Accidentally thawed chicken for 20 hours on my counter.Then I cut it and froze my portions.If I go anywhere online, they say "2-4 hours max", so of course I am crossing many Food Health Safety Standards or whatnot here.But I have gone 6, sometimes 8 hours without any issues in the past, and I know people will leave meat overnight on their counters.The question is not whether I should eat it or not, but what should be my strategy here.Cook a smaller portion, eat it and wait a few hours to see if I shit my skeleton out?Just say fuck Reddit and their Big Ssalmonella, gobble the full 200g?I will cook it for 100 minutes in a rice cooker with rice, that's about it.And if you have your personal anecdotes, they would be welcome. What is your personal record for ignoring FDA recommendations?(For reference, this is in Japan, where they are quite strict about refrigeration of products in stores. But the chicken is from Brazil.)
You will probably died but my strategy would be to eat a tiny piece and double it every 30 minutes or so until you reach a serving size of chicken. My gut tells me pretty promptly if something I swallowed was bad. So if you don't notice anything for 30 minutes you can move on to the next trial amount of chicken.
>>22238164You'll be fine, as long as it was still noticeably cold when you cut it.You'll probably be fine either way.
>>22238172Wouldn't taking 30 minutes between each bite exacerbate the already hazardous situation? Well, I guess it would be cooked, however, so it would have to contract new bacteria for it to be an issue.And I will cook it along with the rest of the ingredients, so should I eat everything in slow motion, not just the chicken?>>22238174After 20 hours, it was definitely not cold.The meat turned dark, even, but I think that is meaningless, just some oxidization.
>>22238180>After 20 hours, it was definitely not cold.>The meat turned dark, even, but I think that is meaningless, just some oxidizationbro...chicken can't be THAT expensive. how does it smell?
>>22238164This is the most pansy-ass thread I've ever seen. If it doesn't smell, it's fine. Just cook it and eat it as normal.
>>22238187No smell at all, it looks pretty ok despite the coloration (reddish, not gray/purple).I will let it defrost a bit in the fridge before work and I will be back in about 9 hours, when I will commence the water thawing and cooking process.
>>22238164Honestly it's probably fine. It takes an exceptional level of disgusting and negligent conditions to cause a food born illness. If it doesn't smell funky or seem slimy ur aight
>>22238197Bad chicken usually doesn't smell when raw but will smell HORRIBLE when cooked. If it doesn't smell when you open that rice cooker than you're most likely safe. If there's any "fishy" odour, I'd toss it.
You likely won't get salmonella, but I do not recommend it as an infection. The warnings are more that a pathogenic piece of chicken that is allowed to reach a temperature over a long period of time may infect you.
>>22238164If you eat it hopefully you’ll be fine but personally I wouldn’t eat raw meat that was probably room temp for at least 10 hours. Why are you determined to eat it?
>>22238164food safety isn't a 'do x, get sick' situation, differing precautions you can take introduce differing risk profiles for a bad thing happeningcommercial kitchens follow way more stringent rules than a home kitchen because a 1/1000 incidence of poisoning in a commercial kitchen is unacceptable but at home getting food poisoning once every 3-4 years isnt a big dealgambling on raw meat like this is, realistically, probably fine- you're introducing a risk profile somewhere between 1/10 and 1/100 ish. as a oneoff i dont see why you shouldnt but also theres not much reason to roll the dice on this unless youre poor
>>22238164Blast it with piss
>>22238164super thread but don't eat any of it and wash your fridge and countertops thoroughly
OP here, back from work.On the topic of expired food, I often buy discounted milk close to its expiration date, and I consume it slowly. So sometimes I am drinking milk that is 10 days past its expiration date and open, no problems.My friend did the same, but with a 1 month expired/open milk.Salmon onigiri for 10 days, bento meals for 4 days, salad unfortunately goes bad quickly (3 days at most, unless it's only carrot/cucumber whatnot, then it's up to 5). These were all back when I had a bad fridge, maybe with my now decent one it could go on for longer.I also eat sliced bread, sometimes up to 2 weeks past its expiration, but sometimes even before that there is already visible spoilage (fastest was 7 days, probably the weather's fault).>>22238352>1/10 and 1/100 ish. as a oneoffMultiply it by 10 portions and you have between 65% and 9% through the next 10 days!Thawing.I should add I also forgot the pre-prackaged frozen vegetables on the same day, but I don't cook those, I just warm them up in the rice/chicken mix after I am done cooking.>>22238287That's a cool tip, we'll see.
the chicken belongs in the trash can and so does this thread
>>22238172Took my first bite, will pussyfoot around it gradually.Pics make it look terrible, but it's almost like my daily normal ones, just slightly paler.Shoyu, garlic paste, tbsp of canola oil and wallah.Rice is something called Mochi Mugi, it was on sale so I got it. Pretty fat grains.
I made a thread like this a little while ago. I decided to throw it out and didn't get sick. Would recommend.
I wouldn't take the risk, why are you so determined to eat it? is the military really payed so bad that chicken is like a luxury to you or what?
>>22238164uhh uh oh bro the food health department is going to shut you down for that
>>22238196>If it doesn't smellBut what about invisible odorless bacteria?
>>22239160We will have to wait and see.I got impatient and just ate the whole plate.It's been 2 hours and nada, I am soon going to bed.There is a pharmacy nearby if I need laxatives or something, would have been easier to immediately start projectile vomiting instead of it seeping into my guts completely, but the die has been cast. Also, as far as I understand, I can't get infections from bacteria cause they die during cooking, what I CAN get is poisoning from bacteria byproduct toxins left in the meat's tissue.Those aren't going to multiply and whatnot, just mess with my system.I will stay hydrated as we unveil the FDA scam, hogging all that rotten meat for itself.
>>22239185Well, I hope you don't get paralyzed from botulism in your sleep, slip into a coma, and suffocate after your lungs cease to work.
>>22239160What about you not being a bitch? Ever try that on for size?
>>22239186>The toxin, though not the spores, is destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes.We're safe from this one, anon.
Heres a protip kids. Chicken doesnt always smell bad when its gone bad. touch it, play with it, and put your fingers together. If its sticky, its gone bad. This is called biofilm.
>>22239017I win.It's been over 24 hours and I'm fine, eating the second portion and declaring all of online knowledge prudish and gay.>anon, you can't be that poorIt was less about the money (though preventing waste was the initial motive) and more about me becoming more and more distrustful of the same people who say I should update my Windows 7 or take the 9th booster.All online pooled knowledge is useless, and successes from breaking away from the matrix will be brushed off as lucky draws.I have been lucky in too many things now, it doesn't add up.>>22238196>>22239190This anon was right all along. I apologize for my homosexuality.
>>22240794I used to think like that. Wait until you get older. What you think is food safe today may give you epic diarrhea in the future
>>22239011That does not look appetizing at all. What are you even doing, my guy
>>22240794>transHad a feeling.
>>22239011It looked better when it was raw
>>22242140Gotta build up resistance early with smaller calibers.>>22242147>>22242180Here's the full banquet, with some chips to add back the lost crunch.3 days eating and no digestive problems.
>>22242147>What are you even doing, my guyOP is posting a cringe-based rage-bait thread on /ck/, what does it look like they're doing?
>>22238621Milk is fine a week after exp date in my experience
>>22239191>more than 85 °C (185 °F) for longer than five minutes.Five minutes? But I wanted it now
