"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 02-23-2006, 06:23 PM   #1
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Need Pork Tenderloin Advice

Lastnight I laid out a pork tenderloin to thaw. It is sealed in a vaccum bag with no air. When I cooked dinner last night, I forgot that I had laid it out and cooked shrimp instead. Anywho... the tenderloin got to room temp and I placed it back in the frig. Question is do you think it will be ok??? I hate to waste it, so I am debating weather or not to cook it.

Thoughts?

__________________

__________________
sattie is offline   Reply With Quote
Old 02-23-2006, 08:15 PM   #2
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
When you open the sealed bag, check the meat. Does it smell fresh? Is it a good color? Is it slimy?

I would definitely cook this meat past the medium-rare stage because even if it appears to be in great shape, room temperature is a good temerature for microbial growth. The heat will kill the nasty critters.

On second thought, botulism is caused by a very nasty little micro-critter that likes an anerobic lifestyle, that is, it grows best where there is no air. Now the microbe itself is harmless. But the toxin it releases into its environement is one of the most potent toxins, bar none. And that toxin isn't destroyed at cooking temps. Botulism is the main reason for adding sodium nitrite to cured meats. Before it was used, the meat curing in those airtight little skins had the habit of producing illness, even death due to botulism poisoning.

Not to be an alarmist, but I think I would toss it. Better safe than sorry.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-23-2006, 08:29 PM   #3
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Thanks

I think I will take your advice... as stated better safe than sorry! I have spent a few days in the hospital several years back with a possible ecoli / staph infection... don't want to go through that again!!!!
__________________
sattie is offline   Reply With Quote
Old 02-23-2006, 08:30 PM   #4
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
how long was it actually thawed?

I think I must be a lucky duck, Goodweed - I've had instances like that (where the meat was on the counter for at least an hour and a half, and I end up throwing it in the crockpot for 8-10 hours!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 02-23-2006, 10:15 PM   #5
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Hard to Say

I tossed it.... hard to do, but I tossed. I laid it out around noon, since it was not a full tenderloin (I only cook for 2 and usually divide meats to facilitate that need,) maybe 3/4 lb at the most, it was probably thawed around 4pm and did not discover my mistake till around 7 or 8pm. Such a nice cut of meat.... HATED, HATED to toss it.

I think what I should have done is gone ahead and cooked it up as opposed to tossing it in the fridge for the next night. It was not so bad.... we ended up having bacon wrapped filets instead..... YUM!!!!!
__________________
sattie is offline   Reply With Quote
Old 02-24-2006, 10:10 AM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,253
"When in doubt, throw it out!"
__________________
jennyema is offline   Reply With Quote
Old 02-24-2006, 10:41 AM   #7
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Sorry you tossed it. Smell would tell you if it was okay--after you rinsed it. And botulism is not a candidate for meat.
__________________
Gretchen is offline   Reply With Quote
Old 02-24-2006, 10:44 AM   #8
Senior Cook
 
Join Date: Nov 2005
Posts: 294
When you thaw meat it is never safe to thaw it at room temp. anyway, thaw it in a sink with cold water that is changed every 30 minutes
__________________
Chef_Jimmy is offline   Reply With Quote
Old 02-24-2006, 10:52 AM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
changing sinks full of water that often must be very tiring...

i always go with my nose on meats. i carefully peel back any wrapper or plastic, and take a good whiff. if the meat smells at all; if i detect the tiniest bit of something bad, it gets chucked.
be careful doing it this way tho. when you get a stinker, it can almost make you pass out.

certain meats, like pork and of course fish, have a smell. but it's not the same as when it goes bad. that aroma is easily identifiable.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-24-2006, 11:34 AM   #10
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
in the future: vacum packed sealed meat will withstand such an "unsupervised" thaw, and if refridgerated and cooked the next day, or later the same day, will be fine. If in any doubt, make sure it reaches 160* inside. Meat not vacumm packed should be cooked right away if thawed like that. The meat is "sterile" inside, only the exposed parts pick up bacteria etc. Once you cut it up or grind it...cook it.
But the tenderloin you described would have been fine. A quick roll in herbs, salt , and pepper, into the oven. SLice it for sandwiches or use in a stew or stir fry.
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Tags
None

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 02:17 AM.


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