would you throw this away?

Quillion

Valli wrote: »

***holds hands up as would use it***
(but I use 'out of date' eggs)

So do i !!

maryb

The top bit might go a bit dry but scrape it off and it will be fine. I use anything like that way past its sell by except butter which does go rancid. I once baked some biscuits with butter that was a bit iffy. Not nice

recovering_spendaholic

Just bumping this thread rather than starting a new one - I have a bowl of boiled rice in the fridge which was cooked 24 hours ago. I am just boiling up some leftover chicken with some carrot, onion and celery to make soup and wondered if I could chuck in the cooked rice when the soup is done or would you chuck it out. I am going to re-heat the soup tomorrow and may even freeze a bit of it. I know there is a thing about rice being dangerous if it is old and that re-heating doesn't solve things, but I am not sure how old is old IYSWIM. Any advice? Oh yes - I would definately use the Stork.

Mags_cat

recovering_spendaholic wrote: »

Just bumping this thread rather than starting a new one - I have a bowl of boiled rice in the fridge which was cooked 24 hours ago. I am just boiling up some leftover chicken with some carrot, onion and celery to make soup and wondered if I could chuck in the cooked rice when the soup is done or would you chuck it out. I am going to re-heat the soup tomorrow and may even freeze a bit of it. I know there is a thing about rice being dangerous if it is old and that re-heating doesn't solve things, but I am not sure how old is old IYSWIM. Any advice? Oh yes - I would definately use the Stork.

Rice is only a bit iffy if it's been left *lukewarm* for a period of time. Bacteria grows in lukewarm, moist conditions.

If you cooked it, chilled it well and will now recook it (at a decent boil/other microwave temp) then it'll be fine.

(This is my personal experience, and 38 years later I'm still here...)

hippychic81

My mother dose a load of baking and I know she would use it if it was just a few days out of date.