/ck/ - Food & Cooking

>>10203166
Keep it in the fridge until it smells bad, it's not hard to tell when you should or shouldn't eat something. Try thawing your meat at room temperature instead of the fridge, fridge is better but if you don't have the time leaving it on the counter should do it in a few hours depending on how big the pieces are. This shit isn't hard, use a bit of independent thought before shitting up the place next time.

>>10203227

>shitting up 4chan

At least you got your blind-rage-at-no one fix.

I was looking for established time metrics, not some bawling childs tantrum where he boasts his grasp of thermodynamics.

But yeah, thanks for teaching us that warmer air warms faster. It does nothing for actually answering the question or addressing my interest in chilled food storage, but at least you got to show everyone you can use a keyboard.

Remember, tomorrows a school day. Better get your nap.

>>10203289
>looking for established time metrics
Glad to know this is either a bait thread or you're incredibly stupid. Not even guy you're replying to.

>>10203298

>said the guy I replied to

All this angst and typing to indirectly reveal you have no answers. When asked how long to keep pork in the fridge, anons on a cooking board realize they cant give a simple answer, and start rage-posting.

Try this, you'll feel better.

>>10203331
Enjoy your dead thread

>>10203166
About a week usually. You can tell immediately from the smell if it's bad. Good meat should have little to no smell at all

>>10203376
I want AN EXACT FUCKING TIME YOU CUNT!

For those who struggle with English as a first language or logic generally, the point of knowing is so that you can use the meat before it spoils and know in advance how long you have, not to let it sit there and then when its time to make dinner, sperg out "DURP ITS ROTTEN HURR WHO KNEW THAT WOULD HAPPEN GUESS ILL THROW IT OUT AND MAKE SUMTHIN ELSE DURP" and keep throwing shit out because, like most apes, you have no concept of a future beyond five minutes from now, cause and effect and struggle with things like calendars, schedules, clocks and, typically, living peacefully or very long among Caucasian societies.

That's as nicely as I can put it.

>>10203358

Its a question on an image board, not deep causerie to be archived and re-published in academic journals.

>>10203376

Thats helpful, thank you. This is what I was hoping for, the voice of experience. I appreciate it. Every now and then I get some that seems to have gone off color, but cooks and tastes fine. Presently I have some chicken and pork I am keeping an eye on because I dont feel like freezing it for a day just to have to take out again a day later to buy time while it takes another two days to thaw safely. Sitting it out at room temperature can cause problems because the surface can accrue pathogens while the center remains stubbornly frozen. Warm water immersion can have the same problem and is tedious; microwaves can, in extreme cases, be as tedious and eventually ruin the grain. Freezing meat once is bad enough, re-freezing it is worse and thawing it too quickly doesnt give the tissue time to re-absorb the ice crystals, which is why the texture seems off if you do and can result in a slimy cut.

Thus my question so I can get some experienced consensus on how to side step all that and just maximize safe storage in the coolness of the fridge, obviating freezing as much as possible.

>>10203358
bump

I would also like to know

>>10203420
Pork and beef loses blood over time, which will change the color of the meat. But it's still good. Once it starts to get more grey that's a sign it'll go bad soon. It may not look as appetizing, but if there's no smell you're good. Chicken will be soaking in it's own liquid and will smell terrible

>>10203428

My fridge is pretty cold almost to a fault, to the point of freezing stuff too close to the rear.

I figure it stays in the meat case at the store for a while, so at least 4-5 days.

>>10203465
That's not blood. That's pigmentation mixed with moisture from ruptured cell walls, aka 'purge'.

Blood would just coagulate in the package.

>>10203465

Thanks. I haven't been cooking long and only recently learned the center of ground beef can turn brown from a lack of oxygen and actually is not an indication of a problem.

A week ago I left a steak out and it began changing color and I got worried, but it cooked and tasted fine.

I like to be cautious, because a lot of people advise some meats be left to come to room temperature before cooking, but that assumes its already super fresh; doing that when its a bit beyond prime can seem to risk a problem.

I'll be letting some bird marinate this week sometime and figure I should know what Im up against. I'll marinate in the fridge (buttermilk) and then let it go no more than an hour to reach room temp, since the bird will already be pushing four days from fresh at that point.

>>10203497

Thanks, I was looking for that lel

I had an odd issue with my first fried chicken last evening. The good anons here gave me good advice: >>10199398

It came out done and very tasty. But of four thighs on a 10 inch skillet over gas (not all at the same time) and veggie oil, I managed to burn the breading on two.

It tasted fine but didnt look right. I seem to get conflicting reports on whether to turn it often or leave it.

It doesnt help that I space out on time or try to wash dishes while cooking, which distracts.

Pork chops tonight with some humble seasoning. I cant remember if I used butter or olive oil.

>>10203516

Anyways, I forgot- the chicken was done everywhere, but one small spot by a bone appeared to be especially red. I've heard of this before, that not all red chicken is necessarily undone, but dont know what causes it. It wasnt even meat, just a spot of red near a bone.

>>10203289
this much rage isn't healthy for you
just thaw your meat in cold water and use it that day or the next

>>10203166
For the fridge, I go two days on raw meat, and ideally no more than 24hrs.
Just figure "3 months" for freezer meat, and you have poultry, pork and beef covered. The issue is that you need frozen items packaged well. Frostbite is a type of spoilage, not just a tainted flavor. So, if you don't have thick freezer ziplocs on food with minimal air, containers intended for frozen storage, or even a deep freeze, ehh.
Why are you storing meat for a long time anyway? Aside from living in some rural way with impassable roads and excessive driving to and from a store, not sure the savings since you find thawing so difficult.
Ground beef. Nuke it on the defrost setting, which is like 8 minutes a pound, or cook it frozen. Obviously you are browning crumbled beef, so if you wanted meatballs, meatloaf, burger patties, you need to prep it that way before freezing.
Bone-in chicken parts. Move to fridge overnight to thaw, even layer is best when freezing it, or get out a pressure cooker and braise or into soup it goes. Think fricasse.
Boneless chicken. Microwave defrost, cut up for recipe just as if it's raw, or cover in braise or poach to chop up later into chicken salad, enchilada or other fillings or whatever you were making.
Pork chops are easy. They thaw well overnight, microwave thaw well, and finish thawing during searing. Think about tenderizing recipes like sauteeing in sauerkraut, or deglazing with something like wine, and then finishing very low simmer lid-on until cooked through on bones, and they will end up fall apart tender.

I can go a whole week without using freezer meat though with careful planning of recipes. Shop for day 1, 2 being the raw food you worry about it spoiling, while you park a whole item like a chicken, turkey breast or rump roast. Roast takes care of day 3, 4...so for day 5,6,7 rely on a meatless meal that features cheese from quesadillas to baked macaroni, and a couple preserved foods like smoked sausages, ham, tortellini

>>10203535

Thanks! Sorry I drifted on another site for a minute.

You obviously are an 'old salt' at this and I appreciate the advice. I might save it to notepad cuz I honestly dont know if I can remember it all. I clearly have a lot to learn. Maybe I am looking at microwave defrosting wrong, or was steered the wrong way on thawing at room temperature. One gets so much conflicting information.

I dont mind freezing long term of course, and it does save money. I just dont want to be thawing every bloomin day, as it takes so long to do 'safely' in the fridge, and I havent worked up the nerve to let some stuff sit out very long. Burger, for example, makes patties better when its cold.

I do live in a rural area. And I should get some ziplocs; I am just getting started. I dont like to risk stuff being in the fridge for too long, but dont want to spend a lot of time thawing in the fridge and dont trust stuff sitting out.

So far. I seem to be doing ok as far as Ive risked so far, 4 days on beef, up to two on chicken and pork.

And you're also right about planning, it would help. Hopefully I'll get it together right.

I dont have anywhere near the confidence or competence to take on big things like a whole roast or turkey. I doubt I even have the equipment yet.

Many, many thanks again, I really do appreciate you taking time to share your knowledge. Have a good week & be blessed.

>>10203166
If it doesn't smell rotten, you can eat it. That's all

>>10203535

Thanks! Sorry I drifted on another site for a minute.

You obviously are an 'old hand' at this and I appreciate the advice. I might save it to notepad cuz I honestly dont know if I can remember it all. I clearly have a lot to learn. Maybe I am looking at microwave defrosting wrong, or was steered the wrong way on thawing at room temperature. One gets so much conflicting information.

I dont mind freezing long term of course, and it does save money. I just dont want to be thawing every bloomin day, as it takes so long to do 'safely' in the fridge, and I havent worked up the nerve to let some stuff sit out very long. Burger, for example, makes patties better when its cold.

I do live in a rural area. And I should get some ziplocs; I am just getting started. I dont like to risk stuff being in the fridge for too long, but dont want to spend a lot of time thawing in the fridge and dont trust stuff sitting out.

So far. I seem to be doing ok as far as Ive risked so far, 4 days on beef, up to two on chicken and pork.

And you're also right about planning, it would help. Hopefully I'll get it together right.

I dont have anywhere near the confidence or competence to take on big things like a whole roast or turkey. I doubt I even have the equipment yet.

Many, many thanks again, I really do appreciate you taking time to share your knowledge. Have a good week & be blessed.

>>10203774

Its nice to know in advance. I dont know why this point is so hard to understand.

"Lets see, how much food that I bought do I have to throw out because I made no effort to keep track of its expiration now that its dinner time and Im ready to eat. Well, I guess I can throw this out. And this. These dont look so good. If only refrigeration of meat hadnt been invented only last week and people had some experience and could predict how much time I had. If they did, I could ask them"

Or I could scavenge rotting meat in the fridge like a boar sniffing for truffles in between wishing my frozen meat was thawed already and fussing with it to thaw and simultaneously not ruining it.

Lets just call it a thread. I got a few good answers and thats as much as I can expect when I come to ck asking a simple question about meat storage times and the most common answer is 'sniff your food' as if that has anything to do with the question and reveals mage-level arcane culinary wisdom.

>>10203779
>Maybe I am looking at microwave defrosting wrong
I will tell you that an old ass, low cost or substandard microwave does a shit job at defrosting setting. There are microwave ovens intended for cooking evening, with rotating glass and a large size, and these don't even burn popcorn. Then, there are smallish microwaves with twist knobs which aren't meant for anything but reheating a mug of hot coffee that got too cold.

>>10203166
When in doubt, throw it out.

>>10203166
>not storing your perishables in giant tubs of salt
never gonna make it

>>10203860

Well, mine is just an 1100 GE. Nothin fancy. About a minute 45 to boil about 16 oz of water I guess, popcorn in 2, reheats coffee in a minute, a muffin in 15 seconds, 'cooks' a sausage in about 1-1 and a half. I give it a good three minutes for soup.

I do feel bad for people with 700w though, thats just miserable. I like mine for what I use it for I guess. Not like an over the range type though.

>>10203976


I like you