I put a pork roast in the oven two hours ago
I went to check its temp just now but I NEVER TURNED THE FRICKING OVEN ON.
Is it still good?
I put a pork roast in the oven two hours ago. I went to check its temp just now but I NEVER TURNED THE FRICKING OVEN ON.
it should be fine as long as you actually cook it.
I immediately turned the oven on
no, it's raw. you need to turn on the oven, it's will not cook food if it's off
no shit
Exposing raw pork to the air for more than 20 minutes creates mustard gas, at the meat packing plants they have machines that fully butcher cows snout to tail in 5 minutes to prevent that from happening,but that means you've only got 15 minutes. The packaging isn't always perfect either so there's usually a little mustard gas in there already. If it takes you longer than 10 minutes to remove from the package and bring it fully to temp, you need to get out of the house and call emergency services. It's why traditionally pork shoulders are prepared with a combination of grenades and open pit fires scattered liberally around the house, it's the only way to be fast enough.
The state of this board. You would all die without electricity
it was probably cold from the fridge 2hrs ago, and likely fine now. So, turn on the oven now at a high temp like 450F to brown it and get it hot in there much quicker, and then add the roaster's lid or some foil to tent it and move it down to 300F. I typically line my pan with coffee in the bottom when doing pork roasts.
It was room temp when I seared it and put it straight into the oven, so it wasn't cold. I already have had it in at 325 for an hour.
I guess make sure it's well-done when you take it out. :/ It'll probably be a-ok before it's a roast, not anything ground or blended, plus you killed the surface bacteria.
Oh so now it's seared, huh?
How many times is your story gonna change, Rajeesh?
what are you on about?
Yeah, the basic guideline is to leave foods in the "danger zone" between 40-140F for a max of two hours. If you took it right from the refrigerator into the oven it was probably still below 40F for a while. It's fine.
I thought it was 4 hours? most bad bacteria only grow at room temp anyway
it'll cook even better since it had time to warm up and dry out a bit more.
2 hours is nothing.
It'll be fine as long as you hit your normal internal temp for cooked pork.
Just hit 160. I'm good.
UPDATE: turned out perfectly
once i dropped a chop onto the concrete floor
of my basement bedroom while i was cooking,
didn't know about it, & next day i saw it just laying there, been there 24 hours, but it smelled good so i cooked it & ate it, it was good,
Yes. Just cut it up and fall down the nearest staircase.
Everyone knows when pork sits at room temperature for 1h 59m 59s it becomes deadly.
The heat of the oven cooks the pork