November 15, 2012 7:18 AM Subscribe
Can I eat it filter: Started some polenta with chicken stock in the rice cooker this morning at 8am. It's timer feature will have it ready at 6:30pm.
Before leaving for work, I started a batch of polenta with 1 cup of cornmeal/polenta and a few cups of chicken stock. I used a new, room temp, aseptic carton of chicken stock which has plenty of salt in it. The rice cooker bowl was freshly washed.
With the timer feature, it'll essentially sit, covered, at room temp until about 5pm when it'll cook, above boiling, for an hour or so. After it's cooked, it'll kick into "keep warm" mode.
It didn't really occur to me that this might not be a food safe operation until I'd already set it up. I have no problem putting salt, water, and starch in a rice cooker at room temp for several hours. Is this polenta recipe so different? Is there really enough protein in the stock for especially nasty bacteria to grow in those few hours? If so, then what of soaking beans or lentils at room temp overnight?
I can certainly throw it out when I get home, and starting a new batch wouldn't be a terrible burden, but I'm more curious as to what the scientific reasoning behind it would be. Thanks!