Will the fact that they are covered in water inhibit spoilage?
Asked
Active
Viewed 53 times
0
-
150°C or 50°F? Please always clarify, those are very different... – leftaroundabout Feb 10 '20 at 22:40
-
@leftaroundabout...fair point, but actually it doesn't matter because both 50 C and 50F place the meat in the danger zone...making this unsafe. – moscafj Feb 11 '20 at 00:17
-
https://cooking.stackexchange.com/q/105225/27482 – Johannes_B Feb 11 '20 at 04:37
-
No, the water will not significantly inhibit spoilage. – Stephie Feb 11 '20 at 09:34
-
Thank you everyone. Stephie summed it up. I appreciate all the input. – Kulezi Feb 11 '20 at 23:04