Food safety Q: what say you DCUM?

[Anonymous]

I took two frozen salmon fillets (maybe 6 oz each) from the freezer at 9 this morning and then accidentally left them on the counter until 1. So 4 hours out, starting from frozen. Use or toss? I used a Thermapen and they seemed to be 66 degrees inside. Not sure what to make of that.

[Anonymous]

I'm not an expert, but 66 seems really warm and out of a safe zone. If it was still frozen or even fridge temp I might risk it, but not if the temp had risen to 66.

[Anonymous]

i mean, if you were my mother in law, yeah. Everything defrosts on the countertop for hours, preferably overnight.

If you choose her method, wait a solid 4 hours or so before you put the leftovers in the fridge, otherwise you'll commit the cardinal sin of "heating up the fridge."

[Anonymous]

Good lord, it's completely fine. Some of you people are crazy.

[Anonymous]

I would eat it, cooked of course

[Anonymous]

a lot of recipes say to cook meats once warmed to room temp for more even cooking. As long as you're cooking through, it's fine.

[Anonymous]

Totaly fine. I would definitely eat and not think twice.

[Anonymous]

Anonymous wrote:i mean, if you were my mother in law, yeah. Everything defrosts on the countertop for hours, preferably overnight.

If you choose her method, wait a solid 4 hours or so before you put the leftovers in the fridge, otherwise you'll commit the cardinal sin of "heating up the fridge."

I think you're the dumb one in this story.

[Anonymous]

It’s fine

[Anonymous]

Only 4 hours? It's fine. Eat it today, not tomorrow.

[Anonymous]

They are fine. That's how I would defrost them.

[Anonymous]

I wouldn't think twice about eating them. You're cooking them, right?

[Anonymous]

Totally fine.

[Anonymous]

Anonymous wrote:They are fine. That's how I would defrost them.

Same! I always defrost on the counter for a couple of hours

[Anonymous]

Ok, some actual guidance! I'm good at this stuff:

- The "danger zone" for uncooked salmon is considered to be above 40 degrees. However, that doesn't immediately rule it out unless you want to be a stickler. It is unlikely the salmon has been above 40 degrees for long (probably an hour or less). And what the danger zone means is that it's possible for bacteria to duplicate on it. Since you are planning to cook it, this is likely to kill any accumulated bacteria. Be extra careful with cooking and make sure to cook through and err on the side of done-ness.

- I would also do a "sniff/touch/look" test. Is the salmon still bright orange or has it grayed at all? Does it smell off? And press a finger into it -- is it still firm or is it starting to feel soft or mushy. I would view any of these factors as ruling it out because I would find them unappetizing, plus who wants to eat salmon with mealy texture or a bad smell? For borderline foods, this is often the determining factor for me.

In the future, the safest way to thaw frozen salmon is in the fridge! This gives you leeway of about 48 hours to cook and consume.