/ck/ - Food & Cooking

[Anonymous No.8819372]

Hey /CK/ i brought some chicken on Thursday, made slices in it to aid my marinade, then left it out on the side waiting for me to deal with it.
Got drunk and forgot about it until the next day when i put it in the fridge. Left it there until today, when i get it out it has a really mild chicken ammonia smell but otherwise looks fine.
Iv stuck it in to soak in salt water which is not really done here (UK), so hoping that will help and then thinking ill make Jerk Chicken as i already made the marinade.
Am i going to die or get very sick?

[Anonymous No.8819450]

>>8819372
Was it in a salt based marinade or just sitting out? At any rate, just make sure it's thoroughly cooked and you will probably be OK. Having said that, I'd probably toss them but I'm not strapped for cash. If I were on a really tight budget, I'd probably eat them.

[Anonymous No.8819474]

>>8819372
its probably be insanely disgusting and mushy, since even slightly acidic marinades ruin the texture if applied for more than a couple of hours

[Anonymous No.8819483]

>>8819372
don't worry
you won't die op
just eat it
salmonella is overrated and poses no threat at all

[Anonymous No.8819497]

>>8819474
This. Acidic marinades actually cook meat over time. Oranges, grapefruit, lemons, limes, fucking kumquats...any of that shit will fuck up your meat if you marinate it for longer than 2 hours, 3 hours tops and it will turn out tasting like hot garbage.

[Anonymous No.8819509]

>>8819372
Toss it, it's going to be garbage on multiple counts

[Anonymous No.8819525]

>>8819372
Make some spicy asian dish out of it.

[Anonymous No.8819546]

>>8819450
I did not put the marinade on yet. Iv just go them out of the fridge in salt water, they look a bit healthier and smell has lessened.
I dryied them off with paper towl (kitchen roll) and have put back in the fridge to dry a bit more.
The marinade is a bit salty, its a mix of Dunns Jerk seasoning, lime juice, garlic, chillies, tropical sun jerk seasoning powder and olive oil all whizzed up (see pot in pic).
This is the last of my money for a few days and the bank is closed until Tuesday so will be attempting to eat this.
>>8819483
Thanks for tip re:salmonella, this is what i want to hear.

Thanks for the advice so far /CK/

[Anonymous No.8819558]

>>8819372
>a really mild chicken ammonia smell

I don't even know what that smell is. so just toss it.

[Anonymous No.8819574]

For anybody interested, these are the seasoning mixes i used in my marinade.
They say they are made in Jamaica and are easy to get hold of in the UK.
I already feel a bit fragile due to going cold turkey from booze a few days back.
Ill keep /CK/ updated for research purposes and because focusing on this seems to be distracting me from DT's.

[Anonymous No.8819697]

>>8819574
I feel for you bro. It's always hard for me to cook when I quit drinking because I always enjoyed drinking when I cooked. Good luck and all that.

[Anonymous No.8819714]

>>8819697
Thanks man. I was a bit inbetween, i loved the idea of cooking but was too drunk to get round to attempting it (hence i left the chicken out for hours).
Now i'm sober (with hangover, dt's) i feel more focused but standing up is making me feel pretty dizzy.

**Quick Update** i just got the chicken out the fridge from drying out a bit and it seems a lot better so i dumped it all in the big pot of jerk marinade and gave it a good shake.
Gonna leave that in the fridge for 3-4 hours then casserole it.

[Anonymous No.8820009]

>>8819372
"When in doubt, throw it out."

I wouldn't cook raw chicken that sat at room temperature overnight. The official safe time is 2 hours out. If you eat please report back

[Anonymous No.8820014]

>British
>Drunkard
>"brought"
>"[UK doesn't really brine]"
>Contemplating eating day-warm chicken

It all adds up so well

[Anonymous No.8820070]

>>8820009

Ill keep the updates coming.

>>8820014

Thanks, I'm glad someone is doing the maths here.
Feeling confident.

[Anonymous No.8820157]

I could probably do with some drama too keep the thread going whilst the chicken marinates.

Please argue amongst yourselves /CK/.

[Anonymous No.8820180]

>>8819372
throw that shit away right now OP
unrefrigerated meat isn't a joke

[Anonymous No.8820188]

>>8820157
It's not really chili without beans and tomatoes.

[Anonymous No.8820223]

>>8820180
Iv started to think there is a good chance all the spices and stuff with kill any bacteria

>>8820188
Thats what i thought until i read some Texan people getting very aggressive about it a week or so back.

[Anonymous No.8820244]

>>8820188
Fuck off, borefag.

[Anonymous No.8820255]

Get rid of it.

I had food poisoning recently and if you have even an ounce of doubt (which im guessing you do since you made this thread), don't even bother risking it.

[Anonymous No.8820305]

>>8820223
protip the bacteria may be daed but the toxins that get you ill will still be there

It might not have salmonella but it may have gone bad from leaving it out all night.

Give it a really good sniff before you cook it. If it smells off to you at all, throw it out. It's not worth getting food poisoning when the hospitals are gonna be full and fuck all nurses will be around tomorrow.

[Anonymous No.8820367]

>>8820305
What kind of toxins are you talking about? It wouldn't be botulism because it wasn't stored anaerobic and the toxin is destroyed by heat anyway. The only worry is a growth of bacteria to a level that if not killed during cooking could cause food poisoning like salmonella, e-coli, shigella, etc. He's already assured us he will cook it thoroughly and I believe him as long as he stays sober which as an /al/ck myself know will be the biggest variable.

He won't get sick but may have to eat slightly drier chicken to guarantee doneness.

[Anonymous No.8820370]

>>8820255
>>8820305

Pretty hard to tell now as its been marinading for 3 hours in Jerk sauce.
Gonna give it one more hour then casserole it for 45 minutes.
I'm feeling a lot more confident about the smell after i soaked the chicken in brine for an hour.

[Anonymous No.8820381]

>>8820370

>Two bacteria, Bacillus and Clostridium, bear spores. Intense heat deactivates them, but they produce spores that resist freezing and cooking. These spores result in illness. Clostridium spores produce botulism, a major cause of food disease.

>Cooking spoiled meat to a high temperature kills some bacteria, but can leave toxins behind. The remaining toxins cause food-borne illnesses, and cooking does not destroy them. Staphylococcus bacteria die from cooking, but produce heat-resistant toxins that cause nausea and diarrhoea.

[Anonymous No.8820385]

>>8820367
Ecoli can make toxins that are heat stable, and wont be denatured by cooking the meat.

[Anonymous No.8820479]

>>8820385
>>8820381
Iv started to tell myself that food poisoning is mostly a conspiracy created by the Supermarkets to sell more stock.

**Update**
It has been marinading for just over 3 and a half hours so iv got it out of the fridge, going to put it in the oven for 25 minutes on 200c (392f) with the lid on then remove the lid and put it on for another 20 minutes.
Hopefully this will be enough to destroy any bad shit.

[Anonymous No.8820485]

>>8820479
kek enjoy spending all night on the loo you idiot

[Anonymous No.8820492]

>>8820479
It's not. But botulism is rarer than any endangered organism you can point a finger at.

If you live in america, I'm shocked if your food doesn't get you sick every week.

[Anonymous No.8820496]

Go on, eat some chicken fuckrag

[Anonymous No.8820511]

>>8820492
I'm in the UK.
>>8820496
Just put it in the oven a minute ago.
I need to wait for it to cook.
I'm not stupid.

[Anonymous No.8820601]

>>8819372
Use a lot of chili and check if you als have some other herbs with antibotic and virostatic properites (like thyme) and add them.

[Anonymous No.8820654]

>>8820601
Its got marinaded for 3 and a half hours with loads of chillis, chill powder, jerk seasoning (paste and powder), garlic, lime juice, olive oil, salt and pepper on.
I think you are on to something though, surely that should be enough to kill off any ancient bacteria, or at least disguise its taste.

**Update**
25 minutes in, took the lid off, giving it a further 20 minutes.

[Anonymous No.8820729]

**Update**
Looked at it and decided id give it an extra 15 minutes with the lid off to get rid of some more of the juices.

[Anonymous No.8820739]

>>8820729
>pond scum chicken

I'll take mine with nyquil thansk

[Anonymous No.8820814]

>>8820739
Served.

[Anonymous No.8820824]

Picked one out to test

[Anonymous No.8820829]

>>8820814

stay healthy
have a pic of a pure glass of water for good luck

[Anonymous No.8820897]

>>8820381
>spores. Intense heat deactivates them, but they produce spores that resist freezing and cooking.

No shit. That's why you pressure can non-acidic foods. Botulism bacteria are present in almost every square metre of soil, numbnuts, but it requires a specific environment to produce toxin. OP doesn't have it and it's already rendered harmless by his heat if he did.

[Anonymous No.8820905]

>>8820381
>omfg nausea and diarrhea

I suspect as an /al/ck he's familiar with them.

[Anonymous No.8820908]

>>8819372

Fizzy drink is called minerals here, friend.

[Anonymous No.8820910]

>>8820814
Looks good. How'd it taste?

[Anonymous No.8820934]

>>8820829
Thanks anon, i made a video of me eating the piece of chicken.
>>8820910
It tasted fantastic desu, better than the last lot of Jerk i did a few weeks back with fresh chicken.

I made a video of me eating the test bit, not sure if it will embed automatically. I have no idea how to do that if it doesn't.

https://www.youtube.com/watch?v=zJlMJP8T9ms

Thanks /ck/

Now for me to sit back and wait for the results.

[Anonymous No.8820960]

30 minutes in and i feel the best iv felt all day.
Its almost like i should have eaten earlier today.

[Anonymous No.8821086]

Hour in now and still feel absolutely fine anons, actually better than i did before eating it.
Ill report back if anything happens, if not ill do a final update in the morning but pretty sure this is conclusive, there is no such thing as food poisoning.

[Anonymous No.8822442]

>>8819483
Slept well all night, feel fine today.
100% food poisoning is a global conspiracy.

[Anonymous No.8822460]

>>8820014
Brocht

[Anonymous No.8822668]

>>8820934
Who the fuck eats chicken (not wings or drumsticks) with their hands? Use some cutlery you savage. Good thread though, hope you don't die when the food poisoning creeps up on you

[Anonymous No.8822703]

>>8822442
Glad to see it worked out. It's good to know, so if I leave meat out like that I won't have to waste it. Thanks for being a guinea pig. Really makes you think about what other myths about food safety big business and the govt. are feeding us.

[Anonymous No.8823344]

>>8822668
17 hours since i made it and ate, still feeling fine.

>>8822703
Worked out fine, in fact just this minute i microwaved some of the leftovers i left out last night, so i'm sinking a load of those.

[Anonymous No.8823622]

>1 result from 1 person
>PROOF!1!1!!
You can run a red light and not die, but that doesn't mean it's safe to do.

[Anonymous No.8823627]

>>8823344
congrats on surviving

>>8823622
pic related

[Anonymous No.8823712]

when you're unsure about chicken, chew it and taste it before you swallow.

If it tastes sour, toss it. Don't swallow it. If it doesn't taste sour, you're fine.

[Anonymous No.8823868]

>>8823622
I supplied plenty of evidence in the form of photos imo.
>>8823627
Thanks
>>8823712
Wish you had told me this yesterday.

[Anonymous No.8824151]

>>8823868
>I supplied plenty of evidence in the form of photos imo
Indeed. 1 sample, 1 person, doesn't proof anything, it just shows you didn't got sick this one time.
Maybe it really is safe, maybe your gut took care of it this time, maybe the conditions were right and there weren't any contaminants on or nearby it. But there is no way to know if a similar situation won't make you sick next time, 8+ hours is plenty of time for bacteria to grow and produce toxins.
And telling others to do the same is just wrong.

[Anonymous No.8826318]

>>8824151
If you are that interested, you could make a study for yourself. I'm looking forward to your posts.