What have I done? Major cooking disaster.

[Anonymous]

I made pasta sauce (arrabiata) from scratch last night. It turned out well and I left it on the stove to cool before putting it in the fridge... And I left it there all night.

I'm a goner right? Throw it all out?

[Anonymous]

no way! i would keep it. maybe bring it back to a simmer and stick it in the fridge

[Anonymous]

You could see if there's a food safety hotline but my off the cuff thinking is that tomato sauce is (or should be) fairly acidic and it's also something you could bring to a low boil i a covered pot-- so if you spent a lot of time on it and want to save it I would try that.

[Anonymous]

Yeah, just heat it up well.

[Anonymous]

It will be fine. Just bring it to a boil again if you are really worried.

[Anonymous]

Reheat. It'll be fine and sound DELISH.

[Anonymous]

Wow, really? I wouldn't even consider keeping it. Maybe I'm just paranoid though.

[Anonymous]

2. The other issue is Staphyloccocus aureus. This bactium is carried by about 2/3 of the population on skin and in nasal passages and is very easily introduced to food after it is cooked. As S. aureus grows and multiplies, it produces a toxin that causes nausea, vomiting, fever, aches – symptoms we often associate with “stomach flu.” When you reheat your leftovers, you destroy the bacteria (mostly), but the toxin may be left behind, not destroyed by normal heating. When you eat the food, you ingest the toxin, and the more of the toxin you ingest, the sicker you get. The more times you reheat the leftovers, the more the toxin could be building up, and the sicker you will get when you finally eat that food.

[Anonymous]

Anonymous wrote:2. The other issue is Staphyloccocus aureus. This bactium is carried by about 2/3 of the population on skin and in nasal passages and is very easily introduced to food after it is cooked. As S. aureus grows and multiplies, it produces a toxin that causes nausea, vomiting, fever, aches – symptoms we often associate with “stomach flu.” When you reheat your leftovers, you destroy the bacteria (mostly), but the toxin may be left behind, not destroyed by normal heating. When you eat the food, you ingest the toxin, and the more of the toxin you ingest, the sicker you get. The more times you reheat the leftovers, the more the toxin could be building up, and the sicker you will get when you finally eat that food.

this makes no sense. source please?

[Anonymous]

Ruhlman would say it was fine - http://ruhlman.com/2011/04/easy-chicken-stock-recipe/

But I think McGee wrote a rebuttal at some point.

[Anonymous]

It ain't worth the risk of faucet butt to me.