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Can i eat my T or have I fucked it up.
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By (user no longer on site) OP
over a year ago
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Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink  can I eat it or will I die.  xxx |
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By (user no longer on site) OP
over a year ago
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"If you've cooked it for that long how the hell is any of it still pink lol !!! "
Fuck knows! I'm airing on the side of chuckin it but I hate waste n tbh I haven't got the money to throw about like that.  xxx |
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By *uicy jonesMan
over a year ago
near a big hill in s/ shropshire NOT in |
"If you've cooked it for that long how the hell is any of it still pink lol !!!
Fuck knows! I'm airing on the side of chuckin it but I hate waste n tbh I haven't got the money to throw about like that. xxx"
As long as you reheat to 73° holding your be okay you can literally eat beef raw if you can stomach it ,,, |
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By (user no longer on site)
over a year ago
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx"
Eat it. Let us know tomorrow if it's okay.
If we don't get an update we'll take that as a 'no'.
Dedicate Somebody to delete your browsing history.   |
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You'll be fine PTU, our pressure cooker leaves meat pink too.
But to everyone else, please don't eat mince raw. It really isn't the same as a rare steak (the outside of which must still be seared to kill E.coli)
Mr ddc |
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx"
Just made a lovely bakewell tart... piping hot with fresh cream, mmmmmm |
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"Chuck the lot of it in the bin, and I will cook you a proper dinner  xx
Sausages? xxx
If ya wanna mash it up a bit, or do you prefer toad in the hole  "
C'mon Ace, offer the lady coq à la creme at least...
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By (user no longer on site) OP
over a year ago
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"Chuck the lot of it in the bin, and I will cook you a proper dinner xx
Sausages? xxx
If ya wanna mash it up a bit, or do you prefer toad in the hole "
Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx |
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx"
I browned off chunks of beef and it's been casseroling in the oven for three hours and it's brown, so how can your mince be pink?!!  |
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By (user no longer on site) OP
over a year ago
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx
I browned off chunks of beef and it's been casseroling in the oven for three hours and it's brown, so how can your mince be pink?!! "
Fuck knows! I've decided not to risk any more. I've plenty of bread in and a unopened jar of nuttella. xxx |
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"Chuck the lot of it in the bin, and I will cook you a proper dinner xx
Sausages? xxx
If ya wanna mash it up a bit, or do you prefer toad in the hole
Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx"
That can be sorted, lashings you say? Ignores Mr ddc's saucy cock comments  |
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By *eesideMan
over a year ago
margate sumwear by the sea |
"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx"
It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun. |
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By (user no longer on site) OP
over a year ago
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"Chuck the lot of it in the bin, and I will cook you a proper dinner xx
Sausages? xxx
If ya wanna mash it up a bit, or do you prefer toad in the hole
Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx
That can be sorted, lashings you say? Ignores Mr ddc's saucy cock comments "
He's just a very very nawty boy.  xxx |
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By (user no longer on site) OP
over a year ago
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx
It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun."
Think I'm going to chuck the rest as I don't want to risk it. Xxx |
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx
It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.
Think I'm going to chuck the rest as I don't want to risk it. Xxx"
There is NO0 RISK
Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx
80 degrees will kill the nasties but leave meat pink and tender
The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx |
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By (user no longer on site) OP
over a year ago
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx
It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.
Think I'm going to chuck the rest as I don't want to risk it. Xxx
There is NO0 RISK
Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx
80 degrees will kill the nasties but leave meat pink and tender
The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx "
That sounds tenical.  xxx |
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This is a bit confusing, but, as has already been said - beef is not a "safe" meat!!! Only whole cuts - like steak - can be eaten rare because the food poisoning bacteria that live on the outside of the steak get killed when it is seared. There's no bacteria inside, so the inside can be left uncooked. If you try eating mince of beef burgers etc rare, youre going to spend much of the next couple of days perched on the toilet with a bucket balanced on your lap. |
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By (user no longer on site)
over a year ago
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From the Utah Beef Councils website:
Q: Sometimes meat cooked in a slow cooker seems to be a reddish-brown color. I know it is well done.
A: On occasions, a reddish or pinkish-brown color may remain in well cooked meat. It can be readily seen in home-canned beef. It seems to occur most often when meat is simmered in water or braised as a pot roast where meat and vegetables are cooked together (slow cooker). Several conditions can lead to this pinkish-brown color:
• Very small amounts of nitrate, nitrite, nitrous oxide, carbon dioxide or sulfite may come in contact with the red meat pigments and form a permanent pinkish-brown color in the cooked meat.
• Some water supplies may contain nitrites. A small amount may cause color change if used to cook meat.
• Many vegetables such as beets, radishes, onions and celery naturally contain relatively high levels of nitrites and nitrates. When these vegetables are cooked with meats, a red color may be retained. This can often happen with a meatloaf mixture.
• Raw meats and poultry may react with carbon dioxide and form another red complex that is seen as a pink surface color in cooked meats. Or, a reddish band 3/8 inch wide, just below the meat surface, may occur on meat or poultry cooked on a charcoal or gas grill. This red band also comes from a reaction with carbon dioxide |
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"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink can I eat it or will I die. xxx
It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.
Think I'm going to chuck the rest as I don't want to risk it. Xxx
There is NO0 RISK
Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx
80 degrees will kill the nasties but leave meat pink and tender
The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx
That sounds tenical. xxx"
Really it's not 60 degrees c for over 10 mins will kill all you need to worry about your slow cook was most likely at 80 for hours
However proteins break down at different temperatures thus affecting the colour and texture xx |
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By *eesideMan
over a year ago
margate sumwear by the sea |
"This is a bit confusing, but, as has already been said - beef is not a "safe" meat!!! Only whole cuts - like steak - can be eaten rare because the food poisoning bacteria that live on the outside of the steak get killed when it is seared. There's no bacteria inside, so the inside can be left uncooked. If you try eating mince of beef burgers etc rare, youre going to spend much of the next couple of days perched on the toilet with a bucket balanced on your lap."
this |
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"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx"
You haven't aired on caution you have wasted perfectly good food !
Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !
I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked
Beef can easily be cooked at 65 c safely and without browning
There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food |
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By (user no longer on site) OP
over a year ago
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"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx
You haven't aired on caution you have wasted perfectly good food !
Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !
I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked
Beef can easily be cooked at 65 c safely and without browning
There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food "
No I can't afford to waste food but I also can't afford to be ill.
Btw I'm glad your perfect |
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By *eesideMan
over a year ago
margate sumwear by the sea |
"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx
You haven't aired on caution you have wasted perfectly good food !
Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !
I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked
Beef can easily be cooked at 65 c safely and without browning
There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food
No I can't afford to waste food but I also can't afford to be ill.
Btw I'm glad your perfect "
I work as a chef so food safety is a top priority. The only tipe of beef you can eat 100% safely but pink is hole cuts like stak ect. Wen it gets minsed the bacteria on the out side gets mixed up in as it gest minsed. So pink mince is NOT 100% safe. Yes you can eat it pink but it has to be top quality mince but even then its not 100% safe. |
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By (user no longer on site) OP
over a year ago
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"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx
You haven't aired on caution you have wasted perfectly good food !
Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !
I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked
Beef can easily be cooked at 65 c safely and without browning
There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food
No I can't afford to waste food but I also can't afford to be ill.
Btw I'm glad your perfect
I work as a chef so food safety is a top priority. The only tipe of beef you can eat 100% safely but pink is hole cuts like stak ect. Wen it gets minsed the bacteria on the out side gets mixed up in as it gest minsed. So pink mince is NOT 100% safe. Yes you can eat it pink but it has to be top quality mince but even then its not 100% safe."
Thank you seaside I'll go off what you say. Xxx |
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By (user no longer on site)
over a year ago
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"you browned it first - how come its pink now - it will be fine
I did Brown it but not which by the looks of it. Xxx"
pardon the expresssion - but give it a sniff - beef thats off smells well like off beef - you can tell |
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By (user no longer on site) OP
over a year ago
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"you browned it first - how come its pink now - it will be fine
I did Brown it but not which by the looks of it. Xxx
pardon the expresssion - but give it a sniff - beef thats off smells well like off beef - you can tell "
It smells a bit like dog food now it had no smell before I cooked it n was well within its sell by data. Think I'll stick to what I know witch is cooking mince in a wok. xxx |
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By *imiUKMan
over a year ago
Hereford |
"you browned it first - how come its pink now - it will be fine
I did Brown it but not which by the looks of it. Xxx"
See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.
Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising. |
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"you browned it first - how come its pink now - it will be fine
I did Brown it but not which by the looks of it. Xxx
See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.
Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising. "
It's actually the haemoglobin xx
And our chef above although correct when searing meat and cooking quickly where the center does NOT have time to reach the correct temperature is NOT correct concerning slower low temp cooking and don't take my word the facts are easy to find , the mince does not need to have its haemoglobin denatured in order for its temperature to be high enough for long enough to kill the nasties which is over 75 degrees for more than 30 mins
Some beef is very high in a certain haemoglobin compound and it's redness will prevail until much higher temperatures are achieved ,
If you had slow cooked and your water was bubbling Ie simmering ie 95 degrees average temp then you had killed everything
Ironically beef turns brown when not cooked and when colour of mince should NOT be used to determine if safe , cooking time and temp are key
Browning the meat the night before would have no impact upon the foods safety as not all would not have reached sufficient temp and even if it had the act of cooling would mean it would need to be heated again correctly to kill any microbes that had formed over night
Non of this is ambiguous it's all very well established and documented |
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By (user no longer on site) OP
over a year ago
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"you browned it first - how come its pink now - it will be fine
I did Brown it but not which by the looks of it. Xxx
See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.
Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising.
It's actually the haemoglobin xx
And our chef above although correct when searing meat and cooking quickly where the center does NOT have time to reach the correct temperature is NOT correct concerning slower low temp cooking and don't take my word the facts are easy to find , the mince does not need to have its haemoglobin denatured in order for its temperature to be high enough for long enough to kill the nasties which is over 75 degrees for more than 30 mins
Some beef is very high in a certain haemoglobin compound and it's redness will prevail until much higher temperatures are achieved ,
If you had slow cooked and your water was bubbling Ie simmering ie 95 degrees average temp then you had killed everything
Ironically beef turns brown when not cooked and when colour of mince should NOT be used to determine if safe , cooking time and temp are key
Browning the meat the night before would have no impact upon the foods safety as not all would not have reached sufficient temp and even if it had the act of cooling would mean it would need to be heated again correctly to kill any microbes that had formed over night
Non of this is ambiguous it's all very well established and documented "
Thank you. That makes sence xxx |
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