Finished a pot of chili late last night and didn't have the energy to portion it out to leave it in the fridge overnight. I put the pot in an open cooler in my garage near the door after checking the ambient temp and saw it was around 32-34F. I just went to bring it inside and the surface of the chili is only at 44 (I used an IR thermometer). Did I ruin it or do you think it's still safe to refrigerate and eat over the next few days?
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Food safety question
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Last: 7 hrs ago by bigtruckguy3500
Less Evil Hank Scorpio
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AG
Not an expert but that doesn't sound like it was much different than if you had put it in the fridge
I'd eat it.
GAC06 said:
Not an expert but that doesn't sound like it was much different than if you had put it in the fridge
doesn't have the box of baking soda and raw meat next to it to keep it safe
You're probably ok. I'd make sure to reheat it to a strong simmer and let it sit there for several minutes before eating.
Just smoke cigarettes after having a bowl, they'll counteract any potential harmful bacteria.
Less Evil Hank Scorpio
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AG
We've simmering it in a pan before eating, so far so good. I think it's fine. Thanks for the reassurance.
I left my last pot of chili sitting on the cooktop (off) overnight. Ate the rest of the pot with no issues.
Guess I worry far less about such things.
Guess I worry far less about such things.
austinag1997 said:
I left my last pot of chili sitting on the cooktop (off) overnight. Ate the rest of the pot with no issues.
Guess I worry far less about such things.
Me too. My typical approach is to put the lid on after I get out what I want to eat, leave it out and reheat over the next few days as I need it.
spud1910 said:austinag1997 said:
I left my last pot of chili sitting on the cooktop (off) overnight. Ate the rest of the pot with no issues.
Guess I worry far less about such things.
Me too. My typical approach is to put the lid on after I get out what I want to eat, leave it out and reheat over the next few days as I need it.
Say what?
People think I'm an idiot or something, because all I do is cut lawns for a living.
Maybe the carolina reapers help.
spud1910 said:austinag1997 said:
I left my last pot of chili sitting on the cooktop (off) overnight. Ate the rest of the pot with no issues.
Guess I worry far less about such things.
Me too. My typical approach is to put the lid on after I get out what I want to eat, leave it out and reheat over the next few days as I need it.
I refigerated it the next day.
HTownAg98 said:
You're probably ok. I'd make sure to reheat it to a strong simmer and let it sit there for several minutes before eating.
Depends on the bacteria, some will produce preformed toxins that are heat resistant and make you sick within a few hours of ingestion, such as staph aureus or b cereus. As opposed to producing the toxin after ingestion and infection.
That being said, I've left a lot of food overnight at room temperature and continued to eat it for days after and been fine. But certainly is a bit riskier. So your mileage may vary. Sounds like you're fine.
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