i really wouldnt trust it or even try to eat it. because of the fact that bacteria could have already settle into it. i dont know how long it takes bacteria to get into something. but if it was for me i would not eat it at all... hope this helps.
Yes
If you worked 4 out of 12 hours, then 8 out of 12 hours are left or 8/12 of the shift which is the same as 2/3 of the shift.
If you do the division - 312.8 hours / 78.2 hours - you see that 312.8 hours is 4 times the half-life. So, you simply divide the original amount by 2, repeating 4 times: 87.6 / 2 / 2 / 2 / 2.
Well if you take the hour away you are left with 2 hours and 27 minutes then if you take away 27 minutes you are left with 2 hours and you still need to take away 12 minutes so the answer is 1 hour and 48 minutes.
Ok, let's do this. There are (24X60) = 1,440 minutes in one day. So, if we divide 4,015 by 1,440 we get 2 days with 1,135 minutes left over. Take this 1,135 and divide by 60 to get hours. We get 18 hours with 55 minutes left. Therefore 4,015 minutes equals 2 days, 18 hours, and 55 minutes.
Chili should be simmered for at least 1-2 hours to develop optimal flavor and consistency.
Simmer chili for at least 1-2 hours to develop the best flavor and consistency.
Chili should simmer for at least 1-2 hours to develop the best flavor and consistency.
Minus 2,511.
No, a fully cooked quiche left out for 9 hours should not be eaten. Perishable foods, including quiches, should not be left at room temperature for more than 2 hours, as bacteria can multiply rapidly in that time. Consuming it could pose a risk of foodborne illness. It's best to discard it to ensure safety.
Chili should be cooked for at least 1-2 hours to ensure it is perfectly done, allowing the flavors to meld together and the ingredients to fully cook.
Chili should be cooked for at least 1-2 hours to allow the flavors to meld together and the ingredients to fully cook, resulting in a perfectly done dish.
Chili should cook for at least 1-2 hours for optimal flavor and texture, allowing the flavors to meld together and the ingredients to soften and develop richness.
Yes
No. It should not be left at room temperature for more than 2 hours.
For the best flavor and richness, let chili simmer for at least 1-2 hours. This allows the flavors to meld together and develop a deeper taste profile.
Spaghetti, water, or gaterade. something with a lot of electrolytes