protins
By sitting out for a long time with or without being cooked or cross contamination
Three or four days is a safe amount of time to keep food as long as it is refrigerated.
It is not cooked enough time. Food is still raw.
since the dawn of time. and i like to eat pie. jamie oliver cooked food. food like pie. mmm pie
A method of cooking food where the product is cooked at a low temperature for a long period of time in the presence of a smoke producing fire.
Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Less time is better.
Sous-vide ("under vacuum") is a method of cooking where food is sealed in an air-tight bag and cooked for a long period of time at somewhat lower temperature.
it depends on how long they need to be cooked
Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Less time is better.
It lasts for quite a long time, it should be fine.
In theory the time is depends on a number of factors including the air temperature at the time, how cold the food was when refrigeration failed. In practice food that may have been thawed (un refrigerated) is usually thrown out rather than take the chance of food poisoning that may or may not happen if the food is cooked.
Bacon is chewy raw and cooked for a short amount of time, if cooked long enough bacon is crisp and crunchy.