It is up to you what to do concerning your roast, but I would cook the roast a little longer at full temperature and eat it anyway. Only you can decide. I have never become sick from the kind of accidental storage problem that you describe. Most marinades have vinegar or other preserving agents to discourage bad things from growing. All that said, if the casserole was left out for more than 8 hours without the roast in it, I might think twice about using the meat after returning it to the dish. If the lag time was only a couple hours you should be fine. Of course, when you take the dish out again, , if there are odd odors, then disguard the meat.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 6:25 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] question about leftover roast Yesterday I cooked a roast that had marinated all day in a large casserole dish. I Did not discard the marinate and I was not thinking when I put the leftover cooked roast back into the marinate and stored it in the frig. Of course I will heat the roast thoroughly before serving it again, but will that be enough to kill the germs or should I throw away the roast. This is an expensive cut of meat, but I don't want to make us sick. I appreciate your opinions on this issue. I just wasn't thinking when I placed it back into the marinade. Thanks for your help. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark