[Sca-cooks] OT: overnight cooking turkey

[Kirsten Houseknecht]

i tyhought that was the point of cooking it at a higher temp for one hour,
first.. to et the meat to above the dangerous level fast. and then slow cook
it the rest of the time
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Anne duBosc" <anne_du_bosc at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, November 28, 2002 7:33 PM
Subject: Re: [Sca-cooks] OT: overnight cooking turkey


> --
> [ 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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> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
>
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> Lady Anne du Bosc
> Known as Mordonna The Cook
> Atenveldt, Atenveldt
> mundanely Pat Griffin
> Phoenix, AZ
>
>
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