Quick Questions on ANYTHING part 2. Please read first post for links to other threads

squeaky

I'll let you disagree.

Personally I'd risk it too - but I'm blowed if I'm going to give a definite "yes it'll be OK" answer here when the official sites say that there is some risk.

Diflower

Savvy_Sue wrote: »

Mind you, I don't keep my chicken hot all day so that might be a counter-indication.

Don't know the actual time limits but they're not kept all day. They keep them in the display for a set time, then if they're not all sold they reduce them throughout the day, before they put in a new batch.
The assistant was explaining all this to a customer one day when they'd reduced some in the early afternoon. Can't be sure of course, but I'd assume all the supermarkets follow the same policy.

I've eaten them the next day, no problem, but you do need to be a bit careful. For instance you shouldn't keep it warm in the bag for a few hours, then fridge it - it's at those 'in between' temperatures that the bacteria breed the most.

So if you're planning on eating the next day, get it out of the bag as soon as you get it home, pull it apart a bit, joint it, or pull the meat off the bones so it cools faster, and fridge it as soon as it's cool enough.

Savvy_Sue

Diflower wrote: »

Don't know the actual time limits but they're not kept all day. They keep them in the display for a set time, then if they're not all sold they reduce them throughout the day, before they put in a new batch.
The assistant was explaining all this to a customer one day when they'd reduced some in the early afternoon. Can't be sure of course, but I'd assume all the supermarkets follow the same policy.

I've eaten them the next day, no problem, but you do need to be a bit careful. For instance you shouldn't keep it warm in the bag for a few hours, then fridge it - it's at those 'in between' temperatures that the bacteria breed the most.

So if you're planning on eating the next day, get it out of the bag as soon as you get it home, pull it apart a bit, joint it, or pull the meat off the bones so it cools faster, and fridge it as soon as it's cool enough.

Thanks, that makes a lot of sense!

squeaky

That's the thing... there are so many things to take into account here concerning temperatures and time spent cooling etc. that there's no single "right answer". And given that the chicken was reduced in the first place - that suggests that it was already approaching the limit that the shop considers to be safe for sale. Fair enough they have a safety margin built in because they don't want to get sued - but this chicken has already spent some unknown number of hours in the system, so to speak.

We have no idea of how well the shop looked after it, nor any idea how long it spent cooling on the trip home, waiting to be served, cooling after some of it was used... with the best will in the world I'd rather point out that in this particular situation going past a use-by date can be dodgy. After that it's up to the user to make their own judgement

runnerbean17

Thanks everyone. I know what you mean about "no right answer" The store was shutting in about 1.5 hours, loads getting reduced but they were still in the heated display. Got it home pretty quick, let it cool and stuck it in fridge.

I've decided to compromise - I'm not sure, so I'm not going to eat it. My DH says it will be fine, like cooking you own chicken and eating it over a couple of days - he is going to eat it.

Thanks for your replies

Diflower

Yes I agree Squeaky, there is no blanket 'yes eat it' (or no, don't), it really is up to each individual to educate themselves about why certain foods have to be treated carefully, and then decide what to do.

I'm pretty clued-up, but even I stop and think about those chickens, especially since I only ever buy them when they're reduced!
The one I referred to above, bought early afternoon, no way would I have tried keeping it warm till dinner - I cooled it quick as I could and we ate it cold.

zippychick

ive merged this with quick questions

Zip

ms_night_ryder

If i brown some mince on sunday night, am i alright to bung it in the slow cooker on tuesday morning, cook it, portion and then freeze? will be a sort of chilli mince toms spices atc.

ms_night_ryder

Also, i'm going to have the oven and hobb on for several hours this weekend, was thinking of bunging some potatoes on the bottom shelf while its hot and making some jacket potatoes, am i alright to freeze them whole?

Savvy_Sue

ms_night_ryder wrote: »

If i brown some mince on sunday night, am i alright to bung it in the slow cooker on tuesday morning, cook it, portion and then freeze? will be a sort of chilli mince toms spices atc.

Is it really worth browning it? I wouldn't bother, personally, just bung it in on Tuesday.

ms_night_ryder wrote: »

Also, i'm going to have the oven and hobb on for several hours this weekend, was thinking of bunging some potatoes on the bottom shelf while its hot and making some jacket potatoes, am i alright to freeze them whole?

You can, I've never thought much of frozen jackets though. But other people might have tips on how to do it so they're OK.