I cook a fantastic (and cheap) roast beef with the delayed start. You can get a relatively inexpensive cut like bottom round roast, at least 3 pounds. Freeze it. Put it in the oven on time-delay to start about 12 hours before you want to serve it, and at the lowest setting you can, preferably the temp that corresponds to the temp on the meat thermometer for the degree of rareness you prefer. You will end up with slow-cooked, tender and juicy roast beef, but roasted, not stewed.
A few years ago, Whirlpool sold a range called the Polara that could also keep food cool. So you could put food in it in the morning or the night before, it will keep it cool and then later start the cooking process. I can’t find it listed on Whirlpool’s website, so it may have been discontinued.
Thus finally realizing Homer Simpson’s great idea: “Marge, can you set the oven to Cold?”
Very true. I’ve been diagnosed with MRSA myself in the past year and a half (thereby earning me a ‘private room’ for my latest hospital stay; the hospital system never bothered to ‘officially’ list me as non-infectious; therefore, after my most recent surgery, I was put in seclusion! Didn’t mean no one could visit me. Just meant anyone who did had to be gowned/gloved, and the nurses had to leave a blood pressure cuff and thermometer in my room and not use them on anyone else).
The “miracle cures” are working too well, IMHO, and big business is catering to germ-phobia, marketing all kinds of products that kill “%99.9 of bacteria”, thus leaving the strongest %0.1 to reproduce. :smack:
I try not to buy that crap.
Salmonella Prevalence in Free-Range and Certified Organic Chickens
You’re also not going to get MSRA from a piece of meat left out for 6 hours.
Considering that salmonella has spread to peanut butter and vegetables, this is unsurprising.
And no, you won’t get MRSA from meat.