It came out of the oven and sat on the stove. All the reasearch says 2 hours or in a chafing dish, but this was in a closed sealed porclean enamled cast iron pan. I was still warm after 3 hours. Is it ok? It went into the fridge and is going to be warmed in the oven before it is served tomorrow.
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I would surely think it to be ok regardless what cooking/storage dish you use. Cooking kills the bad stuff, refrigeration preserves.
I would say yes because I have always been taught that food needs to be cooled before being put in the fridge and I will usually put it in once it is lukewarm or cooler. You said it was still warm, I think it will be fine.
absolutely. i actually do this every year because it seals the juices into the roast. then, when it's still warm (about 4 hours out of oven) i scrape off the fat and transfer drippings to a pan on stove and make homeade gravy! MMM.
ok here goes it is all time and temp abuse. You can leave the roast out until it reaches a temp of 140 degrees. Between 140 degrees and 70 degrees is the super danger zone in which bacteria grow rapidly so you want to cool it down to 70 degrees or below in two hours then from 70 degrees to 40 degrees in 4 hours a total of 6 hours max to get to this temp this a safe way to make sure you don't get sick. After it reaches 140 degrees it should go in to the refrig to avoid rapid bacteria growth this rule applies to all hot foods for proper cool down.
It is fine, enjoy
if it was covered it will be fine, it you really want to be safe rather than "warm" it pour a little stock over it and put it in a really hot pre heated oven, but turn the oven off when you put it in, how long you leave it in there to reheat will depend in the size of it.