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location Pennsylvania
age 30
visits member for 3 years, 7 months
seen 21 hours ago

May
4
comment Can I re-cook a ham that was left out overnight?
Ham is typically cured with sodium nitrite, which has historically been used specifically to block botulism growth. Not that there is no risk, but that's probably not the primary bacteria to consider. That said, listeria, e. coli., salmonella, etc., all work in the same way (though their waste products aren't quite as deadly). They produce toxins that remain after the bacteria has been destroyed.
May
4
comment Can I re-cook a ham that was left out overnight?
Might I suggest that number of bacteria is not the only (even primary?) concern? One does not get sick purely from consuming bacteria, but from the toxins produced by the bacteria. 9 hours may mean only double the bacteria, but I would posit that that does not translate to double the risk. Consider the amount of toxins that can be produced in that time when you're weighing the risks in giving public advice.
May
4
comment Why is there cow cheese but no pig cheese?
Don't Indians eat paneer? And lassi?
Apr
30
accepted Why is my corned beef overly salty?
Apr
30
answered Why is my corned beef overly salty?
Apr
29
awarded  Organizer
Apr
29
revised Ways to bar-b-que and smoke Kangaroo
edited tags
Apr
28
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
Oops, you're right. Wasn't really looking, I guess :)
Apr
27
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
You see the ones on the left and right do have lids. The middle one just doesn't have one, so he improvises. Plus, you don't have to take off the lid to add or remove food, this way :)
Apr
26
comment why is cooking in oil or fat considered dry heating?
Good explanation, although neither air nor oil can be heated to high temperatures at STP... or else it wouldn't be STP.
Apr
26
comment why is cooking in oil or fat considered dry heating?
@barlop: Yes, grapes are mostly water.
Apr
26
answered why is cooking in oil or fat considered dry heating?
Apr
26
answered What is direct heat?
Apr
25
answered What kind of alcohol has least carbohydrates?
Apr
22
revised Cooking tied-up ribeye
reformatted
Apr
22
suggested suggested edit on Does the “German” in “German chocolate cake” refer to the chocolate or the cake?
Apr
22
suggested suggested edit on Cooking tied-up ribeye
Apr
21
answered What are the advantages of a two-day braise?
Apr
21
comment What are the advantages of a two-day braise?
Bruno Goussault (and others) advocates for stepwise cooling for this very reason; the sponge analogy may not be a completely accurate description for how this readsorption is accomplished, but it is clearly an effective technique. See, e.g., blog.khymos.org/2011/04/01/…, under the "STEPWISE COOLING" heading
Apr
14
comment Why is it dangerous to eat meat which has been left out and then cooked?
Just double-checked on this: "The 1999 FSIS final rule, Performance Standards for the Production of Certain Meat and Poultry Products, requires a 6.5 log10 relative reduction (6.5 log10 lethality) of Salmonella for cooked beef, roast beef and corned beef (9 CFR318.17)." See edocket.access.gpo.gov/cfr_2008/janqtr/pdf/9cfr318.18.pdf