Quote:
Originally Posted by jspchief
I'm not going to get into a big debate about this. Most of what you say is technically true, excluding the bolded part. Setting the meat out before cooking allows it to have a more even temperature, which in turn allows it to cook more evenly.
As for the health risk, while technically true, a lot of people have been doing it this way for a long time. It hasn't killed me or my family yet.
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I have no problem with letting red meat sit out for a bit.
Pork and poultry? No.
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