Use it up! Don't throw it in the bin!

jollymummy

I've got half a small tin of anchovies and half a jar of black olives left over from HM pizza, any ideas please ??

miggy

Long_tall_sally wrote: »

Sorry folks - I have another freezing question. I used a shop bought fish stock in yesterday's meal (Tesco's finest) but still have over half left over. It doesn't say that it can be frozen but I can't think why it couldn't be - do you think it will be ok?

If it's been frozen, then defrosted - don't re-freeze, especially not as it's fish stock, unless you've kept it bubbling away at 75C ever since... it will start to breed bacteria as soon as it gets above about 5C, and even if you can kill them off by cooking, cooking won't get rid of the toxins they'll have dumped in there, and you could go down with food poisoning.
I took a risk with fish that hadn't been kept cold enough once - boy oh boy was I ill!
On the other hand, if it's still within its 'use by' date, fridge it till you get a few minutes to make soup or something - very MSE and delish

miggy

jollymummy wrote: »

I've got half a small tin of anchovies and half a jar of black olives left over from HM pizza, any ideas please ??

Can I rehome them for you?
On the other hand - scrambled eggs with anchovies, home made olive bread with the olives...

jollymummy

ooo thanks Miggy, scrambled eggs for me and DH for lunch then. He works from home on a Wednesday and usually eats pot noodles as hes too lazy to take sandwiches I'll post you some olives

Toastandmarmite

I hope it's OK to ask this here, I didn't think it warranted it's own thread. Last week I did roast chicken and used the leftovers for cold chicken mash and veg, risotto a chicken pie and then the carcas for stock.

Unfortunately I came down with a rotten fluey cold on Thursday and after making the pie filling just let it cool and put it in the fridge. I didn't get around to freezing the pie filling until Friday night. Bearing in mind it has leftover roast chicken from Sunday in d'you think it's be OK to defrost, and cook through as an actual pie now or is it only destined for the bin. I'm loathed to waste it but on Friday my brain was still addled and now I'm worried about poisoning myself and anyone else who I serve it up to. I'm normally fairly laid back but the fact that this is chicken worries me a bit

Thanks in advance
T&M

zippychick

Toastandmarmite wrote: »

I hope it's OK to ask this here, I didn't think it warranted it's own thread. Last week I did roast chicken and used the leftovers for cold chicken mash and veg, risotto a chicken pie and then the carcas for stock.

Unfortunately I came down with a rotten fluey cold on Thursday and after making the pie filling just let it cool and put it in the fridge. I didn't get around to freezing the pie filling until Friday night. Bearing in mind it has leftover roast chicken from Sunday in d'you think it's be OK to defrost, and cook through as an actual pie now or is it only destined for the bin. I'm loathed to waste it but on Friday my brain was still addled and now I'm worried about poisoning myself and anyone else who I serve it up to. I'm normally fairly laid back but the fact that this is chicken worries me a bit

Thanks in advance
T&M

Hi TAM - hope you are feeling better?

Hmm so the chicken was originally cooked on Sunday and you froze the leftovers on Friday? 5 days...... Ok. Persnally I only would have froze it if it was ok to eat that day. Did you do the sniff test or just throw it in the freezer? My rule is if it's ok to eat that day, it will freeze the same way.

Personally i wouldn't risk it . Some may say heat until piping hot, smell it etc - but for me I would just learn a very big lesson and chuck it in the bin:o. When i often feel unwell i neglect stuff and the amount of times I have had to throw stuff away is killer, but for me personally it's not worth the risk.

Now when I'm sick, I man up and make myself sort it for the freezer:rotfl:. Hope that helps.

Can i ask, when you made the pie did you re cook the chicken after its original cooking? Or did you make the pie up cold ready to bake? Another thing I am paranoid about is recooking meat- once it's cooked, I will only reheat once more - again others heat it more but I really can't take the risk of giving myself vomiting and the runs so that's how I roll.

The stock might be ok though - Stock goes quite rancid when it's past its best so you can usually tell it's ok.:) (stock i have thrown out LOADS GRRR)

Sorry, I seem to have adpoted some sort of strange gangster speak today.:o

miggy

Toastandmarmite wrote: »

now I'm worried about poisoning myself and anyone else who I serve it up to. I'm normally fairly laid back but the fact that this is chicken worries me a bit

Thanks in advance
T&M

I'm with Zippychick on this... provided it was well cooked to start with, the chicken should have been okay for at least a couple of days - probably more but I've just done a food hygiene course followed by infection control so am far more careful than I used to be!! (This is not the reason I suddenly appeared on this thread, I've been subbed to it for ages but hadn't read for a while and need to start using up ingredients...)
Anyway, the reason I'd be cautious is that it will eventually have been cooked three times and defrosted too - so it will have potentially been in the 'danger zone' of temperatures that bacteria love, let's see -
1. After slaughter but before chilling.
2. When being transferred from the chiller to the retailer.
3. In transit from the retailer's freezer to their display.
All of these should have been restricted so very little should have happened.
4. Between when you took it out of the display and when you put it in your fridge.
5. While you prepared it for cooking.
Provided you cooked it enough, it should have been fine at this point. However, it then entered the danger zone again:
6. While being cooled,
7. between 1 and 3 times as you made further meals from it,
and possibly even 8. - in your fridge if the temperature wasn't low enough :eek:
and 9. while defrosting in the pie filling which is probably the danger area as bacteria that grew after the first cooking will have been killed on the second cooking but may have left behind toxins, and new bacteria will be getting in there as soon as it's warm enough. Some of them can't be detected by smell.
It might be all right but it might not. I really hate throwing good food away - and due to poor organisation on my part I do it too often - but now I tell myself that after a while it stops being food and becomes a hazard.
If you do it again why not chop up and freeze the leftover chicken and make the pie filling separately so they can both be defrosted then combined just before use and the chicken just gets cooked twice?
Sorry you were so poorly though - hope you're better now? And you did brilliantly to get so many meals from your chicken so I think you should award yourself a pat on the back for great rubber chicken

23rdspiral

jollymummy wrote: »

I've got half a small tin of anchovies and half a jar of black olives left over from HM pizza, any ideas please ??

apart from mixing with olive oil to make a really simple pasta dressing, maybe with some rocket or watercress, i'd make tapenade and eat on crackers, or put into grilled 1/2 peppers... there are lots of other ideas too...
http://www.bbc.co.uk/food/recipes/database/tapenade_11160.shtml

wssla00

Anchovies can be baked down in a pan as a base for a soup or something, you dont get the anchovy you just get the salty goodness add some stock and some veggies and you are good to go

miggy

Help please!
I accidentally defrosted a couple of bags of quorn pieces - the chicken flavour ones and have bunged them in the fridge but I have very little time to do anything with until Wednesday...
I realised my food hygiene course has said zilch about quorn
I think if I cook them in sauce tomorrow (just a basic jar of sauce not anything HM sadly as tomorrow I'm working odd hours) I think they will be okay to freeze in portion sizes to make 'ready meals'.
Any ideas what sauce(s) to use please? Am thinking Korma? Bolognese? But would like something different.
Thanks