lamb stew

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rich ferguson

lamb stew

hi Delia, plz help quick....

last night i made a lamb and mutton stew with pots, swede, parsnip and 3 different carrots.

i always cook the night before and because the pot is a huge one i leave it on the stove not in the fridge.
but now ive come to reheat it it has started to therment but still tastes ok is it going to be OK to eat??? the kids will be home soon for tee aaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhh.....panicking now

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Darkginger

Lamb stew

I often leave pots of stew out overnight - but then I live in a house without central heating, so right now the ambient temperature isn't far off that of my fridge! I think it's unlikely you'll poison your children (!) if you bring the stew back to the boil and keep it there for 10 mins or so, but only you know what you mean by 'ferment' and the temperature of your kitchen! I hope all survive the experiment :)

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rich ferguson

lamb stew

thanks for your message but unfortunatly it had gone off ive worked it out to be the butchers the meat came from, im changeing it from now on

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Gerry

gone-off stew

Rich, I'd be interested to know what your butcher says. Much sympathy for wasted ingredients.

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Welshcookie

Lamb stew

From your original description it sounds as if your cooking method is at fault, not the meat. If the meat was off before you cooked it surely you would have noticed, and no butcher would have sold it to you in that condition.

Even gone off meat does not do what you describe after it is cooked. Is your kitchen very warm. Was it warm enough to keep the fat which usually solidifies on the surface of a stew liquid? It sounds as though all the vegetables have gone off in a warm place not the meat. And was it really just left from one night to the next or for a much longer period?

I have frequently kept Welsh Cawl for several days out in my kitchen in a big pot, just ensuring it is brought to a good boil every day. It gets better and better.

 
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