Re:Wake-N-Bacon: alarm clock that wakes you to the smell of...
by mattmaroon on Thursday October 16, 2008 @11:02PM
(#335231)
If that's the case, then why bother to refrigerate anything you're going to cook? Why did people put it in salt (which kills bacteria in the olden days?
The reason is that microorganisms leave behind toxins that don't cook away.
People used to store beef for several weeks to let the microorganism improve the product.