If you're an open the cupboard, throw in the pan kind of cook

[RainbowOfChaos]

Do you ever worry that the combinations you've thrown in the pan will react together to make something toxic?

Er, what now?

It tends to be food and not toxic chemicals I’m throwing in so no.

As long as it's the food cupboard and not the cleaning cupboard you should be OK

Well as long as you’re not using bleach as a seasoning you’ll be fine.

Umm...no.

I've made a few toxic things in my time.

You make mistakes, you learn from it.

I am a pretty experienced cook and can't think of a single combination of edible ingredients that would react together during cooking to make something toxic.

If the individual ingredients are all edible, any combination should also be safe to eat as long as they're cooked through (eg chicken isn't still raw, that kind of thing).

I'd be wary of throwing brussell sprouts in to anything randomly without due thought...

No. I'm prepared to be corrected but I think that if any random combination of edible foodstuff became toxic on combination, it would be fairly widely known by now.

Imagine. Don't put cumin on cheese, because it makes poison.

Dontbite you mean "toxic" as in "not palatable/edible" though right? Not actually toxic.

Unless you're putting Brussels sprouts and beans together to create toxic farts, then no...

No. I’m a good enough cook that I know whether or not things will go together nicely.

And I assume you didn’t mean literally toxic...

Apple pips contain cyanide. I suppose if you applied some fairly hardcore chemistry using widely available acids like vinegar or citrus juice, alcohol or other 'chemically' ingredients like baking soda, possibly with a lot of boiling down you might extract enough to be useful as a poison?

I don't know the answer btw, I only graduated in chemistry over 20 years ago and went into a physics based profession, so I've pretty much forgotten any 'wet' chemistry I might previously have been familiar with. Would be an interesting experiment for someone suitably equipped and knowledgeable.

The only time I made a toxic soup was by accident, while madly cleaning in the middle of the night (nesting )
I had put a but of bleach into all the mugs, sitting in the sink, to get rid of tea rings in them.
While they were soaking , I used other cleaners to scrub the floor.
I poured my bucket of cleaning water down the sink, somehow forgetting the cups were in there. Also likely thinking I was about to empty them in a minute and wash them.
Then went and got new water and back down scrubbing on the floor.
While I was down there, gasses were mixing and brewing and rising, and somehow I don't notice right away
I started getting a hacking cough, and I didn't feel good.
I got up from the floor and made it to the bedroom, and DH woke as I came in.
Right away, he starts coughing and saying ," omg, what is smell"
He jumped up and saw right away, pulled the plug and drained everything and made the call to poison control.
I was scared I'd have hurt the baby, first pregnancy, freaking out.
Basically we had to leave the apartment, for ages, and leave all the windows and doors open to air it out, but no longer term issues.

Ok, so it wasn't cooking, but it was in the kitchen, and t was a toxic mix.
Who knew how easy it is to make chlorine gas?

yes, I meant toxic as in am I going to kill the DC rather than them going "yuck" (all I need to do for that is serve them cauliflower!)

I was a chemist too, many years ago. The only things I think you need to be careful about are red kidney beans & rhubarb leaves?

I did a food safety course recently, so I'm a tad more careful now with not reheating things more than twice & temperatures of cooked food. The other thing I'm careful with is rice.

Otherwise, I'm pretty gungho...

Well in that case, no, I have never once worried that I am going to inadvertently concoct something that could kill someone.