Can you get botulism from cured meats?

Chef's answer
Cured meats are also susceptible to Clostridium botulinum contamination. Botulism, the disease caused by infection with C. botulinum toxins, was originally named "sausage poisoning," or "Wurstvergiftung," when discovered in Germany, because the bacteria grow in oxygen-deprived environments such as sausage casings.
Frequently asked Questions 🎓
A few more cooking questions 📍

Why are crab prices so high?

Global shipping issues, including shipping container shortages, are further squeezing the king crab supply chain. Shipping constraints have "compressed" pricing on all sizes of crab, with smaller sizes fetching prices just under those of larger, more premium sizes, Kotok said.

Can I cook dry pasta in sauce?

In fact, not only do you not need a huge amount of water to cook perfectly delicious, al dente pasta, you don't need water at all: you can simply cook the pasta in whatever sauce you're planning to toss it with.

How much is a brisket at Costco?

One big kicker is the Costco brisket was $3.79 a pound and the SRF brisket was about $10 per pound.

Why is there cyanide in apples?

You're highly unlikely to manage to eat enough apple seeds to poison yourself, so you can rest easy if you occasionally swallow one. Apples contain a compound called amygdalin in their seeds, which is a cyanide-and-sugar based molecule. ... The remainder can then decompose to produce the poisonous gas hydrogen cyanide.

Which potatoes are best for mashing UK?

The received wisdom is that floury or fluffy varieties such as Maris Piper or King Edward are the best spuds for the job, although the Potato Council suggests the smooth Desiree for velvety mash..

Does green pasta taste different?

All Italian pasta is made with durum wheat and all the shapes have the same taste. Some pasta can be colored for commercial purposes (black from squid ink, red from tomatoes, green from herbs, etc). The "colors" don't affect the flavor much and they are more like a gimmick (that are almost never used in Italian homes).

Which cut of corned beef is more tender?

The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicy after cooking. The flat or round cut is much leaner, as you can see. Once it's prepared, it has a better presentation than the point.

How long is cooked tilapia good?

3 to 4 daysTo maximize the shelf life of cooked tilapia for safety and quality, refrigerate the tilapia in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked tilapia will last for 3 to 4 days in the refrigerator..

What is the limit on halibut?

The recreational fishery for California halibut (Paralichthys californicus) remains open year-round. The daily bag and possession limit is three fish north of Point Sur, Monterey County, and five fish south of Point Sur, Monterey County. The minimum size limit is 22 inches total length.

What is the slowest fish in the world?

dwarf seahorseThe dwarf seahorse (Hippocampus zosterae) is a species of seahorse found in the subtidal aquatic beds of the Bahamas and parts of the United States. It is threatened by habitat loss. According to Guinness World Records, it is the slowest-moving fish, with a top speed of about 5 feet (1.5 m) per hour..

Which way do you cut corned beef?

For tender slices of corned beef, place your knife perpendicular to the grain. If you're unsure that you're doing it right, cut a test slice. If it's stringy, you're cutting with the grain. Turn your knife 90 degrees and cut another slice..

Is a pink scallop OK?

The color of fresh scallops should range from pale beige to creamy pink, and the meat should have a clean, fresh smell with a moist sheen. Refrigerate scallops immediately after purchase. Ideally, scallops should be cooked or consumed within one day.
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