Just Cooking
Master Chef
oh geeze...... I've been thawing on the counter, thawing and refreezing for most of my adult life... I figure if I make a huge mistake now, I've had a happy 78 years... 
Ross
Ross
Game hen left on the counter for 2+ hours
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jennyema
Chef Extraordinaire
Vinylhanger
Sous Chef
Wouldn't cooking it kill any bacteria anyway? It's not like in 2 hours it is starting to rot.
I'd cook it and enjoy it. I would cook it to the high end of the temp range, but that is just because of my OCD.
I'd cook it and enjoy it. I would cook it to the high end of the temp range, but that is just because of my OCD.
Addie
Chef Extraordinaire
Well, it looks like the consensus is cook it and enjoy. Go for it. I am with the majority.
I remember as a child, my mother had an "ice box." I doubt it really kept the meat at a really safe temp. Not unless she placed it right on the block of ice itself. And like the rest of the members, we all are still here. Everybody has an "Oops" moment. And today was your.
I remember as a child, my mother had an "ice box." I doubt it really kept the meat at a really safe temp. Not unless she placed it right on the block of ice itself. And like the rest of the members, we all are still here. Everybody has an "Oops" moment. And today was your.
GotGarlic
Chef Extraordinaire
When bacteria multiply, they produce a toxin that is not inactivated by heat. So no matter how high the temperature at which you cook it, it can be unsafe to eat after a period of time at room temperature. Federal food safety laws require food service establishments to refrigerate food that has been at room temperature for more than two hours.
OP
OP
Caslon
Executive Chef
I tossed it. It may have been a full 3 hours on the counter. I fell asleep. If this was survival cooking, I'd have chanced cooking it.
tenspeed
Executive Chef
The way I look at it is how much money would you give to make the food poisoning go away. Makes it easier to justify tossing food that may not be safe to eat.
jennyema
Chef Extraordinaire
If this were true you wouldn't need a refrigerator.
GG is right. Bacteria multiply at an alarming rate and some throw off spores that are heat resistant.
That game hen was safe at room temp for 2 hours. That's Serv Safe guielines.
Food bourn bacteria dies immediately at 160 degrees, it will die at a much lower temperature, but it takes a longer exposure to those levels of heat.
Also, more food illnesses are caused by cross-contamination than undercooking.
So, practice good kitchen hygiene and cook to a proper doneness, and you should enjoy your bird.
CD
jennyema
Chef Extraordinaire
Kayelle
Chef Extraordinaire
Vinylhanger
Sous Chef
What about those open air Asian markets I see on TV. Not arguing, just wondering how they survive. Are thier digestive systems just tougher?
I suppose tolerance is different for everyone. We had some kind of casserole we made when my niece was staying with us and it got left out. She woke up to go to school the next morning and chowed down on it. Said they do it all the time at home, no biggie, never been sick.
My system would have gone into shock and I'd be sick all day. Of course mayo can do that to me on its own, so I'm not exactly a good judge of food safety.
I suppose tolerance is different for everyone. We had some kind of casserole we made when my niece was staying with us and it got left out. She woke up to go to school the next morning and chowed down on it. Said they do it all the time at home, no biggie, never been sick.
My system would have gone into shock and I'd be sick all day. Of course mayo can do that to me on its own, so I'm not exactly a good judge of food safety.
Mad Cook
Master Chef
In any case "they" recommend allowing meat that's been in the 'fridge to come to room temp before cooking.
Make sure you cook it fully and not just on the outside.
GotGarlic
Chef Extraordinaire
"They" don't recommend that for poultry but for red meat. And it's not the food safety experts that recommend that; it's TV chefs who don't know better.
And it doesn't actually work: http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
OP disposed of the game hen, discussion closed.
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