How long can cooked food be safely stored at room/warm temperature?
I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from 12:00am to 8:00am. From 8:00am to 12:00pm, the crock pot was turned off, and at 12:00pm the food was 'warm' but above room temperature. Is this still safe to eat? The crock pot was covered, but its anyones guess (guestimating using some math) how long the loin was at the safe high temperature. I immediately threw it in the refrigerator, but if I do keep it, should it be brought up to 135°
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started it around 8:30 p.m. and cooked it for an hour and a half at 350 then turned it down to 250 to cook all night. Sometime in the night my roaster oven bit the dust and when I awoke at 7:00 a.m...., but will it be safe to eat? I just don't know how long it had been off. This was over $30.00 of meat and I hate to waste it. I can cook it all day today, would you risk eating it?
around 2 litres of it left in an aluminium (my guess) container. Container was not air tight. I didn't put it in the fridge because temperature is around freezing point in my city these days. In the morning when I opened the container I saw a an orange foam layer above the real juice. When I tasted the juice it was too bitter in taste. I had to throw it away at the end :( My questions How can I preserve home made orange juice? How can avoid foam over orange juice?
Possible Duplicates: Should I refrigerate eggs? How long can eggs be unrefrigerated before becoming unsafe to eat? I got 4 dozen eggs this weekend (from actual chickens on a farm that were laid yesterday), and they sat in my car overnight. Would they still be good to eat? I put them in the fridge this morning. I'd say they sat for 20 hours in my car.
will be completely frozen upon pickup. My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems. Thank you ... Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? On Friday I am picking up some food items that I won't be able to get to a fridge
Possible Duplicate: Is it safe to cook a steak that was left out (raw) for 7 hours? My husband pulled a moose roast out of the freezer, marinated it in the fridge for 2 days and then put it in the slow cooker this morning. I just got home and noticed that he never plugged in the slow cooker, so this defrosted roast has been sitting on our counter for 7 hours. I plugged the slow cooker in and turned it on high. There's no dairy products in the marinade. Are we going to get sick if we eat this roast?
The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours. In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees. My questions are: How long should I raise the dough under 10, 15, 20, 25, 30 degrees? I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long? Thanks. Update: (sorry for my
the resting period of 1.5 hours. At least I didn't notice any visible changes in the dough size. Room temperature was 32 Celsius. If you are using a long cast-iron pot or covered baker: -> Before... in the oven even. Was it supposed to? (For convection ovens- bake 8 min covered, 10-12 min uncovered. Check temperature of bread) To re-crisp the crust, put in 375F oven for 5 minutes. What should I... flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do
I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks at fridge-temperatures... But my preparation is hardly ordinary butter. My technique is very simple: 200g butter in boiling water and 30g of chopped herb (a mixture of leaves and buds) An hour of boiling, strain the herb with a filter gauze and put the liquid in the refrigerator until the fat solidifies and can be easily separated from the water. (The herb is in my case cannabis.) Freezing