Their thought process is that, as long as they’ve chilled the part-cooked meat and transferred it to the refrigerator shortly after searing, it should be good to finish cooking and send to the table the following day. The Lore ForĪll the above said, some home cooks claim on forms and in blogs that they’ve done this (and continue to do it) without worry. Although the searing improves the meat, but it doesn’t cook it to the minimum internal temperature for safe consumption (145° for beef, pork, and lamb 165☏ for chicken). I guess this is why the folks at the USDA err on the side of caution and advise strictly against browning meat ahead of time. And, since the breeds of bacteria that cause food poisoning are not the same as those that make food spoil, it’s virtually impossible to tell when mishandled meat is safe to eat-and when it isn’t. When conditions are favorable, the bacteria on our food multiply in harrowing rates. Their activity is hindered, but not halted, in the fridge and effectively put on pause in the freezer. They thrive at room temperature, hence why raw or cooked food items should never be left out on the counter for longer than 1-2 hours. Food safety comes down to the things we do to keep their population at a “safe” level.īacteria die at high heat, which is why we cook our food for prolonged periods of time. “Any bacteria present would not have been destroyed.”Īny cook, whether in a restaurant or home kitchen, who’s interested in the subject of food safety knows that bacteria live mostly on the surface of food and they can seldom be completely eliminated. “Never brown or partially cook meat or poultry to refrigerate and finish later,” says a knowledge article at the USDA. The long and the short of it is “no.” At least not if you ask the food safety experts. You can braise it, stew it, roast it, throw it in the slow cooker, vacuum-seal it and cook it sous-vide, or finish it over gentler heat on the grill or stove-it’ll be just as good.īut, if you’re preparing for the following day when you’re at work or have guests over, can you sear the meat ahead of time? The Case Against The result is meat ameliorated in numerous ways, with a richer aroma and a more sophisticated flavor than before. Take it off the heat once both sides have slight charring and a deep golden brown color. After a couple of minutes, turn the meat to the other side and repeat. Slap a piece of meat on a preheated grill or hot skillet and stand in awe as the protein smokes and sizzles. Hosting a party and want to do the heavy haul ahead of time? Here’s how to do it in a way that keeps your food delicious-and safe to eat.
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