How long can you keep a roast out after cooking in slow cooker, and still be safe before refrigeration?
I do the same, only chicken can be dicey but as it is fully cooked and beef there is no real danger or food illness issues, just set it to low and rewarm it for dinner, my crockpots take 2-3 hours to get it back to serving temperature.
Cooking joint of beef day before, should I slice it today or tomorrow?
I cook mine the day in advance too (I'll be doing it this evening). Once cooked and rested, I cool the whole joint in the fridge overnight then slice it tomorrow as it slices MUCH easier when cold. The way I heat mine is to put the slices in a shallow oven dish, cover the meat in hot gravy and then cover the dish with foil. I then heat it in the hot oven with the roast veg, etc, for only about the last 15mins before serving. It turns out fine that way, not dried out at all. My mum does it by slicing the cold beef very very thinly - like wafer thin slices, and placing it on red hot plates and covering with very hot gravy. That way she doesn't need to reheat it in the oven. The plates must be very hot and the slices very thin for this to work though.
Is it ok to eat roast beef?
it extremely is nonetheless fit to be eaten. It takes 3 to 7 hours for meals to start to destroy yet this is meat, which could easily take longer to destroy. provide it a scent. If it smells undesirable, then it extremely is undesirable.
How long can cooked roast beef be left out at room tempature?
Commercially or domestically? Commercially there are laws in place and foodtemperature.com.au will give you most of the answers.Domestically, that’s a totally different question.WARNING: If you have elderly, pregnant, or other at risk people always err on the side of caution.There are a number of factors:Room temperature: The warmer the day, the higher the risk.Time: Yes, that’s the question you are asking!Exposure: Was it left on the table in the air, exposed to everything, or kept under wraps.State: Was it thoroughly cooked or medium. If medium, and you have exposed the inside, it will increase the risk.Are you reheating or eating cold?How long are you going to refrigerate it for? Your question should be a bit more specific like “how long can cooked roast beef be left out at room temperature and still be safe to eat THE FOLLOWING DAY.”Cooking meat is a method of preserving meat for longer. You can be less paranoid, but if in doubt either nuke the proverbial out of it, or toss it.And read the warning again at the top of my answer.
Is it safe to leave raw beef on the counter for hours prior cooking?
Please note that the precaution about not leaving food in a growth temperature zone APPLIES TO READY-TO-EAT foods, usually described as “potentially-hazardous foods”.RAW meats look after themselves. They usually have a large population of “spoilage” organisms which will quickly prevent pathogens from growing. IF you were going to eat the steak RAW, then yes, try to reduce the growth by keeping it cool. Otherwise, you can forget the “2-hours max” advice. If you leave your steak out it will slowly change colour to a brownish shade (a complex oxidation of the myelin protein), and after a day or so, depending upon temperature and initial load, develop surface slippery/slimy feel, and a sour smell.At this stage it is still edible and if properly cooked will be entirely safe. Many people prefer to age their meat to a “gamey” state of early decomposition. This is personal preference and has never harmed anyone. (Most butcher stalls in the developing world have never used refrigeration, and people remain healthy!)Cooked meats, on the other hand, especially moist/wet, are extremely vulnerable to growth of pathogens (because the spoilage organisms have been destroyed by cooking). They DO need refrigeration or eating very soon.
Does meat help build muscles after you workout? Does beef? Does chicken help? Does beef help more than chicken?
Both beef and chicken are good sources of protein. Chicken is usually but not always leaner than beef. You should probably mix it up so you don't get tired of eating protein. Fish is also great, as is low fat or non fat milk. It's best to get a variety of protein sources so that you not only get the protein but other nutrients as well (e.g. iron from beef, fiber from beans). After working out, it is very important to eat a significant amount of carbs (not just protein but you should also eat protein). Not doing so is a common mistake many beginner weight trainers make. You can get the details in "Nancy Clark's Sports Nutrition Guidebook." The summary is that it is not protein that makes your muscles bigger, per se. What makes your muscles bigger is exposing them to regular and increasing resistance through the weight lifting process. The more often you lift amounts that produce hypertrophy, the bigger your muscles will get. If you do not lift such that hypertrophy occurs, you will not grow your muscle size regardless of your protein intake. You must lift regularly, eat properly, and get sufficient rest to make serious gains in your muscles. If you leave out any of these three, you will not make much progress.In order to create the movements required to lift weights, your body expends energy from glycogen, which is carbohydrates stored in the muscles. Glycogen = fuel for lifting. In the half hour or so immediately after lifting, it is important to feed yourself both carbs to refuel your glycogen stores and protein to repair your muscles. It's also important to eat a few hours before lifting so that you have some protein ready and waiting immediately after you have finished your workout. I recommend reading Nancy Clark's book. I think you will be surprised by the amount of carbs you are supposed to eat during a lifting program.
How long can beef be left out to thaw before it's not safe to eat?
officially, there is a 4 hour "window" of safety in that your meat can be between the temps of 40 degrees and 140 degrees for 4 hours after that time, it should be either reheated or chilled. Now, if you are thawing a chunk of frozen meat, obviously your meat temp will be much lower thatn 40 degrees. however, where the danger lies in that while the meat may still be pretty cold and even frozen on the inside, the outer edges all will be much warmer and could be a problem. That is why it is recommended that you thaw all meats in the fridge. A couple of hours on the counter won't hurt it or you. And if it does go past that window of safety, make sure you are cooking it to at least 160 degrees or well done.
How bad is roast beef for dogs?
In small amounts, it is possible that beef can be an appropriate addition to your dog’s diet. However, some dogs are sensitive to beef and cannot digest it. As a result it can cause intestinal upset.Therefore, it is important to introduce beef slowly, in small amounts to ensure that it doesn’t cause any problems. It is also not recommended as a staple, but rather an accent to your dog’s diet, if his or her tummy agrees.If your dog does well with beef, you can add roast beef, ground beef and other forms of beef to your dog’s diet. Lower fat cuts are better, and make sure to remove any bone from cooked beef before you feed the meat to your dog. Grass fed beef and organics are always ideal, but if this is not possible, then just buy the best version that is available to you.
For how long can tamales left at room temperature be good to eat?
Depends. Were tamales frozen and you are thawing them? Or were they warmed up and left at a self-serve table? If the latter I would suggest so long as they are FULLY cooked and consumed within 4 hrs they will be safe though cooled tamales even if at room temp….not very good because the fat content congeals so it's best to put them in a steamer so they can be served warm. Hope this helps.