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Weekly Cook-ups and Food Preservation

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  • Weekly Cook-ups and Food Preservation

    I was reading Well Fed, and one of the recommendations is to cook up meats and vegetables ahead of time on Sunday for the week. However, I was wondering how fresh the meat would be by Thursday and Friday. Isn't the general rule ~ 3 days for cooked meat in the refrigerator before it spoiling?

    Does anyone do weekly cook-ups? What are your thoughts?

  • #2
    Only 3 days? I've left cooked meat in the fridge for a week and then eaten it. Unless you keep your fridge temp abnormally high or someone leaves the door open, 4-5 days would be fine. You could also freeze stuff and defrost it a day or two before you want to use it.
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    • #3
      Seconded on keeping cooked meat for a week ... possibly even 2, but that might be a stretch. Dunno if I've really even had it spoil, per se, it just gets kind of dry after awhile.

      I know I found out the hard way that 1.5 weeks is the limit for cooked eggs. Ick. But they'll last a week, easy.
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      • #4
        I guess it is actually 3-4 days (the recommendation from the USDA):

        "Use cooked beef within 2 hours (1 hour
        if the air temperature is above 90 F) or refrigerate it at 40 F in
        shallow, covered containers. Eat within 3 to 4 days, either cold or
        reheated to 165 F (hot and steaming)."

        From: http://www.fsis.usda.gov/wps/wcm/con...df?MOD=AJPERES

        I guess if 4 days is safe, then cook-ups are valuable. I'm fine with cooking a full recipe on Friday and the rest of the weekend on most weeks.

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        • #5
          I usually don't go past 4-5 days at most. If I was going to do a lot of meat I would freeze anything that I would not use in about 3 days and just take it out ahead of time.

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          • #6
            Your nose knows....


            Originally posted by howardroark View Post
            I was reading Well Fed, and one of the recommendations is to cook up meats and vegetables ahead of time on Sunday for the week. However, I was wondering how fresh the meat would be by Thursday and Friday. Isn't the general rule ~ 3 days for cooked meat in the refrigerator before it spoiling?

            Does anyone do weekly cook-ups? What are your thoughts?

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            • #7
              3-4 days is safest. I would freeze anything that would hang around longer. If you're making entire entrees ahead of time, there could be other things in there that would turn bad faster than the meat. While acid foods like tomatoes may help stretch another day or so, other vegis with higher sugar counts could turn the tide quickly in the wrong direction.

              Quality food is too expensive to wait around and see if it makes it, and sometimes you can't always smell when something has gone bad. I would also hate to depend on something for dinner and find out that it's past its prime. Why risk, if there's a freezer space available.

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              • #8
                Originally posted by Cyborcat View Post
                Seconded on keeping cooked meat for a week ... possibly even 2, but that might be a stretch.
                I take back the bolded part, somewhat, I actually have been keeping cooked beef in the fridge for 2 weeks and haven't given it a second thought. I cook a lb. of ground beef on a weekend, remove half of it from the pan, add about 10 eggs and scrample it (my breakfast for the week), then I put the other half of the ground beef in the fridge. A week later, I take the remaining ground beef that's already cooked, reheat it, and repeat the process for another week's worth of breakfast.

                Not telling anyone they have to keep cooked meat in the fridge for that long if they aren't comfortable with it, just sharing my experience. I agree with the person who said to trust your nose--when meat goes bad, it's kind of hard to miss.
                Last edited by Cyborcat; 09-12-2013, 12:35 PM.
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                • #9
                  Originally posted by howardroark View Post
                  I was reading Well Fed, and one of the recommendations is to cook up meats and vegetables ahead of time on Sunday for the week. However, I was wondering how fresh the meat would be by Thursday and Friday. Isn't the general rule ~ 3 days for cooked meat in the refrigerator before it spoiling?

                  Does anyone do weekly cook-ups? What are your thoughts?
                  I throw everything out after 7 days, but I usually think its best if you eat it by Thursday or Friday.

                  Cooking on Sunday is the best though. You just need to cook things that make good leftovers.

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                  • #10
                    Meats -- I have been researching making my own grass-fed beef jerky, which will keep plenty long, even out of the fridge. There is a recipe here How to Make Your Own Jerky | Mark's Daily Apple

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                    • #11
                      Originally posted by iconoclast79 View Post
                      Your nose knows....
                      Yep. I still go by the sniff test. I can smell an off-putting protein from a mile away. Also, cooking ahead can mean putting those foods in the freezer rather than the fridge.

                      In the beginning, eating in a Primal manner will require planning. Once you're in the groove, you'll be doing it as easily as you once did SAD.
                      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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                      • #12
                        Originally posted by JoanieL View Post
                        In the beginning, eating in a Primal manner will require planning. Once you're in the groove, you'll be doing it as easily as you once did SAD.
                        I hear you. I've been at this for a few months now, and to date I've mostly cooked every night (except leftover nights). In the beginning, I went a little crazy with trying out a bunch of recipes, but sometimes simple is great. In pursuing simple, I re-read the Well Fed cook-up section, which led me to the original post. I think I'll try it out!

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                        • #13
                          Another option (something I plan to start on ASAP as I'm quite pregnant and don't forsee an intense desire to cook for awhile after giving birth) is to prepare your meats/veggies/recipes - don't cook them, just chop up (or don't) and season, and store them in the freezer in big gallon bags or whatever you'd prefer to use. Then you can grab a bag 'o meal the night before you want to use it and stick it in the fridge to defrost, and put it in a crock pot the next day if you've got one, or throw it in a pot on the stove for an hour. (Add water or stock and you've got soup instead of stir-fry.) Boom, dinner! You could theoretically cut up and use the same kind of meat/vegetables on Sunday that you end up using for all your meals and have completely different flavor profiles depending on how you season.

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                          • #14
                            I just make my own version of Lean Cuisine. I cook about four meals (meat, tomato sauce, 2 veg), pack them into Ziplock compartment plastic lunch containers, and freeze them. If your office has a microwave, then you just heat them for 5:50 and it's lunch.
                            5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.

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                            • #15
                              I do weekly batch cooking. If I know something is not going to be used until later in the week I usually freeze it. I break foods down into smaller batches (like chili or tomato sauce) and throw in the freezer. Foods like chicken legs, hamburgers, etc I keep in the freezer and just defrost as needed.

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