Corned beef on warm for 2 hr before cooking [duplicate]

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?

Best Answer

The rule of thumb is to never allow food to stay in the danger zone (40F-140F) for more than four hours - but that's total time, including service, unless you cook it long enough to pasteurize it. (Douglas Baldwin has pasteurization times for meats of various thicknesses at various temperatures, mostly for sous vide cooking, but you can still apply it to other cooking methods.)

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Does corned beef need to be at room temperature before cooking?

Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot.

Can you make corned beef ahead of time?

Sure, make-ahead crockpot corned beef is a bit more work than your standard recipe for slow-cooker corned beef with cabbage, potatoes, onions and carrots. But it's totally worth it\u2014and since you spread the cooking across two days, it's very do-able.

How long does it take to warm up corned beef?

If you prefer, place sliced corn beef into a shallow baking dish, add 2 to 3 tbsp. of water and cover the dish. Warm the corned beef at 275 degrees Fahrenheit for up to 45 minutes.

Can you cook meat on warm?

It doesn't boil on warm, so warm is probably 145-160\u02daF. The best way is to check the meat with an instant digital thermometer. Foods cooked to 180 should be safe for any kind of meat.

Do you Rinse corned beef before cooking?

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