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Old 02-10-2020, 07:27 PM
 
18,935 posts, read 24,491,242 times
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Quote:
Originally Posted by nmnita View Post
sorry, unless you are leaving sitting out on a porch or someplace outside and it is a hot summer day leaving it out will not make anyone sick and there are advantages to leaving it out. Why do you think so many reipes call for bringing meat to room temp before cooking?
bravooooooo!!!! great post!
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Old 02-10-2020, 08:18 PM
 
Location: Floribama
15,790 posts, read 32,757,157 times
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Quote:
Originally Posted by chiluvr1228 View Post
Interesting - I have never let the meat sit out to get to room temperature. I'm one of those germaphobes that thought meat should stay cold until cooked. I learn something new every day.
Lol. Same here.
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Old 02-10-2020, 08:36 PM
 
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Quote:
Originally Posted by nmnita View Post
sorry, unless you are leaving sitting out on a porch or someplace outside and it is a hot summer day leaving it out will not make anyone sick and there are advantages to leaving it out. Why do you think so many reipes call for bringing meat to room temp before cooking?

Seconded. Even if there are pathogenic microbes on the surface of the meat, they will be killed almost instantly upon searing. It can literally take days for pathogenic microbes to penetrate far enough into the interior of a single cut to have it actually spoil, even at temperatures above that of a refrigerator. The "danger" is really with ground meat as grinding may mix in a fair amount of "dangerous" surface pathogens. Even then, the risk is quite low as long as the meat is kept below 40F prior to grinding.
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Old 02-10-2020, 09:27 PM
 
Location: Southwest Washington State
24,972 posts, read 16,074,901 times
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Quote:
Originally Posted by Cleveland_Collector View Post
Seconded. Even if there are pathogenic microbes on the surface of the meat, they will be killed almost instantly upon searing. It can literally take days for pathogenic microbes to penetrate far enough into the interior of a single cut to have it actually spoil, even at temperatures above that of a refrigerator. The "danger" is really with ground meat as grinding may mix in a fair amount of "dangerous" surface pathogens. Even then, the risk is quite low as long as the meat is kept below 40F prior to grinding.
Yes. Cooking a piece of solid meat should kill all bacteria because they will be on the outside of the cut.

Ground meat is different. Meatloaf or hamburgers should really be cooked thoroughly because bacteria can reside throughout the meat. It pains me to ask for a well done burger, but if asked, I have begun doing so.
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Old 02-10-2020, 10:34 PM
 
Location: Moku Nui, Hawaii
10,212 posts, read 19,609,970 times
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I've never really thought about it! When brining a turkey, that's in the brine for sometimes a day at more or less room temperature. Usually for steaks or roasts, they will be out on the counter for half an hour to an hour while other things are going on before they get cooked. Sometimes it's for marinating, sometimes for being prepped in other ways but never for anything specific like bringing it up to room temperature. I'll try that, or at least use it for an excuse to leave it sitting there if things are running late.
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Old 02-11-2020, 03:28 AM
 
Location: Las Vegas & San Diego
1,359 posts, read 247,268 times
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Steaks 30-60 min, Roasts (mostly Tri Tip) 60-90 min. I put them to the cold side of the grill while it is heating up also. Chicken no more than 15 min and directly on the hot side as it is heating up.
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Old 02-11-2020, 04:41 AM
 
7,257 posts, read 3,458,518 times
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My grandma used to say...the burger stood out in a field for years.....What makes you think it can't be thawed at that temp? Mind you cattle is somewhat insulated when roaming the fields, yet still, there is some logic.


I do though worry about thawing out fish...the odor sometimes just isn't worth the thaw time. Never mind when I am cooking or grilling it.
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Old 02-11-2020, 10:40 AM
 
Location: Ohio
5,595 posts, read 2,053,510 times
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Quote:
Originally Posted by redplum33 View Post
I don't let it sit out at all.

I've seen many people say how important it is to let it come to room temperature, and I've done that, but I didn't notice any difference at all. So I don't see the point.
I always let steak get to room temperature before hitting the grill. If you start with a cold steak, by the time the middle is done to your liking, the exterior can be overdone. Same with ribs or brisket before going into the smoker. Cooks a lot more consistently.
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Old 02-11-2020, 12:40 PM
 
6,359 posts, read 3,422,508 times
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It depends on the specific kind of meat, thickness, what the ambient temperature indoors is, and how it will be cooked.

For meats going into a slow-cooked soup or stew, I start the cold meat in cold water anyway, so it doesn’t matter.

For meat that will be stir-fried or grilled or baked, I let them sit long enough that they don’t make my hands cold when trimming or cutting them. Usually that means between 20 and 30 minutes, though I’ve sometimes had them sit out up to an hour with no ill effects.

Our house is kept cool, so the only time I keep close tabs on how long it sits out is during the hot season. When it is hot, I keep the meat in a closed container and let it sit out. That allows the closed-in air to buffer the temperature change, to not be a sudden change on the meat’s surface.
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Old 02-11-2020, 01:23 PM
 
Location: Midwest
4,590 posts, read 7,438,540 times
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No more than a week.
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