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Thread: help with cooking!

  1. #1
    Too cold to run away! Burntcrow's Avatar
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    help with cooking!

    Help! I need some advice on freezing meat....and why not ask you guys huh?

    Ok...we usually buy fresh meat at the store, and the expiration date is about two days after.

    Question: If I freeze the meat in the freezer, will it still be good, say if I end up cooking it 1 or 2 weeks later?

    My roomate and friends say it is fine, but my dad says that it is not...Can someone help me....I would greatly appreciate it...

  2. #2
    Blue Mooooooooon Blue Meanie's Avatar
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    The meat will be good for even longer than one to two weeks later. Freezing is a form of preserving it, and the expiration date is just for meat under refrigeration. I also put the original package into a freezer Zip-loc type bag to prevent freezer burn (drying out). I always try to buy meat on sale and freeze it. You can do an internet search and find that the shelf life is generally as follows:

    Type of food Expected shelf life

    Beef, lamb, veal 8 months
    Pork and chicken 6 months
    Ground meat 3 months
    Sausage meat 2 months
    Fatty fish 3 months
    Lean fish 4 months
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  3. #3
    FORT Regular TeenQueen's Avatar
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    Yea I think it is fine.
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  4. #4
    The race is back! John's Avatar
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    Just make sure that you cook and eat it within 2 days of thawing it (in a sink full of cold water, or in your refrigerator), and you'll be perfectly fine.

  5. #5
    Too cold to run away! Burntcrow's Avatar
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    thanks everyone..I was having some doubts about this..

    I froze some steaks the other day and when I thawed them they smelled weird so i threw them out...that is when I started asking everyone..

  6. #6
    Courtesy and Goodwill Mantenna's Avatar
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    Sorry, but it just struck me as funny that you're asking for cooking advice with your screen-name, Burntcrow.

  7. #7
    That's all folks! Unklescott's Avatar
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    One of the biggest mistakes that most people make with food handling is leaving food out too long. Foods must be held either below 45 or above 145 degrees. Food should be held no longer than 4 hours maximum in what is called the danger zone - 45 to 145. Bacteria begins to multiply when food is held at this temperature. This 4 hour window includes the cooldown time for it to reach 45 after cooking before storage in the fridge and the time it takes to reach 145 while cooking. The second biggest problem is cross contamination. Clean and sanatize all surfaces, utensels, etc and wash your hands after handling raw foods.

  8. #8
    Just Forting Around roseskid's Avatar
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    Quote Originally Posted by Unklescott
    One of the biggest mistakes that most people make with food handling is leaving food out too long. Foods must be held either below 45 or above 145 degrees. Food should be held no longer than 4 hours maximum in what is called the danger zone - 45 to 145. Bacteria begins to multiply when food is held at this temperature. This 4 hour window includes the cooldown time for it to reach 45 after cooking before storage in the fridge and the time it takes to reach 145 while cooking. The second biggest problem is cross contamination. Clean and sanatize all surfaces, utensels, etc and wash your hands after handling raw foods.
    Very good advice, Unk. Let me just add that raw chicken in particular should be treated as if it were toxic waste. Wash your hands and cutting boards, etc. with antibacterial soap, and don't use wooden cutting boards, plastic ones clean better. :nono
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  9. #9
    Leave No Trace ADKLove's Avatar
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    Burntcrow - I have this guide clipped to the side of my fridge. Thought you might find it useful

    Here is the link:
    http://www.foodsafety.gov/~fsg/f01chart.html
    Last edited by ADKLove; 09-07-2004 at 04:14 PM.
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  10. #10
    Premium Member FinallyHere's Avatar
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    Thanks for that link ADK
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