[Sca-cooks] OT: overnight cooking turkey

[Anne duBosc]

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[ Picked text/plain from multipart/alternative ]

Well, yes, they'd be dead at that point, but it's not the beasties that make you sick, it's the toxins, and they'd have had overnight to produce the toxins, and heat does not kill the toxins.
Mordonna
 John Kemker <john at kemker.org> wrote: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"
To:
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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>


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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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