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Old 12-16-2014, 05:20 PM   #11
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If I misjudged the OP, I apologize. Chief, just to make sure I understand, where you said this:

"The beef, cooked at 160 would become hot enough to kill anything in it, however, it would take too long to reach a safe temperature, allowing the growth of nasty microbes. Even though they may be killed, while living, they will produce toxins that can ruin the food flavor, and, or make you sick."

It sounds like what I said, with a little more detail. Is that right?
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Old 12-16-2014, 05:28 PM   #12
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Quote:
Originally Posted by GotGarlic View Post
If I misjudged the OP, I apologize. Chief, just to make sure I understand, where you said this:

"The beef, cooked at 160 would become hot enough to kill anything in it, however, it would take too long to reach a safe temperature, allowing the growth of nasty microbes. Even though they may be killed, while living, they will produce toxins that can ruin the food flavor, and, or make you sick."

It sounds like what I said, with a little more detail. Is that right?
Yeh, pretty much. My issue was that there was no positive input to help the Op with his problem. All was sounding pretty negative.

GG, you're one of the people whose posts I enjoy reading, always informative, and usually upbeat and helpful. I'm still just a bit touchy about BT feeling that he was driven off. He was a good guy. Also, I have heard from others, and personally feel that DC isn't as fun or friendly as it once was. We need to change that.

Seeeeeeya; Chief Longwind of the North
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Old 12-16-2014, 05:47 PM   #13
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Thank you, Chief, the post struck me as really off and I'm sorry if I was wrong about that. Given what he said, I honestly think the best, albeit disappointing, option is not to eat it.

Re: the rest, I'll do my best to help change things for the better.
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Old 12-16-2014, 06:47 PM   #14
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Hi PaulB104: Welcome to DC.

I love a chuck roast. I'd suggest you braise it. Braising low and slow usually works. It takes time, but so do slow cookers.

I've found that sometimes when you cook meat for a long time, the meat will appear pink. I don't know why, but I know it doesn't mean it's still raw. It isn't, it's just pink.

A meat thermometer is your friend. If you don't have one, get one.

It sounds like your crock pot may be the culprit. 160° is a pretty low temperature to cook meat.

If you want your roast falling apart tender, the internal temperature has to be much higher - more like 180 or more.

How did it taste?
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Old 12-16-2014, 07:07 PM   #15
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Z, he cooked it in a countertop oven set to 160F for 24 hours.
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Old 12-16-2014, 09:16 PM   #16
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If anyone cares, my opinion is that nothing should be cooked for 24 hrs at any temp.
unless you're set on feeding a garbage disposer. My intent is to never be mean, but that's just fact.
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Old 12-16-2014, 09:55 PM   #17
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Much secondary to the food poisoning issue here is that 160 won't melt the fat or dissolve the connective tissue in a chuck roast. The long slow cooking at a substantially higher heat is why they make such a good cut for pot roasts.
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Old 12-16-2014, 11:45 PM   #18
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I like cooking, mainly toast, but don't even BBQ masters cook/smoke beef at a higher temp than 160F?
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apples, beef, chuck, cook, cooking, mushrooms, onion, potatoes, recipe, roast

Advice for a chuck roast that I'm slow cooking right now Hey :) I used to slow cook beef, pork and poultry all the time but that was about a decade ago. Yesterday at the supermarket they had a sale on butcher cut chuck steaks so I bought a pair and some fixins'. We have a counter top oven, that's been neglected too long, so in it I put this: two 28oz cans of whole white potatoes one 14.5oz can of sliced white potatoes 2/3 cup frozen sweet corn 3/4 cup frozen peas one pound baby carrots 3 fuji apples, peeled, cored, and diced 1 medium sweet white onion, diced 1 pound sliced cremini mushrooms 2 cups of water 1 cup of ketchup 2 chuck steaks, each about 3.4 pounds (they're very thick) The canned veggies are because I'm disabled with a number of injuries and it's simply easier, and there's no seasoning because my wife doesn't like most seasoning. I never learned how to have a gentle touch with seasoning (at least not yet...). The meat was submerged in the liquid and the oven was set to 160 degrees. At six hours I mixed it, five hours later I mixed and flipped the meat. Now it's almost 24 hours later, the meat is rare and nicely falling apart. The reason I'm posting, though, is the broth, in that it has an add flavor. If I didn't know what was in it I'd have guessed there's too much celery in it. I say it's almost bitter, my wife says it's tangy. I'm guessing that if I was knowledgeable and skilled in seasoning I'd know exactly what it needs. The opposite of bitter is sweet, and the opposite of tangy can also be sweet, so my first thought was to add sugar. Then I decided *not* to and decided to post here first :) Any thoughts? Thanks!!!! 3 stars 1 reviews
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