thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 638
It's not just about botulism. There's plenty of other bacteria that will make you sick.
It's not just about botulism. There's plenty of other bacteria that will make you sick.
Remember those fork holes you poked in the potato? They penetrate the dirty skin first and transfer it all to the insides of the potato.
Remember those fork holes you poked in the potato? They penetrate the dirty skin first and transfer it all to the insides of the potato.
That kind of thinking will get you no potato at all!
By Mozart's reasoning, the potato will have become hot enough to kill any germs in or around it as it cooks.
Also by Mozart's reasoning, you would not be able to open the oven door to collect the potatoes you plan on eating without fear of allowing contaminants into the oven. Unless you leave it turned on to kill all the new nasties you just introduced.
Maybe the OP should start eating rice for their starch![]()
Yes, but, everyone that stopped posting on this thread has obviously died from eating left over left out potatoes.Speaking only from personal experience, I've eaten potatoes that have been left out all night on more than one occassion with no ill effects.
Well, I'm still here. Then again, I'm eating the 7 day old spaghetti sauce from the other thread too. I must have some form of cast iron stomach.
Just the well seasoned variety.Would that be non-reactive enameled, like Le Crueset, or just well seasoned cast iron?
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I'd agree with Mozart.
How can a food you leave on the shelf for thirty days become poisionous after being baked at 400 degrees for an hour?
Now as for freshness, I don't know how fresh it will be. Kind of like leaving a slice of pizza at room temperature too long. It will dry up, and that CAN upset your stomach a little. But not make you sick.
Hi and welcome to Discuss CookingFunny to see this ancient thread resurrected.
I think Michael's response is the best one: Just avoid the problem by not leaving leftovers in the oven, no matter what they are. Put them on the counter or in a dish and you'll be reminded to put everything away when cleaning up the kitchen.
Btw, dryness in food does not give people an upset stomach. Mild food poisoning does that.
And raw and cooked foods are chemically different. Raw potatoes obviously have pathogens in them, since they do eventually develop soft spots and decompose. Cooking potatoes releases moisture from within them, which, as they cool, creates a hospitable environment for any pathogens present to reproduce to harmful levels. Best to just avoid the problem![]()
Well, there are toxins from pathogens that are not inactivated by high heat, so I wouldn't risk it.