"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-08-2006, 12:40 AM   #21
Head Chef
 
The Z's Avatar
 
Join Date: Jan 2005
Location: * Area 51 *
Posts: 1,293
I would have eaten it. I have done just that very thing before and completely understand your quandary. As food science has improved over the years many practices have changed and new 'standards' of hygiene have emerged. What was once commonplace is now unacceptable.

I guess what we need to look at is 'risk management'. What is the probability that something will do you harm and... is it worth the risk? I have worked with and cooked around a number of people with culinary training. In that kind of training food safety is, of course, paramount. I probably do things all the time that would make food safety inspectors cringe. I may not eat or serve lettuce chopped with a raw chicken knife, but.....

I was raised on a farm by people without culinary training. They were robustly healthy, as am I. And I have cooked for MANY people. Many. And, while I endeavor to be more cautious in my preparation for guests and family, I have no doubt that my practices would make a trained professional gasp. I have never killed anyone or, as far as I know, caused anyone to become the least bit sick from my practices.

Others have compared your situation to 'Russian Roulette' or 'driving without your seatbelt fastened your whole life' but, even if your forgetfulness had consequences, it is unlikely that it would have had the potential for disaster that the comparisons might.
__________________

__________________
Dogs have owners ~ Cats have staff.
The Z is offline   Reply With Quote
Old 06-08-2006, 03:16 PM   #22
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by Hopz
Then it sat covered for about 8 hours.... previous bacteria dead... no new bacteria allowed to enter the mix... then boiled again for an hour... nothing alive in there to make toxins.

where am I missing the boat here?

You are missing the boat by assuming that your cooked meat is not swarming with new bacteria while sitting at an unsafe temperature for 8 hours.

If that were true, you would never have to refrigerate cooked food!

Bacteria develops on cooked and uncooked food.
__________________

__________________
jennyema is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.