Pete C. > wrote in message
...
> The Ranger wrote:
>> Ken > wrote in message
>> ...
>> > What's your rule of thumb for throwing out cooked
>> > food in the refrigerator. I am never sure - if it looks
>> > ok and smells ok...?
>>
>> Not necessarily. I find certain cooked foods (ground
>> beef, fish, edamame) don't handle time very well. They
>> break down quickly but don't necessarily put off a
>> stench more than when I first sealed them in the package.
>> But if I reheat them and eat them, I'm as likely to spend
>> the next 24 hating life.
>>
>> One of my BIL can't smell anything -- even when it's gone
>> ff -- so he's quite likely to eat it unless it's become
>> penicillin. His internal system is much more error tolerant
>> than mine (or many members of his immediate family.)
>>
>> My MIL's scheduled is:
>> Chicken/Turkey - 2 days refrigerated (2 months frozen)
>> Beef
>> gb - 3 days (3 months)
>> steak/roast - 4 days (3 months)
>>
>> Fish - 1 day (3 months)
>> Pork
>> sausage - 4 days (6 months)
>> chops - 3 days (5 months)
>> roasts - 5 days (6 months)
>> Sauces -- 3 days (4 months)
>>
>> She hasn't experienced an upset stomach from food
>> longer than I've been alive so I guess her table's
>> pretty accurate.
>>
> FYI, on the frozen stuff, if it's kept frozen at 0F or
> below it will remain safe to eat indefinitely. After a
> year or two the asthetic quality may decline, but it
> will still be safe to eat.

True enough but I don't know of any non-professional rated
freezers that will hold food at a constant 0°F or less...

The Ranger