Hey everyone,
I woke up this morning and realized that my cuts of pork belly sat in a slightly open fridge overnight. I don't have a meat thermometer, so I can't get a temperature read on it, but the room is pretty cool. The refrigerator was closed enough to have fooled me (the light was off, but the door wasn't fully sealed). The room temperature was a maximum of 13C (~55F) and it was there for a maximum of seven hours. It's two large pieces, a little more than a pound each so my thought is that temp retention was pretty good. It was also packed two days ago (according to the label, not sure if they re-pack at all) so I think it's pretty fresh.
This meat makes up a non-trivial portion of the food I have for the week. My plan is to turn it into a chili, so it'll be thoroughly cooked. For you pro's out there, am I risking anything, or just being a nancy-boy about this? Would you serve this in your restaurant? If so, would the storage circumstances change how you cooked it?
Thanks a lot for any feedback you have
Submitted February 14, 2016 at 12:45PM by tfimg24 http://ift.tt/1RBtZKE AskCulinary
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