The Refrigerator Sniffing Game
I can’t tell you how many times we tend to ask each other, “How old do you think this steak is?” or “Do you remember how long ago we ate chicken?” I’ve always wondered just how long you were supposed to keep things in the refrigerator. We usually clean out our fridge once a week and throw things away by appearance and use by date. Sometimes that isn’t enough. Here is a handy guide to help you make the right call.
Cakes and pastries toss in 1 week.
Casseroles toss out in 3-4 days.
Commercial eggnog needs to be tossed out in 3-5 days.
Cooked chicken or turkey, cooked fish, cooked vegetables all need to be thrown out in 3-4 days.
Cranberry sauce can last up to 2 weeks.
Fruit and cream pies, mashed potatoes, roasted meats, sliced cook ham, soups and stew and stuffing all need to be tossed out in 3-4 days.
Gravy only lasts 1-2 days.
A whole cooked ham can last one week.
Stick To The 2-Hour Rule
No food, not even the big, huge turkey carcass should sit out for more than 2 hours. Once food enters the “danger zone” (between 40 and 140 degrees) it fosters bacterial growth and increases the chances that someone will get sick. I now know why my Grandmother ate dinner so fast and retreated to the kitchen. She knew, even so long ago to put the food away quickly.
Reheating
If you are reheating, remember that all reheated food needs to come to 165 degrees before you dig in. Gravy needs to come to a boil before eating.
Freezing
If you are going to freeze your food, do it fast! Almost every holiday dish can be wrapped and frozen from squash soup to pecan pie. The fresher a cooked item is when it’s frozen, the better it will be when you thaw it. The U.S. Department of Agriculture’s Food Safety and Inspection Service tells us that casseroles, gravies, cooked meats, soups and stews freeze well for 2-3 months. Cooked poultry lasts up to 4 months.
Remember if you follow these simple rules you will spend your holidays rejoicing instead of recuperating!