842. Freezing Parboiled Potatoes in Large Masses
Dr. Don and Professor Ben talk about the risks associated with freezing parboiled potatoes in bulk so they cool slowly.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Image from the internet.
DALL·E Image of boiled Yukon gold potatoes in a clear glass bowl, teeming with colorful, cartoon-style bacteria.
590. Kejni's Extra-Crispy Roast Potato Recipe
Dr. Don and Professor Ben talk about the risks of leaving boiled chunks of Yukon gold potatoes at room temperature overnight.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
- J. Kenji López-Alt
- James Neal (ice hockey) - Wikipedia
- Last night I followed the beginning of my extra-crispy roast potato recipe (I boiled chunks of Yukon golds in water with salt and a pinch… | Instagram
- Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic
- Restaurant-Associated Type a Botulism: Transmission by Potato Salad | American Journal of Epidemiology | Oxford Academic
- Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes | Applied and Environmental Microbiology
- Presence and Significance of Bacillus cereus in Dehydrated Potato Products - ScienceDirect
- Influence of temperature shifts on survival, growth, and toxin production by psychrotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy - ScienceDirect
- Presence and Growth of Bacillus cereus in Dehydrated Potato Flakes and Hot-Held, Ready-to-Eat Potato Products Purchased in New Zealand - ScienceDirect
- 154. Michael Scott Bacon Method — Risky or Not?
DALL·E - a little Baked Potato sitting in a white slow cooker on a countertop in a kitchen
492. Slow Cooker Baked Potatoes With No Water
Dr. Don and Professor Ben talk about the risks from making a baked potato in a slow cooker without added water.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- Carnac the Magnificent - Wikipedia
- Food Talk, UGA SNAP-Ed on Twitter: "Easily make slow-cooker baked potatoes, no water needed. 1. clean potato, 2. Season with olive oil, salt, and pepper, 3. Place potatoes on LOW for 6-8 hours or on HIGH for 4 hours. Add chives and greek yogurt (a low-fat, high-protein substitute for sour cream). https://t.co/fVBGUFf4dM" / X
- Slow cookers and food safety | UMN Extension
- Counting-out game - Wikipedia
DALL·E - a worried pig standing next to a grill with three potatoes wrapped in aluminum foil
491. Foil Wrapped Smoked Potatoes
Dr. Don and Professor Ben talk about the risks from cooking potatoes cooked in a smoker.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- Tastee Sub Shop · Apple Maps
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- What was the Double E Warren Zevon referred to?
- Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic
- Restaurant-Associated Type a Botulism: Transmission by Potato Salad | American Journal of Epidemiology | Oxford Academic
- Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed
- Sleater-Kinney
- Parameters Determining Inoculated Pack Challenge Study
178. Old Sprouted Potatoes
Dr. Don and Professor Ben talk about the risks of eating old sprouted potatoes.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- Are Sprouted Potatoes Safe?
- Potato glycoalkaloids and adverse effects in humans: an ascending dose study - ScienceDirect
- Horrific Tales of Potatoes That Caused Mass Sickness and Even Death | Arts & Culture | Smithsonian Magazine
- Is It Safe to Eat a Potato That Has Sprouted? | North Carolina Cooperative Extension
- Potatoes . . . when to toss? • AnswerLine • Iowa State University Extension and Outreach