Several factors to consider - BUT - all the 3-4 day comments are conservative. We just ate some (delicious) turkey meatloaf that was in the fridge for about 12 days and it was completely fine. Not a habit I would get into, but if you have a good fridge and it's stored well it'll last longer than you think. Most comments online (like on stilltasty.com) are way too conservative (e.g. I keep my coffee cream way longer than 5-7 days and it's fine). Not suggesting being irresponsible with food safety, but it's also irresponsible to chuck perfectly good food.
fed, TH U ,TH U, TH U , TH U, TH U!! FINally, a voice to lead us! I am goiNg to copy and paste your answer, w/ your FED attribution, into my reference list to use on the hotline in the future.
Anytime, you want back-up in the future, i am your sister in E.R.E.E.-- Enjoyable, Rational, Economical Eating. I have been a chef these past 40 yrs.; full frig/freezers have been a constant in my life, [and I have a Love with a fragile GI system, so his is the true test of a food's safety.] I am now a retired active-chef who cooks at home, out of 2 refrig,and 3 freezers. To your smart reply, i would add that i see: 1) STORAGE LOCATION as a key determinant here. I always keep raw and cooked protein[poultry, seafood, meats, tofu etc.] in the LOWER LEFT REAR CORNER shelf and basket, up against the back wall, of a frig. I do tend to push limits and i am often still surprised at how long these proteins last. --In the tall 'milk' area in the lower part of the frig, keep ALL DAIRY and fruit juices and protein-containing soups etc. AGAINST THE BACK WALL of the frig.
2) SMELL AND TASTE FOOD, always, before using.That includes canned goods [unopened coconut milk is notorious for going bad , while most other canned foods are usable for YEARS after their FDA- conservative expiration dates] The top edge of something: cheese, sour cream, lentils, bread, anything, can have some mold on it [likely oxygen-caused through some mote-like leak in a container or bag] that, if removed, leaves a container of edible food. ***This does NOT apply to raw or cooked protein by itself*** But , you can also find that the mold and its flavor- has permeated the whole container. Bummerrrrr. In the tall 'milk' area in the lower frig, keep ALL DAIRY and fruit juices and protein-containing soups etc. AGAINST THE BACK WALL of the frig. p.s. i live in Boston, w/ long cold winters, and at night, when the heat has been turned down to 60 degrees F., i regularly leave out at room temp, any leftover cooked food [except seafood] from dinner/late night snacks. never had a problem.
***All the above is based on my personal experience. Hope this helps people develop confidence in judging food safety. PLEASE do not chide me if you are armed w/ thermometers and clocks and Board of Health/ Nutritionist licenses. been there , done that, 40 years. Best to all of you in the E.R.E.E. sisterhood!
HEY FED, won't you tell us stuff on your page? we need more smart cookies like you and i just wanted to learn more about you, but there's nothin' there on your page!
Just want to make sure you know that Placement in the frig is critical in answering your question. The left rear corner is the coldest spot; all my meats, raw and cooked,now live there and last sooo much longer than they used to.5-7 days i'd say, with a possibility of longer in that corner.
9 Comments
I am goiNg to copy and paste your answer, w/ your FED attribution, into my reference list to use on the hotline in the future.
Anytime, you want back-up in the future, i am your sister in E.R.E.E.-- Enjoyable, Rational, Economical Eating. I have been a chef these past 40 yrs.; full frig/freezers have been a constant in my life, [and I have a Love with a fragile GI system, so his is the true test of a food's safety.] I am now a retired active-chef who cooks at home, out of 2 refrig,and 3 freezers. To your smart reply, i would add that i see:
1) STORAGE LOCATION as a key determinant here. I always keep raw and cooked protein[poultry, seafood, meats, tofu etc.] in the LOWER LEFT REAR CORNER shelf and basket, up against the back wall, of a frig. I do tend to push limits and i am often still surprised at how long these proteins last.
--In the tall 'milk' area in the lower part of the frig, keep ALL DAIRY and fruit juices and protein-containing soups etc. AGAINST THE BACK WALL of the frig.
2) SMELL AND TASTE FOOD, always, before using.That includes canned goods [unopened coconut milk is notorious for going bad , while most other canned foods are usable for YEARS after their FDA- conservative expiration dates] The top edge of something: cheese, sour cream, lentils, bread, anything, can have some mold on it [likely oxygen-caused through some mote-like leak in a container or bag] that, if removed, leaves a container of edible food. ***This does NOT apply to raw or cooked protein by itself*** But , you can also find that the mold and its flavor- has permeated the whole container. Bummerrrrr.
In the tall 'milk' area in the lower frig, keep ALL DAIRY and fruit juices and protein-containing soups etc. AGAINST THE BACK WALL of the frig.
p.s. i live in Boston, w/ long cold winters, and at night, when the heat has been turned down to 60 degrees F., i regularly leave out at room temp, any leftover cooked food [except seafood] from dinner/late night snacks. never had a problem.
***All the above is based on my personal experience. Hope this helps people develop confidence in judging food safety. PLEASE do not chide me if you are armed w/ thermometers and clocks and Board of Health/ Nutritionist licenses. been there , done that, 40 years. Best to all of you in the E.R.E.E. sisterhood!
Voted the Best Reply!