/ck/ - Food & Cooking

[Anonymous No.16027045]

I'm cooking bacon that's 10 days past the expiration date. Is it safe to eat if it's crispy?

[Anonymous No.16027049]

>>16027045
yeah

[Anonymous No.16027052]

>>16027049
Are you trolling?

[Anonymous No.16027058]

does it smell bad?

[Anonymous No.16027064]

>>16027058
A little.

[Anonymous No.16027067]

>>16027064
no bueno then friend

[Anonymous No.16027070]

>>16027067
Even if I cook it very well? Won't the bacteria get killed?

[Anonymous No.16027088]

>>16027070
well it's starting to rot at this point, but yeah essentially you can eat it if you cook the fuck out of it. It will taste off though. you will also notice it might look weird.

[Anonymous No.16027090]

first of all let's examine the risks

bacteria and parasites

now name 1 bacteria or parasite commonly found in pork resistant to fire?

there you go, your choice bro

[Anonymous No.16027096]

>>16027090
“Raw bacon” is cured, friendo

[Anonymous No.16027141]

>>16027090
OK so can you spell it out for me? I'm stupid. I don't know if there are heat resistant bacteria.

[Anonymous No.16027171]

>>16027141
There are some pathogens that can't be killed through heat, may or may not be present. It's a coinflip

[Anonymous No.16027186]

>>16027096
uncured bacon exists and is becoming popular because it often doesn't have nitrites and nitrates.

[Anonymous No.16027246]

>>16027171
>pathogens that can't be killed through heat
wrong.

[Anonymous No.16027870]

Bacon has expiration dates?

[Anonymous No.16027878]

>>16027870
Yes you sheltered zoomer. How do you not know this?

[Anonymous No.16027883]

>>16027045
i got turkey bacon thats 2 months old, thinking about trying to cook some soon

[Anonymous No.16027906]

>>16027878

Zoomer?

I've never needed to look. It's not like I'd pay attention if I did look.

I have eaten ham that has sat in the refrigerator for a month or more.

[Anonymous No.16027952]

>>16027045
What doesnt' kill you or put you in the hospital might make you stronger. Do whatever you want.

[Anonymous No.16028178]

>>16027045
Enjoy your trichnosis.

[Anonymous No.16028189]

The botulism bacterium, clostridium botulinum, is killed by sufficient heat, but the toxin it produces as a byproduct isn't destroyed. Your bacon may or may not have built up a substantial amount of botox.

>>16027952
Sometimes it just does irreparable damage to some of your nervous system.

[Anonymous No.16028220]

>>16027045
Isn't the issue also with toxins that the bacteria create? So you can kill of the bacteria, but the toxins will still be present?

[Anonymous No.16028284]

Is it the expiration or sell by date?

[Anonymous No.16028432]

>>16028284
It said "Use By" date. Anyway, I didn't eat the bacon after all because, out of my fear of getting sick, I overcooked it and it all turned black so I just threw it all away.

[Anonymous No.16028553]

>>16028189
>The botulism bacterium, clostridium botulinum, is killed by sufficient heat, but the toxin it produces as a byproduct isn't destroyed
The first part is correct in that the bacteria itself is killed at 240F which can only be achieved with a pressure cooker. However, the 2nd part is wrong because the toxin is rendered inert through cooking in a regular skillet or pan. I forgot the temp and time required but it's not particularly excessive.

[Anonymous No.16028609]

>>16028553
>240F which can only be achieved with a pressure cooker.

try an oven friendo. 240 is pretty low temp for an oven.

[Anonymous No.16028814]

>>16027045

[Anonymous No.16028947]

>>16027045
I've arrived at a point in my development where, "if x might be spoiled, do I eat it or throw it out?" I will always choose to throw it out. Health is worth more than money, and what paltry a sum at that (unless you're buying bacon in leaf land).