I made pot roast on Sunday. This is Saturday and I still have a bit left. It smells fine. Is it too old to use?

gotligirl
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4 Comments

Valerie S. July 21, 2013
I probably would, if it looked and smelled appealing to me. Especially with something that's a whole chunk of animal and not fish or deli-meat. Living abroad, I realized that Americans are really uptight about refrigeration and freshness of animal products, and relaxed my standards, to no ill effect.
 
mzmecz July 21, 2013
If the roast is still in one piece, you can slice 1/4 in. off all surfaces and discard the trimmings. Then sear the meat or better, grind and fry it and serve with BBQ sauce.
 
InspectorJon July 20, 2013
The (new York) State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. This procedure destroys the bacteria that can cause food poisoning and prevents the bacteria from growing in the food.
 
ChefJune July 20, 2013
I don't think I would. Put it this way... would you want your grandmother or your baby (both of whose systems are less sturdy than the "average" adult) to get sick as a result of eating something you'd served? Six days is too long in my book. Too bad you didn't freeze it.
 
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