Storage of Meats Poultry and Seafood

I always leave it uncovered and it taste fine.

about a month

so they dont get rotten

It is not good practice to keep cooked meats frozen for long, but I'd say you should be fine up to a week or 2.

Wax paper is better for the environment IF you get the paraffin coated brands and NOT the petroleum coated brands. Even better yet, wrap your sandwich in a napkin and you've got something to clean up with when you're done and you can wash it and re-use it.

Long Live Our Beautiful Planet!

Of course. Why wouldnt we?

As long as there's no meat mixed in with it, it should keep for up to a week and a half in the fridge. It goes dry the longer you keep it in there, though.

I'm not sure, but my Home Ec. teacher told me that food that has been cooked cannot be out of the fridge for more than 2 hours. Or else, you can get food poisining

The "expiration" date would refer to normal and proper storage. If freezing would be the recommended storage, then the date would apply.

How long something lasts after thawing depends upon a number of variables. If you thawed it on the counter or used a quick-thaw method, don't expect it to last 5 days.

If the pre-cooked chicken was near the end of its shelf life when it was frozen, don't expect the thawed product to last 5 days.

If your refrigerator is set too high, don't expect the food to last 5 days.

Thawed foods really should be used within a couple days.

Meat - no matter how it is wrapped or unwrapped - should not be left on the counter to thaw.

I would not let it sit that long, not over about 30 minutes because of the chicken broth and usually eggs that are in dressing. I would mix it and keep it in the fridge until time to bake.

A side of beef will last up to a year while frozen. You do need plenty of freezer space for this amount of beef.

Beef or any other meat can keep for a long time in a cold storage, but if it is for a long to do expect the qualilty of taste to be less than fresh meat.

The foam that forms on top of your chicken soup is completely natural. It's is a buildup of nutrients, usually extracted from the bone marrow.

A lot of cooks "skim" this off as it forms---and do this to keep the broth "clear" and not cloudy.

It is not necessary to skim the foam.

2 SECS

they are very slimy, they leave a stinky, fishy smell, the meat itself pulls apart while handling it.

Meats freeze and keep well in the freezer. You can store them over a year if kept frozen. Freezing is the best way to preserve foods.

Six hours at room temperature. Several days in fridge and months in freezer.

It's okay to *partially* thaw meat and freeze again, but half way thawed is too much and the meat would need to be cooked.

No you should never refreeze any uncooked food. You can cook the bacon and then freeze it.

yup, they are fine

Fresh chicken is typically shown to contain .99 water activity (AW). The number is uses to predict bacteria, yeasts, and molds growth.

The date on the package applies only if it is unopened and stored under the conditions specified on the package. As soon as it is opened, the shelf life is greatly reduced.

A can of mushroom soup might have a "best by" of a year from now. But if I open it today, there is no way that I would expect it to remain good for a year.

Corn in warm water provides an ideal environment for growing bacteria, so the corn is spoiled and should be thrown out.

Put it in the freezer or fridge in side glad wrap or a vacuum tight container/bag.

This is a proper way to thaw meats. If the meat is cooked,you can wait to eat this up to 5 days. If the meat is raw, you can wait 3 to 4 days.