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Started By
Message
re: Steak left out 2hrs in hot car....
Posted on 7/17/25 at 5:40 pm to LNCHBOX
Posted on 7/17/25 at 5:40 pm to LNCHBOX
quote:
That's called a reverse sear. It's fine.
bUt We CaN't ReAlLy KnOw
With the humidity we are having, I think it would be sous vide perfectly. On to the sear.
If you don't report back we know you succumbed to the ptomaine poisoning.
Godspeed
0
Posted on 7/17/25 at 5:43 pm to TigerBait2008
Then eat it you bunch of hobos.
Posted on 7/17/25 at 5:46 pm to Novastar
quote:Guaranteed it won't kill the toxins. Toxins aren't alive and never were. Toxins are the by product produced by the bacteria in the warm car. They are toxic, as the name suggests. Cooking won't make them go away.
Cooking may not kill all the toxins they produce
Posted on 7/17/25 at 5:49 pm to TDTOM
quote:
I don't know if it is or it isn't.
quote:
by TDTOM
At least you admit all of your posts come straight out of your arse and aren’t based in any kind of fact
Posted on 7/17/25 at 6:04 pm to Mingo Was His NameO
Nevermind, it’s not worth it.
This post was edited on 7/17/25 at 6:06 pm
Posted on 7/17/25 at 6:33 pm to LNCHBOX
quote:
Tell me the difference between that and doing sous vide or being in a 150 degree oven for 2 hours
For one, the vacuum seal vs the air exposure.
Posted on 7/17/25 at 6:44 pm to Ole Boy
I wouldn't advise eating children, pets, or steaks left in a hot car for more than a few hours.
Posted on 7/17/25 at 6:49 pm to TDTOM
quote:
Nevermind, it’s not worth it.
This post was edited on 7/17/25 at 6:06 pm
Oh, come on. Why hold back now?
Posted on 7/17/25 at 7:17 pm to Ole Boy
Yes. Definitely. I’ve eaten leftovers with alfredo sauce left in the car for 4+ hours and I’m still here.
Posted on 7/17/25 at 8:17 pm to SixthAndBarone
quote:
The steak (that wasn’t in the car) cooking at 150 It sits in the “danger zone” for less time and eventually comes up to a proper lethality temp. It doesn’t go in the oven at 150 for 2 hours and then in the fridge and then cooked later.
Whoever taught you food science should give you a refund.
Posted on 7/17/25 at 8:25 pm to LNCHBOX
quote:
Whoever taught you food science should give you a refund.
Please explain why.
You always say I am wrong but NEVER say what I am wrong about.
Posted on 7/17/25 at 8:28 pm to SixthAndBarone
If I sous vide a steak at 120 for two hours then sear it, it will have a lower internal temp than a steak sitting in a car at 150-175 for two hours. But somehow I can have the sous vide'ed one for leftovers but the car one is bad for .... reasons. The car is a low temp oven. Literally no different than cooking it inside.
This post was edited on 7/17/25 at 8:29 pm
Posted on 7/17/25 at 8:36 pm to LNCHBOX
quote:
The steak in the car sits in the “danger zone” until it cools down in the fridge again. Possibility of bacteria growth. …..Then you go to cook it later and there’s too much bacteria there to kill
Reading comprehension, boo.
This post was edited on 7/17/25 at 8:37 pm
Posted on 7/17/25 at 8:40 pm to SixthAndBarone
I addressed that, but your pretentious self is too ate up to even notice. Unless the meat was in some insulated container in the car, making this whole thread irrelevant, the meat cooked to a safe internal temp over those two hours in the car. Putting it in the fridge is different than storing a leftover sous vide'ed steak.
Posted on 7/18/25 at 7:55 am to LNCHBOX
Would also, as stated in this thread, assume time of day is important. As said if it was mid day and in the sun and the car was over 125* the steak was basically cooking.
If it was in the evening and the temp was lower it would be different. The “unsafe zones” are 40* to 140*.
What most don’t realize is that those unsafe zones are generally for places like commercial meat processing and restaurants where there’s 100s of lbs. Doing this occasionally with a single pound of meat has a very low chance of ever being bad if you then cook it properly.
If it was in the evening and the temp was lower it would be different. The “unsafe zones” are 40* to 140*.
What most don’t realize is that those unsafe zones are generally for places like commercial meat processing and restaurants where there’s 100s of lbs. Doing this occasionally with a single pound of meat has a very low chance of ever being bad if you then cook it properly.
This post was edited on 7/18/25 at 7:56 am
Posted on 7/18/25 at 8:39 am to Ole Boy
Is it cooked? Sure
Posted on 7/18/25 at 10:11 am to Ole Boy
I always take the chance and eat it. Good for your immune system. Give it something to practice on
Posted on 7/18/25 at 10:59 am to Ole Boy
Google 40-140-4. You're good, or throw your money away if you don't trust it.
Posted on 7/18/25 at 11:52 am to Ruston Trombone
quote:
For one, the vacuum seal vs the air exposure.
If he left a raw steak sitting on the seat unpackaged.. ewwww.
Yeah I'd probably pass on that one too.
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