Safe to eat?
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I'm a moron.
I made this beef bourguignon last night (pretty good), and it was way too much for one meal. I thought I'd freeze the leftovers for a lazy day.
I put it into a Ziplock and sealed it, having gotten most of the air out. Then I put that into a vacuum sealer and sealed it tight.
It was still a bit on the warm-ish side, and I didn't want to put it in the freezer right away, so I left it on the counter at about 6 PM.
And then, I forgot about it.
I woke at 1 AM for (ahem) unrelated reasons, and remember the meal sitting on the counter. I popped into the freezer.
Is it going to be OK, or should I just pitch it?
@george-k It’s probably fine. I mean think about how long sometimes things sit out at potlucks.. (Though I supposed it depends how much access it had to anything that might grow on it between when you cooked it and when it got stuck in the vacuum seal thingie.) If it sat in the cooking pot with the lid closed, I probably wouldn’t worry. We often put our sauce and stews that are too hot for the freezer sealed up in a container out on the porch in the wintertime to cool (and then forget about them overnight ) but usually it’s cold enough out there.
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I eat anything that doesn't smell or look bad. You'd be shocked, well not really, at the amount of time I've left meat at room temp and eaten it after the sniff test. No food poisoning so far, but I know, famous last words.
That said, I wouldn't feed it to others. Except my dogs. I guess I feed them anything I'm willing to eat.
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@mik said in Safe to eat?:
7 hours below 140F. Pitch it.
Even if I heat it up for an hour at 300 degrees?
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@mik said in Safe to eat?:
7 hours below 140F. Pitch it.
Even if I heat it up for an hour at 300 degrees?
@george-k said in Safe to eat?:
@mik said in Safe to eat?:
7 hours below 140F. Pitch it.
Even if I heat it up for an hour at 300 degrees?
600 degrees for half an hour would be better. 1200 degrees for 15 min. will sterilize it.
Toss it. Otherwise, when you do get down to finally eating it, the dinner conversation will be around whether it's really safe to eat now, more discussion on whether cooking it at high temp kills everything, and then finally: every bite you take, you will be trying to determine if there is any strange taste that might be a signal that it's poison.
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God, I wouldn't even hesitate to eat it.
Don't take my word for it, though. I used to snog lamp posts when I got drunk.
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God, I wouldn't even hesitate to eat it.
Don't take my word for it, though. I used to snog lamp posts when I got drunk.
@doctor-phibes yeah, well, there’s that British thing again. Spotted things and all that.
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@doctor-phibes yeah, well, there’s that British thing again. Spotted things and all that.
@mik said in Safe to eat?:
@doctor-phibes yeah, well, there’s that British thing again. Spotted things and all that.
Your problem is the yank beer is so disgusting most people start throwing up long before they get drunk enough to snog lamp posts.
Yeah, yeah, I know, "We've got all this artisan beer now. It's got notes of elderflower, and is tres sophisticato. It tastes best drunk straight out of a jam jar at only 10 degrees below room temperature!"
Ok, I admit that might have been a bit sneery. I do even admit to liking an American IPA or two.
Is sneery even a word?
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Which, it has to be said, makes a pleasant change.
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@mik said in Safe to eat?:
@doctor-phibes yeah, well, there’s that British thing again. Spotted things and all that.
Your problem is the yank beer is so disgusting most people start throwing up long before they get drunk enough to snog lamp posts.
Yeah, yeah, I know, "We've got all this artisan beer now. It's got notes of elderflower, and is tres sophisticato. It tastes best drunk straight out of a jam jar at only 10 degrees below room temperature!"
Ok, I admit that might have been a bit sneery. I do even admit to liking an American IPA or two.
Is sneery even a word?
@doctor-phibes said in Safe to eat?:
@mik said in Safe to eat?:
@doctor-phibes yeah, well, there’s that British thing again. Spotted things and all that.
Your problem is the yank beer is so disgusting most people start throwing up long before they get drunk enough to snog lamp posts.
Yeah, yeah, I know, "We've got all this artisan beer now. It's got notes of elderflower, and is tres sophisticato. It tastes best drunk straight out of a jam jar at only 10 degrees below room temperature!"
Ok, I admit that might have been a bit sneery. I do even admit to liking an American IPA or two.
Is sneery even a word?
New England or Hazy style IPA is my favorite beer now.
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Well?
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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@jolly said in Safe to eat?:
Well?
It's in the freezer.
I'll let you know when I thaw it and cook it (again). I figure I'll 350 for an hour or so. That should kill anything, right?
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
