Tag: food safety

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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How Long Can Almond Milk Sit Out Safely?

Ricardo Davis

– Almond milk is different from cow’s milk and doesn’t go bad in the same way.
– Homemade or refrigerated almond milk should not sit out for more than two hours.
– Unopened shelf-stable almond milk can sit out until the expiration date (generally 6-12 months).
– Homemade almond milk can be kept fresh for about 7 days in the refrigerator.
– Store-bought refrigerated almond milk is made the same way as homemade but with added ingredients to prolong shelf life.
– Almond milk manufacturers use pasteurization to kill bacteria, allowing the milk to stay fresh for weeks.
– After opening refrigerated almond milk, it should last about seven days.
– Almond milk should not sit out at room temperature for more than two hours.
– Unopened shelf-stable almond milk can sit out longer than opened almond milk.
– Shelf-stable almond milk can last several months or up to a year without refrigeration.
– Opened almond milk (regardless of type) can last about 7 days after opening.
– If refrigerated or opened shelf-stable almond milk is left out for more than two hours, it is recommended to throw it away to avoid potential food poisoning symptoms.
– Leaving almond milk out, even for a short time, can lead to the growth of mold and bacteria, increasing the risk of food poisoning.

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Brat Internal Temperature: Ensuring Safe and Delicious Grilling

Ricardo Davis

– The article provides tips on how to smoke and grill brats.
– It recommends choosing uncooked, raw brats with a well-balanced lean-to-fat ratio.
– Cooked brats are pre-boiled and may have diluted flavor.
– The ideal brat has a 70% lean and 30% fat ratio.
– The article suggests lightly rolling the brats in a signature Traeger rub or any preferred rub before grilling.
– It mentions that seasoning preference depends on personal taste or recipe.
– If braising, the rub can be added to the beer/broth mixture.
– Oil is not necessary when using a Traeger grill.
– For smoking brats, smoke them for about 45 minutes to an hour at 225 degrees Fahrenheit or the Super Smoke setting.
– After smoking, the grill should be turned up to 375 degrees Fahrenheit to crisp up the casing for a juicy snap.
– The article provides instructions for grilling brats, including different methods such as smoking and braising.
– It suggests using a beer braise and recommends specific types of beer, such as Leinenkugel’s Summer Shandy or IPA, to enhance the flavor.
– The article also mentions the importance of choosing appropriate wood pellets for smoking the brats, with hickory, maple, and apple wood being popular options.
– Brats (bratwursts) only need to rest for 5 to 10 minutes after grilling
– Set grill temperature to High and preheat for 10 to 15 minutes
– Cook brats on the grill, turning frequently, until internal temperature reaches 145 degrees Fahrenheit
– USDA recommends cooking bratwursts to an internal temperature of 160 degrees Fahrenheit, but 140 to 145 degrees Fahrenheit yields juiciest results
– Do not take brats off the grill if they’re under 140 degrees Fahrenheit to avoid foodborne illness
– Toasting the bun can add a crisp texture with a soft interior, spread butter or mayo on the inside and grill face-down for a minute or two
– Pellet grill creates bolder and smokier flavors that complement the brats’ juices
– Brats should be grilled slowly over medium-low heat (between 300 and 350°F) for best results.
– It should take about 20 minutes to reach the desired internal temperature of 160°F.
– The cooking time may vary depending on the thickness of the brats.
– It is important to turn them often for even caramelization.
– Using high heat is not recommended as it can char the outside and cause the casing to split open, leading to juice spillage.

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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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Does horseradish go bad? Learn about its shelf life, storage tips, and more

Ricardo Davis

– Horseradish root should be stored in the fridge wrapped or in a bag with holes in it to allow for airflow. It can also be stored at room temperature if it will be used within a few days.
– Commercially bottled prepared horseradish should be stored in a cool and dry area, away from sunlight and sources of heat if unopened. Once opened, it should be stored in the fridge, preferably upside down to retain freshness.
– Fresh horseradish root can be stored in the fridge for a month or two, depending on how it was stored before purchase.
– Horseradish sauce usually has a best-by date on the label and can remain of good quality for a few months past that date.
– Fresh horseradish root can last 1-2 weeks in the pantry and 1-2 months in the fridge. If the root has mold, feels soft and mushy, smells off, or has large black spots, it should be discarded.
– Horseradish sauce can last for 1-2 months after opening, but this can vary depending on the ingredients and if preservatives are added. Signs of spoilage for horseradish sauce include mold, discolorations, odd smell, or taste.
– Clean cutlery should be used when scooping horseradish sauce to minimize microbial contamination.
– The shelf life of horseradish sauce is indicated by the best-by date on the label.
– Horseradish sauce should still be of good quality for a few months past the best-by date.

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Burger Temperatures: A Guide to Safe Grilling Practices

Ricardo Davis

– The article discusses the ideal internal temperatures for cooking burgers and provides a chart with cooking times for different levels of doneness.
– The recommended internal temperatures are as follows: medium-rare (130-135°F), medium (145°F), medium-well (150-155°F), and well-done (160-165°F).
– The USDA recommends cooking ground beef to at least 160°F for food safety.
– Using an instant read meat thermometer is the best way to determine when a burger is done.
– A well-done burger will not have any pink in the middle, but burgers can be eaten anywhere from medium-rare to well-done.
– Cooking time for burgers depends on the desired level of doneness.
– Burgers can be cooked and eaten between 130-165°F, with a 5-10 degree difference between each level of doneness.
– The thickness of burger patties affects cooking time.
– The article provides tips for cooking burgers and emphasizes the importance of using a meat thermometer for food safety.
– Burgers made with ground chicken or turkey should be cooked to 160-165°F.
– Different cooking methods may require varying cooking times, but the internal temperature for doneness remains the same.
– The article aims to help readers cook their burgers to the perfect temperature and enjoy them with their favorite toppings.

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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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Can you eat raw hot dogs? Exploring the health implications and alternatives

Ricardo Davis

– Hot dogs should be heated to an internal temperature of at least 165°F (74°C) to ensure they are safe to eat.
– Raw hot dogs should be avoided as they can potentially contain harmful bacteria such as Salmonella and E. coli.
– Cooking hot dogs thoroughly before consuming them is important for food safety.
– Salmonella can cause fever, diarrhea, and abdominal cramps, while certain strains of E. coli can cause severe food poisoning with symptoms such as diarrhea, abdominal pain, and vomiting.
– Listeria monocytogenes, a bacterium found in ready-to-eat foods including hot dogs, can cause illness such as fever, muscle aches, and gastrointestinal issues.
– Pregnant women, newborns, older adults, and individuals with weakened immune systems are particularly vulnerable to severe illness caused by Listeria.
– The United States Department of Agriculture (USDA) recommends heating hot dogs to an internal temperature of at least 165°F (74°C) to kill harmful bacteria.
– Properly cooked hot dogs are safe to eat and can be enjoyed in various ways.
– Following recommended cooking temperatures and safe storage practices can minimize the risk of foodborne illnesses from hot dogs.
– Hot dogs are typically made from beef, pork, or a combination of both and are mixed with fillers, preservatives, and flavorings.
– The cooking process for hot dogs involves boiling, grilling, or frying until they reach an internal temperature of 165°F (74°C).
– To ensure safety, use a food thermometer to check the internal temperature of hot dogs.
– Pregnant women, young children, the elderly, and individuals with weakened immune systems should avoid eating raw hot dogs.
– Hot dogs can be safely frozen for 1 to 2 months at 0°F (-18°C) or below.
– Hot dogs should be stored in the refrigerator at a temperature of 40°F (4°C) or below to maintain safety and quality.
– Leaving hot dogs at room temperature for over 2 hours (or 1 hour above 90°F) can cause bacteria to multiply, increasing the risk of foodborne illnesses.

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