Think I finally got it

a reply to: combatmaster

How safe would that be, though??
How long is safe?

At some point, you run the risk of bacterial growth....

Reason being...I let some ground meat thaw on the counter for awhile years and years ago....some folks got a bit ill from it...although it did not affect me.

a reply to: DontTreadOnMe

a lot of factors to consider....

if achieving room temp is something that requires the above questions, then it would be safer for said cook to not cook, fullstop.