pasta sauce recipes

Confuzzled

FelinePrincess wrote: »

Also, will be a unopened jar or tangine sauce best before jan 2010 still be ok? I have just opened it and it smells ok, although I have never tried/smelt tangine before so not sure what it's supposed to smell like!

did the seal release when you opened it? either an audible pop or seeing or feeling the seal break? if so and it smells fine just taste a tiny bit. my guess is at worst it might be a tad stale or weak tasting, perhaps the oils might seperate a bit so it will need a good stir but it should be fine to eat as long as the seal hadn't been broken prior to you opening it.

Shocking_Blue

FelinePrincess wrote: »

Hi,

Hope someone can reassure me, made some stock last night, took it off the heat at 1am was going to leave it out to cool and put it in fridge 1st thing in morning but I forgot till 2pm - I presume it's ok as it will ofcourse be cooked again before it's eaten but it would be nice to hear it from someone else

Same thing happened to me. Because the food has been left without cooling for quite a long time, I make sure it's consumed as soon as possible, probably the same day or the next.

lornz23

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Taken from the food safety website

Primrose

The safest thing, if you're worried about it being left in a warm kitchen, is to bring it to the boil again and simmer for 5 minutes. We often make stock in the evening but because it's too hot to take off the bones and cool down, we leave it overnight in the kitchen (or outside if the nights are cool like they are at this time of year.). As long as it's dealt with within a few hours it should be OK at this time of year, although in summer it should be left lying around.

Penelope_Penguin

missmoneysave wrote: »

Can I use meat from the freezer to make a meal then freeze the meal?

You can - make a big batch of what you're cooking, freeze the unused portions, and you have instant HM meals for the days when you're busy :T

I'll add this to the existing thread on food safety - don;t send it to your mum :eek:

MoneysavingManxie

I really fancy some custard but the tub says BBE June 2009 :eek:

Will it be ok do you think?

Thanks !:j

BitterAndTwisted

"Best-before" just means that it would be guaranteed to be in prime condition up until that date. The worst thing that could happen to out-of-date custard-powder is that the vanilla flavouring may have faded slightly.

I'd use it, no probs.

Caterina

I have just bought industrial quantities of past-best-before custard powder from Approved Food! As long as it is closed there should be no problem, it is only cornflour with a bit of colouring. But if you open it you need to keep it well sealed to avoid weevils getting in (nothing worse than seeing their little brown corpses floating in custard if you do not notice the invasion before cooking! :eek:).

MoneysavingManxie

Thanks! I thought it probably would be but I thought I'd better get a second opinion!:j

mrbadexample

June 2009 is nearly new. I've just finished off my cornflour that was 2007 sometime.