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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10856411 No.10856411 [Reply] [Original]

Is it correct to not leave food more than 2 hours total out of the fridge? It seems a bit over the top, and i've crossed this line plenty before

>> No.10856418

>>10856411
Without noticeable ramification, i should add

>> No.10856419

everybody breaks this rule. basically the rule is way stricter than you need to be because they don't want to get sued if someone follows the rule and still gets sick

>> No.10856442

>>10856411
No. If you take any food handler's licensing class for any kitchen or foodservice position they will tell you the total time in the danger zone cannot exceed four hours, however, I routinely eat food that I forgot out overnight and nothing happens. It's just that, if there is contamination, which there is not always, then if the contaminated food sits out for more than four hours, there's a chance the contamination could grow into something that could feasibly make a person sick. There's no guaranteed rule that says if XYZ then definitely you will get food poisoning; it just doesn't work that way.

Anyone pushing 2 hours these days is going into overprotective upper middle class white mom overdrive. Unless you're an asslicking faggot and already contracted AIDS, food that sat out a few hours isn't going to kill you.

>> No.10856470

>>10856411
what a stupid idiot. the fridge itself is 8°C, which makes it a danger zone, too.

>> No.10856473

>>10856411
USDA says 4 hours total (not necessarily all at the same time) outside of the TDZ, and the USDA is way overly cautious.

>> No.10856484

>>10856470
Those 220 volts seem to be working out well for you.

>> No.10856485

>>10856411
there's nothing wrong with e.g. a pizza or a stew that's been lying on the counter for 12 hours at 20°C.

>> No.10856512

that's pretty stupid
see it like this:
you have it on the counter for 10 hours at 20°C celsius
OR
you have it on the stove for 10 minutes at 80°C

hmm see what i'm getting at?
if you cook it gets more heat more quickly so i think leaving it outside for longer time at lower temperatu is not so bad

>> No.10856525

>>10856470
most fridges are 4C.

>> No.10856533

>>10856512
Yeah, you should throw your food in a hot dumpster for 8 hours to pasteurize it.

>> No.10856545

>>10856525
at the bottom, yes. they easily reach 6°C in the top shelf.

>> No.10856547

>>10856484
and that lobotomy for you

>> No.10857146

>>10856512
Maybe the worst troll ever

>> No.10857364

I've left a chicken out over the weekend to thaw, from about 9AM Friday to about noon Monday. It was fine, and it tasted the same, I probably wouldn't do it again though.

>> No.10857666

>>10857364
That sounds pretty crazy.
If it was raw it would most certainly have Not been fine

>> No.10857673
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10857673

>>10857666
>muh shalmonelluh

>> No.10857682

>>10857146
he's trying to apply sous vide pasteurization logic to raw food, he's either an idiot or an asshole

>> No.10857744

>>10856470
What the ever living fuck is wrong with your fridge if it's at almost 50F? Mine will goddamn make ice in the fridge if I let it.

>> No.10859410

>>10857673
Wtf is this? You think that's a joke?
Have i been left out on a big newsflash that salmonaella is harmless suddenly

>> No.10859417

I make tomato sauce with beef in it and leave it unrefrigerated over as much as 48 hours as I eat it all. The tomato and salt keep it preserved and the meat actually gets better - like old chili

>> No.10859418

>>10859410
Yes you did, yes it is. Some cursory research shows less than 50 people die annually in the US to salmonella and denmark has completely eradicated it since 2011.

>> No.10859426

>>10856411
In the end it should only change how long it is safe to refrigerate or freeze the item. Sometimes it's going to be something that bacteria grow faster than typical in and you've already fucked the time limit. Others are going to be more stable and you'll never notice unless you leave it in the fridge for more than a few days.

>> No.10859452

>>10856545
Mine is actively warm on top when it decides to defrost itself. I don't use that shelf.

>> No.10859616

>>10859417
Tomato keeps it preserved.
No tomato is full of water an orgie breeding ground for bacteria

>>10859418
Link

>> No.10859630

>>10859418
>die of salmonella
>statistics
First off, just because only a few people die from it doesn't mean you can bypass the ridiculously easy steps to ensure you don't get it.
Second, even if you don't die, it's a fucking painful experience. Constant stomach cramps, fever and having to shit blood and wet shit every 30 minutes is not pleasant. And once again, it's easily avoidable.
Tl;dr just because you probably won't die from it doesn't mean you'll always get away with being a fucking retard.

>> No.10859638
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[ERROR]

>>10859418
>>10859616
Salmonella in poultry is officially eradicated but I think they're still working on the pigs.
But yes, eggs and chickens in Denmark are free of salmonella. Of course, there can still be other pathogens on something that came out of a hen's butt, but I've eaten raw eggs at least weekly for the last 25 years, if not longer, and haven't caught anything from it yet.
Salmonella was never as common as people seem to think anyway. You're not guaranteed to get an infection if you lick your fingers after handling a raw chicken (which I also do).

>> No.10859639

>>10856411
>why are all our children allergic to everything
fucking burgers

>> No.10859689

>>10859639
lolwat

>>10859638
You live in denmark?

>> No.10859722

>>10859689
>You live in denmark?
yes

>> No.10859815

Why are Americans so hyper paranoid about salmonella?
It’s almost like their psychotic fear of pedophiles.

>> No.10860329
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[ERROR]

>>10856411
As a general rule, if food safety regulations say it can be out x hours, or it has to reach x temperature, or it's out of date after x date, you can add 20-50% more (or remove, in case of temperature) and still be just fine. Safety regulations are supposed to cover everyone, including the 90 year old Boomer who smokes a packet a day and the pozzed faggot with HIV and 15 different STDs. A healthy person has no issues dealing with it, but if a faggot in SanFran eats a piece of chicken that was out a minute too long and ends up in the hospital because taking it in the ass has reduced his immune system to 0, then he can and will sue the company for millions.

Exceptioon to this seem to be Burgers, I don't know if it's just a scare they have drilled into them or if they are actually have shit immune systems due to being pumped full of GMOs, antibios, and HFCS, but they seem to be afraid of pink pork and raw eggs, for some reason.

>> No.10860777

Depends on what it is, you can leave pizza out for like 4 days and not get sick from that shit

>> No.10861234

You have to leave steak out of the fridge for at least a couple of hours before cooking

>> No.10861527
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[ERROR]

>>10859815
it's really bizarre what government regulations americans will religiously adhere to and which they'll ignore completely.

>> No.10861545

>>10857744
anon ...
you are confusing the back side ice with the fridge temp

>> No.10861570

>>10859815
It's ingrained via corporate propaganda that pay off the government.
Why encourage people to preserve food when you can get the dumb fucks to keep buying?
The hardy pioneer spirit died along with the genes of the Europeans who founded the USA as we slowly got mutted by our (((masters))).
We're all part of a masterplan.
Watch this and listen to the lyrics, it's allegory.
>https://www.youtube.com/watch?v=dPPi2D6GK7A

>> No.10861574

>>10856411
Those guidelines are set by the government to ensure food is safe even for people with weak immune systems. If you're healthy, you have a bit more leeway with the times, but I still wouldn't eat anything left unrefrigerated or unheated that isn't preserved in some form after 12 hours. It also depends where you live though. If it's 40F in the room where the food is, it's going to spoil a lot more slowly than if it's 80F.

>> No.10861612

>>10856411
Bur how do you all naysayers explain the second comment then? He's got a food manifacturing company and has every possible certification you can get for the relevant industry.
Surely he'd know what is up? If it is how he makes a living..

>> No.10862337

>>10856411
I leave food out for multiple days before finishing it. Nothing ever happens. My only exception is vegetable heavy dishes, seafood & pork/chicken.

>> No.10862675

>>10856411
i leave rice in the rice cooker at room temperature for over 24 hours some times
never had a problem because im not some numale faggot

>> No.10862709

>>10861612
>>10861574
Because it’s designed for the worst case scenario and to avoid. Yes bacteria can start developing and spread after 2 hours. It’s not guarenteed to happen but since there’s no way for a customer to check before buying it needs to be a zero percent chance. You can’t take chances that could result in thousands getting sick especially in a bacteria rich environment like a factory or butcher shop. For a home cook only affecting themselves and in a relatively clean home (I mean clean in the biological/bacteria) sense it’s not a big deal.

>> No.10862741

>>10856411
This 2 hour window is something I never would have to be concerned with with my own meals because I prep a meal literally under 5 minutes and then eat the whole thing at a sitting. There is no scenario where I would leave something on the table for 2 hours unattended. However in a production kitchen or food manufacturing plant you might have 500 pounds of cooked rice, 300 pounds of beans, etc. on an assembly line that must be processed, and your engineers must ensure that this product travels from point A to point B before it goes bad or you lose tons of money, make people sick, which costs even more money, etc.

>> No.10863425

>>10859722
You are biased. No way noone ever gets sick in denmark from selmonella

>> No.10863785

>>10856411
Is having your fridge be under 4 degrees an American thing?

>> No.10863829

>>10856411
once drunkedness left åoit on table over dark night a bowl of the tsatsiki, the yoghurt based garlic slugde had some on breakfast and didn't expire myself so kinda depends what you leave
not ever wet pupu excluding the hang-over bird swarm

>> No.10863858

>>10856411
I once ate a Chipotle burrito over the course of ~8 hours and didnt dieded.

>> No.10863928

>>10856411
If it is coocked you can leave it out for a week pretty much. Raw you wouldn't do it even an hour

>> No.10864277

>>10861570
Who are we to trust, bottom-line, then if the OFFICIAL guidelines, coming from the producer and experts themselves, are actually corrupted!?