Leftovers: How long are you willing to roll with them? (1 Viewer)

[Man of Constant Sorrow]

A little goes a long way. A teaspoon or maybe 1.5 tsp of sesame oil -- thoroughly mixed in, of course -- is plenty for ~2 cups of white rice (ignoring whatever you mix in).

I try to keep my stuff pretty simple. This will work great. Thnx.

 

[Capella]

[Tangent: I do fried rice at home all the time. Do you use a little sesame oil to flavor it (not to coat the pan) to get that restaurant flavor?]

Sure do! Oyster sauce too. 

 

[Bull Dozier]

it's pretty easy use your senses to see when food has spoiled.    If it looks ok and it smells ok, then it's ok.  At worst it's going to be dry or have a jacked up consistency.  

By this logic, those people getting salmonella at Chipotle have only themselves to blame.  Obviously their lettuce couldn't have looked and smelled ok if it made them that sick.

 

[AhrnCityPahnder]

By this logic, those people getting salmonella at Chipotle have only themselves to blame.  Obviously their lettuce couldn't have looked and smelled ok if it made them that sick.

Yes, but by that logic, if you're getting salmonella from premade meals or from a bad batch of lettuce or meat, then you're going to get sick if you eat your meal before it ever goes in the fridge and gets a chance to become a leftover.  

My sight and smell comment is referring to food that is presumably free of really bad bacteria before you put it in the fridge.   Food spoiling in the fridge because it's too old is not going to magically pick up EColi (at least without you noticing it has gone bad) if it didn't have it before

....unless you also store poop in your fridge.  I'm not here to judge anyone, mind you.

 

[Ray Barboni]

Typically 3-4 days ...

but Thanksgiving / Christmas leftovers I’ll go a bit longer. Especially the stuffing / turkey and gravy.

microwave it long energy and it’s all good

 

[Kruppe]

Sure do! Oyster sauce too. 

Chinese cooking wine is at least as important for that authentic Chinese flavour.

 

[Man of Constant Sorrow]

Chinese cooking wine is at least as important for that authentic Chinese flavour.

I trust Kruppe for anything food related. 

 

[huthut]

Depends what it is, but for general things my limit is a week. I have never got food poisoning from my own prepared food, routinely eating leftovers close to a week old. 

 

[gianmarco]

If it looks and smells good, why is it still there a week later?

Well, there's lots of reasons for that. Mind you, we don't have leftovers for a week on a regular basis, but it does happen occasionally. I think it's pretty obvious when food starts to spoil, so I'm not going by an amount of time. I'll toss something after a day or two if it doesn't look and/or smell and/or feel right.

Reasons why food stays in the fridge for a while:

1) With 2 adults and 3 kids, not everyone always has a full appetite.  Sometimes my wife had a late lunch or there was food at work and came home not as hungry and skipped dinner. Or I did the same. Or my son had soccer practice and now isn't that hungry. The portion I was going to cook doesn't change. 

2) I planned on leftovers and then we decided to go out to eat. And then brought home more leftovers. And those leftovers were better eaten the next day.

3) I bought stuff to cook over the next few days or took something out of the freezer and I need to make it before it spoils prior to being cooked. Next thing I know, I have a couple days worth of leftovers.

4) We go out of town for a couple days or a few days. I'm not tossing food just because I leave. If it's still good when I come back, then great. If not, I'll toss it then.

5) I make a large amount of something (chili, soup, Thanksgiving, etc).

5) Combine any number of the above and next thing you know you've got things in the fridge for a week. If I have something I know can last that long, then I'll eat things in the order that they are likely to not last 

Again, doesn't happen often but I don't think I've ever counted days. It's either good or it's not.

 

[Dezbelief]

On a side note, and I know we are probably the exception here, but I'll make dinner and will leave it out until the next day and not worry about it either. Most of the time, it's eaten that next morning or lunch. If not, then it gets refrigerated. We've never had any issues with getting sick or food poisoning. If food is handled well from the start and cooked properly, I don't worry too much. 

Certain foods don't keep well. Others can last forever. If I make some pasta and there's leftovers (almost always), having it sit in a bowl overnight with a lid on to keep it from drying out isn't going to spoil by morning. 

Uh no, this could get you killed. I remember a news story from when I was young about a kid getting botulism from food accidentally being left out overnight and being eaten the next day. He was permanently paralyzed. Rice is one of the best mediums for kitchen bacteria, I would think pasta wouldn't be far behind. 

I will eat food until it turns bad or it's all gone, but I keep it out of the danger zone (41 to 145 °F) as much as possible. 

 

[BobbyLayne]

Same rule as out of town guests. You get 3 days/2 nights. After that, out the door.

 

[Terminalxylem]

On a side note, and I know we are probably the exception here, but I'll make dinner and will leave it out until the next day and not worry about it either. Most of the time, it's eaten that next morning or lunch. If not, then it gets refrigerated. We've never had any issues with getting sick or food poisoning. If food is handled well from the start and cooked properly, I don't worry too much. 

Certain foods don't keep well. Others can last forever. If I make some pasta and there's leftovers (almost always), having it sit in a bowl overnight with a lid on to keep it from drying out isn't going to spoil by morning. 

You’re right that appropriate handling goes a long way to prevent food borne illness. But part of that is minimizing the time perishable food spends at temperatures conducive to the growth of microorganisms - generally room temperature or a little warmer. Cooked food and the environment are never completely sterile. Also, you have children, who may be less fastidious with their hygiene, so why risk leaving it out? And doesn’t the food attract bugs?

From the USDA:

The "Danger Zone" (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

 

[Terminalxylem]

Same rule as out of town guests. You get 3 days/2 nights. After that, out the door.

If my guests smell OK, I’ll let them stay a little longer.

 

[BobbyLayne]

If my guests smell OK, I’ll let them stay a little longer.

Of course we made exceptions.

Moma had no expiration date. Siblings got a one-time exception for their first Big Apple experience. Even my closest friends have to book a hotel room if they’re staying 4-7 days.

(also, it’s NYC...our apartments are about the size of most peoples garage.)

That 4th day is too much, it’s for the best - for everyone involved. 5-7 days and we’re entering Lord of the Flies territory.

 

[Terminalxylem]

Of course we made exceptions.

Moma had no expiration date. Siblings got a one-time exception for their first Big Apple experience. Even my closest friends have to book a hotel room if they’re staying 4-7 days.

(also, it’s NYC...our apartments are about the size of most peoples garage.)

That 4th day is too much, it’s for the best - for everyone involved. 5-7 days and we’re entering Lord of the Flies territory.

Yeah, I lose the urge to entertain guests after more than a couple days. If they are self directed, a week is the limit. And prompt refrigeration doesn’t make it any better.

 

[Wrigley]

About a week longer than my wife 

 

[Captain Cranks]

Of course we made exceptions.

Moma had no expiration date. Siblings got a one-time exception for their first Big Apple experience. Even my closest friends have to book a hotel room if they’re staying 4-7 days.

(also, it’s NYC...our apartments are about the size of most peoples garage.)

That 4th day is too much, it’s for the best - for everyone involved. 5-7 days and we’re entering Lord of the Flies territory.

My sister and her husband have been here since the 13th to go house hunting.  At first they were leaving last Friday.  Then Sunday.  Then yesterday afternoon.  Then they're going to get up at 4 am this morning and hit the road.  I just woke up and they're still here.  WTF is wrong with people?  

 

[rockaction]

My sister and her husband have been here since the 13th to go house hunting.  At first they were leaving last Friday.  Then Sunday.  Then yesterday afternoon.  Then they're going to get up at 4 am this morning and hit the road.  I just woke up and they're still here.  WTF is wrong with people?  

Sounds like they found their house.

 

[Chaka]

I’m a great cook and even better money manager. Part of that is knowing how to portion your food when you cook it. I also like to cook fresh meals so I’d rather cook two nights rather than one and reheat. 

But that's not really what the thread is about (yes I know you were responding to another poster) or what you said.

If we don’t eat it the next day it’s garbage. You people eating week old food are psychotic. 

So if/when you have leftovers you toss them in 24 hours, or less. I find that behavior, which is shockingly common, bizarre on too many levels to get into right now.

 

[Capella]

But that's not really what the thread is about (yes I know you were responding to another poster) or what you said.

So if/when you have leftovers you toss them in 24 hours, or less. I find that behavior, which is shockingly common, bizarre on too many levels to get into right now.

I don’t know. Food just doesn’t taste as good to me after a while. There is some degradation to the quality imo. 

 

[rockaction]

It really depends on the food, actually.

 

[BobbyLayne]

I don’t know. Food just doesn’t taste as good to me after a while. There is some degradation to the quality imo. 

Most of the time. But I swear some leftovers are as good or better the next day. Meat lasagna comes to mind, baked frittata...maybe casserole type foods in general? I’d be interested to know why that is true in limited cases. Cheesy dishes? I’m spitballing.

 

[BobbyLayne]

It really depends on the food, actually.

Nobody likes day old sushi 

 

[gianmarco]

Nobody likes day old sushi 

Chinese, on the other hand.....

 

[Capella]

Most of the time. But I swear some leftovers are as good or better the next day. Meat lasagna comes to mind, baked frittata...maybe casserole type foods in general? I’d be interested to know why that is true in limited cases. Cheesy dishes? I’m spitballing.

I agree with some casseroles and definitely soups. But a few times a month we’ll make tacos — I won’t eat that meat again. Once you re-heat it, it’s just too dry. 

Something like lasagna, sure. I’ll re-heat it in the oven for a few and then hit it with some fresh mozzarella and marinara. Makes a difference. 

 

[SWC]

i dont call them leftovers i call them startovers and i add a little of this a little of that maybe they go in a soup man you can do just about anything and when you are chefin the hell out of it like that aint no one worried about what it was yesterday all you do is enjoy the goodness that it is right now take that to the bank bromigos 

 

[bcat01]

Pizza crust is generally what sinks long-term storage -- if there were a good way to reconstitute the crust on or after that second day in the fridge, it would work.

Use a pizza stone in the oven.

 

[MAC_32]

I agree with some casseroles and definitely soups. But a few times a month we’ll make tacos — I won’t eat that meat again. Once you re-heat it, it’s just too dry. 

Something like lasagna, sure. I’ll re-heat it in the oven for a few and then hit it with some fresh mozzarella and marinara. Makes a difference. 

I don't disagree about the taco meat drying out, but use them in a nachos dish with some sour cream/guac and I don't notice.

I never have leftover steak, but my wife doesn't always finish hers.  Then you have the base for what you need to make cold steak salad.

Uses of pulled pork are seemingly endless.  Cubans, quesadillas, hash - so many more.

We make a pasta with sausage, diced jalepenos + tomato, salsa, and shredded cheese specifically to eat as a leftover.  We think it tastes better reheated vs. fresh as the flavors have an opportunity to develop together.

 

[Fiddles]

Still hold a grudge against my nephew who at 6 years old used my leftover taco meat to go fishing.   Don't #### with my leftovers. 

 

[SWC]

Still hold a grudge against my nephew who at 6 years old used my leftover taco meat to go fishing.   Don't #### with my leftovers. 

expecillay taco meat that stuff is liquid gold take that to the bank bromigos 

 

[Courtjester]

3-4 days- max, but I use the "when in doubt, throw it out" mantra.  

 

[MAC_32]

Mmm, these 9 days old ribs are out friggin standing 

 

[AhrnCityPahnder]

Most of the time. But I swear some leftovers are as good or better the next day. Meat lasagna comes to mind, baked frittata...maybe casserole type foods in general? I’d be interested to know why that is true in limited cases. Cheesy dishes? I’m spitballing.

Meatloaf is a total bell curve with 3 or 4 days being the best.  Sliced, cold 3 day old meatloaf with a little bit of mustard is better than fresh out of the oven.  

 

 

[Don't Toews Me]

Mold is my favorite part so I usually cook something, put it in the fridge, wait 2.5 weeks, and then eat it. Works like a charm every time

 

[Capella]

Mmm, these 9 days old ribs are out friggin standing 

You definitely are eating some dry ### ribs 

 

[MAC_32]

You definitely are eating some dry ### ribs 

Not at all. These were smoked beautifully. Don't remember it being any different on the father's day feast. 

 

[pollardsvision]

i dont call them leftovers i call them startovers and i add a little of this a little of that maybe they go in a soup man you can do just about anything and when you are chefin the hell out of it like that aint no one worried about what it was yesterday all you do is enjoy the goodness that it is right now take that to the bank bromigos 

We eat a lot of beans (and in the cooler months, a lot of beef stew and chile). All of those are a 4-5 day journey where they get doctored up each night.

Also, I've gone on a tear slashing the grocery budget over the last 6 months or so, and I have to say it does wonders for culinary creativity. When you are committed to "whatever we are having for dinner tonight, it is in this house right now" some very odd meals can result from that (before "fusion" became cool, it was just what broke people did).  

 

[rustycolts]

I guess this is kind of a left over thing.  I found two five lb pkgs of crappy in my freezer that had been buried that were dated 1/27/18.  They were frozen in water are they still good?

 

[Doug B]

I guess this is kind of a left over thing.  I found two five lb pkgs of crappy in my freezer that had been buried that were dated 1/27/18.  They were frozen in water are they still good?

With frozen proteins, it seems to be more an issue of food quality/texture than it is about food safety. Also seems to depend on how cold your freezer actually is, and whether or not it is a frost-free freezer that cycles through a range of temperature (as opposed to staying at one temperature point.

Upshot: That crappy is safe to eat, but will probably be really mealy and might taste off (not to say 'spoiled').

 

[dino259]

I guess this is kind of a left over thing.  I found two five lb pkgs of crappy in my freezer that had been buried that were dated 1/27/18.  They were frozen in water are they still good?

I am guessing you mean Crappie.  We freeze ours in bags full of water.  The water keeps the freezer burn almost to nothing.  We recently made some that was dated 2016.....lol.  Need to thought the frozen chunk of ice for 3 days.  Deep fried them and they were delicious.  Had leftovers for the next 2 days.  On a tortilla with some cole slaw and shredded cheese.

 

[Cjw_55106]

If we don’t eat it the next day it’s garbage. You people eating week old food are psychotic. 

I’m a great cook and even better money manager. Part of that is knowing how to portion your food when you cook it. I also like to cook fresh meals so I’d rather cook two nights rather than one and reheat. 

You seem to be making two separate points. The first seems to indicate you will not eat leftovers. The second says there arent any. 
Maybe Im reading it wrong. 

 

[Doug B]

I am guessing you mean Crappie.  We freeze ours in bags full of water.  The water keeps the freezer burn almost to nothing.  We recently made some that was dated 2016.....lol.  Need to thought the frozen chunk of ice for 3 days.  Deep fried them and they were delicious. 

Is that what makes old frozen fish mealy -- too fast of a thaw? I was thinking you'd leave 'em on the counter in a pan of room temperature tap water.  

 

[Capella]

You seem to be making two separate points. The first seems to indicate you will not eat leftovers. The second says there arent any. 
Maybe Im reading it wrong. 

There aren’t any because I won’t eat them. Also, I was responding to two different posts. 

 

[dino259]

Is that what makes old frozen fish mealy -- too fast of a thaw? I was thinking you'd leave 'em on the counter in a pan of room temperature tap water.  

I don't think so.  I think it is a matter of how good of a rinse they get before being frozen.  We soak and rinse our filets 3 to 4 times before freezing them.  Nice pure white firm filets.   I have left them thaw in the fridge, thaw in warm water and everything in between and have had the same result.  I think the key is the soak in rinse in cold water as you are cleaning them that makes all the difference.  We see a lot of people just throw them in a bowl with no water or just no rinse of water and I can't imagine those don't taste fishy.

Time to get some more out of the freezer.

 

[rustycolts]

I am guessing you mean Crappie.  We freeze ours in bags full of water.  The water keeps the freezer burn almost to nothing.  We recently made some that was dated 2016.....lol.  Need to thought the frozen chunk of ice for 3 days.  Deep fried them and they were delicious.  Had leftovers for the next 2 days.  On a tortilla with some cole slaw and shredded cheese.

yea we call em Speck down here.  Good stuff that is why I was hoping they would still be ok.  Way to hot to be trying to catchem now and I'm not a big wake up at the butt crack of dawn to avoid the heat kind of guy.

 

[In The Zone]

Leftovers?

 

[gianmarco]

Community refrigerators

 

[cloppbeast]

As long as it doesnt taste real bad. Over a week is fine with me.

 

[Captain Cranks]

As long as it doesnt taste real bad. Over a week is fine with me.

I like your use of the word "real" in that sentence, as though it can taste somewhat bad and still be acceptable.  

 

[cloppbeast]

I like your use of the word "real" in that sentence, as though it can taste somewhat bad and still be acceptable.  

My mom taught me theres people starving in China.