[Sca-cooks] stomach cringe vs BOTULISM

[Chris Stanifer]

--- Lawrence Bayne <shonsu_78 at yahoo.com> wrote:

> Clutching your stomach the next day could have been
> the least of your worries. Botulism can kill if you
> are compromised in any way. It is possible that
> bringing the odorous mess up to a temp of 165' might
> have made it safe, but probably NOT palatable.
> BB
> Lothar


I thik the old addage 'When in doubt, throw it out' applies here.  Though botulism is not really a
concern in this particular case, when a poultry dish begins to 'go off', there is little you can
do to remedy it.  However, I find it rather odd that the stock went bad, even after a few hours at
room temperature.  Unless, of course, this wasn't really a 'stock', but rather the collected raw
turkey 'juices' from the packaging.  The original message is unclear on this point.

If it were a proper stock, and had been properly cooked to begin with, it would be no matter to
leave the pan sitting on the stove, even overnight, so long as it was returned to a boil for a few
minutes prior to serving.  There is ample evidence that the ancient Chinese 'Mother Stocks' or
'Master Stocks' had been kept alive, without refrigeration, in just such a manner for upwards of
100 years.  In her book 'The Thousand Recipe Chinese Cookbook', author Gloria Bley Miller
describes the process in some detail.

Don't try this tactic in a commercial kitchen, however.... the Health Inspector has probably never
read that particular bit of literature...

William de Grandfort

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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