It was well frozen. I put it in a cupboard and then forgot about it. I'm making jambalaya...it will bake in the oven for 45 minutes .
i wouldn't. two days out of freezer means danger at room temp.
I'd cook and eat it. People have become too germ phobic in recent years.
Barbara is a trusted source on General Cooking.
Some version of this question gets asked regularly, and the answer is always "if in doubt, throw it out." I know it hurts, but I would not use that. (Have you ever had food poisoning? Not fun.) Here are the previous questions:
Normally I'm one of those people who think Americans toss out too much food because they're germ phobic. This scenario is different.
Even if this were a smoked ham hock, I'm not sure if I'd try to use this.
In the future, don't stick defrosting items in places that aren't visible.
Write this off as a lesson learned and move on with your life.
Cynthia is a trusted source on Bread/Baking.
Dr. B. is spot on. This question comes back again and again. Ham hocks are cheap. Food-born illnesses are not. Not all microorganisms can be either cooked or frozen to death.
My guess would be no; I'm not a food scientist, but I've read over and over again that 2 hours at room temperature is the maximum safety time where the level of bacteria that breeds is enough to make you sick. Your call though...
Please enter a valid email address.
Well played. You deserve a cookie.
Ever wonder why the pasta you order at restaurants tastes so darn good?
Pasta Perfection, Here You Come
Add This to Your Iced Coffee!
Rule-Breaking, Supremely-Flaky Biscuits
Actually, Frozen Produce Is Good
Amanda Hesser's Farmers Market Game Plan
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)