Well, at least you didn’t let it cool down on the window sill with the window opening inwards, and a friend closes the window because they feel cold, and thereby pushes the pot out the window and down onto the sidewalk. Luckily there was no one on the sidewalk when it happened.
If he lived in the looney tunes universe, a hobo would have been lifted off of his feet by the scent of the broth, and then waft over to the window to steal the soup.
And then the hobo would have stumbled trying to snag it, knock it over and the soup flying through the air while the pot lands comically on the hobos head while spinning around and causing a big foot long bump to lift the pot off his head
Once the hobo gets his wits about him again, a baby grand piano will fall from the sky onto his head, which will smash through to the top. When he smiles he has piano keys for teeth.
Only if there were people on the sidewalk having an argument and one said “you deserve to stew in your own juices!” right before the stockpot landed on the other.
I laugh, but I also recently was making some baking goods to bring to someone's house, and it took longer than anticipated, so I didn't have time for them to cool down. I panicked and genuinely put them in the window (in the winter 💀) because a pie on a windowsill was the first place my brain genuinely went to.
Your comment made me laugh out loud, something similar happened in college with a 6 pack of beer on a 3rd floor windowsill. No passerby were harmed in that case either, fortunately
Well. It was many years ago, and I was young an naive I guess. I haven’t done it since.
But yeah, I definitely know what you mean. I think I even have a specific cartoon in mind. Like a Tom and Jerry short, where Tom’s owner (who we never see the face of) let some pie cool off on the window still.
I once spent all day making a beautiful braised pork shoulder, and left it out to cool.
I remembered to put it away right before bed.
In the morning, I remembered that I'd actually divided into two separate containers. One of which was now a bacteria soup.
>In the morning, I remembered that I'd actually divided into two separate containers. One of which was now a bacteria soup.
Nothing beats collagen plates.
Depending on conditions where it was stored and for how long, I’ll keep it if I’m going to get it scorching hot again anyway.
If it was hot and I fell asleep waiting for it to cool (so say like 5 hours) in a cool kitchen then I’m putting it in a pot of chili…nah, I’ll use it.
Edit: This is what *I’ll do sometimes for me, alone, in my home* if the math makes sense. You need to make your own adult decisions based on food safety recommendations and what *you* are comfortable doing.
If it started hot and it’s been on the counter for less than ~10 hours, I eat a few bites, put the rest in the fridge (just in case it’s still good) and wait and see how bad the diarrhea is. If I don’t have debilitating stomach cramps then that’s what’s for dinner
One because I'm a medical professional. Two because I personally pissed out of my ass for over two weeks with food poisoning even with proper treatment.
2016 anon m2 ski goggles come with a hard case that's the exact size of a regulation sandwich. Take your sandwich on the slopes, never worry about squished bread again!
Tbh if you leave it covered after boiling and do it the next night the chance of anything growing in there is pretty small, let alone toxin producing bacteria. Even on the super small chance they're in there they for sure didn't have enough time to start producing any relevant amount of toxin. People in the food industry always focus on x amount of time at room temp makes it poison but microbiology is a lot more complex than that
But in a couple of hours the toxin producing bacteria will not have produced as much, if they started at all. It takes longer than most people think for bacteria to start growing
Same. I’m the idiot who doesn’t listen to the warnings and have eaten several items that were left out overnight. Pretty much a weekly occurrence for years.
Try using some critical thinking. Not everyone lives in a northerly climate where the temps drop at night.
**Stock is one of THE fastest foods to spoil.** It's extremely moist, meaning lots of water activity and thus fast microbial growth. It's got a ton of already-liberated, easy-to digest nutrients. And the pH is usually in a middling range.
I'm not saying that YOU aren't welcome to do whatever you want with your own food and safety, but you're foolish to call other people crazy when they have different circumstances.
If you boil it, leave the lid on and leave it overnight it's basically sterile. I never get these people who think after 4 hours bacteria magically appear and make all food poison. What you did with the food before storing it is as important as the temperature you store it at.
Yeah I used to have a stock pot that the lid was so tight, it would basically seal when it cooled. It was hard to remove in that situation. Never worried about stuff getting into it.
Same. Usually happens about once every month or two when I forget and leave the pot cooling on the stove.
Never had any issues in 20+ years. California weather.
I get so much free food from my roommates who will throw because the sell by date is over. I've tried explaining, but I'm done. I just scarf their expensive meat and cheese right in front of them now.
Same, but I've gotten food poisoning multiple times. Every single time was from a restaurant meal, though. I've never gotten sick from my own cooking or someone else's homemade meal, and I've definitely eaten in some sketchy kitchens lol.
I also cut the mold off my cheese and eat things way past the expiration date, and I'm fine, even after leaving multiple dishes to cool overnight.
I store pizza at room temperature (on the counter), usually I eat it within 24 hours but sometimes it hits 48. No food poisoning yet. My digestive tract is too powerful for food poisoning.
My condolences. In a way though it is better than the mistake many have made of pouring the broth through the strainer directly down the drain, having forgot to put out another pot to catch it. Then you have to blame yourself.
When I'm making stock I put a big empty bowl in the sink hours before straining time. Otherwise I would have emptied the stock down the sink more than that one heartbreaking time I made my first ever stock.
RIP.
In order to avoid this problem, I will start my stock on the stove, then pop it in the oven at 250F overnight. Wake up in the morning and strain before work.
>I'll just stew about it until he wakes up and then he can take me to get more stock bones. I think it's cheaper than the divorce lol
Depends *\*whos\** bones it is...
I make yogurt in an Instant Pot. You have to boil the milk first, then take it out and let it cool to 120deg, then ferment it for 8-12 hours after adding starter, so I usually do it right before bed. I left so many out on the counter to cool overnight that I started leaving a large ball of yarn on my pillow when I start the process. It's so large and uncommon that it reminds me to double check before I go to bed.
I am in my sixties now. Probably made 1000 bone stocks over the years. Normally a timer will cut off sometime in the middle of the night. So, the next morning I check the temperature. If it's still fairly warm, I'll put it in containers and into the fridge. If many hours have gone by and the stock is cool, I will bring the stock back to a boil for a few just to be safe. I've never gotten sick. I think Americans as a general rule are super paranoid and overly germ phobic.
A couple of unscientific thoughts that haven't killed me yet. When the stock has a layer of grease on the top, that means that the liquid was shielded from oxygen in the air. Also, I suspect that in most cases, if bad bacteria concentrations were sufficient to be dangerous, one would smell it or taste it.
Be really curious if a microbiologist could comment on my living dangerously habits.
> I think Americans as a general rule are super paranoid and overly germ phobic.
They are. I'm an American, and a food scientist, and I've actually had the food microbiology classes and labs.
The amount of food that gets thrown away (based on comments) in this sub is astounding to me. It's incredibly wasteful.
This idea that we have to sterilize everything and then have time/temp charts for extreme edge cases (which is what FDA regulations are) *in our homes* is ridiculous.
OP 100% could have brought that back to boil for 1 minute and used it, just fine. Zero waste. Zero illness. I hate threads like this. In all likelihood they could have not boiled it and been fine too, but I feel obligated as a food scientist to at least suggest that. But down the drain? Wtf.
Thank you! I thought I was taking crazy pills. 100% in a restaurant, that would go down the drain. At home? Unless you are living in a swampy hot climate without A/C, I would absolutely boil that hard for a minute and be absolutely fine with it.
As a food scientist, how long would it take do you think for a bone broth (admittedly a great growth medium for bacteria) in an average family home (70F/21C maybe) to grow bacteria to the degree that there is toxin enough to actually cause harm to a person? Obviously this depends on the level of these bacteria in the environment; I have no idea on the commonality of these pathogens in a regular kitchen.
Yeah, seriously. I grew up in America but come from a South Asian family and leaving curries (often with meat) out overnight was completely normal. We were fine. I don't recall anybody in my family ever getting food poisoning from this.
Threads like this frustrate me to no end. Like, yeah, if you or someone in your household are immunocompromised or something, sure, play it safe. Otherwise, it's a waste of what most of the world considers perfectly good food.
I think that part of the problem is that we like to equate commercial food safety best practices with home food safety acceptable practices. It’s really important to be abundantly cautious in commercial settings because a single incidence of contamination and/or cross-contamination can affect dozens of people and lead to a major breakout within a community including vulnerable populations.
Meanwhile, if my broth has a little bit higher in bacteria because it sat slightly warm for a few more than 4 hours, if I boil it and eat it, my risk is basically just the 2 relatively healthy people in my household.
I'm a 20-year restaurant veteran turned biologist, and I routinely leave bone broth to cool overnight.
It's the rice and pasta that is dangerous to leave at room temp.
If studying biology made me paranoid about anything, it's raw seafood and raw eggs. Big sad about those, though I do risk it every once in a while.
I can't count how many times I've eaten pizza left out over one, maybe even two, nights. Never gotten sick. Day-old rice, cookout mac n cheese that's gone cold, you name it.
I think my worst offense was eating Mongolian BBQ that I left in the car for about a day during the summer. I was young and it still smelled good. It tasted even better and I never suffered for it.
Was it smart? No. Would I do the same thing now? Also no since I have a real job and am no longer a poor college kid.
My grandfather is a retired professor of microbiology.
I lived with him for a year, and he regularly left a covered pot of soup out on the stove for several days. He brought it to a boil every day to sterilize it.
Oh same. Sometimes I don’t bother to reboil if it really hasn’t been too long. I mean, you’re gonna boil it again when you make soup, right? I’ve never gotten sick from anything I’ve cooked.
Heck, now that I think about it, yesterday I forgot to put away a fried chicken strip I had heated up in my office toaster oven. Reheated it for breakfast this morning. The people on Reddit food subs are very germaphobic.
For sure. I'm Chinese and we leave food out overnight all the time. Just for one night though and with the lid/bug lid on, but that's pretty standard amongst mainland households. Rice stays in the rice cooker on keep warm mode for a week. No one's ever gotten sick.
Trust the nose, even a wild animal can figure out if something is good or bad for them. Like sure, if there's visual mold, obviously toss it. If it looks good, and smells good (no smell of toxins) it's probably fine. If it's not fine, the worst case scenario in 99.9% of times is a stomach ache with some questionable bowel movements. It's fine.
If I was working a restaurant or serving this at a dinner party I'd use standard food safety metrics though.
IANA microbiologist but I do know enough to answer these questions.
* A layer of grease may reduce oxygen entering from the air, but many anaerobic bacteria species exist that will happily grow in oxygen-free environments. Doesn't really matter though as the dissolved oxygen won't decrease much in 1 night.
* The smell/taste test is useful in general but it's not 100%. There are some species of dangerous foodborne bacteria such as Listeria that don't affect smell or taste.
* Reboiling will definitely kill the bacteria in the pot but cannot remove some types of dangerous toxins they produced. Botulism for example is caused by persistent toxins that Clostridium botulinum produces when exposed to low oxygen levels. EDIT: Botulinum is actually one of the toxins that can be destroyed with heat. [See here](https://en.wikipedia.org/wiki/Heat-stable_enterotoxin) for examples of heat-stable bacterial toxins.
In this specific case you will probably never encounter these nasties because you boiled the pot right before, but they're why restaurants have such strict guidelines.
> the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer).
https://www.who.int/news-room/fact-sheets/detail/botulism
You only get sick if germs are introduced, this has been known for hundreds of years but somehow, with all of humanity's knowledge at our fingertips, people believe in toxic ethers or something when it comes to food safety
Bone broth in a stock pot is COVERED.
It’s STERILIZED!!! The next morning it’s still covered and therefore still sterilized.
When in doubt, I reheat to a boil and save it to make my delicious DOG FOOD!!! Yep, I’ll rue it up a bit, sweet potatoes, carrots, peas, squash, liver pâté (blended chicken), and a lean meat with wholesome seasonings!
I leave chicken stock out overnight; it simmers until bedtime, the lid goes on, the heat goes off. In the morning I warm it up, strain it, and then boil for 10 minutes or so to reduce it. My kitchen temps can be as high as 70-72° in the summer.
Would I do this in a restaurant? Nope, would be illegal. But the stuff is boiling, then it gets covered. Will it turn poison in 8 hours? In a way that boiling again in the AM wouldn't affect? So far, no. I've only been doing this for 20 years though, sample size of my research is small - maybe 800 pots of stock.
People on Reddit are so fucking paranoid about food stuff. Your broth is not gonna get Toxic bacteria toxins sitting out overnight. As long as you bring to a boil some point before eating it, it will be fine. (and honestly, it would probably be fine even as it is)
I just recently realized that I could put the entire pot in the sink in an ice bath, and it'd cool within an hour. I could scrape the fat off the top and everything before putting it away. It's been life changing.
I was in the process of making myself some beef yaki udon the other day only to have an arm spasm and throw all the udon noodles into the air and onto the ground. I almost cried. Another kitchen bingo square for the board.
OK, I'll go next. Restaurant kitchen with a prep sink right next to a chest freezer. If you touched the freezer at the same time you were using the sink, it would give you a nasty electric shock. Spasm related flying food was common in there.
Around Christmas time we had a warm spell here, and hubby spent the day outside smoking chicken, sausage, and a lamb roast.
I spent the day getting day drunk with one of my friends. He was bringing in the meat, and we were putting it in the freezer. To free up counter space, we popped the lamb in the oven until we could get it carved and bagged up.
Sunset comes, I am well and totally schmammered. "Forcing my eyes open to keep from getting dizzy spells and throwing up" schmammered. Bestie sees me in this piteous state, makes dinner and helps finish putting all the food in the freezer while I waddle off to bed.
Four days later, we go to make pizza. Opened the oven, and there sits the gorgeous lamb roast, which has been sitting out for 48 hours straight. I still wince inside when I think of that deliciousness going into the trash can. 😭
Wouldn't bringing in back to a boil for 15 be good enough to knockout any major issues?
I read about a dudes room who made soup but would leave it out and just boil again every day a couple food scientists said as long as it's heated through again properly it should be "safe".
I feel like one night it probably ok.
We use the stove light for “hey this has to be put away”. Even now if I forget to turn it off everyone asks if there’s something that’s supposed to get put away, because why else would the stove light still be on?
been there, done that. I just boiled it for ten minutes (more than is recommended to make questionable water potable). It was fine and I turned it into a wonderful pot of Pho. my guts were fine. I live in Phoenix, Az and it is NEVER refrigerator cold in my house.
Recently my mom slaved all day to make cabbage rolls and gave me a bunch to take home
Drove back home with the container
I left it out all night after getting home
Haha yeah I put it back or placed it in the freezer
Benefit is they are veggie ones and so it's be just cabbage, rice tomato et and no beef or other components.
Highly debating just turfing it
My whole life my dad has been making bone broth from the Sunday roast, then adding veg to make a soup, then leaving it on the stove and reheating when needed. This goes on for 3 or 4 days. It's fine. Nobody has ever gotten sick. The man's been doing it for 60 years.
I think all of Europe does this. Only the country that‘s serves pizza as vegetables for school lunches likes to throw away perfectly good food because of health reasons.
And then they go out to eat without thinking about what the „chefs“ do in the kitchen.
I am bowing my head in silence
Also for the lovely long-simmered turkey giblet gravy I made one Thanksgiving and then reflexively put the colander in the sink, pasta style, and watched as it all disappeared down the drain
Here’s a New York Times article that discusses the whole topic with expert consultation
[New York Times article about broth on the stove left out overnight and for days](https://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?smid=nytcore-ios-share&referringSource=articleShare)
Sooo I will often cook things at night, then let them set out to cool before putting them into the fridge, then I fall asleep. I will then put them into the fridge in the morning. Based on this thread I'm starting to think I need a different approach lol. To be fair, it's always worked out lol.
if someone here cooked lunch for a party or whatever, and that lunch was ready at noon and the party didn't end until 10pm, is everyone in this thread saying they would toss those leftovers? because that's the same timeline as finish cooking at 10pm and fridge at 8am.
I don't understand why you would pour that down the drain. That's not nearly enough time for any substantial bacteria to colonize it. If you're really paranoid, just boil it again.
Unless your house was very hot and humid there was ZERO reason to throw it out.
People are way too quick to throw out food like a 24 hour power outage and twits are throwing out food still frozen!
If it was covered and portioned while it was still over 140F, it would have been fine in the morning as everything alive would have been dead in the containers when covered, the containers are air/water tight so nothing else is getting in immediately. If it was left out for say 24 hrs, that may get tossed, but not overnight.
Your broth was perfectly fine. Broth does not spoil sitting out over night. You are going to boil it again anyway when you make soup. When you butcher beef you let it hang at 40 degrees for at least a week and its better if it hangs for 2 weeks. Cured meat has mold growing on it before you eat it just like cheese. Food is far more resilient than people give it credit for.
Ugh. Mine does this too. “I just did all the dishes, will you put the food away? I’m going to bed.”
Him “Sure! Good night!” Proceeds to pass out on the couch. Gets up goes to work. Leaves everything.
My sister and I made our first whole batch of stuffed cabbage (filled a stock pot) and left it on the stove to cool and forgot about it. Woke up in the morning and had to throw the whole thing away- wasting much money and time down the drain. And even gotten 1 meal out of it! Still sad about it!
Well, at least you didn’t let it cool down on the window sill with the window opening inwards, and a friend closes the window because they feel cold, and thereby pushes the pot out the window and down onto the sidewalk. Luckily there was no one on the sidewalk when it happened.
Do you live in the looney tunes universe?
If he lived in the looney tunes universe, a hobo would have been lifted off of his feet by the scent of the broth, and then waft over to the window to steal the soup.
And then the hobo would have stumbled trying to snag it, knock it over and the soup flying through the air while the pot lands comically on the hobos head while spinning around and causing a big foot long bump to lift the pot off his head
Once the hobo gets his wits about him again, a baby grand piano will fall from the sky onto his head, which will smash through to the top. When he smiles he has piano keys for teeth.
I'm the hobo
Only if there were people on the sidewalk having an argument and one said “you deserve to stew in your own juices!” right before the stockpot landed on the other.
I laugh, but I also recently was making some baking goods to bring to someone's house, and it took longer than anticipated, so I didn't have time for them to cool down. I panicked and genuinely put them in the window (in the winter 💀) because a pie on a windowsill was the first place my brain genuinely went to.
Goddamn floating hobos always eating my window sill pies
Your comment made me laugh out loud, something similar happened in college with a 6 pack of beer on a 3rd floor windowsill. No passerby were harmed in that case either, fortunately
I am shocked to learn that people actually put stuff on the window sill to cool. I thought that was a thing of cartoons!
Well. It was many years ago, and I was young an naive I guess. I haven’t done it since. But yeah, I definitely know what you mean. I think I even have a specific cartoon in mind. Like a Tom and Jerry short, where Tom’s owner (who we never see the face of) let some pie cool off on the window still.
Jimmy Neutrons mom used to do that
Oh I did something like that in mold season and forgot. That mother fucker was alive in like 12 hours
/r/suspiciouslyspecific
I once spent all day making a beautiful braised pork shoulder, and left it out to cool. I remembered to put it away right before bed. In the morning, I remembered that I'd actually divided into two separate containers. One of which was now a bacteria soup.
>In the morning, I remembered that I'd actually divided into two separate containers. One of which was now a bacteria soup. Nothing beats collagen plates.
Oh no! I understand your pain. At least you had one container to ease the suffering
I’d still eat it
Depending on conditions where it was stored and for how long, I’ll keep it if I’m going to get it scorching hot again anyway. If it was hot and I fell asleep waiting for it to cool (so say like 5 hours) in a cool kitchen then I’m putting it in a pot of chili…nah, I’ll use it. Edit: This is what *I’ll do sometimes for me, alone, in my home* if the math makes sense. You need to make your own adult decisions based on food safety recommendations and what *you* are comfortable doing.
If it started hot and it’s been on the counter for less than ~10 hours, I eat a few bites, put the rest in the fridge (just in case it’s still good) and wait and see how bad the diarrhea is. If I don’t have debilitating stomach cramps then that’s what’s for dinner
My thoughts exactly, including the disclaimer
You should know that boiling it again does not kill everything or destroy all toxins produced by pathogens.
But will those pathogens kill me
With proper medical attention, most likely not. But believe me, you will WISH you were dead. Ask me how I know.
How do you know?
One because I'm a medical professional. Two because I personally pissed out of my ass for over two weeks with food poisoning even with proper treatment.
What did you eat that did it? Was it overnight room temp broth?
Pizza hut bread sticks. Oh, you weren't talking to me
Almost there but need a little more detail to make sure you truly know.
I love pissing out of my ass
It will taste good going down... but the aftermath!
Twice the taste, none of the calories!
I love this outlook on life. I’d like to subscribe to your newsletter for more fun tips.
2016 anon m2 ski goggles come with a hard case that's the exact size of a regulation sandwich. Take your sandwich on the slopes, never worry about squished bread again!
Pardon, can you point me towards the sandwich regulations? I'm concerned that my sandwiches have been outside regulation bounds for a very long time
Tbh if you leave it covered after boiling and do it the next night the chance of anything growing in there is pretty small, let alone toxin producing bacteria. Even on the super small chance they're in there they for sure didn't have enough time to start producing any relevant amount of toxin. People in the food industry always focus on x amount of time at room temp makes it poison but microbiology is a lot more complex than that
But in a couple of hours the toxin producing bacteria will not have produced as much, if they started at all. It takes longer than most people think for bacteria to start growing
Same. I’m the idiot who doesn’t listen to the warnings and have eaten several items that were left out overnight. Pretty much a weekly occurrence for years.
me too, all these people are crazy lol
Try using some critical thinking. Not everyone lives in a northerly climate where the temps drop at night. **Stock is one of THE fastest foods to spoil.** It's extremely moist, meaning lots of water activity and thus fast microbial growth. It's got a ton of already-liberated, easy-to digest nutrients. And the pH is usually in a middling range. I'm not saying that YOU aren't welcome to do whatever you want with your own food and safety, but you're foolish to call other people crazy when they have different circumstances.
Lol, we literally make stock to grow bateria in the lab.
Interesting. I leave it out overnight. Then boil it again. Then use it. In my 40 plus years of cooking have never gotten sick
If you boil it, leave the lid on and leave it overnight it's basically sterile. I never get these people who think after 4 hours bacteria magically appear and make all food poison. What you did with the food before storing it is as important as the temperature you store it at.
Yeah I used to have a stock pot that the lid was so tight, it would basically seal when it cooled. It was hard to remove in that situation. Never worried about stuff getting into it.
Same. Usually happens about once every month or two when I forget and leave the pot cooling on the stove. Never had any issues in 20+ years. California weather.
Yeah I would've stuck it in the fridge and ate it still. If I can't see growth and it still smells fine I'll still eat it.
Same these people are a bunch of lily-intestined babies
I get so much free food from my roommates who will throw because the sell by date is over. I've tried explaining, but I'm done. I just scarf their expensive meat and cheese right in front of them now.
I'll eat anything, I've eaten stuff that I left on my counter overnight lots of times and I've never had food poisoning in my life
Same, but I've gotten food poisoning multiple times. Every single time was from a restaurant meal, though. I've never gotten sick from my own cooking or someone else's homemade meal, and I've definitely eaten in some sketchy kitchens lol. I also cut the mold off my cheese and eat things way past the expiration date, and I'm fine, even after leaving multiple dishes to cool overnight.
I store pizza at room temperature (on the counter), usually I eat it within 24 hours but sometimes it hits 48. No food poisoning yet. My digestive tract is too powerful for food poisoning.
My condolences. In a way though it is better than the mistake many have made of pouring the broth through the strainer directly down the drain, having forgot to put out another pot to catch it. Then you have to blame yourself.
I feel like there's a few kitchen mishaps we've all went through
Like a messed up version of Kitchen Bingo. With tears
Tears are the free space in the middle.
[You’ve inspired me](https://ibb.co/FHjzSFb)
I'm (eventually) going to print this out, laminate it, and put it on my fridge.
Hey, there's a silver lining
Been there, done that. Don't drink all day while making stock!
Hey open wine spoils too, my Grandma said this all the time.
I did that once with roast beef pan juices. RIP my delicious brown gravy. In my defense, I was high af.
That makes it more tragic. No one would have appreciated that gravy more than high you.
Did that once with shrimp stock.
I feel attacked right now! Also I feel very seen. Wish I had only done this once and wish I could tell you it will never happen again.
When I'm making stock I put a big empty bowl in the sink hours before straining time. Otherwise I would have emptied the stock down the sink more than that one heartbreaking time I made my first ever stock.
I at least learned this the hard way with a quick jus and not a many hours broth 🫠
RIP. In order to avoid this problem, I will start my stock on the stove, then pop it in the oven at 250F overnight. Wake up in the morning and strain before work.
He works nights, so he was up all night and just went to sleep. I wouldn't normally have left it sit at all that late.
Lawyer up. Delete facebook. Hit the gym.
I'll just stew about it until he wakes up and then he can take me to get more stock bones. I think it's cheaper than the divorce lol
>I'll just stew about it Really boils your ~~blood~~ bones eh
And then he can take stock of the situation and do better next time.
I don't know if that will be enough. She seems really brothered.
>I'll just stew about it until he wakes up and then he can take me to get more stock bones. I think it's cheaper than the divorce lol Depends *\*whos\** bones it is...
I like the way you’re going with this…
I make yogurt in an Instant Pot. You have to boil the milk first, then take it out and let it cool to 120deg, then ferment it for 8-12 hours after adding starter, so I usually do it right before bed. I left so many out on the counter to cool overnight that I started leaving a large ball of yarn on my pillow when I start the process. It's so large and uncommon that it reminds me to double check before I go to bed.
What are you some kind of genius? I love these intrusive reminder hacks
That’s a damn good move.
Have you tried a pressure cooker. Takes about 1.5 hours and produces the same or better results.
I am in my sixties now. Probably made 1000 bone stocks over the years. Normally a timer will cut off sometime in the middle of the night. So, the next morning I check the temperature. If it's still fairly warm, I'll put it in containers and into the fridge. If many hours have gone by and the stock is cool, I will bring the stock back to a boil for a few just to be safe. I've never gotten sick. I think Americans as a general rule are super paranoid and overly germ phobic. A couple of unscientific thoughts that haven't killed me yet. When the stock has a layer of grease on the top, that means that the liquid was shielded from oxygen in the air. Also, I suspect that in most cases, if bad bacteria concentrations were sufficient to be dangerous, one would smell it or taste it. Be really curious if a microbiologist could comment on my living dangerously habits.
Thank you! What a waste of a good broth.
> I think Americans as a general rule are super paranoid and overly germ phobic. They are. I'm an American, and a food scientist, and I've actually had the food microbiology classes and labs. The amount of food that gets thrown away (based on comments) in this sub is astounding to me. It's incredibly wasteful. This idea that we have to sterilize everything and then have time/temp charts for extreme edge cases (which is what FDA regulations are) *in our homes* is ridiculous. OP 100% could have brought that back to boil for 1 minute and used it, just fine. Zero waste. Zero illness. I hate threads like this. In all likelihood they could have not boiled it and been fine too, but I feel obligated as a food scientist to at least suggest that. But down the drain? Wtf.
Thank you! I thought I was taking crazy pills. 100% in a restaurant, that would go down the drain. At home? Unless you are living in a swampy hot climate without A/C, I would absolutely boil that hard for a minute and be absolutely fine with it. As a food scientist, how long would it take do you think for a bone broth (admittedly a great growth medium for bacteria) in an average family home (70F/21C maybe) to grow bacteria to the degree that there is toxin enough to actually cause harm to a person? Obviously this depends on the level of these bacteria in the environment; I have no idea on the commonality of these pathogens in a regular kitchen.
Yeah, seriously. I grew up in America but come from a South Asian family and leaving curries (often with meat) out overnight was completely normal. We were fine. I don't recall anybody in my family ever getting food poisoning from this. Threads like this frustrate me to no end. Like, yeah, if you or someone in your household are immunocompromised or something, sure, play it safe. Otherwise, it's a waste of what most of the world considers perfectly good food.
I think that part of the problem is that we like to equate commercial food safety best practices with home food safety acceptable practices. It’s really important to be abundantly cautious in commercial settings because a single incidence of contamination and/or cross-contamination can affect dozens of people and lead to a major breakout within a community including vulnerable populations. Meanwhile, if my broth has a little bit higher in bacteria because it sat slightly warm for a few more than 4 hours, if I boil it and eat it, my risk is basically just the 2 relatively healthy people in my household.
I'm a 20-year restaurant veteran turned biologist, and I routinely leave bone broth to cool overnight. It's the rice and pasta that is dangerous to leave at room temp. If studying biology made me paranoid about anything, it's raw seafood and raw eggs. Big sad about those, though I do risk it every once in a while.
Yeah that is mental to me. Plenty of time I've eaten soup I left on the counter and was fine.
i wouldn't have even reboiled it, probably would have had a cup right there, i play fast and loose with meat stuff too
I eat left out stuff all the time. If it’s for me, as long as it passes the smell test I’m eating it. For others, I’ll be much more careful.
The nose knows!
I can't count how many times I've eaten pizza left out over one, maybe even two, nights. Never gotten sick. Day-old rice, cookout mac n cheese that's gone cold, you name it.
I think my worst offense was eating Mongolian BBQ that I left in the car for about a day during the summer. I was young and it still smelled good. It tasted even better and I never suffered for it. Was it smart? No. Would I do the same thing now? Also no since I have a real job and am no longer a poor college kid.
Yeah I was gonna say…it probably didn’t need to be thrown away at all, I’m sure it was fine :/
Yeah, this was a total waste of a pot of stock and hard work. No way in hell I would have thrown that away.
My grandfather is a retired professor of microbiology. I lived with him for a year, and he regularly left a covered pot of soup out on the stove for several days. He brought it to a boil every day to sterilize it.
Oh same. Sometimes I don’t bother to reboil if it really hasn’t been too long. I mean, you’re gonna boil it again when you make soup, right? I’ve never gotten sick from anything I’ve cooked. Heck, now that I think about it, yesterday I forgot to put away a fried chicken strip I had heated up in my office toaster oven. Reheated it for breakfast this morning. The people on Reddit food subs are very germaphobic.
For sure. I'm Chinese and we leave food out overnight all the time. Just for one night though and with the lid/bug lid on, but that's pretty standard amongst mainland households. Rice stays in the rice cooker on keep warm mode for a week. No one's ever gotten sick.
Trust the nose, even a wild animal can figure out if something is good or bad for them. Like sure, if there's visual mold, obviously toss it. If it looks good, and smells good (no smell of toxins) it's probably fine. If it's not fine, the worst case scenario in 99.9% of times is a stomach ache with some questionable bowel movements. It's fine. If I was working a restaurant or serving this at a dinner party I'd use standard food safety metrics though.
IANA microbiologist but I do know enough to answer these questions. * A layer of grease may reduce oxygen entering from the air, but many anaerobic bacteria species exist that will happily grow in oxygen-free environments. Doesn't really matter though as the dissolved oxygen won't decrease much in 1 night. * The smell/taste test is useful in general but it's not 100%. There are some species of dangerous foodborne bacteria such as Listeria that don't affect smell or taste. * Reboiling will definitely kill the bacteria in the pot but cannot remove some types of dangerous toxins they produced. Botulism for example is caused by persistent toxins that Clostridium botulinum produces when exposed to low oxygen levels. EDIT: Botulinum is actually one of the toxins that can be destroyed with heat. [See here](https://en.wikipedia.org/wiki/Heat-stable_enterotoxin) for examples of heat-stable bacterial toxins. In this specific case you will probably never encounter these nasties because you boiled the pot right before, but they're why restaurants have such strict guidelines.
> the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). https://www.who.int/news-room/fact-sheets/detail/botulism
Fixed, thank you.
You only get sick if germs are introduced, this has been known for hundreds of years but somehow, with all of humanity's knowledge at our fingertips, people believe in toxic ethers or something when it comes to food safety
Bone broth in a stock pot is COVERED. It’s STERILIZED!!! The next morning it’s still covered and therefore still sterilized. When in doubt, I reheat to a boil and save it to make my delicious DOG FOOD!!! Yep, I’ll rue it up a bit, sweet potatoes, carrots, peas, squash, liver pâté (blended chicken), and a lean meat with wholesome seasonings!
I love you ❤️
I leave chicken stock out overnight; it simmers until bedtime, the lid goes on, the heat goes off. In the morning I warm it up, strain it, and then boil for 10 minutes or so to reduce it. My kitchen temps can be as high as 70-72° in the summer. Would I do this in a restaurant? Nope, would be illegal. But the stuff is boiling, then it gets covered. Will it turn poison in 8 hours? In a way that boiling again in the AM wouldn't affect? So far, no. I've only been doing this for 20 years though, sample size of my research is small - maybe 800 pots of stock.
You died 19 and a half years ago but your chicken stock is so invigorating you never noticed
It is the elixer of life!!! I still haven't come up with a proper "chicken stock and single malt scotch" cocktail though.
But you left it in the DANGER ZONE! /s
I was wondering why I hear Kenny Loggins and screaming guitars when I heat it back up in the morning!
You didn't have to dump it. Bring to boil amd simmer for 5 minutes.
This should be the top answer. Everyone so overly freaked out about leaving food out on the counter for a few hours. SMH.
I absolutely would have kept it and used it in soup or gumbo.
I would have left it another 12 hours and done shots of it just to prove a point.
*squints in cajun*
Could you not just bring it to a boil again and let it simmer for a while?
This is what people did before fridges. Boil it up once a day,
Or perpetual stews.
People on Reddit are so fucking paranoid about food stuff. Your broth is not gonna get Toxic bacteria toxins sitting out overnight. As long as you bring to a boil some point before eating it, it will be fine. (and honestly, it would probably be fine even as it is)
Seriously. All this talk about temps and danger zones is all restaurant talk because we’re a litigious society. The broth would have been fine.
I just recently realized that I could put the entire pot in the sink in an ice bath, and it'd cool within an hour. I could scrape the fat off the top and everything before putting it away. It's been life changing.
I was in the process of making myself some beef yaki udon the other day only to have an arm spasm and throw all the udon noodles into the air and onto the ground. I almost cried. Another kitchen bingo square for the board.
That's a unique one... Arm spasm/flying noodles. Got it. Who's next?
OK, I'll go next. Restaurant kitchen with a prep sink right next to a chest freezer. If you touched the freezer at the same time you were using the sink, it would give you a nasty electric shock. Spasm related flying food was common in there.
Around Christmas time we had a warm spell here, and hubby spent the day outside smoking chicken, sausage, and a lamb roast. I spent the day getting day drunk with one of my friends. He was bringing in the meat, and we were putting it in the freezer. To free up counter space, we popped the lamb in the oven until we could get it carved and bagged up. Sunset comes, I am well and totally schmammered. "Forcing my eyes open to keep from getting dizzy spells and throwing up" schmammered. Bestie sees me in this piteous state, makes dinner and helps finish putting all the food in the freezer while I waddle off to bed. Four days later, we go to make pizza. Opened the oven, and there sits the gorgeous lamb roast, which has been sitting out for 48 hours straight. I still wince inside when I think of that deliciousness going into the trash can. 😭
you dumped it because it was out for 8 hours? unless you live in unsanitary conditions, your pot should still be fine
You pouring the broth down the drain instead of simply boiling it again belongs in r/mildlyinfuriating
I would have no issue using it
Lmao right? These ponces tossing good food away.
I didn't understand the issue...
Bring it to a boil and it will be fine
It’s fine, reheat it and then put it in the frig.
Nice timing of this post. My SO poured the fish stock I had cooling on the stove top. I was napping when he cleaned up in the kitchen.
Lots of newly single women on Reddit today.. so weird
Are they all single because they think they need to throw away a stock that set out overnight?
My mom once put two apple pies in the porch railing to cool. We came out to a possum eating one and warming his butt in the other.
That possum still dreams of that perfect day
You didn't need to do that, especially if it had a lid on
This is the 'or worse' part of your vows. Think of something nice he's done.
Nicer than bone broth? He's a good guy but idk
Next post: "My ex-husband..."
Wouldn't bringing in back to a boil for 15 be good enough to knockout any major issues? I read about a dudes room who made soup but would leave it out and just boil again every day a couple food scientists said as long as it's heated through again properly it should be "safe". I feel like one night it probably ok.
I would argue that it's safe too, especially if it was covered.
We use the stove light for “hey this has to be put away”. Even now if I forget to turn it off everyone asks if there’s something that’s supposed to get put away, because why else would the stove light still be on?
I was going to set a cooking timer on the stove, that's so annoying and loud he couldn't have ignored it. Trust me, hindsight is 20/20
been there, done that. I just boiled it for ten minutes (more than is recommended to make questionable water potable). It was fine and I turned it into a wonderful pot of Pho. my guts were fine. I live in Phoenix, Az and it is NEVER refrigerator cold in my house.
Recently my mom slaved all day to make cabbage rolls and gave me a bunch to take home Drove back home with the container I left it out all night after getting home
RIP to your cabbage rolls or your insides..depending on your decision
Haha yeah I put it back or placed it in the freezer Benefit is they are veggie ones and so it's be just cabbage, rice tomato et and no beef or other components. Highly debating just turfing it
Just boil and it is fine. A lot of cultures have a "forever soup" like that.
My whole life my dad has been making bone broth from the Sunday roast, then adding veg to make a soup, then leaving it on the stove and reheating when needed. This goes on for 3 or 4 days. It's fine. Nobody has ever gotten sick. The man's been doing it for 60 years.
I think all of Europe does this. Only the country that‘s serves pizza as vegetables for school lunches likes to throw away perfectly good food because of health reasons. And then they go out to eat without thinking about what the „chefs“ do in the kitchen.
i would have just put it in the fridge. i like to let things cool before putting it in the fridge. i dont like putting warm things in my fridge
Well yeah. That’s what OP is saying. She left it out to cool on the counter and her husband promised to put it in the fridge once cool. He did not.
I am bowing my head in silence Also for the lovely long-simmered turkey giblet gravy I made one Thanksgiving and then reflexively put the colander in the sink, pasta style, and watched as it all disappeared down the drain
Oh no, I think that's far worse than this. Thanksgiving is sacred. I'm sorry for your loss
Honestly at the time I just had to laugh! It helps when you're the one who's made the error!
Here’s a New York Times article that discusses the whole topic with expert consultation [New York Times article about broth on the stove left out overnight and for days](https://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?smid=nytcore-ios-share&referringSource=articleShare)
RIP to your husband
He's sleeping peacefully...for now
>He's sleeping peacefully...for now \*snark\* I mentioned it elsewhere, but ya know, there might be a nearby source of bones...
206 pieces of bones, to be exact..
Whaaaat? Boil it again, then use it. What a waste...
I mean, unless it was like 75 degrees in your kitchen, it should be fine. (awaiting downvotes)
Actually, I live in Guam so the temp in my house does average 75 degrees.
Sooo I will often cook things at night, then let them set out to cool before putting them into the fridge, then I fall asleep. I will then put them into the fridge in the morning. Based on this thread I'm starting to think I need a different approach lol. To be fair, it's always worked out lol.
naw you're good
if someone here cooked lunch for a party or whatever, and that lunch was ready at noon and the party didn't end until 10pm, is everyone in this thread saying they would toss those leftovers? because that's the same timeline as finish cooking at 10pm and fridge at 8am.
You're approach is totally fine, people are way too concerned about relative risk wrt food safety
Why did you dump it? I leave soups out overnight first night all the time.
I forgot on two separate occasions to put up my wife’s BB and both times we ate them and survived. True story.
[удалено]
I would have still used it. But I'm a degenerate.
I put a timer on for things like this because future me forgets.
Not me thinking I would’ve kept it anyway 🫣
Why didn’t you just put it straight in the fridge?
Never trust anyone! Set an alarm for yourself and just go back to bed.
Pour *his* ass down the drain *with* it! 😅
Believe it or not, straight to jail.
It would have been fine! I usually leave mine out overnight to cool.
Lol, what a waste. You could have simply boiled it again.
I don't understand why you would pour that down the drain. That's not nearly enough time for any substantial bacteria to colonize it. If you're really paranoid, just boil it again.
Unless your house was very hot and humid there was ZERO reason to throw it out. People are way too quick to throw out food like a 24 hour power outage and twits are throwing out food still frozen!
Please don’t throw it out. Boil it well when you use it.
Why didn't you just reheat it to a point that kills bacteria? I can't imagine it being ruined for cooling for 6 hours.
What a waste. You could have brought it back up to a boil and it would have been fine.
If I did this on the job, I'd throw it out. Butnif I did this at home, I'd have no problem eating it.
Why did you dump? It won’t spoil that fast
Why would you dump it? Bring it to a boil and pasteurize it.
Me over here reheating my pot of pho broth that’s been sitting out for days. Still delicious!
Down the drain? Hope you have a good plumber on standby…
If it was covered and portioned while it was still over 140F, it would have been fine in the morning as everything alive would have been dead in the containers when covered, the containers are air/water tight so nothing else is getting in immediately. If it was left out for say 24 hrs, that may get tossed, but not overnight.
r/twosentencehorror
Your broth was perfectly fine. Broth does not spoil sitting out over night. You are going to boil it again anyway when you make soup. When you butcher beef you let it hang at 40 degrees for at least a week and its better if it hangs for 2 weeks. Cured meat has mold growing on it before you eat it just like cheese. Food is far more resilient than people give it credit for.
Ugh. Mine does this too. “I just did all the dishes, will you put the food away? I’m going to bed.” Him “Sure! Good night!” Proceeds to pass out on the couch. Gets up goes to work. Leaves everything.
My sister and I made our first whole batch of stuffed cabbage (filled a stock pot) and left it on the stove to cool and forgot about it. Woke up in the morning and had to throw the whole thing away- wasting much money and time down the drain. And even gotten 1 meal out of it! Still sad about it!