So I seared some short ribs and placed them in the slow cooker - but forgot to turn it on low - sigh. They sat in the slow cooker for probably 45 minutes to an hour before I noticed an turned it on. Do you think they will be alright to eat?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Greg Dunmore of Nojo in San Francisco.
***SADNESS UPDATE: Nojo as we knew it is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company who purchased Nojo as their corporate chef.
Bacon is made by taking a slab of pork belly and letting it sit in a brine. The salt draws moisture out of the meat, killing bacteria. But cured meat can still grow bacteria if handled incorrectly. If you'd rather stick to cooked, get our bacon recipes here.