Better safe than sorry ~
pot roast left out overnight - safe to reheat and eat? - Page 2
If you read closely you would have read about what I personally did. I never said for this person to eat rotten meat, I know what my bodies immune system is capable of, and have never been sick by my actions and of course this was in my own kitchen. I voted not to serve the lobster bisque at work, also one of the reasons we have wonderfull sauces today is to cover up rotten meat, pre refridgeration days You all are way too uptight and I wouldn't have shared my story if I puked up my stomach. I'll make sure to never, ever serve you OK. I would like to know if the food was eaten or not.
This is a great thread, and because of it I've taken a survey of my staff and of the cooks that I've worked with in the past. These are legit cooks who have worked in legit restaurants all over. I have to disclaim this because its obvious that my 'credibility' on this site has been compromised. Everyone probably thinks I work with a bunch of hacks who bring their mise en place into the bathroom and wash it in the toilet. On the contrary, I'm confident enough to say that I've probably worked in cleaner, tighter, more disciplined restaurants than most. The fact that my opinion stated, god forbid, I would eat something that didn't comply with the US health standard, has made such waves really makes me laugh. I would say that about 85% of the people I've presented this situation to would be fine with eating this legendary pot roast. Granted, yes, there is the factor of common sense, which I did not mention (my bad). If it was bubbling, sour, smelled bad or had mold on it it, by all mean, toss it. But if the integrity of the roast is still intact, I dont think its out of the question. A risk? Of course...but we do that by going out to eat anyway. I also understand the idea of being overprotective of a bscepter, who is 'only' a home cook, and hell, he probably doesnt know any better anyways. I also understand that as professionals we have to convey that everything done behind closed kitchen doors is without question, questionable. I understand putting on that holier than thou face in the presence of 'civilians', but damn, I'm just saying I eat the friggin roast!
All of the above conditions you listed are real
It should also be noted that senior citizens as well as children are in high risk brackets as well as any one with a weakeened immune system from past illnesses. IE Viral infection, Mersa etc.. So again any of you, please don't tell all the people on this site (in particular students) how wonderful you were because you served or ate something that was left out or compromised.
YOUR FLIRTING WITH DISASTER>
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
i don't think anyone here is questioning your credibility nor has it been compromised in any way. we are simply having a discussion with very divided opinions.
i will add this though....the trickster about micro- organisms is that you cannot see them, taste them or smell them. once they are ingested and are in the intestines they multiple like little rabbits as the intestinal tract is the perfect breeding ground.....think of it as an incubator....warm and moist... something else that occurs is on the reheat the stew passes through the danger zone yet again. if the reheat is slow which most times for stew it is, your food and you are at risk once again.....that just can't be worth it. if you have ever had a foodborne illness there would never be a doubt as to what to do. our immune systems are attacked and challenged every day with the air we breathe and the water we drink.....do we really need to challenge it through our food?
food is like love...it should be entered into with abandon or not at all Harriet Van Horne