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re: Eat it or throw it out? Crawfish etoufee on stove all night...
Posted on 7/4/20 at 4:34 pm to Nature Boy
Posted on 7/4/20 at 4:34 pm to Nature Boy
Eat it. My mammaw left stuff on the stove for 8+ decades. Of course she cooked everything thoroughly but still. Don't remember our family having problems with leftovers at her house.
You should be just fine. I would eat it.
You should be just fine. I would eat it.
0
Posted on 7/4/20 at 5:58 pm to gumbo2176
quote:
Yep. No dish is worth a potential bout of food poisoning.
Nothing worse than sitting on a commode with explosive shits coming out one end and your head in a bucket puking so much you wind up with dry heaves.
The two times in my life that I got true food poisoning and it was coming out of both ends, I developed a long term aversion to eating that product again. Something about the taste of the original dish stayed with me for a long time.
I wouldn't eat it under the circumstances the OP described for two reasons. First you could get really sick, and second, I'd hate to not want to eat crawfish again for quite a while.
To top it off, it's seafood he's talking about. If it was a pot of chili or beef stew, I'd say go for it.
This post was edited on 7/4/20 at 6:06 pm
Posted on 7/4/20 at 7:33 pm to Nature Boy
Throw it out, there is no debate. The science says bacteria can grow to an unsafe amount at that time and temperature.
8 hours hot. The only possible way it is good is if the temp was above 140 at 2:30. No way it was. And even if it was, that’s the best case scenario. Rule of thumb is 4 hours at room temperature. Your stew was above room temperature and below lethality for hours, which would negate the 4 hour rule of thumb. Perfect growth temperature and time for bacteria.
Also, some bacteria form spores which cannot be killed when reheated, even if you get it to a boil.
What y’all need to understand is killing to lethality doesn’t mean you kill ALL the bacteria. It means you kill ENOUGH of it to not make you sick. So there’s still a little bit left in the food, but it won’t grow fast enough to grow to an amount that will make you sick. Unless....unless you help it by providing a good environment to contribute to its growth, like not refrigerating it.
8 hours hot. The only possible way it is good is if the temp was above 140 at 2:30. No way it was. And even if it was, that’s the best case scenario. Rule of thumb is 4 hours at room temperature. Your stew was above room temperature and below lethality for hours, which would negate the 4 hour rule of thumb. Perfect growth temperature and time for bacteria.
Also, some bacteria form spores which cannot be killed when reheated, even if you get it to a boil.
What y’all need to understand is killing to lethality doesn’t mean you kill ALL the bacteria. It means you kill ENOUGH of it to not make you sick. So there’s still a little bit left in the food, but it won’t grow fast enough to grow to an amount that will make you sick. Unless....unless you help it by providing a good environment to contribute to its growth, like not refrigerating it.
This post was edited on 7/4/20 at 7:48 pm
Posted on 7/4/20 at 10:34 pm to tonydtigr
quote:
The two times in my life that I got true food poisoning and it was coming out of both ends
I can only recall it happening to me once and it was over raw oysters on the half shell from a bar that also served seafood.
It was late night and I ate a couple dozen and they didn't have any off taste to give me reason to think they were off, but it was obvious several hours later and for the next 2 days.
That was a miserable 48 hours that I don't ever want to repeat.
Posted on 7/4/20 at 10:37 pm to SixthAndBarone
quote:
Throw it out, there is no debate.
They know this. I suspect most of the posts that popup are for personal amusement.
Posted on 7/5/20 at 8:01 am to t00f
quote:
They know this. I suspect most of the posts that popup are for personal amusement.
Yep, tell the dumbass to eat it and have him post back in a few days about what a mistake he made, how sick he was and how he'd never do that again on a bet.
Posted on 7/5/20 at 9:37 am to Nature Boy
I'd eat it
Posted on 7/5/20 at 1:55 pm to Loup
Hell no. If it was beef stew, yes, but seafood has a rapid decomposition rate. My worse mistake ever was expired sour cream, I though "well it's already sour, what can go wrong?"
Posted on 7/5/20 at 2:49 pm to OldHickory
Man, y’all think about this type of shite way more than me 
I’m always surprised by these threads. I would eat it and not even think about it really
I’m always surprised by these threads. I would eat it and not even think about it really Posted on 7/5/20 at 3:44 pm to andouille
quote:
Hell no. If it was beef stew, yes,
Beef stew is still a no. You’re still in the same amount of risk with beef stew.
Posted on 7/5/20 at 6:41 pm to SixthAndBarone
Use your nose!
Posted on 7/6/20 at 6:46 am to SixthAndBarone
quote:
Beef stew is still a no. You’re still in the same amount of risk with beef stew.
A professional chef taught me to brown the beef, cover it with the braising liquid, heat for a short time, then leave out at room temp for 12 hours, that works wonders to tenderize and moisten the toughest cuts. You really have to mistreat beef to make it unsafe.
I have fallen victim to food poisoning, not taking chances.
Posted on 7/6/20 at 3:04 pm to andouille
Leaving it out at room temp for 12 hours will indeed allow the correct time and temperature to grow bacteria. Cooking the beef does help your chances as it can reduce any present bacteria (if any) to a smaller number which can allow A greater time needed for more bacteria to grow into a large enough amount to make you sick.
However, there is no scientific data you can use to make the claim that there is no risk of leaving cooked beef at room temperature for 12 hours. This doesn’t mean that you will always grow bacteria, but it does mean that based on science, you cannot prove the meat is safe.
The chef is wrong. If anyone wants to disagree, that’s fine, but I promise they cannot back up 12 hours at room temperature with science. If they can, please let me know and every food and meat processing plant in the country will gladly change their HACCP plans and QC plans.
However, there is no scientific data you can use to make the claim that there is no risk of leaving cooked beef at room temperature for 12 hours. This doesn’t mean that you will always grow bacteria, but it does mean that based on science, you cannot prove the meat is safe.
The chef is wrong. If anyone wants to disagree, that’s fine, but I promise they cannot back up 12 hours at room temperature with science. If they can, please let me know and every food and meat processing plant in the country will gladly change their HACCP plans and QC plans.
Posted on 7/6/20 at 4:13 pm to Nature Boy
I very rarely say don't eat it. Eat it.
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