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/ck/ - Food & Cooking

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15027560 No.15027560 [Reply] [Original]

>Be making homemade stock
>leave it simmering on low overnight
>unforseen circumstances
>Have to leave the house for about 7 hours at 7am
>turn off stove
>leave it out
>come back
>bring to rolling boil
>simmer for another 4 hours

Am I going to die from botulism or something if I use this stock? Or did the re-boil kill whatever potential bad things were in it from leaving it out?

>> No.15027578

sounds like you're good to go


>> No.15027612

Honestly botulism is so rare to get if you aren’t half retarded. If you follow even barely follow safety standards you’ll be more than okay

>> No.15027646


I didn't mean botulism specifically, but I know leaving warm veggie meat water out for a while could do something bad. I just didn't know if reboiling afterward would get rid of that or not.

>> No.15027831

If the lid stayed on during all process then you should be fine.

>> No.15028148

The reboil will kill the bacteria, the main concern is leftover toxins, which will usually smell/taste like shit. It's probably fine as long as it still smells good. It wasn't even in the danger zone for the whole 7 hours.

>> No.15028391


If you boil it and do not open, it should be close to sterile inside

>> No.15028398

Give some to a stray dog or something

>> No.15028411

If you cooked tf out of it and left the lid on, heat off'd it, returned and heat on'd it you're fine. A few hours wont kill you seeing as it was cooked before. Enjoy your stock.

>> No.15028421

If it was a good amount and you left it covered it probably stayed in the safe zone for a good few hours. I'd say it's fine.

>> No.15029059

like yeah I agree with most of the people in this thread but you all sound like pussies.
of funding course it is going to be fine, even if you didn't do the second reboil. the chance of you getting any major toxin in your soup after that time is essentially 0%.
now maybe if you kept it without a top in the sun for 3 days, then I would say maybe you should toss it, but honestly the "food saftey" is over fucking board. Unless you live in the nastiest dirtiest moldiest place that has no ventilation, you will be fine as fuck bruh

>> No.15029074
File: 29 KB, 637x602, 123719561_1043472802758063_1203502529897737507_n.jpg [View same] [iqdb] [saucenao] [google]

The exact opposite is the case. If you let the lid closed the humidity and heat will stay longer at comfortale temperatures, making bacterial growth bigger. But those bacteria usually are only shit-bacteria, non deadly, and it will start to bubble on heated up again, tasting sour if its spoiled.

If you let a soup stay out in room temp, make sure to put it on a plattform like a grill roast to let air circulate from under it and open the lid, also stir around, so that the cool surfaces and coll everything down quicker. In winter you should be fine letting it stand over night to fully cool before freezing.

>> No.15029093

No retard. All the bacteria initially in the stock was killed by the first boil. If he left the lid on, there is no way any new bacteria got into the stock before the second boil.

>> No.15029098

You never achieve 100% bacterial genocide at cooking temperatures.

>> No.15029360

It's fine.
Unless your immunity system is compromised, or you are pregnant, it's probably fine even then.

>> No.15029391

When my mom had leftover soup or stew in a pot she'd leave it on the stove with the lid on, bring it up to a boil, then turn the heat off with strict instructions not to open the lid. Apparently the trapped steam and latent heat will keep the soup from spoiling, we'd eat the soup the very next day just fine after another reheating, of course.

>> No.15029404

>implying spores colonize your gut unless you're a literal infant
If you eat honey you're already a hypocrite for pursuing this line of debate.

>> No.15029412

You’re clearly Canadian because you don’t have to deal with retardedly warm nights. Cooling things “properly” in the southwestern US is a pain most of the year. I imagine it’s the same in places like Australia.

>> No.15029528

>he doesn't understand gut bacteria
Enjoy your C. Diff.

>> No.15029644

>he thinks c. diff colonizes a healthy gut and isn't the biggest issue in patients who've had their gut biology obliterated by antibiotics while lecturing about gut bacteria
Enjoy glowing.

>> No.15030202

Cooking doesn't kill all bacteria and they grow back very quickly, and very little starter culture is needed. Plus, most of you use spoons to stir occasionally, which in of themselves will have a bigger flora. Again, leaving the pot with the lid on top, not cooling it down asap (throwing it onto the bacony or whatever) leads to that pot cooling down slowly and remaining at comfy 40-20°C long enought to make it foam, especially if you're cooking onions and meat. You think you prevent pathogens from entering your soup by leaving th lid closed, which is ridiculous. The bacteria want high humidity and warm temperatures. You're incubating them.

The good thing is, you will know when something spoils, as it's mostly bacteria which create lactid acid bacteria. Your soup will fizzle like champaigne and taste like sour. Next time you want to let your pot cool down as quickly as possile, which means opening the lid, to let hot air out, stiring regularly and than putting it into the fridge or if that isn't possible, somewhere cool like a garage. Letting it stay on the heating element, only prolongs the warmth.

t. chef with a background in microbiology

>> No.15030209

I'm german. We regularly have 40°C summers. Which is where soups can very easy spoil. That's why you try to get it to room temp, putting it onto a stone surface (like most people have on their corridor or basement), that sucks out the heat quickly eve in high summer. Stirringa and letting the lid open, also releases the humidity, helping in cooling something down to wher you can put it into the fridge.

>> No.15030226

This. I pay almost no mind to that whole danger zone bullshit. I’ve left food out overnight dozens of times and eaten it the next day and I’ve never gotten any sort of foodborne illness

>> No.15030438
File: 33 KB, 580x435, 1304117190983.jpg [View same] [iqdb] [saucenao] [google]

>t. chef with a background in microbiology
That's truly a shame because you're full of shit. It depends which temperature he simmered his stock but doing it overnight should've killed almost anything that's not sporulated, which shouldn't happens if it got to proper heat quickly. Of course it's good to get it cooled fast but it's way better to not let any new bacteria inside. It was only for a few hours and even less if it cooled slowly with the lid on, it's not like it stayed for days at a comfy 27°c.

>> No.15030480

People stir with spoons, which brings in new flora. Some even taste with the same spoon. Some add soft herbs later on, to not oil them to death. It would bd necessary o now what OP means by shimmering, becuse I shimmer my eggnog, which rarely goes beyond 50°C and which sure as fuck isn't enought to semi-sterelize. If he's nearly boiling it at 90°C, the ingredients, outside of the bones, will be mush after 10h, and you want some met to still be visible.

>> No.15030497

Good to see not everyone is a giant faggot scared of his own shadow

>> No.15030538

huh, i've always thought that as long as the food doesn't smell funny you can eat it just fine. whenever i make something in the evening i leave it on the stove overnight to put it into the fridge the next day.

>> No.15030638

What does “t.” mean in your signature line? Non native English speaker here, sorry.

>> No.15030663

You’re good dude. While 7 hours is a good while I doubt you were in the temperature danger zone long enough for it to fuck you up.

>> No.15030695

It's an ancient finish meme, posted before you share something about yourself.

>> No.15030696

I make a pot of beefaroni and eat from the same bowl for 6 days sometimes leaving a half bowl out overnight and never had any problems.

>> No.15030717

Depends on the climate and sometimes even weather. Grandma always said that when it looks like a storm stuff wil spoil, especially soups. I've done similar things, most of the time it goes fine, but when it spoils, it spoils badly.

>> No.15030785

Like Chefboyardee? If homemade, share recipe. I love that kind of shit.

>> No.15030839

These turn out great but I only use one pound of ground



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