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Do you think a huge ham hock that has been out at room temp (60 degrees average) defrosting is still safe to braise with...two days out of fr

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 .

asked by Naomi over 1 year ago
6 answers 596 views
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added over 1 year ago

i wouldn't. two days out of freezer means danger at room temp.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

I'd cook and eat it. People have become too germ phobic in recent years.

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drbabs

Barbara is a trusted source on General Cooking.

added over 1 year ago

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:
https://food52.com/hotline...

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cv
added over 1 year ago

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.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

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.

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added over 1 year ago

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...