I am the only one in the house who likes this, but I only have time to cook it on the weekends, so I end up putting the unused portion in the fridge, sealed in Tupperware, for the next weekend. How many days/weeks can I get away with this? At what point does botulisim set in? Help!
2007-01-16 10:32:59 · 6 answers · asked by half_mind76 1 in Food & Drink ➔ Cooking & Recipes
Mmmm. I wouldn't let it wait for a week. Meats spoil quickly and can really bring on nasty food poisoning.
Why not toss that tupperware in the freezer? Then defrost by sticking it in the fridge the night before?
Better safe than sorry.
2007-01-16 10:39:19 · answer #1 · answered by fragileindustries 4 · 0⤊ 0⤋
How To Open Corned Beef
2016-10-16 13:14:50 · answer #2 · answered by Anonymous · 0⤊ 0⤋
If you won't use it for awhile, put it in the freezer. I work at an upscale breakfast restaurant in Chicago and we keep CBH in our freezer and the day before we use it, we put it in the fridge to defrost.
We get our CBH from a butcher though. But i'm sure i'tll work with canned too.
2007-01-16 10:39:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The general rule for meats is if they are raw 4 days, cooked 7 days max.
2007-01-16 10:57:47 · answer #4 · answered by ♥monamarie♥ 5 · 0⤊ 0⤋
I cook in spurts. You can get microwave cooking trays that you can put left overs in and freeze. Later you just toss it in the microwave. You can find recipes for cooking in bulk and reheating later. It's homemade in advance. Get a big can and put up enough for several breakfasts.
2007-01-16 10:52:13 · answer #5 · answered by lyyman 5 · 0⤊ 0⤋
Technically by ServSafe standards, 3-4 days. But heck I'd say a week...
2007-01-16 10:37:37 · answer #6 · answered by 80sredheadchick 2 · 0⤊ 0⤋