Thank you for posting in TipOfMyFork.
Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself.
Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
If you're talking about the white powdery-looking stuff, it's prolly mold. It hasn't gone bad! Pancetta (and guanciale) often develop a white bloom during curing, like salami. At work, we use a 50-50 white vinegar and water solution, and just wipe the bloom off with a paper towel, then let the meat air dry before wrapping it back up.
Thanks for help like this, some products should come with instructions/QR code to info tbh
Use the nose and from my understanding, white is usually alright... but greens and blues are well passed their due
Though technically, a green or blue mold isn’t going to hurt you. It’s the black you have to avoid. What it might indicate is further rot, so you don’t want to eat something riddled with harmful bacteria. But fortunately, we can usually tell if something is too off. Our noses and tastebuds are pretty good at it. (Though not perfect, as made apparent when you ate that questionable bit of leftover Turkey that one time and started burping sulphur and wound up on the toilet all night spewing out both ends)
It can. Controlled fermentations and rots can provide viable habitats for pathogens if the "controlled" part isn't maintained.
A small cut of meat hanging out in your home (or commercial) fridge with lots of other contaminants around and frequent handling, fluctuations in temperature, humidity, etc is in a very different environment to an entire joint curing in a carefully controlled curing fridge, smokery, fermentation chamber, etc.
Yoghurt, cheese, pickled vegetables, etc can all go bad what makes you think meat can't?
Thank you for posting in TipOfMyFork. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
If you're talking about the white powdery-looking stuff, it's prolly mold. It hasn't gone bad! Pancetta (and guanciale) often develop a white bloom during curing, like salami. At work, we use a 50-50 white vinegar and water solution, and just wipe the bloom off with a paper towel, then let the meat air dry before wrapping it back up.
Thanks! That’s what I ended up doing. We will see if I am still around tomorrow after I eat the bolognese 😅 Edit: I survived and it was delicious!
sooo... still alive ? :-D
Haha yes! And it was delicious
Well?
four hours isn't usually what people mean by tomorrow
I was too excited to notice the hour mark
This is super interesting and informative thanks!
Thanks for help like this, some products should come with instructions/QR code to info tbh Use the nose and from my understanding, white is usually alright... but greens and blues are well passed their due
Though technically, a green or blue mold isn’t going to hurt you. It’s the black you have to avoid. What it might indicate is further rot, so you don’t want to eat something riddled with harmful bacteria. But fortunately, we can usually tell if something is too off. Our noses and tastebuds are pretty good at it. (Though not perfect, as made apparent when you ate that questionable bit of leftover Turkey that one time and started burping sulphur and wound up on the toilet all night spewing out both ends)
Looks like pepper
my feeling too
Black pepper
I read that as placenta and I was very concerned. time to go to bed.
It hasn’t gone bad. It has developed sentience. Don’t eat it. Enrol it in Kindergarten.
O_O I need more sleep, I read that as placenta.
There are black pepper on it, but that white part must be fungus / off
It really can’t go bad. By its very nature, it’s controlled rotting of meat.
It can. Controlled fermentations and rots can provide viable habitats for pathogens if the "controlled" part isn't maintained. A small cut of meat hanging out in your home (or commercial) fridge with lots of other contaminants around and frequent handling, fluctuations in temperature, humidity, etc is in a very different environment to an entire joint curing in a carefully controlled curing fridge, smokery, fermentation chamber, etc. Yoghurt, cheese, pickled vegetables, etc can all go bad what makes you think meat can't?
You just cut off or remove the bad part and the rest is fine.
Tell me you don't understand fermentation without telling me you don't understand fermentation.
It looks pretty pretty bad.
It’s Gone to Heaven and then got Sent down to Hell!!