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

fiscalfreckles

Should be fine. What is it stuffed with?! Unless it smells rotten, you should be fine.

But it does freeze well, as the above poster says, cooks in minutes from frozen, so freeze it next time, then you don't need to worry.

karmacookie

Thanks for the replies. It's stuffed with some kind of ham and cheese. i have frozen these things before but somehow I overlooked this and thought it was still ok.

I'll sniff it before I cook it and if it passes that test then that's tea sorted!

Bitsy_Beans

My rule is if it doesn't smell off, isn't green and furry then it's most probably OK!!!

karmacookie

Well, it didn't smell off and it tasted lovely and I'm still here to tell the tale :T

Skint_Catt

nah 24 hours won't matter! The pasta doesn't know it's supposed to turn!

C xx

ktj

Hi,
Urgent help please - I've just found the following at the back of the fridge:-

puff pastry - use by - 26/6/09
mozzarella - use by - 19/6/09 :eek::eek::eek::eek::eek:

Can't believe I've been so daft as to let them go out of date - what a waste - or will they still be ok, after all I often use chedder that's past its date so long as it looks ok. What do people think? Don't use mozzarella much so not as confident taking a risk with that. Any advice very gratefully received. Thanks in advance. ktj.

melli_2

[QUOTE=ktj;22941147]Hi,
Urgent help please - I've just found the following at the back of the fridge:-

puff pastry - use by - 26/6/09
mozzarella - use by - 19/6/09 :eek::eek::eek::eek::eek:

Can't believe I've been so daft as to let them go out of date - what a waste - or will they still be ok, after all I often use chedder that's past its date so long as it looks ok. What do people think? Don't use mozzarella much so not as confident taking a risk with that. Any advice very gratefully received. Thanks in advance. ktj.[/QUOTE]

Not sure about the pastry but I've had old mozzarella and it's developed blue mould spots. I just cut them off and used it anyway

meanmarie

Would use both without a qualm

Marie

ktj

Hi, many thanks - think i'll risk it :eek::eek::eek: - wish me luck!!!!!!!!!!!!

Totts

I made some soup with veg stock cubes, dries split peas/pearl barley/lentils/pasta etc in a pack from morrisons, and cooked it for an hour and 15 mins then added in some herbs I had grown and also some frozen veg and brought it back to the boil. I had a huge pan full so it didn't cool before bed and i had to leave it on the hob overnight (night before last) It looked ok when I checked it early morning - just like scotch broth without the meat - tasted lush.

so I went to put it in a container in the fridge a short time later (it'd been unrefridgerated and cooling down for just under 12 hours) to my horror it'd gone all bubbly and frothy on top! I tasted it - but it didn't look as appetising I must admit - had it for lunch and refrigerated it.

I have gone to get it out of the fridge for todays lunch and it's still all bubbly on top.

Surely the 12 hours of cooling unrefrigerated isn't enough time for it to go off? Maybe next time I'l split it in to smaler containers to cool quicker and refrigerate sooner. I just don't want to eat it and be ill and I haven't made this kind of ad hoc soup before and wondered if any knowing more experienced cooks could advise me?

Thanks