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safe storage times in fridge - meat stew?
What would be the recommended - sensible rather than overly cautious - maximum
time for leaving a well-cooked meat stew in the fridge before eating? thanks for advice |
In article >, jim <[email protected]>
wrote: > What would be the recommended - sensible rather than overly cautious - > maximum > time for leaving a well-cooked meat stew in the fridge before eating? > > thanks for advice My personal experience has been about 3 days... It's easy to save it longer if you want, put it into individual servings in some of those new disposable ziplock plastic containers and freeze. :-) But remember that cooked meat gets freezer burned faster, so don't freeze it for more than a couple of weeks. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
On Sun, 22 Aug 2004 07:02:34 -0500, Katra > wrote:
>In article >, jim <[email protected]> >wrote: > >> What would be the recommended - sensible rather than overly cautious - >> maximum >> time for leaving a well-cooked meat stew in the fridge before eating? >> >> thanks for advice > >My personal experience has been about 3 days... >It's easy to save it longer if you want, put it into individual servings >in some of those new disposable ziplock plastic containers and freeze. >:-) > >But remember that cooked meat gets freezer burned faster, so don't >freeze it for more than a couple of weeks. > >K. many thanks Katra |
In article >, jim <[email protected]>
wrote: > On Sun, 22 Aug 2004 07:02:34 -0500, Katra > > wrote: > > >In article >, jim <[email protected]> > >wrote: > > > >> What would be the recommended - sensible rather than overly cautious - > >> maximum > >> time for leaving a well-cooked meat stew in the fridge before eating? > >> > >> thanks for advice > > > >My personal experience has been about 3 days... > >It's easy to save it longer if you want, put it into individual servings > >in some of those new disposable ziplock plastic containers and freeze. > >:-) > > > >But remember that cooked meat gets freezer burned faster, so don't > >freeze it for more than a couple of weeks. > > > >K. > > many thanks Katra Welcome! :-) K. |
> jim asks:
> >What would be the recommended - sensible rather than overly cautious - >maximum >time for leaving a well-cooked meat stew in the fridge before eating? Which meat... for red meat five days is my maximum... poultry/seafood no more than three days. Of course I've eaten week old left over chicken chow mein, and left over anchovie pizza can go ten days easy... I think nuking renders those safe up to a month. I've recently eaten two month old jello. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
"Katra" > wrote in message
... > In article >, jim <[email protected]> > wrote: > > > What would be the recommended - sensible rather than overly cautious - > > maximum > > time for leaving a well-cooked meat stew in the fridge before eating? > > > > thanks for advice > > My personal experience has been about 3 days... > It's easy to save it longer if you want, put it into individual servings > in some of those new disposable ziplock plastic containers and freeze. 3 days is way too cautious. Assuming your fridge is at the correct temperature, a week is perfectly safe. -- Peter Aitken Remove the crap from my email address before using. |
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In article >, jim <[email protected]>
wrote: > What would be the recommended - sensible rather than overly cautious > - maximum time for leaving a well-cooked meat stew in the fridge > before eating? > thanks for advice Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no sour smell, and I'd eat it. YMMV. Here, this is the National Center for Home Food Preservation site: http://www.uga.edu/nchfp/how/store.html Good info there. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
On Sun, 22 Aug 2004 12:46:08 GMT, "Peter Aitken" > wrote:
>"Katra" > wrote in message ... >> In article >, jim <[email protected]> >> wrote: >> >> > What would be the recommended - sensible rather than overly cautious - >> > maximum >> > time for leaving a well-cooked meat stew in the fridge before eating? >> > >> > thanks for advice >> >> My personal experience has been about 3 days... >> It's easy to save it longer if you want, put it into individual servings >> in some of those new disposable ziplock plastic containers and freeze. > >3 days is way too cautious. Assuming your fridge is at the correct >temperature, a week is perfectly safe. good point - (now where did I put my fridge thermometer). Things feel pretty cold in there so I might chance this for an extra day or so. |
On Sun, 22 Aug 2004 08:27:43 -0500, Melba's Jammin' >
wrote: >In article >, jim <[email protected]> >wrote: > >> What would be the recommended - sensible rather than overly cautious >> - maximum time for leaving a well-cooked meat stew in the fridge >> before eating? > >> thanks for advice > >Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no >sour smell, and I'd eat it. YMMV. >Here, this is the National Center for Home Food Preservation site: >http://www.uga.edu/nchfp/how/store.html >Good info there. obliged - thanks very much for the link |
>im [email protected] writes:
> >>(PENMART01) wrote: >> >>Which meat... for red meat five days is my maximum... poultry/seafood no >more >>than three days. Of course I've eaten week old left over chicken chow mein, >>and left over anchovie pizza can go ten days easy... I think nuking renders >>those safe up to a month. I've recently eaten two month old jello. > >..that sounds as though it could warrant an entry into the record books - >and at least your here to tell the tale! > > Yes, I guess the salty things are rarely a problem. Actually salty foods are really problem... salt lowers the freezing temperature... often below that which the typical home freezer is capable, especially fatty foods... one reason why cheese and cold cut textures and shelf lifes are altered and shortened so drastically, and ice cream. If you intend to freeze your stews refrain from adding salt except to those portions on your plate. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Peter Aitken wrote:
> "Katra" > wrote in message=20 > ... >=20 >> In article >, jim >> <[email protected]> wrote: >>=20 >>> What would be the recommended - sensible rather than overly >>> cautious - maximum time for leaving a well-cooked meat stew in >>> the fridge before eating? >>>=20 >>> thanks for advice >>=20 >> My personal experience has been about 3 days... It's easy to save >> it longer if you want, put it into individual servings in some of >> those new disposable ziplock plastic containers and freeze. >=20 > 3 days is way too cautious. Assuming your fridge is at the correct=20 > temperature, a week is perfectly safe. Agreed. Based on bacterial growth/temperature tables, I have no concern for a week's storage in my 35=B0 fridge. Do it all the time. Pastorio |
Peter Aitken wrote:
> "Katra" > wrote in message=20 > ... >=20 >> In article >, jim >> <[email protected]> wrote: >>=20 >>> What would be the recommended - sensible rather than overly >>> cautious - maximum time for leaving a well-cooked meat stew in >>> the fridge before eating? >>>=20 >>> thanks for advice >>=20 >> My personal experience has been about 3 days... It's easy to save >> it longer if you want, put it into individual servings in some of >> those new disposable ziplock plastic containers and freeze. >=20 > 3 days is way too cautious. Assuming your fridge is at the correct=20 > temperature, a week is perfectly safe. Agreed. Based on bacterial growth/temperature tables, I have no concern for a week's storage in my 35=B0 fridge. Do it all the time. Pastorio |
jim wrote:
> On 22 Aug 2004 14:22:17 GMT, (PENMART01) wrote: > >>> im [email protected] writes: >>> >>>> (PENMART01) wrote: This contains more crap than my compost pile. Must be "Cookie" Katz at it again... >>>> Which meat... for red meat five days is my maximum... >>>> poultry/seafood no more than three days. Of course I've >>>> eaten week old left over chicken chow mein, and left over >>>> anchovie pizza can go ten days easy... I think nuking renders >>>> those safe up to a month. I've recently eaten two month old >>>> jello. It's about bacterial action, and it will proceed at about the same rates for red meat, white meat, poultry or long pig, once it's cooked. Week-old chow mein will probably be safe, but the quality will be at a landfill level. 10-day old pizza is its own punishment. Bread can't go 10 days unfrozen without serious quality and textural deterioration. Microwaves cook just like other cooking tools and techniques. No more safe or less safe than other modes. >>> ..that sounds as though it could warrant an entry into the >>> record books - and at least you're here to tell the tale! Tale is probably the best word to describe it. After fiction. >>> Yes, I guess the salty things are rarely a problem. More crap to follow. Tell you what. Print this out, shred it and spread it around your roses. Soon they'll be big and green and very healthy. Puhleeeze... >> Actually salty foods are really problem... salt lowers the >> freezing temperature... often below that which the typical home >> freezer is capable, especially fatty foods... one reason why >> cheese and cold cut textures and shelf lifes are altered and >> shortened so drastically, and ice cream. Fatty foods will solidify rather nicely in a freezer. Nothing worse than that salty ice cream, huh...? >> If you intend to freeze your stews refrain from adding salt >> except to those portions on your plate. How utterly preposterous is that bit of advice? I guess all those frozen convenience foods that are designed to be stored in home freezers are all wrong, right? Blowhard sap. > Thanks for the reply. I'm surprised to hear this. Surely the > critical thing here is the temperature above which micro-organisms > become mischievous, the freezer will still hit its target > temperature even where the salt might inhibit the formation of ice. Exactly correct. It's the temperature, not the physical state that matters. > In any case, I've never found even salty food to be anything > other than ice-pack solid in my freezer. Just like the laws of physics predict. > I can only speak for what I know of UK frozen food and certainly > many of the pre-prepared meals have a salt-content which I would > imagine to be considerably higher than what is today considered > acceptable or "healthy" in terms of salt-intake - still these meals > declare themselves to be good for the usual length of time. Exactly. Forget the twaddle Sheldon blurted above. It's simply wrong, pretty much as usual. Pastorio |
"Melba's Jammin'" > wrote in message
... > In article >, jim <[email protected]> > wrote: > > > What would be the recommended - sensible rather than overly cautious > > - maximum time for leaving a well-cooked meat stew in the fridge > > before eating? > > > thanks for advice > > Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no > sour smell, and I'd eat it. YMMV. > Here, this is the National Center for Home Food Preservation site: > http://www.uga.edu/nchfp/how/store.html > Good info there. > -- That info is useful put you need to be aware that it is extremely conservative. This is intentional - those responsible were well aware that some people using them would be careless and/or incompetent and so made the guidelines as goof-proof as possible. -- Peter Aitken Remove the crap from my email address before using. |
On Sun, 22 Aug 2004 15:58:26 GMT, "Peter Aitken" > wrote:
>"Melba's Jammin'" > wrote in message ... >> In article >, jim <[email protected]> >> wrote: >> >> > What would be the recommended - sensible rather than overly cautious >> > - maximum time for leaving a well-cooked meat stew in the fridge >> > before eating? >> >> > thanks for advice >> >> Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no >> sour smell, and I'd eat it. YMMV. >> Here, this is the National Center for Home Food Preservation site: >> http://www.uga.edu/nchfp/how/store.html >> Good info there. >> -- > >That info is useful put you need to be aware that it is extremely >conservative. This is intentional - those responsible were well aware that >some people using them would be careless and/or incompetent and so made the >guidelines as goof-proof as possible. Yes, understood. Exactly the same over-cautiousness is excercised by supermarkets at their fresh-food counters, with the exception of fresh fish I usually add a couple of days to their consume-bys. |
"Peter Aitken" > wrote in
r.com: > "Melba's Jammin'" > wrote in message > ... >> In article >, jim <[email protected]> >> wrote: >> >> > What would be the recommended - sensible rather than overly >> > cautious - maximum time for leaving a well-cooked meat stew in the >> > fridge before eating? >> >> > thanks for advice >> >> Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no >> sour smell, and I'd eat it. YMMV. >> Here, this is the National Center for Home Food Preservation site: >> http://www.uga.edu/nchfp/how/store.html >> Good info there. >> -- > > That info is useful put you need to be aware that it is extremely > conservative. This is intentional - those responsible were well aware > that some people using them would be careless and/or incompetent and > so made the guidelines as goof-proof as possible. My dad, who was an HVAC and refrigeration engineer, designed many cold storage and frozen storage plants. He maintained that for every 10°F below 0°F, one could add another twelve months storage time for most frozen foods. Dunno if he was right, but he kept our walk-in freezer at -20°F, and nothing ever seemed to suffer from it. Of course, everything was properly wrapped and sealed. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
"Peter Aitken" > wrote in
r.com: > "Melba's Jammin'" > wrote in message > ... >> In article >, jim <[email protected]> >> wrote: >> >> > What would be the recommended - sensible rather than overly >> > cautious - maximum time for leaving a well-cooked meat stew in the >> > fridge before eating? >> >> > thanks for advice >> >> Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, no >> sour smell, and I'd eat it. YMMV. >> Here, this is the National Center for Home Food Preservation site: >> http://www.uga.edu/nchfp/how/store.html >> Good info there. >> -- > > That info is useful put you need to be aware that it is extremely > conservative. This is intentional - those responsible were well aware > that some people using them would be careless and/or incompetent and > so made the guidelines as goof-proof as possible. My dad, who was an HVAC and refrigeration engineer, designed many cold storage and frozen storage plants. He maintained that for every 10°F below 0°F, one could add another twelve months storage time for most frozen foods. Dunno if he was right, but he kept our walk-in freezer at -20°F, and nothing ever seemed to suffer from it. Of course, everything was properly wrapped and sealed. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
In article >, jim <[email protected]>
wrote: > On Sun, 22 Aug 2004 12:46:08 GMT, "Peter Aitken" > > wrote: > > >"Katra" > wrote in message > ... > >> In article >, jim <[email protected]> > >> wrote: > >> > >> > What would be the recommended - sensible rather than overly cautious - > >> > maximum > >> > time for leaving a well-cooked meat stew in the fridge before eating? > >> > > >> > thanks for advice > >> > >> My personal experience has been about 3 days... > >> It's easy to save it longer if you want, put it into individual servings > >> in some of those new disposable ziplock plastic containers and freeze. > > > >3 days is way too cautious. Assuming your fridge is at the correct > >temperature, a week is perfectly safe. > > good point - (now where did I put my fridge thermometer). > > Things feel pretty cold in there so I might chance this for an extra day or > so. I dunno guys... There is more to food storage than safety! I'll store stir fry's and stews and eat off of them for about 3 days. After that, even if they are not spoiled, they begin to get mushy and lose flavor and texture! Yeah, you can use them for up to 5 days but after day 4, they are not worth eating! I'd rather make something fresh and give my overactive border collie that needs the calories a treat before it actually spoils. I stand by my 3 day limit. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >, jim <[email protected]>
wrote: > On Sun, 22 Aug 2004 12:46:08 GMT, "Peter Aitken" > > wrote: > > >"Katra" > wrote in message > ... > >> In article >, jim <[email protected]> > >> wrote: > >> > >> > What would be the recommended - sensible rather than overly cautious - > >> > maximum > >> > time for leaving a well-cooked meat stew in the fridge before eating? > >> > > >> > thanks for advice > >> > >> My personal experience has been about 3 days... > >> It's easy to save it longer if you want, put it into individual servings > >> in some of those new disposable ziplock plastic containers and freeze. > > > >3 days is way too cautious. Assuming your fridge is at the correct > >temperature, a week is perfectly safe. > > good point - (now where did I put my fridge thermometer). > > Things feel pretty cold in there so I might chance this for an extra day or > so. I dunno guys... There is more to food storage than safety! I'll store stir fry's and stews and eat off of them for about 3 days. After that, even if they are not spoiled, they begin to get mushy and lose flavor and texture! Yeah, you can use them for up to 5 days but after day 4, they are not worth eating! I'd rather make something fresh and give my overactive border collie that needs the calories a treat before it actually spoils. I stand by my 3 day limit. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
"Bob (this one)" > wrote: > Peter Aitken wrote: > > > "Katra" > wrote in message > > ... > > > >> In article >, jim > >> <[email protected]> wrote: > >> > >>> What would be the recommended - sensible rather than overly > >>> cautious - maximum time for leaving a well-cooked meat stew in > >>> the fridge before eating? > >>> > >>> thanks for advice > >> > >> My personal experience has been about 3 days... It's easy to save > >> it longer if you want, put it into individual servings in some of > >> those new disposable ziplock plastic containers and freeze. > > > > 3 days is way too cautious. Assuming your fridge is at the correct > > temperature, a week is perfectly safe. > > Agreed. Based on bacterial growth/temperature tables, I have no > concern for a week's storage in my 35° fridge. Do it all the time. > > Pastorio > But it tastes like dog food after 3 days so why waste the calories? ICK!!! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
"Bob (this one)" > wrote: > Peter Aitken wrote: > > > "Katra" > wrote in message > > ... > > > >> In article >, jim > >> <[email protected]> wrote: > >> > >>> What would be the recommended - sensible rather than overly > >>> cautious - maximum time for leaving a well-cooked meat stew in > >>> the fridge before eating? > >>> > >>> thanks for advice > >> > >> My personal experience has been about 3 days... It's easy to save > >> it longer if you want, put it into individual servings in some of > >> those new disposable ziplock plastic containers and freeze. > > > > 3 days is way too cautious. Assuming your fridge is at the correct > > temperature, a week is perfectly safe. > > Agreed. Based on bacterial growth/temperature tables, I have no > concern for a week's storage in my 35° fridge. Do it all the time. > > Pastorio > But it tastes like dog food after 3 days so why waste the calories? ICK!!! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Katra wrote:
> In article >, > "Bob (this one)" > wrote: >=20 >=20 >>Peter Aitken wrote: >> >> >>>"Katra" > wrote in message=20 ... >>> >>> >>>>In article >, jim >>>><[email protected]> wrote: >>>> >>>> >>>>>What would be the recommended - sensible rather than overly >>>>>cautious - maximum time for leaving a well-cooked meat stew in >>>>>the fridge before eating? >>>>> >>>>>thanks for advice >>>> >>>>My personal experience has been about 3 days... It's easy to save >>>>it longer if you want, put it into individual servings in some of >>>>those new disposable ziplock plastic containers and freeze. >>> >>>3 days is way too cautious. Assuming your fridge is at the correct=20 >>>temperature, a week is perfectly safe. >> >>Agreed. Based on bacterial growth/temperature tables, I have no >>concern for a week's storage in my 35=B0 fridge. Do it all the time. >> >>Pastorio >> > But it tastes like dog food after 3 days so why waste the calories? >=20 > ICK!!! Much too general a statement to be useful. What tastes like dog food=20 after 3 days? In any event, it all depends on lots of variables. My fridge is pretty=20 cold and that's certainly one difference. We store foods in airtight=20 containers. Containers are full, with the foods being put into smaller=20 and smaller containers as they're used - less air contact. Fridge is=20 usually pretty full - better heat handling. I promise you that my stews are still tasty and have good mouthfeel=20 after 5 or 6 days. They don't usually hang out that long, but it's=20 happened. I don't throw away much food and the folks in this house are=20 pretty fastidious about it all. How it's cooked, how and when it's chilled and how it's stored and=20 handled are all contributors to quality. Pastorio |
"Katra" > wrote in message
... > In article >, jim <[email protected]> > wrote: > > > On Sun, 22 Aug 2004 12:46:08 GMT, "Peter Aitken" > > > wrote: > > > > >"Katra" > wrote in message > > ... > > >> In article >, jim <[email protected]> > > >> wrote: > > >> > > >> > What would be the recommended - sensible rather than overly cautious - > > >> > maximum > > >> > time for leaving a well-cooked meat stew in the fridge before eating? > > >> > > > >> > thanks for advice > > >> > > >> My personal experience has been about 3 days... > > >> It's easy to save it longer if you want, put it into individual servings > > >> in some of those new disposable ziplock plastic containers and freeze. > > > > > >3 days is way too cautious. Assuming your fridge is at the correct > > >temperature, a week is perfectly safe. > > > > good point - (now where did I put my fridge thermometer). > > > > Things feel pretty cold in there so I might chance this for an extra day or > > so. > > I dunno guys... > > There is more to food storage than safety! > > I'll store stir fry's and stews and eat off of them for about 3 days. > After that, even if they are not spoiled, they begin to get mushy and > lose flavor and texture! > > Yeah, you can use them for up to 5 days but after day 4, they are not > worth eating! I'd rather make something fresh and give my overactive > border collie that needs the calories a treat before it actually spoils. > > I stand by my 3 day limit. > > K. Oh come now, surely you know better than this! Many dishes, particularly stews and similar dishes, improve on keeping (within limits). Some things do not keep well, of course - salads being the best example. Other things seem not to care one way or the other. In any case, the original question was posed in terms of safety and not quality so you are trying to squirm out from your incorrect answer. -- Peter Aitken Remove the crap from my email address before using. |
"Katra" > wrote in message
... > In article >, > "Bob (this one)" > wrote: > > > Peter Aitken wrote: > > > > > "Katra" > wrote in message > > > ... > > > > > >> In article >, jim > > >> <[email protected]> wrote: > > >> > > >>> What would be the recommended - sensible rather than overly > > >>> cautious - maximum time for leaving a well-cooked meat stew in > > >>> the fridge before eating? > > >>> > > >>> thanks for advice > > >> > > >> My personal experience has been about 3 days... It's easy to save > > >> it longer if you want, put it into individual servings in some of > > >> those new disposable ziplock plastic containers and freeze. > > > > > > 3 days is way too cautious. Assuming your fridge is at the correct > > > temperature, a week is perfectly safe. > > > > Agreed. Based on bacterial growth/temperature tables, I have no > > concern for a week's storage in my 35° fridge. Do it all the time. > > > > Pastorio > > > > But it tastes like dog food after 3 days so why waste the calories? > > ICK!!! > > K. > Any food that tastes like dog food after three days must have tasted that way when it first went in. -- Peter Aitken Remove the crap from my email address before using. |
>But it tastes like dog food after 3 days so why waste the calories?
> >ICK!!! > >K. Um, "Taste In Ass Disease". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>But it tastes like dog food after 3 days so why waste the calories?
> >ICK!!! > >K. Um, "Taste In Ass Disease". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
In article m>, "Peter
Aitken" > wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, jim <[email protected]> > > wrote: > > > > > What would be the recommended - sensible rather than overly > > > cautious - maximum time for leaving a well-cooked meat stew in > > > the fridge before eating? > > > > > thanks for advice > > > > Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, > > no sour smell, and I'd eat it. YMMV. Here, this is the National > > Center for Home Food Preservation site: > > http://www.uga.edu/nchfp/how/store.html Good info there. -- > > That info is useful put you need to be aware that it is extremely > conservative. This is intentional - those responsible were well aware > that some people using them would be careless and/or incompetent and > so made the guidelines as goof-proof as possible. Sure. The Idiot Factor. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
In article m>, "Peter
Aitken" > wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, jim <[email protected]> > > wrote: > > > > > What would be the recommended - sensible rather than overly > > > cautious - maximum time for leaving a well-cooked meat stew in > > > the fridge before eating? > > > > > thanks for advice > > > > Maybe 5-7 days. I'd give it the eyeball and sniff tests. No fur, > > no sour smell, and I'd eat it. YMMV. Here, this is the National > > Center for Home Food Preservation site: > > http://www.uga.edu/nchfp/how/store.html Good info there. -- > > That info is useful put you need to be aware that it is extremely > conservative. This is intentional - those responsible were well aware > that some people using them would be careless and/or incompetent and > so made the guidelines as goof-proof as possible. Sure. The Idiot Factor. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > In article >, > > "Bob (this one)" > wrote: > > > > > >>Peter Aitken wrote: > >> > >> > >>>"Katra" > wrote in message > ... > >>> > >>> > >>>>In article >, jim > >>>><[email protected]> wrote: > >>>> > >>>> > >>>>>What would be the recommended - sensible rather than overly > >>>>>cautious - maximum time for leaving a well-cooked meat stew in > >>>>>the fridge before eating? > >>>>> > >>>>>thanks for advice > >>>> > >>>>My personal experience has been about 3 days... It's easy to save > >>>>it longer if you want, put it into individual servings in some of > >>>>those new disposable ziplock plastic containers and freeze. > >>> > >>>3 days is way too cautious. Assuming your fridge is at the correct > >>>temperature, a week is perfectly safe. > >> > >>Agreed. Based on bacterial growth/temperature tables, I have no > >>concern for a week's storage in my 35° fridge. Do it all the time. > >> > >>Pastorio > >> > > But it tastes like dog food after 3 days so why waste the calories? > > > > ICK!!! > > Much too general a statement to be useful. What tastes like dog food > after 3 days? Stir fry, and steamed veggies usually. They tend to lose their texture. I just don't care for mushy foods... > > In any event, it all depends on lots of variables. My fridge is pretty > cold and that's certainly one difference. We store foods in airtight > containers. Containers are full, with the foods being put into smaller > and smaller containers as they're used - less air contact. Fridge is > usually pretty full - better heat handling. That helps. > > I promise you that my stews are still tasty and have good mouthfeel > after 5 or 6 days. They don't usually hang out that long, but it's > happened. I don't throw away much food and the folks in this house are > pretty fastidious about it all. > > How it's cooked, how and when it's chilled and how it's stored and > handled are all contributors to quality. > > Pastorio All true.... It is mainly stir fry I seem to have a problem with. It's just not the same after it's sat for a few days. Sometimes makes a good frittata tho'. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > In article >, > > "Bob (this one)" > wrote: > > > > > >>Peter Aitken wrote: > >> > >> > >>>"Katra" > wrote in message > ... > >>> > >>> > >>>>In article >, jim > >>>><[email protected]> wrote: > >>>> > >>>> > >>>>>What would be the recommended - sensible rather than overly > >>>>>cautious - maximum time for leaving a well-cooked meat stew in > >>>>>the fridge before eating? > >>>>> > >>>>>thanks for advice > >>>> > >>>>My personal experience has been about 3 days... It's easy to save > >>>>it longer if you want, put it into individual servings in some of > >>>>those new disposable ziplock plastic containers and freeze. > >>> > >>>3 days is way too cautious. Assuming your fridge is at the correct > >>>temperature, a week is perfectly safe. > >> > >>Agreed. Based on bacterial growth/temperature tables, I have no > >>concern for a week's storage in my 35° fridge. Do it all the time. > >> > >>Pastorio > >> > > But it tastes like dog food after 3 days so why waste the calories? > > > > ICK!!! > > Much too general a statement to be useful. What tastes like dog food > after 3 days? Stir fry, and steamed veggies usually. They tend to lose their texture. I just don't care for mushy foods... > > In any event, it all depends on lots of variables. My fridge is pretty > cold and that's certainly one difference. We store foods in airtight > containers. Containers are full, with the foods being put into smaller > and smaller containers as they're used - less air contact. Fridge is > usually pretty full - better heat handling. That helps. > > I promise you that my stews are still tasty and have good mouthfeel > after 5 or 6 days. They don't usually hang out that long, but it's > happened. I don't throw away much food and the folks in this house are > pretty fastidious about it all. > > How it's cooked, how and when it's chilled and how it's stored and > handled are all contributors to quality. > > Pastorio All true.... It is mainly stir fry I seem to have a problem with. It's just not the same after it's sat for a few days. Sometimes makes a good frittata tho'. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Katra wrote:
> In article >, > "Bob (this one)" > wrote: >=20 >>Katra wrote: >> >> >>>But it tastes like dog food after 3 days so why waste the calories? >>> >>>ICK!!! >> >>Much too general a statement to be useful. What tastes like dog food=20 >>after 3 days? > > Stir fry, and steamed veggies usually. > They tend to lose their texture. I just don't care for mushy foods... Stir fries are only good freshly cooked. I wouldn't save them at all.=20 Dump them into a soup, maybe. Steamed veggies that turn mushy in a few=20 days are, for my tastes, overcooked to begin with. I don't do stir fries as such much any more. I cook extremely simply=20 nowadays, and do virtually no dishes that combine disparate foods.=20 Veggies I do almost exclusively in the nuke because I find superior=20 texture, flavor and color retention are the results. Saut=E9 some=20 veggies for the flavor difference. I steam in the mike. No extra water=20 or any other fluids. Tightly covered and fire away. >>In any event, it all depends on lots of variables. My fridge is pretty = >>cold and that's certainly one difference. We store foods in airtight=20 >>containers. Containers are full, with the foods being put into smaller = >>and smaller containers as they're used - less air contact. Fridge is=20 >>usually pretty full - better heat handling. >=20 > That helps. >=20 >>I promise you that my stews are still tasty and have good mouthfeel=20 >>after 5 or 6 days. They don't usually hang out that long, but it's=20 >>happened. I don't throw away much food and the folks in this house are = >>pretty fastidious about it all. >> >>How it's cooked, how and when it's chilled and how it's stored and=20 >>handled are all contributors to quality. >> >>Pastorio >=20 > All true.... >=20 > It is mainly stir fry I seem to have a problem with. > It's just not the same after it's sat for a few days. I agree. That's one of the reasons I don't do them. But when I do, I=20 do portions. I cook the first portion for the assembled group. More if=20 some want it. No leftovers. Leftover prepped veggies or meats end up=20 in another dish within a day or two. > Sometimes makes a good frittata tho'. Yep. I like to do savory custards with fillings like that in them.=20 Never the same way twice. Most people haven't ever had anything like=20 that. It's grandma's food and unfashionable. Still very good, though. Pastorio |
In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > In article >, > > "Bob (this one)" > wrote: > > > >>Katra wrote: > >> > >> > >>>But it tastes like dog food after 3 days so why waste the calories? > >>> > >>>ICK!!! > >> > >>Much too general a statement to be useful. What tastes like dog food > >>after 3 days? > > > > Stir fry, and steamed veggies usually. > > They tend to lose their texture. I just don't care for mushy foods... > > Stir fries are only good freshly cooked. I wouldn't save them at all. > Dump them into a soup, maybe. Steamed veggies that turn mushy in a few > days are, for my tastes, overcooked to begin with. The GET overcooked on re-heating since that involves the microwave usually... ;-) > > I don't do stir fries as such much any more. I cook extremely simply > nowadays, and do virtually no dishes that combine disparate foods. > Veggies I do almost exclusively in the nuke because I find superior > texture, flavor and color retention are the results. I'd be most interested in your microwave techniques for green veggies! I usually steam and avoid nuking fresh greens as they tend to come out tough. I only use the 'wave for corn on the cob and potatoes. > Sauté some > veggies for the flavor difference. I steam in the mike. No extra water > or any other fluids. Tightly covered and fire away. I've been enjoying saute' for asparagus beans. :-) They are in season right now at the thai store. > > > > It is mainly stir fry I seem to have a problem with. > > It's just not the same after it's sat for a few days. > > I agree. That's one of the reasons I don't do them. But when I do, I > do portions. I cook the first portion for the assembled group. More if > some want it. No leftovers. Leftover prepped veggies or meats end up > in another dish within a day or two. Better idea. Since I am taking care of an elderly dad, I try to cook enough at lunch for 2 meals so he will have a decent dinner when I'm at work. Sometimes he does not eat it and has a pita/sprout sandwich instead. I'll usually use the leftovers for an omelett the next morning, but I am still a bit poor at judging portions! He is eating smaller meals as he gets older, and I eat very small portions myself! Leftovers often end up going to the dogs as fresher foods just taste better. > > > Sometimes makes a good frittata tho'. > > Yep. I like to do savory custards with fillings like that in them. > Never the same way twice. Most people haven't ever had anything like > that. It's grandma's food and unfashionable. Still very good, though. Nothing like "leftovers" omletts eh? <G> K. > > Pastorio > -- "I NEED my pain!" -- William Shatner, Star Trek 5 |
In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > In article >, > > "Bob (this one)" > wrote: > > > >>Katra wrote: > >> > >> > >>>But it tastes like dog food after 3 days so why waste the calories? > >>> > >>>ICK!!! > >> > >>Much too general a statement to be useful. What tastes like dog food > >>after 3 days? > > > > Stir fry, and steamed veggies usually. > > They tend to lose their texture. I just don't care for mushy foods... > > Stir fries are only good freshly cooked. I wouldn't save them at all. > Dump them into a soup, maybe. Steamed veggies that turn mushy in a few > days are, for my tastes, overcooked to begin with. The GET overcooked on re-heating since that involves the microwave usually... ;-) > > I don't do stir fries as such much any more. I cook extremely simply > nowadays, and do virtually no dishes that combine disparate foods. > Veggies I do almost exclusively in the nuke because I find superior > texture, flavor and color retention are the results. I'd be most interested in your microwave techniques for green veggies! I usually steam and avoid nuking fresh greens as they tend to come out tough. I only use the 'wave for corn on the cob and potatoes. > Sauté some > veggies for the flavor difference. I steam in the mike. No extra water > or any other fluids. Tightly covered and fire away. I've been enjoying saute' for asparagus beans. :-) They are in season right now at the thai store. > > > > It is mainly stir fry I seem to have a problem with. > > It's just not the same after it's sat for a few days. > > I agree. That's one of the reasons I don't do them. But when I do, I > do portions. I cook the first portion for the assembled group. More if > some want it. No leftovers. Leftover prepped veggies or meats end up > in another dish within a day or two. Better idea. Since I am taking care of an elderly dad, I try to cook enough at lunch for 2 meals so he will have a decent dinner when I'm at work. Sometimes he does not eat it and has a pita/sprout sandwich instead. I'll usually use the leftovers for an omelett the next morning, but I am still a bit poor at judging portions! He is eating smaller meals as he gets older, and I eat very small portions myself! Leftovers often end up going to the dogs as fresher foods just taste better. > > > Sometimes makes a good frittata tho'. > > Yep. I like to do savory custards with fillings like that in them. > Never the same way twice. Most people haven't ever had anything like > that. It's grandma's food and unfashionable. Still very good, though. Nothing like "leftovers" omletts eh? <G> K. > > Pastorio > -- "I NEED my pain!" -- William Shatner, Star Trek 5 |
Katra wrote:
> In article >, > "Bob (this one)" > wrote: >=20 >>Katra wrote: >> >>>In article >, >>> "Bob (this one)" > wrote: >>> >>>>Katra wrote: >>>> >>>>>But it tastes like dog food after 3 days so why waste the calories? >>>>> >>>>>ICK!!! >>>> >>>>Much too general a statement to be useful. What tastes like dog food = >>>>after 3 days? >>> >>>Stir fry, and steamed veggies usually. >>>They tend to lose their texture. I just don't care for mushy foods... >> >>Stir fries are only good freshly cooked. I wouldn't save them at all.=20 >>Dump them into a soup, maybe. Steamed veggies that turn mushy in a few = >>days are, for my tastes, overcooked to begin with. >=20 > The GET overcooked on re-heating since that involves the microwave=20 > usually... ;-) >=20 >>I don't do stir fries as such much any more. I cook extremely simply=20 >>nowadays, and do virtually no dishes that combine disparate foods.=20 >>Veggies I do almost exclusively in the nuke because I find superior=20 >>texture, flavor and color retention are the results.=20 > > I'd be most interested in your microwave techniques for green veggies! > I usually steam and avoid nuking fresh greens as they tend to come out = > tough. I only use the 'wave for corn on the cob and potatoes. Nuking veggies is essentially steaming them in their own juices. I put=20 teh veggies (whichever ones I'm doing) in a mike-safe container and=20 cover with plastic wrap. Seasonings like S&P, butter, other=20 sprinkled-on stuff on top, cover adn fire it up. In my unit, a whole=20 cauliflower curd takes anywhere from 10 to 14 minutes. Smaller volumes=20 take correspondingly shorter times I use a clear plastic 1/2 gallon=20 storage container and 12-inch wide plastic wrap. No added water or any=20 other liquid. If oyu try to cook veggies uncovered, they dry out and toughen. >>Saut=E9 some=20 >>veggies for the flavor difference. I steam in the mike. No extra water = >>or any other fluids. Tightly covered and fire away. >=20 > I've been enjoying saute' for asparagus beans. :-) They are in season=20 > right now at the thai store. >=20 >>>It is mainly stir fry I seem to have a problem with. >>>It's just not the same after it's sat for a few days. >> >>I agree. That's one of the reasons I don't do them. But when I do, I=20 >>do portions. I cook the first portion for the assembled group. More if = >>some want it. No leftovers. Leftover prepped veggies or meats end up=20 >>in another dish within a day or two. >=20 > Better idea. > Since I am taking care of an elderly dad, I try to cook enough at lunch= =20 > for 2 meals so he will have a decent dinner when I'm at work. Sometimes= =20 > he does not eat it and has a pita/sprout sandwich instead. I'll usually= =20 > use the leftovers for an omelett the next morning, but I am still a bit= =20 > poor at judging portions! He is eating smaller meals as he gets older, = > and I eat very small portions myself! >=20 > Leftovers often end up going to the dogs as fresher foods just taste=20 > better. >=20 >>>Sometimes makes a good frittata tho'. >> >>Yep. I like to do savory custards with fillings like that in them.=20 >>Never the same way twice. Most people haven't ever had anything like=20 >>that. It's grandma's food and unfashionable. Still very good, though. >=20 > Nothing like "leftovers" omletts eh? <G> Or pizzas. Or pastas - take the veggies out of the fridge and let themn warm to=20 room temp. Boil pasta, and 20 seconds before you're going to drain it,=20 drop the veggies into the pasta water to heat. Drain and dress with=20 sauce or butter or whatever. Pastorio |
Bob (this one) wrote:
>>> I like to do savory custards with fillings like that in them. >>> Never the same way twice. Most people haven't ever had anything like >>> that. It's grandma's food and unfashionable. Still very good, though. >> >> Can you go into a little more detail about the savory custard thing? It sounds interesting. THanks. Bob |
In article >, zxcvbob
> wrote: > Bob (this one) wrote: > > >>> I like to do savory custards with fillings like that in them. > >>> Never the same way twice. Most people haven't ever had anything like > >>> that. It's grandma's food and unfashionable. Still very good, though. > Can you go into a little more detail about the savory custard thing? It > sounds interesting. THanks. > > Bob > Isn't that a quiche? -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
In article >, zxcvbob
> wrote: > Bob (this one) wrote: > > >>> I like to do savory custards with fillings like that in them. > >>> Never the same way twice. Most people haven't ever had anything like > >>> that. It's grandma's food and unfashionable. Still very good, though. > Can you go into a little more detail about the savory custard thing? It > sounds interesting. THanks. > > Bob > Isn't that a quiche? -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Bob (this one) wrote: >> >> >>>>>I like to do savory custards with fillings like that in them. >>>>>Never the same way twice. Most people haven't ever had anything like >>>>>that. It's grandma's food and unfashionable. Still very good, though. > > >>Can you go into a little more detail about the savory custard thing? It >>sounds interesting. THanks. >> >>Bob >> > > > Isn't that a quiche? Well, yeah, I guess it might be... Somehow that's not what his description sounded like to me. Bob |
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