Hot answers tagged food-safety
It'll probably be fine. An hour isn't very long and I am willing to bet your food was getting hot anyway even if it wasn't getting as hot as quickly for the first hour.
As setek said in the comments, 43F is too warm. Anything above 40F and you only have a couple hours before it's unsafe (has the potential to make people sick, even if unlikely). And your garage is attached to a house that's well over 40F, so it'll probably be well above 43F in there. So you really need to keep it chilled. If you don't have space in your ...
I can't remember how many times I've remembered to take out the turkey much to late for a full proper defrost. Yes, you can probably thaw it in cold water. But I would go a step further if you're brining it anyway. Alton Brown posted a blog post yesterday with exactly the same problem as you. Apparently Professional food people forget to defrost their birds ...
Of course there's no guaranty that you will get sick - there almost never is - this doesn't mean you should ignore food safety. There are three large factors that influence how "safe" your meat is: How much harmfull microorganisms were in your meat to begin with? How much did these microorganisms multiply and more importantly metabolize? How "healthy" are ...
I have re-used my direct set with success; just No Guarantee. Contamination issue is no different. Think of Heirloom as an old-time garden tomato vrs a high performing hybrid that won't breed true.
The purpose of "best used by" date, on most products, is an indicator of freshness, as opposed to safety. Of course, things like temperature, light...storage conditions in general, also impact product quality. So there are several variables to consider. As pointed out above, give it a look, give it a smell...if it passes those tests give it a try.
You don't want to leave it in the danger zone (40-140F) for longer than a couple hours. It sounds like you'd be cutting it pretty close, especially given that it spent some time in the danger zone before it went in the oven, and will spend some time closer to room temperature once it's done. So the safe options are things like: Reduce the oven temperature ...
I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had. Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, (vegetable stock or chicken stock or ...
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