Risky or Not?

Don Schaffner and Ben Chapman
  • 4,8 (83)
  • KHOA HỌC ĐỜI SỐNG
  • MỘT TUẦN HAI LẦN

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.

  1. 1 NGÀY TRƯỚC

    Eating an Opened Two-Year-Old 5-Pound Gummy Bear

    Dr. Don and Professor Ben talk about the risks from eating an opened two-year-old 5-pound gummy bear Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 GGB Candies - Giant Gummy Bears - The Original Manufacturer Osmosis Experiment With Gummy Bears Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food - PubMed

    12 phút
  2. Food From a Distribution Center With a Class II Recall

    4 NGÀY TRƯỚC

    Food From a Distribution Center With a Class II Recall

    Dr. Don and Professor Ben talk about the risks from food from a distribution center with a class II recall Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Gold Star Distribution Inc., Issues Recall of Certain FDA-Regulated Products in Three States Including Drugs, Devices, Cosmetics, Human Foods, and Pet Foods | FDA Recalled Food List Recalls Background and Definitions | FDA

    13 phút
  3. Using Fresh Garlic in Sous Vide Cooking

    6 NGÀY TRƯỚC

    Using Fresh Garlic in Sous Vide Cooking

    Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13 Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed Parameters Determining Inoculated Pack Challenge Study Why you should never use raw garlic for sous vide cooking Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&

    12 phút
  4. Hairy Bikers Poached Eggs in Dirty Water

    16 THG 2

    Hairy Bikers Poached Eggs in Dirty Water

    Dr. Don and Professor Ben talk about the risks of using the Hairy Bikers egg poaching method. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Hairy Fishnuts : r/BloomCounty Hairy Bikers - Wikipedia

    8 phút
  5. Re-Using Chocolate From a Chocolate Fondue Fountain

    13 THG 2

    Re-Using Chocolate From a Chocolate Fondue Fountain

    Dr. Don and Professor Ben talk about the risks from re-using chocolate from a chocolate fondue fountain. Dr. Don - not risky 👍🏼  Professor Ben - not risky 👍🏼 The (Great) Unwashed Definition & Meaning - Merriam-Webster Dash Sauce Fountain : Target Chocolate Fountain Operating Manual Up to eleven - Wikipedia 69. Licking a Chocolate Statue — Risky or Not?

    14 phút

  6. 11 THG 2

    Using Smell to Determine When a Food Is Safely Cooked

    Dr. Don and Professor Ben talk about the risks of using smell to determine when a food is safely cooked. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Super Disco Breakin' (Remastered 2009) - YouTube Global study of variability in olfactory sensitivity - PubMed I can smell the moment food is done cooking : r/Cooking High Fidelity (film) - Wikipedia

    15 phút

  7. 9 THG 2

    Four Year Expired Beef Jerky From a Safe at the Bottom of the Ocean

    Dr. Don and Professor Ben talk about the risks from eating four year expired beef jerky from a safe at the bottom of the ocean. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Mystery over safe with beef jerky inside recovered from Shark Bay's ocean floor - ABC News

    8 phút
  8. 886. Attending a Pickle Party

    6 THG 2

    886. Attending a Pickle Party

    Dr. Don and Professor Ben talk about the risks from attending a pickle party. Dr. Don - not risky 👍🏼 Professor Ben - risky ☣️ We can pickle that (Portlandia) - YouTube Fermenting - National Center for Home Food Preservation Pickled Eggs - National Center for Home Food Preservation The Food Section ABC - The Food Section

    14 phút
Xem tất cả (892)

4,8
/5
83 Xếp hạng

Giới Thiệu

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.

Thông Tin

  • Nhà sáng tạo
    Don Schaffner and Ben Chapman
  • Năm hoạt động
    2020 - 2026
  • Tập
    892
  • Xếp hạng
    Sạch
  • Bản quyền
    © Don Schaffner and Ben Chapman 2021
  • Trang web chương trình
    Risky or Not?

Có Thể Bạn Cũng Thích