>put my dish in my slow cooker
>left for work, came back
>I forgot to turn it on
Well shit, should I just turn it on now, or is all the meat completely screwed?
>>7087046
what kind of meat? At what temperature was the food kept out? For how long?
>>7087046
If not poultry, I think it should "survive" a 9 to 5 work shift.
But if it was supposed to cook that long, you're gonna go sleep hungry.
>>7087046
i like cats
>>7087081
Why would room temperature damage it? Dangerous temperature is 30 to 50c.
Stuff starts dying at 60-100c anyhow.
>>7087092
Danger area is 10 to 60C, leaving raw meat at room temp for 8 hours is questionable as hell.
>>7087113
Better not buy meat anywhere but in North America or Western Europe.
Ever seen a market place in other parts of the world? Wonder how they survive after eating that meat there.
>>7087131
Because the meat is slaughtered locally that same morning? I'd trust market meat to last a day at room temperature better than industrially packed crap that died last week and had to be packed with carbon monoxide to maintain color, and OPs reaction suggests Western European or North American upbringing.
>>7087160
Actually industrially packed shit meat is packed too early. It's literally too fresh. You cannot buy a well hung piece of meat pre-packed anywhere in the world.
But I meant on said markets the meat hangs in 30-40 °C for up to a few days while flies eat it up before what the flies leave over is sold.
Alo poultry in direct contact with beef etc.
>>7087175
Fuck, that's beyond what I've seen in Asia. Do they char the meat every time they cook it? It seems wet cooking would be ill advised...
>>7087046
>slow cooker
salsa chicken
