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Topic: When good food goes bad (and how do I tell?)  (Read 3395 times)
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LuckyLally
« on: May 23, 2006 07:02:26 AM »

I am just starting to be a grown up and cook my own meals:Because I live alone and only cook for myself sometimes food sits in my fridge for awhile before I get to it.
I am afraid of eating food that is going bad but I also don't want to throw away perfectly good meat and produce

can anyone tell me their rule of thumb for how long to keep fresh food around?
Like how long after the "sell by" date can I still eat this food?


especially:
chicken
fruits
veggies
eggs
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TheBon
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« Reply #1 on: May 23, 2006 07:43:25 AM »

I totally ignore the sell by date on eggs. The most reliable way to test if an egg has gone bad is to fill a bowl or large measuring cup or something with 4-5 inches of water. Gently place egg in water. If it sinks, eat away, if it floats, chuck it!

As to fruit and veggies...Mold=bad, but I'm sure you know that. Smiley When crisp vegetables start to get limp, or turn soft at the edges, it's time to go. Wrinkly skin is usually bad as well.

Meat shouldn't be kept uncooked in the fridge for no more than 24-48 hours. And then, I usually go by the rule of thumb that if it is cooked, it needs to be eaten in 3-5 days.
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Kalicokat
« Reply #2 on: May 23, 2006 12:45:30 PM »

^Everything she said. lol

And meat will keep good in the FREEZER on the other hand for months and months. So, if you buy in bulk, or more than you'll eat in the next two days, just freeze it in individual portions. So whenever you want one chicken breast, you can just pull one out and defrost it. But yeah, after 2 days in the fridge chuck it.
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LuckyLally
« Reply #3 on: May 23, 2006 04:54:54 PM »

thanks guys especially for the meat info

*runs to fridge to chuck week old chicken*
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lupinbunny
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« Reply #4 on: May 24, 2006 04:26:36 AM »

cooked rice only has three days! three! count 'em!
my medicine student housemate is fond of telling me that you catch some gastro bug related to anthrax from old rice.
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« Reply #5 on: May 24, 2006 09:12:20 PM »

cooked rice only has three days! three! count 'em!
my medicine student housemate is fond of telling me that you catch some gastro bug related to anthrax from old rice.

seriously? oh lovely...
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samglam209
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« Reply #6 on: May 27, 2006 09:43:03 PM »

cooked rice only has three days! three! count 'em!
my medicine student housemate is fond of telling me that you catch some gastro bug related to anthrax from old rice.

seriously? oh lovely...
lol really there goes my jumbalya leftovers.haha.But ya If I remember correctly from this dumb movie they showed us in my PLS class(home ec)then ya all the things TheBon said and you shouldn't leave cooked food out for more then a couple hours especially meats like chicken because you can get samonila and wash your hands after handling raw meat and never put cooked meat back on a plate or cutting board that raw meat was on.There are lots of bacteria and stuff that can spread and make you sick.But that video also might have been going overboard cause there was like this guy that was supposed to be like food poisoning and the girl in the movie got sick from eating food that was left out for a few hours...lol.But anyways enough of my rambling I hope you got something educational out of all that.haha.
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BlackMarketBaby
« Reply #7 on: May 27, 2006 10:10:30 PM »

I agree with TheBon on everything else, but...
Although it's best to use veg. whilst still crisp/ tight-skinned, you don't necessarily need to chuck veg. as soon as it isn't perfect.  So long as it isn't mouldy / doesn't smell funny / isn't mushy you can still eat it - certainly cooked.  Flaccid carrots / celery, wrinkly courgettes/zuchinni (sp?) / etc. are all fine in a soup or something - though of course not ideal for your most elegant & delicate dishes.  I've also been known to cut off only the bad part of a partially-past-it veg., and eat the rest  Grin
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somethingducky
« Reply #8 on: May 29, 2006 05:58:07 PM »

When your lettuce goes a bit wilty (no bad just wilty), if you let the leaves soak in some warm water the give them a cold rinse they'll crisp right back up.
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lupinbunny
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« Reply #9 on: May 29, 2006 07:04:08 PM »

yeah, i cut the bad bits off veges and use the rest.
and we've never got sick.

(but don't tell my scary-obsessive medical student housemate Wink ).

in a perfect world you defrost meat by leaving it in the fridge. as i can't think more than 12 hours ahead, my meat wouldn't defrost in time. i put it in a sink full of hot water instead.
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