Is it safe to cook meat very briefly then re-refrigerate it for 24 hours?
March 9, 2009 5:42 PM Subscribe
FoodSafetyFilter: Making duck confit. Threw a few legs into the 200 degree melted fat then realized I didn't have enough fat to cover them all completely. Panicked for 3 or 4 minutes, realized it's too late to go out and buy more fat, then decided my only option (aside from chucking $40 worth of meat) was to pull the legs out, blot them with paper towels, and throw them back in the fridge until tomorrow when I can get more fat.
Question: Am I going to kill myself and all of my dinner guests with some horrible foodborne bacteria?
posted by hypocritical ross to food & drink (6 answers total) 1 user marked this as a favorite
My gut (forgive the expression) tells me it will be fine since the legs will be cooked for 3 hours tomorrow, doubly so because the legs were cured in salt for the last 24 hours, and triply so because this preparation was meant to be stored for up to several months. Yet the overly-cautious American food consumer in me says "If you eat this food you will almost certainly die."
Again, they were in the oil (again, around 200 degrees) for about 5 minutes tops. The first one I had thrown in had just started to turn color, and the last looked pretty much raw. I know it's certainly not best practice and almost definitely wouldn't fly in a restaurant, but assuming I grab another 2 pounds of fat tomorrow and get these things cooked 24 hours from now, will that be alright?