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Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

Last April, I wrote a post about leaving stock out on the stove top claiming that it would be safe to eat provided that you brought it to a simmer before eating. On twitter and on the post itself, I received voluminous responses. One response, from a large-animal veterinarian, noted that it was entirely possible for heat-stable toxins, not bacteria, to persist, making the stock unsafe.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г the response was so strong, I suggested in an email to NYTimes food section editor Pete Wells, that this would be a great story. Really, what are the dangers? Bringing stock to a simmer will indeed dispatch them. But some spores, not killed by boiling temperatures, can hatch bacteria, which, over time, can multiply and produce toxins that are not killed by boiling temperatures and can make you sick.

So I hereby stand corrected and am glad Wells chose McGee to address the issue so thoroughly. To clarify what McGee writes in his article he relies on O. Peter Snydera veteran food scientist and consultant to the food-industry, for expert testimonywhile many of the government recommendations regarding food safety are overly conservative, caution is always advisable. No one really knows. Interestingly, though, with rice and other starchy foods, McGee notes that the dangers are very конференция сексопатологов андрологов г харьков 24 ноября 2011 г and very serious indeed:.

She had prepared and served the rice the day before and kept it at room temperature.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

Both children lost consciousness, and the youngest died seven hours after the meal. And as I write this, I recall that the animal vet mentioned above, in supporting the conviction that food left out can make you sick, noted that he had recently become very ill after not reheating a stir-fry enough in the microwave.

In an email yesterday, McGee noted something else: Again, we think we know more than we really do. Make just a little. The following is a recipe and pix of how I make small batches of chicken stock all year long. It take minutes of actual labor, not hours. Stock on right will be cloudy and have a lower yield. Depending on my schedule, I cook the bones first for 4 hours or overnight, then add the veg and cook another hour or конференция сексопатологов андрологов г харьков 24 ноября 2011 г.

Too much time in the heat and veg breaks down, absorbing stock that you lose in the strainer. If I will be storing the stock, I strain out all the bones and veg into a 2-quart measuring cup.

When I want my stock very clean and refined, I strain it through a cloth. One chicken carcass and veg give me about a quart of stock. It will keep конференция сексопатологов андрологов г харьков 24 ноября 2011 г the fridge for a week, frozen for several months. Thank you for pulling at the loose threads.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

I leave stock out often. Will need to retrain myself to not do that. Michael, To cool a stock before putting it in the frig or freezer — I remove the bones and solids from the stock and cool the stock in the pot in a sink full of cold water. The food scraps go into the yardwaste container for curbside pick up in many of the Pacific NW towns and cities — rather than the landfill.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

Thanks for an illuminating dialogue with Harold McGee. How to prepare and store food to avoid sickening oneself and others is an important part of learning to cook.

My European friends laugh at my attention to food safety and I cringe конференция сексопатологов андрологов г харьков 24 ноября 2011 г their tendency to leave cooked food at room temperature for hours and days. After about 4 days in the refrigerator of courseit went off — I think due to the cereus bacteria on the rice. The dog turned her nose up at it a day before we noticed it and threw it out.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

As far as stock, like the commenter above, I do tend to hoard up carcasses and do a big batch at once, then pressure can. But in the winter, we often set a big pot of stock, or pot roast, or stew out in the mudroom to cool over night. I always reheat before either serving or freezing for later.

Maybe next you could have them look into raw eggs in mayonnaise. Bacillus cereus can potentially exist in breads and other baked goods such as pies especially those containing ingredients known to be high in bacillis cereus, such as rice that are kept at room temperature.

My Sunday poached eggs were picture perfect without having to snip away the loose ends with kitchen shears. Leftover rice will go in the refrigerator from now on! Thanks for the advice. I make chicken конференция сексопатологов андрологов г харьков 24 ноября 2011 г by cooking a whole chicken in a big stock pot with water, bay leaves, spices, carrots, onions, celery, garlic, etc.

I cook it at a simmer… is degrees hot enough do make chicken soup in this way? Can I have a less cloudy stock AND a cooked chicken? Have you tried making stock in a pressure cooker?

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

One of the new generation ones; for example, Fagor. It takes only an hour. I would love to know more about pressure cookers. We call them The Cuban microwave although I am skittish about using them and which dishes would benefit from them. You explain things quite well. Which types would you recommend and will they be featured on OpenSky? But I see no reason Конференция сексопатологов андрологов г харьков 24 ноября 2011 г to make a big batch of stock.

Bought a set of spankettes from OpenSky. They are great for sauteing veggies. The shape makes it easy to flip them over. Also we used it to remove a whole chicken from a clay pot. Just slide it underneath and lift up the bird. One has stained but otherwise they конференция сексопатологов андрологов г харьков 24 ноября 2011 г so pretty. A very useful kitchen tool. My entire life my mother always told me that if ever I left food out on the counter overnight including soup I would have to throw it away…whether that was the way she was taught and whether that had to do with refrigeration etc.

Interesting though that I have always had that mindset for all foods except of course fruits and some veggies but only in their raw state — anything cooked always had to go in the fridge or in the garbage…. I make chicken soup by simmering a whole chicken in a stock pot with water and vegetables and seasonings.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

Since you advise cooking stock at degrees, do you think a whole chicken should be cooked in water that is that temperature too? Can I get less cloudy stock AND a cooked chicken? Some folks Thomas Kellar and others including me feel that celery may add a bitterness to the stock. I perfer to use as a garnish. Thanks for the great info. On a different note.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

I like to leave some of the the chicken fat alone and let it solidify, acting as an air tight cap for the stock. I still use the lid to the storage container, but my thinking is that less air exposure would mean less degradation to the flavor. Plus it makes it easier to separate the fat from the stock.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

What do you think of simmering the stock in a crock pot until you have time to strain and cool it? The only time a stock went bad left on the stove was when I heated the oven underneath конференция сексопатологов андрологов г харьков 24 ноября 2011 г make some roast. It fermented and got sour.

Nevertheless, I try to be on the safe side and keep stocks in the fridge, and always bring them to a boil before serving them. Ive always been in the camp that, at a professional level doing things with the utmost care is of paramount importance.

At home I am much more bendable when it comes to food safety. I think more often then not food safety involves a little know how, some common sense, and usually very little extra effort -so why not? That said I think everyone would have better luck winning the lottery then getting botulism. This is a worry to me as well.

Stock is like agar, an almost perfect medium for microbial growth. I do all I can to not invite food borne illness into my kitchen. I think that maybe with a little know how and research you would realize what you need to watch for and what you dont.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г man who has done alot for educating food does not need your uneducated snide remarks. He said the number-one concern for him is listeria, which he also said is very rare in the home kitchen. Funny, I took my ServSafe certification with an EPA scientist who implored us to clean our home fridges regularly with a bleach solution due to the strains of Listeria that can now thrive between 32 and 38 and are prevalent in home kitchens.

My current approach to stock, which I saw somewhere on the net: Put the ingredients in a plastic roasting bag. Put the bag in the pot.

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

Add the water into the bag. Press the air out of the bag and seal it with the supplied plastic tie. Put the pot into a F oven. After removing the pot from the oven and allowing everything to cool, you—and a helper perhaps—can carefully!

Конференция сексопатологов андрологов г харьков 24 ноября 2011 г

The use of the bag guarantees that volatile compounds will remain in the stock instead of wafting albeit pleasantly around the entire house. I just made a batch of stock and cooled it with frozen water bottle dropped in, and then to the fridge, but I am still much less squeamish after your first post.

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