Culinary Darwin Award Nominee

[SheilaAnn]

In all my brilliance, I thought I would let an inside skirt partially thaw on the counter while watching jeopardy, etc. the plan was to go back and open it up and season for an overnight dry brine. Woke up this morning and guess where the package is? Solid cryovac. Temped at 57*F (our house is chilly). Toss or not to toss, that is the question.




the color is the same as when I pulled it from the freezer.

[Greygoose]

Me, livin on the edge,,,
open it ,give it a sniff,dry it off, salt it ,fridge it and cook it tomorrow,,,
that’s just me,,,, not advice,,,😂🤣🤣

[texastweeter]

Same

[DaveD]

For fifteen bucks, I wouldn't risk it personally. Worth lots more than that to me not to get a dose of nasties... If it was something really rare/expensive, I might try the sniff test and roll the dice, but not for skirt...

[STEbbq]

Not worth it to me.

[texastweeter]

I'd snif wash, dry brine and let er rip

[Steve B]

+1

[Oak Smoke]

+2

[acorgihouse]

I love a good Darwin Award, and I'm pretty paranoid, but... no air or bubbles, didn't go below fridge temp of 40F I'm guessing... I'd brine and cook and eat.

[fzxdoc]

I think Sheila Ann said it temped at 57° in the morning when she found it. It was cryovac'd. Knowing that, what would you do? Just curious.

K.

[acorgihouse]

Hmm, I assumed it had thawed down to 57F, and had not dropped below. In that case, I would expect that even the edges were likely at fridge temp or higher. Now you make me wonder, if it had been below fridge temp (I consider 40F) for longer than I would feel okay leaving on counter pre-cook, I would rethink. TBH, myself, if it were still cool to touch, and cryovac intact, I would likely cook. If room temp to touch, no. I know that is a wishy washy answer, but reality.

[acorgihouse]

fzxdoc Kathryn you are still making me think!

[Troutman]

Jeopardy died with Alex Trebek. As far as the meat is concerned, give it the old smell test and then cook the heck out of it. Burn those germs, I say!!

[Draznnl]

As long as there are answers to be questioned, Jeopardy will live. I remember watching with my mother back in the Art Fleming days. Granted, when Johnnie Gilbert says, “And now the host of Jeopardy,” the name Alex Trebek leaps into my mind. But the show is still watchable with Jennings.

[Steve B]

It just hit me Steve. Your avatar. Blodwyn Pig. But reversed, like looking in a mirror. Pretty wild. I’m a big Tull fan myself.

[Troutman]

LOL SteveB you’re only the second person to comment or even know what my avatar is. Old EdF knew, he and I were old 60s rock ‘n’ roll aficionados, used to talk about obscure groups like Blodwyn. Thanks for the comment, believe it or not that made my day!

[Jerod Broussard]

You should be good. WIP temperatures can be 60-F for poultry and I trust beef waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay more.

[yakima]

SheilaAnn, you are on the culinary edge, developing transitional wet/dry/warm aging.
Some pansies here would never have allowed development of air cured hams, for instance.
Forge on. However, we collectively deny liability for any collateral/colonic damage.

[Troutman]

Who you calling’ a pansy? I resemble that statement 😂

[FireMan]

Shoot, you can give it the Ol’ smell test but it’s probably not necessary. I have a very strong hunch it is perfectly OK. It’s beef, it’s crayovac, it’s not chicken!

[dubob]

Sous vide for 24 hours at 131, sear 1 minute on a side, and enjoy!

[SheilaAnn]

UPDATE: I unwrapped and dry brined with salt only after reading the first few responses. Smoking hot cast iron, seasoned with SPOGOS and let ‘er rip. TMI: zero digestive issues.



will I allow this to be a crutch for future oversights? I will not.

[texastweeter]

He who laughs last thinks slowest. - Larry The Cable Guy

[58limited]

That looks sooo good! Leftovers? I'd make quesadillas and tacos or maybe a cheese steak sandwich.

[Troutman]

👏👏👏👏👏👏🌟🌟🌟🌟

[gcdmd]

I'm a little late to the party, but I would go with those who advocated the sniff test and, if OK, go ahead and season and cook. The only other thing I might do before seasoning and cooking would be to rinse it off with vinegar, to get rid of any potential superficial bacterial biofilm that might have developed, followed by a water rinse.

[yakima]

Excellent result, SheilaAnn. I would have been more dubious with chicken or pork. And, can never be too careful with shark gizzards.

BTW, received my Good Mother Stallard beans. Any recommendations?
And, older history, did you settle on anything for a baking steel?
Trying to drive mods crazy.

[SheilaAnn]

yakima you might be succeeding.

Beans: y’all should have received recipes? Again, I’ve never heard of them. My boss said we only have access to the retail beans, not specialty.

Baking Steel: I dropped the ball. Need to pick it back up.

[fzxdoc]

It's good to hear that your steak turned out just fine, SheilaAnn .

In iffy situations such as these, even if the meat is judged to be "probably OK", for me it takes the shine off the cook. I find myself saying "well, here goes" instead of "yum" when looking at that first bite.

Kathryn