brassmagnet
Well-Known Member
I started chicken stock last night and it sat at room temp for 10 hours, toss it or boil it, strain, and freeze, I'm thinking toss????
TnDeer food safety peeps
- Thread starter brassmagnet
- Start date
Stocks don't get good until they've sat out for a couple days!
Seriously though, if I start one too late in the night to put up, I just bring it to a boil, cover it, and turn off the flame. It cools down to the next morning when I can deal with it then. If not, bring it to a boil again, and put it up the next night. This is the point where I strain out all the solids. No reason for the bones & meat chunks to stay in the stock after the initial simmer.
The fat skim gives a protective layer once it solidifies.
Seriously though, if I start one too late in the night to put up, I just bring it to a boil, cover it, and turn off the flame. It cools down to the next morning when I can deal with it then. If not, bring it to a boil again, and put it up the next night. This is the point where I strain out all the solids. No reason for the bones & meat chunks to stay in the stock after the initial simmer.
The fat skim gives a protective layer once it solidifies.
brassmagnet
Well-Known Member
That's the long form of what I was thinking, brilliant minds think alike!! Thanks!!
if you boil it for 10 minutes, let it cool and then put it up it will be fine. thats basic food safety.
michael ruhlman is the one who said leave it out a week. i dont recommend a lot of his ideas and some of his recipes for cures have errors in them. koreans and the chinese do the same but most of them have dysentery and cholera anyway.
michael ruhlman is the one who said leave it out a week. i dont recommend a lot of his ideas and some of his recipes for cures have errors in them. koreans and the chinese do the same but most of them have dysentery and cholera anyway.
