My friend (and MAKE managing editor) Shawn Connally posted a chart about what kinds of moldy foods are safe to eat, and which ones are dangerous.
My husband and I have battled continuously for years about whether scraping the mold off the top of -- well, anything -- makes it OK to eat, or if once a spot of green invades the top of a barely used jar of jam we've got to call it a loss and toss it out. I'm always willing to scrape off the top, cut off the moldy crusts, etc., and carry on with the meal. My husband, not so much.
Well, turns out the USDA has weighed in on the argument with interesting findings. My favorite part of the Safe Food Handling fact sheets is this chart on how to handle moldy foods (very, very carefully is not one of the answers).
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From Jonathan Marcus’s YouTube: water… frozen reverse spherification (calcium alginate membrane)… flour… egg… panko… 375ºF peanut oil A dozen of these were prepared for and given away at the Stupid Shit No One Needs and Terrible Ideas Hackathon 2.0 …
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