid pistachios can still look fine, but they will smell sour or like nail polish
– If unsure, it is best to throw them out or taste one to check for bitterness and mealy texture
– Storing pistachios in an airtight container in a cool, dark place will increase their shelf life
– Pistachios can be stored in a cupboard away from light or in the refrigerator or freezer for longer shelf life
– Storing them in an airtight container is necessary to prevent odors from other foods
– Refrigeration or freezing can keep pistachios good for up to 1 year
– Buying fresh pistachios is important and packaged ones provide an expiration date
– Unshelled pistachios last longer than shelled ones
– Pistachios are actually seeds and not nuts
– They contain fiber, protein, minerals, and unsaturated fat
– Pistachios can be used for snacking, adding crunch to salads, or adding flavor and texture to any meal

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How Long Can Chicken Marinate in the Fridge? Essential Tips for Safe and Flavorful Results

Ricardo Davis

– According to the USDA, chicken should be marinated in the fridge for 2-24 hours for the best flavor and texture.
– Citrus marinades only need 30 minutes.
– The maximum recommended time for chicken to sit in the fridge in a marinade is 2 days.
– The table below provides examples of common marinades and the time to marinate chicken in each.
– Minimum time to marinate chicken is 20 minutes.
– Marinating chicken longer does not necessarily make it better as the proteins in the chicken begin to break down and can change the texture of the meat.
– Frozen chicken can be marinated for up to 24 hours.
– Marinating will not extend the shelf life of chicken close to its expiration date.
– According to the USDA, marinating chicken for 4 days is too long and poses a risk of food contamination.
– If marinated chicken smells weird or has a slimy, sticky texture, it is likely spoiled.
– Marinating chicken at room temperature is faster but not recommended for longer than 30 minutes due to bacterial growth.
– The safest way to marinate chicken is for 20 minutes to 4 hours in the fridge.
– Using a marinade tray or bag helps to reduce the risk of cross-contamination.
– A heavy-duty zip bag can be used for smaller portions.
– A marinade doesn’t take long to work, and 2 hours is enough time for any cut of chicken and type of marinade.
– If marinating frozen chicken, it can take up to 24 hours for the chicken to both marinate and thaw.
– The signs of bad marinated chicken include a weird smell similar to rotten eggs and a slimy, sticky texture.
– While chicken may marinate slightly faster at room temperature, it is only safe for quick marinades under 30 minutes.
– Using a marinade tray or bag can reduce the chances of cross-contamination.

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Discover the Dangers of Microwaving a Paper Plate

Ricardo Davis

– Most paper plates are safe to heat up in the microwave according to the USDA.
– Not all paper plates are made equal, and those with a decorative sheen could be coated in a thin layer of plastic which might not react well in the microwave.
– It’s important to check for the microwave-safe label on the packaging before heating anything up.
– Plain white paper plates are the safest option, but other paper products like napkins, towels, and parchment paper should also be safe.
– Printed or glossy materials should be avoided, and newspaper or brown paper bags should be avoided, especially if there’s any metal involved.
– Takeout containers with metal handles should also not be microwaved.
– Dirty dishes at parties or potlucks can be a problem, so paper plates are often used as a convenient solution.

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How to Tell If Chicken is Done Cooking: Essential Tips & Guidelines

Ricardo Davis

– The best way to determine if chicken is fully cooked is by checking its internal temperature.
– White meat chicken should reach 165F (73C), while dark meat should reach 175F (79C).
– Another method is to check the color of the meat by making a small incision.
– Using a meat thermometer is the most accurate way to check the internal temperature.
– The thermometer should be inserted into the thickest part of the chicken.
– The color of the juices can indicate if chicken is cooked or not.
– Pink juices mean it needs more time, while clear juices mean it is ready.
– The size of the chicken can also indicate if it is cooked.
– If it looks seared and golden on the outside but is still the same size as raw, it needs more time.
– If it has shrunk, check the color of the juice to confirm if it is cooked.
– Letting the chicken rest for at least 5 minutes after reaching proper internal temperature helps lock in juices and flavor.
– Using a good recipe with instructions on cut of chicken, oven/skillet temperature, and checking internal temperature can help avoid overcooking chicken.
– The article recommends using a meat thermometer and provides recommended internal temperatures.
– It mentions the “finger test” method, where the touch and feel of the meat can indicate its doneness.
– For chicken specifically, it suggests cutting into it and checking if the juices run clear, indicating that the chicken is fully cooked.
– The article acknowledges that this method may not be accurate as the recommended safe minimum internal temperature for chicken is 165°F.
– It cautions against relying solely on the exterior color of the meat to determine if it is done.
– The article discusses how to tell if chicken is done.
– It mentions that chicken can appear cooked on the outside with grill marks but still be cold on the inside.
– Observing the size of the chicken while cooking on the grill can help determine if it is done.
– If the chicken looks nice and charred on the outside but hasn’t shrunk at all, it likely needs more cooking time.
– If the chicken starts to look smaller, it indicates that it is close to being cooked.
– The change in size will be subtle.
– If the chicken becomes significantly smaller than when it started, it may be overcooked.

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How to Tell If Pork Chops are Bad: Essential Tips for Safe Consumption & Preventing Foodborne Illness

Ricardo Davis

– Fresh pork chops should be light pink with small amounts of fat around the outer edge and marbling of fat throughout the meat for tenderness.
– Pork should be stored in the refrigerator for no more than 3 to 5 days after purchase.
– After cooking, refrigeration can be extended for another three days.
– Pork chops should be frozen before the “sell by” date to prevent spoilage when thawed.
– Freezing pork for more than three months should be avoided for best meat quality.
– Pork should be cooked to an internal temperature of 160 degrees Fahrenheit.

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Does buttermilk go bad? The definitive guide explained

Ricardo Davis

– Buttermilk has a longer shelf life than fresh milk due to the abundance of lactic acid which inhibits the growth of harmful bacteria.
– The specific shelf life of buttermilk is not precise, but guidelines from agricultural programs recommend consuming it within three weeks from the date stamped on the package.
– In the test kitchen, they found that buttermilk won’t turn bad with mold growth until at least three weeks after opening.
– Buttermilk can be frozen and can be easily stored in an ice cube tray and transferred to a zipper-lock bag for future use.
– The dairy farm recommends consuming their buttermilk within five to seven days after opening.

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Does food coloring expire? All you need to know

Ricardo Davis

– Food coloring does not expire if properly stored
– Liquid food coloring can last indefinitely if sealed tightly after each use
– Gel food coloring can harden or dry out if not stored properly
– Adding hot water may revive dried or hardened food coloring, but if color has changed, throw it away
– Liquid gel food coloring can expire if it dries out, hardens, or shows signs of contamination or mold
– Powdered food coloring can last indefinitely if stored properly and kept safe from contamination and mold
– Paste-based food coloring may dry out or change color with age
– Homemade food coloring made from natural ingredients lasts about 2 weeks in the fridge
– Store food coloring properly after each use to ensure longevity
– Moldy food coloring should be thrown away
– Liquid food coloring is best for small-batch baking and cooking, while paste or gel food coloring is more intense and suitable for larger batches
– Powdered food coloring is ideal for items that need to stay dry
– Following proper storage steps will ensure food coloring lasts long-term
– Food coloring does not become unsafe to consume, but it can lose intensity and quality over time
– Store food coloring in a cool, dry place away from sunlight
– Food coloring is an artificial color added to food and drinks to enhance appearance and natural color
– Shelf life of food coloring is almost indefinite, as it does not contain raw ingredients that can go bad
– Food coloring bottles may have expiration dates for labeling purposes, but the product can still be used after the date
– Improperly sealed food coloring may go bad due to dust and contaminants
– Changes in color and consistency can indicate that food coloring has gone bad
– Adding hot water and shaking the bottle can help restore liquid food coloring
– Homemade food coloring from natural products may have a shorter shelf life of up to 6 weeks when refrigerated
– Store-bought food coloring does not expire and can last for an extended period if stored correctly
– Properly seal food coloring in airtight containers in a cool, dark place like a pantry or fridge.

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Does jelly go bad? Shelf life and storage tips

Ricardo Davis

– Shelf life of opened grape jelly can be maximized by keeping it refrigerated and tightly covered.
– Opened grape jelly can stay at best quality for about 1 year when continuously refrigerated.
– The expiration date on the jar is not a safety date, but an estimate of how long the jelly will remain at peak quality.
– After the best quality period, the texture, color, or flavor of the jelly may change, but it will still be safe to consume if stored properly and there are no signs of spoilage.
– If the grape jelly develops an off odor, flavor, appearance, or if mold appears, it should be discarded.
– Spoiled jelly may have a darker color, off texture, strange taste, mold growth, or if the expiration date has passed.
– Signs of spoiled jelly to look out for include separation, off-color, off odor, strange taste, and visible mold.
– Even if the expiration date has not passed, the quality and flavor of the jelly may have diminished.
– The smell of fresh jelly is sweet and fruity, so if it smells off-putting or sour, it should be discarded.
– Spoiled jelly may also have changes in texture, such as becoming runny, excessively thick, lumpy, or grainy.
– Once opened, jelly should be consumed within 6 months to a year.
– Unopened jelly can last up to a year past its expiration date.
– Homemade jelly can last for 6 to 12 months when stored in the refrigerator.
– Sugar-free jelly can last 6 to 9 months in the fridge, while low sugar jelly can last 8 to 9 months.
– Jelly can be frozen to extend its shelf life for over 12 months, but it may lose some texture and flavor quality.
– Eating expired jelly can potentially lead to an upset stomach or food poisoning, so it is best to avoid it.
– Frozen jelly should be stored in an airtight container with some headspace for expansion.
– Consuming spoiled jelly can lead to foodborne illnesses caused by harmful bacteria or mold.

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