Clams whose shells have opened before being cooked are already dead, meaning that they are bad and need to be eliminated from the batch. Cooking bad clams with good clams can spoil the whole lot.
After purchasing a batch of clams, chefs suggest looking for any open shells. These can be tapped on the counter, and if they close, they are still good. Clams that do not close need to be eliminated as bad. Clams whose shells are still firmly shut are the freshest. According to Fine Cooking, clams need to be refrigerated, preferably in a bowl covered with a wet towel. They last up to two days stored this way.Learn More
Pork has gone bad when the color changes from pink to brown (or gray) and starts to have a sour smell. When this happens, safely discard the pork.Full Answer >
The best way to tell if a crawfish is male or female is to open it up and look for the sexual organs, which are found in front of the heart. The male's gonads are white, and the female's are orange.Full Answer >
Salami has gone bad and should not be eaten if the edges of the meat turn a brown or gray color, it develops air pockets or has a hardened exterior. White mold on the exterior does not signify spoilage. Unlike other cured meats, salami remains edible for long periods of time, making it more difficult to detect spoilage. Some types of salami have no expiration date.Full Answer >
Hamburger that is entirely gray in color, feels slimy or smells bad has gone bad. Fresh meat is naturally purplish in color. Meat that is exposed to oxygen turns brownish in color; thus, a brown color does not necessarily mean the hamburger is bad.Full Answer >