[Sca-cooks] OT: overnight cooking turkey

[John Kemker]

Please forgive my ignorance, but it was my understanding that if the entire
roast/bird/what-have-you was brought to an appropriate temperature
throughout the meat and held there or higher for a minimum of 10 to 15
minutes, that all the beasties would be dead, even if they thrived during
the cooking period.  Is this not so?

--Cian O'Madadhain

----- Original Message -----
From: "A F Murphy" <afmmurphy at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, November 28, 2002 5:37 PM
Subject: Re: [Sca-cooks] OT: overnight cooking turkey


> 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
> >
> >
>
>
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