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Wayne Boatwright
 
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On Sat 12 Feb 2005 05:51:56a, Doug Kanter wrote in rec.food.cooking:

> "Wayne Boatwright" > wrote in message
> ...
>
>> Personally, when I make tuna salad, I won't even eat it if it's been in
>> the fridge more than an hour, must less 19 hours.

>
> Not an hour later? Why?


I just prefer the flavor and consistency of a freshly mixed tuna or chicken
salad. Within the first hour of cold storage very little changes. After
that, both flavor and cosistency alter progressively with time.

AAOF, if I really want tuna or chicken salad for lunch at work, I take all
the prepared components and mix it just before eating, except for the onion,
which I cut fresh just before mixing.

Wayne