Archive:Quick Questions on food safety / sell by / use by dates

thriftlady_2

Justcoll wrote: »

That said, fifty years ago meat etc was very differently reared and a lot less processed. So surely less hazardous?


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Pasture-fed organic meat will go off just the same way as intensively reared meat; but neither will go off in a cool kitchen overnight once cooked.

kittyscarlett

Justcoll wrote: »

I believe it's because putting very warm food in the fridge raises the temperature thus putting food already stored food at risk.

No, that was not the point I was making, as I was not talking about food being put in the fridge at all, but food left to cool out in the kitchen, unrefrigerated. If cooked food is within a) a very well made oven with tight seals and/or b) a cooking container ie pan, casserole dish etc then it is less prone to deterioration than food left uncovered. There is scientific basis for this but I can't remember all the specific gubbins, is all. ( its along the same lines as old methods of preserving food to exclude air and so on )

All I am trying to say is that a cool kitchen is not the same as a kitchen being at the same temperature as a cold kitchen that can keep food at a safe temperature, because a lot of houses these days have central heating and better insulation. I remember my grandparents leaving cooked meat - cooked roasts, boiled bacon etc - out in the larder, and it was fine - but then the larder was in a 1930's built house heated via one gas fire and a portable calor gas heater, and the larder was quite some way from the stove.

Kataratarina

Last week i made chili, i froze it in a sandwich bag then today i defroze it throughout the day.

Then i cooked pasta, and put the chilli in with it heated it a bit then put it in a container and in the fridge?

Will it be safe for me to re-heat this once again for lunch tomorrow?


xxx

kittyscarlett

geordie_joe wrote: »

No but back then the kitchen was usually the hottest room in the house. The arger/range was kept on 24/7, as it took so long to heat up. This meant most people "lived" in the kitchen, as it was the only room with heat in it, and kept the front/living room for special occasions.

yep - and unless you lived in a very small dwelling ie a tiny cottage or tenement etc, perishable food would not usually be stored right near the heat - and a lot of meats were heavily salted/smoked anyway which meant better preservation under a variety of conditions.

rosieben

No. you're not stupid! and yes, I would reheat it and eat it! I'd only reheat it once though, and bin any leftovers.

Kataratarina

I freaked there and thought my frozen chili was ruined!

Thanks
xx

Penelope_Penguin

I'd eat it, too As you have your answer, I'll add this to the Food Safety thread.

Penny. x

traceylou9

I am such a wally - I got smoked haddock and mash potato out of the freezer last night ready for tonights dinner and forgot that we are going out! They were sat on the side for a couple of hours (cool kitchen) then in fridge. Will it be OK for tomorrow nights dinner?

Thank you from a completely daft OSer :huh:

Tracey

Bitsy_Beans

I routinely leave stuff out on the side. My kitchen doesn't get that warm so I'd say it would be fine for tomorrow.

Churchmouse

They will be absolutely fine Tracey. In a couple of hours they will not have fully defrosted even ( well I wouldn't have thought so!!!) And with fish, your nose soon lets you know if it's turned Having said that, I'm the sort that forgets things and leaves them out all night Still use everything, not dead yet :D