iron error
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Have been looking online and can't get a compete answer.
Say you have some leftover steak that has been chilled for two days, but not refridgerator cold, for example in a cooler with icy water. Probably hovered around 60 degrees or so.
Is it safe to eat, if you broil at 400 degrees or so for an hour? I am sure bacteria has grown and it would not be safe to eat otherwise, but can you in essence kill off all the bad stuff and potential for food poisoning using temperature and time, or is this a no no?
Say you have some leftover steak that has been chilled for two days, but not refridgerator cold, for example in a cooler with icy water. Probably hovered around 60 degrees or so.
Is it safe to eat, if you broil at 400 degrees or so for an hour? I am sure bacteria has grown and it would not be safe to eat otherwise, but can you in essence kill off all the bad stuff and potential for food poisoning using temperature and time, or is this a no no?