[Sca-cooks] OT: overnight cooking turkey

[A F Murphy]

Thank you!

I'm generally doing a much smaller roast, too, so even slow roasting is
usually pretty close to that 4 hours you have previously mentioned.
Haven't done it for a while - I'll think about it. I like making
informed choices...

Anne

Gorgeous Muiredach wrote:

> At 01:36 PM 11/28/2002, you wrote:
>
>> You know, I'd never seen this as a method for poultry, but I have both
>> seen and used it for beef roasts. Is it safe for that? Or should I stop
>> it? I know some of the issues are the same, and some are different...
>
>
> I personally wouldn't do it, though I have known many restaurants/hotels
> doing it with beef.  I'd not be so worried about it, considering the way
> beasties reside in beef vs poultry.
>
> In *general* nasties do reside on the surface of the beef, hence you can
> "cook them out".  Whereas the beasties reside throughout the muscle of
> poultry, hence you can't use that principle of cooking the surface stuff.
>
>
> Gorgeous Muiredach the Odd
> Clan of Odds
> Shire of Forth Castle, Meridies
> mka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
>