9 Helpful Rules on When to Throw Things Out via Food52
I always have clients asking me about when they should get rid of things in their refrigerator or pantry, how do they know when certain foods have gone bad, how long they can leave things in the freezer for, etc. I recently stumbled on this article from one of my favorite blogs, Food52, and thought I’d share it with you!
9 Very Helpful Rules on When to Throw Things Out
Fish and seafood need to be eaten soon after cooking. Unless they are preserved in salt, oil, or vinegar, I rarely let them go more than a day.
Cooked meats can make it a little longer; three days should be fine. If you cooked your meat in a brothy or saucy environment, you might want to think about freezing extras instead of saving them in the fridge.
Slightly wilted greens and less-than-firm root vegetables are just fine for cooking! Liquefying vegetables are not.
Cooked root vegetables and braised greens are generally good for three to five days.
Vinaigrettes are okay for three to five days in the fridge, though you want to strain out any old shallots or onions and goose the vinaigrette with a little bit of extra citrus juice or vinegar when you use it again.
Most surface mold can be trimmed off aged cheeses, but reddish mold on a white, bloomy rinded cheese, such as Brie, isn’t good. If cheese is harder than is pleasant, consider grating it and using it in cooking. But if your cheese tastes strongly of ammonia, toss it—unless you are French; then you may not mind.
Some things last a week or two in the fridge after opening, like tomato sauce or yogurt, but if your tomato sauce or dairy product has been open long enough to mold over, toss it.
Reheat only what you will eat in a sitting: too many passages from cold to hot to cold again can foster food-borne illnesses.
Your freezer is not a tomb. Try to use frozen foods within six months of freezing.