Sheldon wrote:
> "Janet Bostwick" wrote:
> > monkey_cart wrote:
> >
> > > I made lasagna for easter and realized I had a couple of extra
> > > pans. OK the amount of time is an issue, but I had some today that was
> > > in another fridge and it was still just as nice as when it was made.
> > > They have been in the pans that I made them in. What issues could that
> > > bring, also would it be OK to have them covered with tinfoil and
> > > freeze them so I could just throw them in the oven. How long could it
> > > be frozen for with just tinfoil covering it. Or would throwing the
> > > stuff away be the most sensible thing to do? I would say yes but, some
> > > stuff last longer than others.
> >
> > > The fridge stays at around 34 35 degrees
> >
> > > thanks for any suggestion
> >
> > I think that the decision to freeze the food should have been made by last
> > Tuesday at the latest. �By now you are at a point where you should be
> > thinking of throwing everything away. �I wouldn't eat lasagna (or anything
> > cooked) that had been in the fridge since last Sunday or 7 days ago..
>
> Exactly, especially an acid like tomato in an aluminum foil
> container, toss it. Acid foods especially shouldn't be stored in
> metal containers (not even stainless steel) in the fridge more than a
> few hours... always use something non reactive like plastic or glass.
> Most people don't realize that stainless steel is available in
> hundreds of different alloys, most are reactive to foods to various
> degrees, typical grades used for kitchenware are actually quite
> reactive. Were lasagna immediately frozen in a fresh aluminum foil
> pan than it would be safe for awhile, maybe 3 months tops... but it's
> always best to freeze food in plastic. The producers of these frozen
> foods get away with using aluminum because they flash freeze and the
> food doesn't sit thawed in aluminum for more than a minute. But a
> whole week in the fridge, toss it.

Thanks for the replies folks, it was covered in tinfoil but as far as
the pans go, I have realized how the tomato acids work with the
metals, in a not good way. The problem was the freezers were
completely full at the time or I would have moved them to a good
storage medium right away. I'll dump the stuff, realize that some
extra effort
to make room is ultimately easier than storing the stuff in a fridge,
forgetting about it, finding it, worrying if it's still food-safe,
freezing it then thawing out then throwing it away, is far more effort
than spending an extra ten minutes to find and make proper storage for
immediately freezing.

This was one of the better Lasagnas. I usually use half ricotta half
cottage cheese, due to a miscalculation we got cottage cheese with the
pineapple, and it seems to have worked out pretty well.

Still gotta look into vacuum sealing.