Safe to eat?
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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.
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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?
@george-k said in Safe to eat?:
@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?
Suuuuuuuuuure.
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Brenda, I don’t believe you weighed in here yet. What say you?
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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Mrs. Phibes finished cooking chicken and rice for dinner last night at 6pm. I had the remains for lunch at 11.30am today, with no ill effects whatsoever, after it was left out in the kitchen overnight.
Not that I'm suggesting anybody should follow my lead.
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@mik said in Safe to eat?:
Brenda, I don’t believe you weighed in here yet. What say you?
I think George should eat it and tell us if it was still good.
@brenda said in Safe to eat?:
@mik said in Safe to eat?:
Brenda, I don’t believe you weighed in here yet. What say you?
I think George should eat it and tell us if it was still good.
It can be a teachable moment.
Or movement?
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Three second rule.
If within a full three seconds ( no skimping, must say one Mississippi...) no mold or maggots seen, eat it.
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Three second rule.
If within a full three seconds ( no skimping, must say one Mississippi...) no mold or maggots seen, eat it.
@bachophile Or he can eat a tiny spoonful and when he doesn't die, eat the rest.
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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?
@george-k said in Safe to eat?:
@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?
Instapot it. Ought to kill most anything, except some spores.
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@george-k said in Safe to eat?:
@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?
Instapot it. Ought to kill most anything, except some spores.
@jolly said in Safe to eat?:
Instapot it. Ought to kill most anything, except some spores.
Now there's a thought. But...it's already cooked!
So, thaw then Instapot? For how long?
Put it into the pot frozen? For how long?
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@jolly said in Safe to eat?:
Instapot it. Ought to kill most anything, except some spores.
Now there's a thought. But...it's already cooked!
So, thaw then Instapot? For how long?
Put it into the pot frozen? For how long?
@george-k said in Safe to eat?:
@jolly said in Safe to eat?:
Instapot it. Ought to kill most anything, except some spores.
Now there's a thought. But...it's already cooked!
So, thaw then Instapot? For how long?
Put it into the pot frozen? For how long?
Personally, I think it's good, even without the Instapot. I'm thinking heat + pressure = autoclave. But anything approaching that will mush it. Just a SWAG, but maybe thaw it and instapot it long enough to achieve a desired temp for a few minutes under pressure, but not enough to turn it into cat food.
Sometimes, ya just gotta let go, and let God.
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Well, the thing is, it's not like it sat out in the open in a pot for 7 hours.
I put the leftovers into a bag, and then vacuum sealed the bag while it was still warm. It sat in a vacuum sealed bag for 7 hours, and then frozen.
That's why I'm thinking it's OK.
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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?
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As compared to a bad case of food poisoning? No contest. If you think it might be bad the investment is already gone. How much cost could it be anyway? $10? $20? Is it worth the risk?
As for the moron part, I have left food out overnight a number of times and no, I just feel ...human.
