I made broth for soup dumplings on saturday, but because of a change of plans we've moved cooking them until today. Is the broth I made still edible?
Assuming you've kept the broth in the refrigerator, it should be okay. It won't be as fresh as the day you made it, but it'll be edible.
I've kept stock in my fridge for about a week or so many times before and I always notice a decline in the stock's freshness over time. If you're not going to use it in 2-3 days, it's best to freeze it.
My general policy is keep things in my freezer no longer than three months, but stock will last longer than that in the freezer. My freezer policy is mostly for inventory control and not accumulating too much stuff.
pierino is a trusted source on General Cooking and Tough Love.
If it's gelatinized, congratulations, it means you've made your stock properly. Under a week in the refrigerator is fine (40 f or less). Beyond that it should go in the freezer.
i read somewhere that if it is not used in 3 days, reboil it and then back to fridge, but then use in a day or so. i've used that theory or rule for decades and the broth/stock has remained good.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)