This afternoon I tried Ruhlman's method for making turkey stock in the oven: brown the bones and veg (I used 4 big wings and a neck, 2 onions, 4 carrots, celery, garlic), put the bones in a stock pot covered by and inch of water, bring to a simmer, then transfer into a 200 degree oven for 8 hours. After that, bring back to the stovetop and add the veg and simmer for an hour.
People have used this method to success, and of course Ruhlman is very accomplished and would not put something unsafe on his blog. I am just curious as to how this is safe: wouldnt putting meat in water at 200 degrees for 8 hours be a breeding ground for bacteria? 200 degrees is safe to kill bacteria I take it? Before I serve it, I am just looking to understand why this is safe. Thanks.