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+--- Thread: Another Will-I-Die-If-I-Eat-It question (/showthread.php?tid=137485)
Another Will-I-Die-If-I-Eat-It question - Uncle Wig - 06-14-2012
The vacuum-pack of ground beef that I brought home from Trader Joe's at about 2pm and just now, about 9pm, discovered out on the counter. It's in the freezer now.
Tasty or deadly?
(I won't be making hamburgers; it'll go into a kind of chili so it'll be well-cooked.)
Re: Another Will-I-Die-If-I-Eat-It question - C(-)ris - 06-14-2012
Was it warm? Toss it.
Re: Another Will-I-Die-If-I-Eat-It question - Uncle Wig - 06-14-2012
C(-)ris wrote:
Was it warm? Toss it.
Definitely room temperature.
Re: Another Will-I-Die-If-I-Eat-It question - Zoidberg - 06-14-2012
C(-)ris wrote:
Was it warm? Toss it.
Agreed.
Re: Another Will-I-Die-If-I-Eat-It question - RgrF - 06-14-2012
Be brave, cook it like you always would. Meat should be at room temp before cooking anyway. Put me in your will.
Re: Another Will-I-Die-If-I-Eat-It question - space-time - 06-14-2012
what survives in vacuum...
Re: Another Will-I-Die-If-I-Eat-It question - Paul F. - 06-14-2012
What a bunch of wussies... And I only replaced the "P" out of respect for the ladies of the forum...
I've eaten steaks that were just under room temp for two days... And you're worried about a few HOURS?
Don't allow it over 40 degrees until you're ready to cook it, avoid cross contamination of surfaces and utensils, and cook properly... And don't worry so much!
Re: Another Will-I-Die-If-I-Eat-It question - Dennis S - 06-14-2012
Bacteria double every 20 minutes, I think.
Re: Another Will-I-Die-If-I-Eat-It question - RgrF - 06-14-2012
Bacteria are what give it flavor.
Re: Another Will-I-Die-If-I-Eat-It question - Uncle Wig - 06-14-2012
RgrF wrote:
Bacteria are what give it flavor.
There was an interesting interview about fermented foods on Fresh Air today. All the best foods are made with bacteria.