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Started By
Message
I made a crockpot mistake. Should I throw this meal out?
Posted on 12/6/23 at 4:01 pm
Posted on 12/6/23 at 4:01 pm
I seared some chicken breasts, threw them in the crock pot, poured some cold broth over them and about 3 hours later I've realized I never plugged the crockpot in. 
I lean toward throwing them out. I don't fricks with salmonella. If not for the sear and they were just sitting in cold broth for hours, I might try to salvage. I stuck a probe in one and internal was 78° sooo....
I think I know the answer here but I'm trying to convince myself I don't have to throw out a bunch of meat. What a dumbass.
I lean toward throwing them out. I don't fricks with salmonella. If not for the sear and they were just sitting in cold broth for hours, I might try to salvage. I stuck a probe in one and internal was 78° sooo....
I think I know the answer here but I'm trying to convince myself I don't have to throw out a bunch of meat. What a dumbass.
10
Posted on 12/6/23 at 4:03 pm to Lsuhoohoo
what? Eat that shite
Posted on 12/6/23 at 4:08 pm to Lsuhoohoo
Why wouldn't you eat it? 
Posted on 12/6/23 at 4:10 pm to TideSaint
Partially cooked chicken left at room temperature for 3 hours. I have some doubts man. 
Posted on 12/6/23 at 4:14 pm to Lsuhoohoo
cook it to 165 internal you’ll be fine
Posted on 12/6/23 at 4:20 pm to Lsuhoohoo
When in doubt, throw it out. Don't chance food poisoning.
Posted on 12/6/23 at 4:25 pm to Lsuhoohoo
Seeing these discussions about tossing out food always makes me wonder if my upbringing might have been a tad less classy than I realized.
Posted on 12/6/23 at 4:32 pm to Lsuhoohoo
Google 4/40/140 rule. Heat it to 165F and you'll be fine.
Posted on 12/6/23 at 4:32 pm to Turftoe
It's the searing that gives me pause. If I had just tossed chicken in the cooker and left them for a few hours, no worries.
But partially cooking them and leaving them sit out for 3 hours, I've got a bit more hesitation. I've got them cooking on high now but was just curious anyone else's thoughts. I'd hate to get anybody sick.
But partially cooking them and leaving them sit out for 3 hours, I've got a bit more hesitation. I've got them cooking on high now but was just curious anyone else's thoughts. I'd hate to get anybody sick.
This post was edited on 12/6/23 at 4:33 pm
Posted on 12/6/23 at 5:40 pm to Lsuhoohoo
My rule of thumb after having food poisoning: is it worth getting sick for the cost of that food. I’m guessing not.
Posted on 12/6/23 at 5:42 pm to Lsuhoohoo
quote:
Partially cooked chicken left at room temperature for 3 hours. I have some doubts man.
Yep.
Posted on 12/6/23 at 11:15 pm to Lsuhoohoo
quote:Why do you think this matters ? I would think searing them would help prevent bacteria growth vs leaving it out raw for hours.
ut partially cooking them and leaving them sit out for 3 hours, I've got a bit more hesitation. I've got them cooking on high now but was just curious anyone else's thoughts. I'd hate to get anybody sick.
Posted on 12/7/23 at 12:04 am to saderade
Yea, I’m with you…read that and thought the logic was backwards.
Posted on 12/7/23 at 7:26 am to saderade
The searing raised the internal temp. Things grow in warmer temps. They spent longer in “the danger zone” between 40-140 degrees as a result. Bacteria doubles something like every 20 minutes in that range.
I would be conflicted, too. Having had food poisoning, I would probably make dog food with them.
I would be conflicted, too. Having had food poisoning, I would probably make dog food with them.
Posted on 12/7/23 at 7:44 am to Lsuhoohoo
quote:
I'd hate to get anybody sick.
Roll the dice if you're feeling lucky and only feeding yourself.
If you're serving others don't frick around with food poisoning. Throw that shite out.
Posted on 12/7/23 at 6:12 pm to Lsuhoohoo
Food safety you have 4 hours in the danger zone, you are fine at 3 hours and people historically have left meat in the danger zone for much longer without issue.
Cooking to 165 isn't a cure all for bad food, if bacteria have grown and produced toxins the toxins will still make you sick even if you kill the bacteria. In this situation I don't think much if any would have grown.
Cooking to 165 isn't a cure all for bad food, if bacteria have grown and produced toxins the toxins will still make you sick even if you kill the bacteria. In this situation I don't think much if any would have grown.
Posted on 12/7/23 at 6:14 pm to Lsuhoohoo
Chicken is cheap. Throw that shite and start over
Posted on 12/7/23 at 10:59 pm to Lsuhoohoo
So, you're talking about less than $10 worth of ingredients.
Is it worth chancing getting sick over that little amount of money lost?
It will cost you way more than that trying to get well if you come down with food poisoning.
Is it worth chancing getting sick over that little amount of money lost?
It will cost you way more than that trying to get well if you come down with food poisoning.
Posted on 12/8/23 at 12:29 am to Lsuhoohoo
Rule of thumb, according to the FDA, food is safe for up to four hours between 40 degrees and 140 degrees. I know it's too late now, but to answer your question, at the time you discovered the chicken had been in the danger zone for three hours, you had one more hour to bring it up over 140, meaning if you switched on the crock pot at the three hour mark, the chicken may not reach an internal temp of 140 in under an hour and would therefore be in the danger zone for over four hours.
Posted on 12/8/23 at 12:41 am to Degas
RU Nutz Cook it and eat it. Give some to your husband first, and if he dies, don't eat it.
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