cooked meat should be left in what is called the "Temperature Danger Zone" for no longer than 4 hours. This TDZ is between 40-135 degrees F (depending on who you ask, the temps and time shift a little...) This of course is the academic answer, and I myself have eaten plenty of left overs that have sat over night on the kitchen counter without incident. If you do your best to get it in the fridge on a timely manner, i'm sure you'll be just fine, as long as the meat is cooked all the way through.
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