That meat had internal temp of 20°C (68°F) when i came in to work at morning.
That meat had internal temp of 20°C (68°F) when i came in to work at morning.
by FoxDaim
24 Comments
RevenantSith
Yeah the bacteria maybe will die, but all the toxins are still there either way
[deleted]
[removed]
Complete_Entry
Dumb idiot blumpkin is right.
However, this does not negate the TOXINS that bacteria SHIT into the meat.
Seriously, this is the one where old wives tales beats solid logic. Yes, heating the meat under hot water is faster. No it isn’t safe.
Leave the meat out at room temperature? She should be forced to eat it all.
Even Gordon wouldn’t do that. But he should. As a warning.
Like I wouldn’t even let her heat it. Here’s a tablespoon sweetheart.
Ok-Heart9769
That’s no how any of it works 😭😭😭😭 people are so fucking stupid
_joyous_boyous_
It’s not the heat, it’s the humility that gets ya. Stay strong soldiers, there is strength in admitting and understanding weakness. Lmao and stupidity
-SkeptiCat
This and a bunch of other stuff I’ve seen over the years is why I don’t eat out often and have developed trust issues with the industry. There are lots of cosplay chefs around who forget/ignore/don’t care about the foundations of our work like basic cleanliness and hygiene.
The client pays for that too you know, knowing that their food was handled properly. Doesn’t matter if the final dish “looks and tastes good”, if it came from a dirty ass kitchen prepared by a dirty ass cook it’s worthless.
HALF_PAST_HOLE
A little dead bacteria never hurt anyone right… right?
saintoftilapia
the way i explain it to people is to imagine if a man has been living eating shitting and pissing in a locked room, and you shoot the man with a gun, would you say that the room is now clean? the bacteria itself is only half the danger
Pretty-Baseball-9921
“Danger Zone” way to long, out it goes, I’m sure it hit the trash
ThiarAitEigin
Quit my job working for a local Meals on Wheels place because of this shit, meat was left out overnight in a Saucepan with bent lid so it wasn’t even sealed and to top off the shit there was black mold in the same room and the occasional fly. Potatoes were also left pealed in water uncovered from Friday to Monday. The Manager was also a massive cunt as well.
Chefmom61
OK. But I’m not gonna eat that.
Odd_Sir_8705
Time to go
DrFardenPupin
Hello, health department?
– you, hopefully
TapFit8961
I will take the salmon, hold the extra nilla. Please
Snoo_82923
So uhh hot take, but we do that sometimes aswell bit usually just with whole strip and never with chicken / pork. *but* it never gets to this core temp, most of the time the middle is still frozen and surface temp is around 7/8 C at most. We put the stuff on a wagon, cling film it at around 21.00 and the breakfast guy puts it in the walk in when he starts at around 5/6 am.
We do that bc we checked how long they take to defrost, and have them.out rather over night due to cramped space then being in the way all day long. Also we don’t do that on hot days obviously.
If we were to just put them in the walk in they are still frozen after 2-3 days, or at least not completely defrostet. So we usually leave them out during the working hours, which most of the time isn’t enough to defrost them completely.
That being said I wouldn’t serve sth with 20 degrees core temp of which I wouldn’t know how long it had said temperature. 15 minutes ? Fine. 2 hours and more ? Nope. Also not sure whether the regulations of meat standards cone into play since I’m in the eu. I think it’s a bit hard to generalise as I can see it working when you know what you are doing and check the temp before further processing. But i do see the risk and ppl not being comfortable with serving that.
RogersPlaces
Ei jumalauta!
Revelst0ke
Not sure how I got here but just wanted to throw this out there. I have routinely taken meat out of the freezer at 9am, let it counter defrost until 6pm, then cooked and eaten it. I’ve been doing this daily for about 30 years. I have never, not once, gotten ill from anything I cooked. But I’m not a chef and only cooking for myself/family. This is the same process my mother followed when I was growing up too. So it may not be ideal, but by no means is this as fatal as I think some of yall are saying. Unless some fig Newton out here eating room temp beef uncooked then yea, that’s a recipe for the runs.
Salty_Carrot1578
Wait, what? I dont work in the kitchen, and I’m not really a great cook in my personal life, so excuse the ignorance. I usually just take it (primarily chicken) out of the freezer and put it in the fridge overnight, but I also sometimes just put it in the sink for a few hours before I cook to thaw it out. They are all sealed if that makes a difference.
Should I not thaw it at room temp?
Remote-Canary-2676
I had a chef who did this on the regular. I just tossed out the meat in the morning when I came in. He never learned his lesson but got fired for running his own catering company with the restaurant’s food stock. Good riddance.
Hecticfreeze
I’ve heard this one a shocking amount of times.
I now just hit em with the “If everything dangerous is destroyed during cooking, then why do you think we have fridges at all?”
Quercus408
At least once a week I have to throw away expired seafood behind chef’s back.
Good god, this one time, we had a whole octopus that got defrosted, and refrozen EIGHT times. By the 2nd time there was no way I was allowing this to go to plate; from there it was some demented ritual of chef asking me to defrost the octopus, him getting too caught up to do anything with the octopus, saying fuck it and serving salmon, and then having me refreeze the octopus. I was just like, “Yes, chef…”
KazanTheMan
Idiot managers who have not received food safety training, for $500 Alex.
Gonzo_B
FFS, the bacteria doesn’t make people sick, the *waste products produced by bacteria* make people sick—and those can’t be “killed” by heat.
Don’t they cover this in ServeSafe courses anymore?
24 Comments
Yeah the bacteria maybe will die, but all the toxins are still there either way
[removed]
Dumb idiot blumpkin is right.
However, this does not negate the TOXINS that bacteria SHIT into the meat.
Seriously, this is the one where old wives tales beats solid logic. Yes, heating the meat under hot water is faster. No it isn’t safe.
Leave the meat out at room temperature? She should be forced to eat it all.
Even Gordon wouldn’t do that. But he should. As a warning.
Like I wouldn’t even let her heat it. Here’s a tablespoon sweetheart.
That’s no how any of it works 😭😭😭😭 people are so fucking stupid
It’s not the heat, it’s the humility that gets ya. Stay strong soldiers, there is strength in admitting and understanding weakness. Lmao and stupidity
This and a bunch of other stuff I’ve seen over the years is why I don’t eat out often and have developed trust issues with the industry. There are lots of cosplay chefs around who forget/ignore/don’t care about the foundations of our work like basic cleanliness and hygiene.
The client pays for that too you know, knowing that their food was handled properly. Doesn’t matter if the final dish “looks and tastes good”, if it came from a dirty ass kitchen prepared by a dirty ass cook it’s worthless.
A little dead bacteria never hurt anyone right… right?
the way i explain it to people is to imagine if a man has been living eating shitting and pissing in a locked room, and you shoot the man with a gun, would you say that the room is now clean? the bacteria itself is only half the danger
“Danger Zone” way to long, out it goes, I’m sure it hit the trash
Quit my job working for a local Meals on Wheels place because of this shit, meat was left out overnight in a Saucepan with bent lid so it wasn’t even sealed and to top off the shit there was black mold in the same room and the occasional fly. Potatoes were also left pealed in water uncovered from Friday to Monday. The Manager was also a massive cunt as well.
OK. But I’m not gonna eat that.
Time to go
Hello, health department?
– you, hopefully
I will take the salmon, hold the extra nilla. Please
So uhh hot take, but we do that sometimes aswell bit usually just with whole strip and never with chicken / pork.
*but* it never gets to this core temp, most of the time the middle is still frozen and surface temp is around 7/8 C at most.
We put the stuff on a wagon, cling film it at around 21.00 and the breakfast guy puts it in the walk in when he starts at around 5/6 am.
We do that bc we checked how long they take to defrost, and have them.out rather over night due to cramped space then being in the way all day long. Also we don’t do that on hot days obviously.
If we were to just put them in the walk in they are still frozen after 2-3 days, or at least not completely defrostet. So we usually leave them out during the working hours, which most of the time isn’t enough to defrost them completely.
That being said I wouldn’t serve sth with 20 degrees core temp of which I wouldn’t know how long it had said temperature. 15 minutes ? Fine. 2 hours and more ? Nope.
Also not sure whether the regulations of meat standards cone into play since I’m in the eu.
I think it’s a bit hard to generalise as I can see it working when you know what you are doing and check the temp before further processing.
But i do see the risk and ppl not being comfortable with serving that.
Ei jumalauta!
Not sure how I got here but just wanted to throw this out there. I have routinely taken meat out of the freezer at 9am, let it counter defrost until 6pm, then cooked and eaten it. I’ve been doing this daily for about 30 years. I have never, not once, gotten ill from anything I cooked. But I’m not a chef and only cooking for myself/family. This is the same process my mother followed when I was growing up too. So it may not be ideal, but by no means is this as fatal as I think some of yall are saying. Unless some fig Newton out here eating room temp beef uncooked then yea, that’s a recipe for the runs.
Wait, what? I dont work in the kitchen, and I’m not really a great cook in my personal life, so excuse the ignorance. I usually just take it (primarily chicken) out of the freezer and put it in the fridge overnight, but I also sometimes just put it in the sink for a few hours before I cook to thaw it out. They are all sealed if that makes a difference.
Should I not thaw it at room temp?
I had a chef who did this on the regular. I just tossed out the meat in the morning when I came in. He never learned his lesson but got fired for running his own catering company with the restaurant’s food stock. Good riddance.
I’ve heard this one a shocking amount of times.
I now just hit em with the “If everything dangerous is destroyed during cooking, then why do you think we have fridges at all?”
At least once a week I have to throw away expired seafood behind chef’s back.
Good god, this one time, we had a whole octopus that got defrosted, and refrozen EIGHT times. By the 2nd time there was no way I was allowing this to go to plate; from there it was some demented ritual of chef asking me to defrost the octopus, him getting too caught up to do anything with the octopus, saying fuck it and serving salmon, and then having me refreeze the octopus. I was just like, “Yes, chef…”
Idiot managers who have not received food safety training, for $500 Alex.
FFS, the bacteria doesn’t make people sick, the *waste products produced by bacteria* make people sick—and those can’t be “killed” by heat.
Don’t they cover this in ServeSafe courses anymore?
Quit on the spot