Timeline for Can I Brown Beef For Slow Cooking the Night Before
Current License: CC BY-SA 2.5
5 events
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| Sep 23, 2010 at 20:19 | history | edited | Chris Cudmore | CC BY-SA 2.5 |
added 94 characters in body
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| Sep 23, 2010 at 19:50 | comment | added | Aaronut | Apologies for misunderstanding, then, I just wasn't sure why the heat of the interior would be important; if you're referring to the "danger zone" (for bacteria) then the temperature only has to rise a few degrees above refrigeration temperature to get there. For chicken or other meat where the interior is often contaminated, this could be quite dangerous, but for beef it shouldn't be. | |
| Sep 23, 2010 at 18:44 | comment | added | Chris Cudmore | @aaronut. That's what I was getting at. I guess it wasn't clear. | |
| Sep 23, 2010 at 16:23 | comment | added | Aaronut | You don't need to heat up the center for a slab of beef, though; unless you're dealing with ground beef, any harmful bacteria will only be on the surface. | |
| Sep 23, 2010 at 13:21 | history | answered | Chris Cudmore | CC BY-SA 2.5 |