Cookaholics Bulletin Board

Apparently, my bwains need a rest. I bought a whole brisket for this month's Charcutepalooza challenge, brought it home and set it on a dining room chair...where it stayed for several hours.

Government-promulgated food safety rules tell me to throw it out. But I'm gonna use it. I can't abide throwing out 12 pounds of quality beef. I rationalize this decision with the following: a) it's cool in my house and beef still felt cool - I expect the internal temp never got over, say 45; b) it's cryovac; and 3) it's beef, not chicken or pork.

Of course, it is possible I could get very sick from this. But I'm betting that I won't. My husband concurs in my opinion, and don't worry, we won't expose anyone else to the risk.

I've been hospitalized with foodborne illness (from a fast-food burger), so I know it's not fun to get sick. I'm also not completely insane - if it doesn't pass the smell test, out it goes like the bacon I had to pitch this weekend (yes, I threw out BACON ).

So have you flouted the food safety rules? If so, did you come out unscathed? Do you think I'm totally off my rocker (WRT to the beef, not other areas )?

I usually take beef out of the fridge a couple hours before I cook it to bring to room temp so what is the difference? And I don't think I have ever had more than a 5 pound chunk.
I guess that means the answer to your question is "yes".
I also eat things with raw eggs, raw meat, raw fish.
I am pretty quick to throw things out after a couple days. My daughter's best friend died from complications from E. coli so I am not insensitive to the matter That said, as we are all healthy with normal immune systems, I think reasonable care is more than enough. I also have memories of my parents defrosting the turkey for about a month or so on the kitchen counter.

Mary

Well, I could answer this question, or I could just refer you to my sig...

I am sure you will be fine. Especially since it is brisket and you plan to cook it very very thoroughly.

I play it all the time. Personally, I think the "rules" are too stringent, but they are meant to be as restrictive as possible to "protect" us. Yeah, whatever...

Amy

I've been known at eat leftover pizza that has sat out all night. Raw eggs - no problem. The only thing I get skeezie about is undercooked/raw chicken, and things with mayo.

How long exactly was it out of the fridge?

I am not a food scientist, but seeing as how it was cryovaced as well makes me say I would go ahead with it.

I can see how you are sensitive to this after being hospitalized from the ff burger. Was that e-coli? If so, isn't e-coli present in some beef due to the whole slaughterhouse cleanliness and cattle standing in poop all day problem? I think e-coli can be in it whether or not it sits out.

And it will be cooked like crazy, or brined or whatever chemical process you are planning on.

I've let stock sit out to cool on the deck and forgotten about it for an overnight. Threw it out once, and I've also saved it. I remember Amy's info about restaurants reboiling stocks as they age in the cooler and then the clock starting again. Or something like that.

Anyways, since I've left so many things out on the deck too long, I now have neon colored index cards that I put on the countertop with a message. Like FOOD ON DECK. Or garbage day, etc. Forgetting the Thanksgiving trash in time for the truck is another good trick.

As long as it passes the "snif" test, I would use it. I also thaw food on the counter.

I would not have a problem using it. I have taken meat out of the fridge in the morning to be cooked when I get home from work 8 or 9 hours later.

It's not the worst thing I've done. Still here, so far.

A few transgressions:

eggs left out for weeks
raw meat out too long
put off the after dinner cleanup for hours...and hours
stock left out overnight. Reboil and bag.
pizza left out(like Trink)
bacon and sausage(cooked) rarely see the inside of the fridge

in fact, I drive Rod nuts....he EVEN follow behind and puts things up sometimes.

Hi,

You all know that I keep heavy cream for three weeks before opening. Voila! Double-Cream.

I also keep pork chops, roasts and steaks forever.

Friends went to Wales to visit relatives. The relatives bought a turkey and cooked it for a USA Thanksgiving dinner, on Thursday. They left the uneaten half on the counter and began serving turkey sandwiches from the warm turkey on Sunday and again on Monday.

I keep trying, but I just cannot manage to give anyone food poisoning.

CC