AboutChef Todd Mohr Expertise I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event.
Experience Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily.
Publications I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
Education/Credentials Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients My catering company boasts many of the nations largest companies as clients over the past 8 years.
Question My freezer broke tonight and I am trying to save 2 sirloin and 2 t-bone steaks. I
put them all in the same crock pot, added some beef bouilon and some water.
Will the meat cook thoroughly enough to eat it? I am afraid of getting sick on
the meat.
Answer Most items that are cooked in a moist cooking process over a long period of time should be safe to consume. Water simmers at 180F, enough to kill bacteria, and enough to cook foods.
The determining factor concerning the safety of frozen food is the amount of time it spends in "The Temperature Danger Zone" of 40F-140F (6C-60C). Bacteria grows most quickly in this zone. Keeping frozen foods safe until they're fully cooked involves moving the item through the temperature danger zone as quickly as possible. This is why you don't defrost a steak by leaving it on your kitchen counter all day long. It gives opportunity for bacteria to grow and multiply.
As long as the steaks haven't fully defrosted from your broken freezer, they should be fine. I'd suggest cutting the meat into consistently sized cubes to assure even cooking in the crockpot.
