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AIBU?

Is this going to kill us all?

282 replies

HolidayDjinn · 27/09/2022 06:58

DH is flapping.

On busy days when no one is going to be home until 18:30 I sometimes make up a tray bake and put the oven on timer so it will be ready just as we walk in the door. The ingredients come out the fridge about 6am and oven comes on about 17:45 so that’s nearly 12 hours at room temp. Today’s has no raw meat but does have chorizo. Sometimes I do sausages. Have done chicken thighs before. I feel like this is probably fine but DH is convinced we will contract food poisoning. NB his worries don’t come with an offer to sort dinner.

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Am I being unreasonable?

1135 votes. Final results.

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You are being unreasonable
62%
You are NOT being unreasonable
38%
runwalk · 27/09/2022 08:51

No way. Who leaves raw meat out all day? Basic hygiene OP.

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VestaTilley · 27/09/2022 08:53

Probably fine if you have a cold kitchen, but not ideal. Make up tray bake contents, put in fridge in a Tupperware box, then DH can transfer it to a baking dish and put it in the oven.

A hot oven will crack a cold ceramic baking dish, so best to transfer from Tupperware or similar.

If it were me and DH were always home first I’d be making him cook at least half the meals each week.

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MrsEricBana · 27/09/2022 08:54

Yamaya · 27/09/2022 07:03

Yes being cooked should kill off the bacteria, however some bacteria produce a toxin that doesn't get removed by heating so it will still make you sick. I wouldn't do this. Slow cooker would be a better alternative.

This ^^ Chicken that has been left out too long but then thoroughly cooked can still make you ill for this exact reason. I wouldn't do it either (on the plus side, despite my worries when I opened this thread, it's not about an asteroid hurtling towards earth)

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katepilar · 27/09/2022 08:54

GonnaGetGoingReturns · 27/09/2022 08:48

Re running electric devices when no one's home, I've (not often) left dishwasher or washing machine on when I'm out and nothing has happened. I have trip switches though. DM never ever does this (also has trip switches) and has driven miles home before now to check if an iron is still on!

Do you realise that just because it has never caused a problem to you doesnt mean that the risk of a device catching fire is down to zero?
Not sure sure what you ment to say with the story of your mother and her iron. Her house could have been set on fire if she left it on.

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whomoon · 27/09/2022 08:57

@HolidayDjinn Why don’t you put the meat in the fridge the night before? It will be defrosted by the evening and would have defrosted safely.

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Ein · 27/09/2022 08:57

Yech. I wouldn’t eat that.

The truth is that some meats are probably absolutely fine - chorizo, beef - and with others like sausages and chicken what you’re doing is really dangerous.

Why not just do a veggie tray bake and add the meat last minute?

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JinglingHellsBells · 27/09/2022 08:58

katepilar · 27/09/2022 08:45

I am shocked that you run an electric device without anyone being at home. And more shocked that it doesnt shock anyone.
Leaving the food out of the fridge before cooking is unlikely to to kill you.

@katepilar A fridge/ freezer is an electrical device.

So is the pump driving the central heating boiler & hot water (in most systems), or the cooker that is wired in to an electrical socket.
As is a TV on standby....
And a landline /answerphone plugged into a socket.

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Taffetasilkchiffon789 · 27/09/2022 08:59

TokyoTen · 27/09/2022 07:32

Why not prepare the food but leave in the fridge, put the oven on timer to be up to temperature when you walk in. Then put the food in - 30 mins cooking and it's done.

^^ This! You could leave the tray of meat and veg covered in the fridge and then your dh just has to transfer it quickly from fridge to oven.

I always find that tray bakes take 40 mins to an hour to cook properly though.

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hedgehoglurker · 27/09/2022 09:02

I wouldn't do this with raw meat, although the chorizo should be fine.

If I really had to, I would use frozen raw meat and set it to start cooking earlier at a lower temperature. Then if necessary, whack the temperature up when you get home to brown for 10/15 mins.

Or slow cooker during the day, then brown in oven, frying pan or under the grill when you get home.

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JinglingHellsBells · 27/09/2022 09:03

Do you realise that just because it has never caused a problem to you doesnt mean that the risk of a device catching fire is down to zero?


@katepilar So when you leave the house, do you unplug every single item plugged into a socket? And switch them off?

Kettles?
Ovens or hob?
TV?
PC?
Microwave?
Lamps?

Or do you believe that because they aren't 'on' there is no risk?

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northbacchus · 27/09/2022 09:04

I think you need to perhaps try a pressure cooker or even an air fryer for quickness on those busy days! With the pressure cooker you can still dump it all in when you get home, but cooks much faster.

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ittakes2 · 27/09/2022 09:06

Why don’t you put it in the oven frozen and it can defrost during the day in the oven.

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BarrelOfOtters · 27/09/2022 09:09

@HolidayDjinn absolutely agree with you about the slow cooker. There's just something about the aftertaste.

And no, I wouldn't leave chicken out of the fridge for that long before cooking.

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Moonatics · 27/09/2022 09:09

NumptiesIncorporated · 27/09/2022 08:10

Get better recipes, slow cooked food is the tastiest of all

Not according to this person who develops recipes and writes about food as a living.

www.today.com/food/why-i-m-not-fan-slow-cooker-t80041

Imo slow roasted food is amazing. Slow cookers are convenient, and the trade off for the convenience is that the food is often not as good as it could otherwise be. If slow cookers created the tastiest food of all, then it would be standard to have industrial sized ones in professional kitchens. It isn't.

There are plenty of restaurants in the USA who have slow cookers in the kitchen.
It may not be a thing in the UK but it's not completely unheard of.
I've worked in a few industrial kitchens that have one. Obviously much larger than my 6 litre one at home.

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TooMuchToDoTooLittleInclination · 27/09/2022 09:17

Bestcatmum · 27/09/2022 07:21

I didn't know you could get remote control ovens. Whatever next!!!!

She didn't say Remote Control. She said timer!! Which you've been able to do for years.

I expect there are probably ovens & apps, so you can operate them via your phone.

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Zilla1 · 27/09/2022 09:18

I wouldn't but if you are sold on your method then perhaps leave the traybake on a large tray of ice in the oven on the weekend and see what temperature it gets to after 12 hours and turn the oven into a temporary fridge? If it stays cold enough to prevent bacterial toxin production then adjust the cooking time for the lower starting temperature and presence of water bath.

As PP's have said, learn how to use a slow cooker properly with recipes that have the correct amount of fluid in rather than ones that are suited to ovens or hobs with evaporation during cooking.

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RudsyFarmer · 27/09/2022 09:21

If you’re happy to take the risk I think carry on. Don’t feed your kids the meat version though, just incase.

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BertieBotts · 27/09/2022 09:21

It's fine. What do you think people did before they had fridges? I'm not talking centuries ago. It has only been the norm to have a fridge at home since about the 1980s. Previously people shopped every day and kept things in a larder. Meat would have commonly been at room temperature for a day or so.

As an aside I am mystified by the concept of a microwave being a convenient place to store food - DH does this (Is it a dog family thing because it keeps it away from hungry dogs?) and it drives me a bit nuts because I think it makes the microwave dirty. He seems to think the microwave is a magic portal that wards off food going cold or spoiling Grin

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FusionChefGeoff · 27/09/2022 09:23

TBH I'd be worried about the timer and the oven being on full blast with no one at home.

I put it on to preheat the other day, completely forgot a dirty tray was hiding at the bottom and the fat set fire!!

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BertieBotts · 27/09/2022 09:23

The slow cooker aftertaste is boiled onions. I've stopped using onions in the slow cooker unless they are a key part of the dish (and meant to be boiled) - using them for a general flavour base, as I do in other cooked dishes, doesn't work well in the slow cooker. Celery is a good substitute. I think you can use pre-roasted onions but I've never tried it because to me the point of the slow cooker is not needing to pre-cook parts of the dish.

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NumptiesIncorporated · 27/09/2022 09:30

Moonatics · 27/09/2022 09:09

There are plenty of restaurants in the USA who have slow cookers in the kitchen.
It may not be a thing in the UK but it's not completely unheard of.
I've worked in a few industrial kitchens that have one. Obviously much larger than my 6 litre one at home.

I didn't say they didn't exist in any restaurant kitchens. For kitchens that specialise in something like pulled pork or brisket, it may well be something worth having. Just like most kitchens don't have a pizza oven as standard.

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howaboutchocolate · 27/09/2022 09:30

I'm yet to find a slow cooker recipe that doesn't make food taste slightly like tinned soup. I've tried the ones that people rave about and I'm a pretty good cook. Slow cooker food is convenient but it's not the best. It's like the difference between a microwaved jacket potato and an oven cooked jacket potato. Acceptable but not amazing.

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LateAF · 27/09/2022 09:31

BertieBotts · 27/09/2022 09:23

The slow cooker aftertaste is boiled onions. I've stopped using onions in the slow cooker unless they are a key part of the dish (and meant to be boiled) - using them for a general flavour base, as I do in other cooked dishes, doesn't work well in the slow cooker. Celery is a good substitute. I think you can use pre-roasted onions but I've never tried it because to me the point of the slow cooker is not needing to pre-cook parts of the dish.

I always fry any onions and celery, and sear any meat before it goes in the slow cooker.

Takes a maximum of 10 minutes but greatly improves the flavour. Just throwing it all in is a bit gross.

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Schnooze · 27/09/2022 09:32

I wouldn’t do it.

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ClaudiaWankleman · 27/09/2022 09:32

Bad cooks only think slow cooker food is good food because they're shit at cooking other food.

There's no differences in texture with slow cooker food. Even putting a tea towel under the lid it's still just a bowl of steamed mush. At least with a traybake you can get crispy potatoes and juicy-ish meat.

I would probably leave sausages or red meat in the cold oven for a day, especially if it were winter. I'd not do it with chicken though, even though the risk really is quite small.

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