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tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Fri Jan 19, 07 3:51 pm Post subject: Stock
Got some 4 week old chicken stock in a pan the fridge, bin it or is it still OK? Smells OK.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42225
Location: North Devon

Posted: Fri Jan 19, 07 3:53 pm Post subject:
I'd bin it after four weeks, and I'm pretty slapdash about food hygiene.

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Fri Jan 19, 07 3:55 pm Post subject:
Okey cokes, thought so.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Fri Jan 19, 07 3:59 pm Post subject:
And quickly, it being in Essex it will soon be classed as intelligent life and protected as being rare.

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Fri Jan 19, 07 3:59 pm Post subject:

Behemoth wrote:

And quickly, it being in Essex it will soon be classed as intelligent life and protected as being rare.

Wot, like me?

CP

Joined: 06 Dec 2006
Posts: 139
Location: S Glos

Posted: Fri Jan 19, 07 5:37 pm Post subject:
Is it ok to have stock/soup in the fridge and boil it up everyday to keep it edible?

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Fri Jan 19, 07 5:38 pm Post subject:

CP wrote:

Is it ok to have stock/soup in the fridge and boil it up everyday to keep it edible?

This was hotly disputed last time it came up, the majority was (strongly) against this.

monkey1973

Joined: 17 Jan 2005
Posts: 683
Location: Bonnie scotland

Posted: Fri Jan 19, 07 5:39 pm Post subject:
reheat only once is my philosophy

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Fri Jan 19, 07 5:44 pm Post subject:

If it was nicely gelled and the surface was protected by a layer of fat, and it hadn't been hanging around long before going into the fridge - I admit I'd be tempted to use it.
But I'd see that it got thoroughly boiled up first.
And there's no point in using it if it didn't *taste* good...

But for ordinary chicken stock, is it worth bothering about? Probably best not to take any chances if feeding it to others.
However, if it was something unusual, it might be worth the effort to do a food taster 'guinea pig' act, and then use it!

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28347
Location: escaped from Swindon

Posted: Fri Jan 19, 07 5:46 pm Post subject:
I'm getting more daring with how long I leave things, but 4 weeks is still way off my scale

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Fri Jan 19, 07 5:47 pm Post subject:

dougal wrote:

But for ordinary chicken stock, is it worth bothering about? Probably best not to take any chances if feeding it to others.

Agree, will chuck it when I get in.

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Fri Jan 19, 07 5:54 pm Post subject:

I was just remembering an hotel kitchen job that I had many many years ago. There was a big stock pot about the size of a dustbin which was reheated every day. One day a minor explosion (I can't recall why) brought some ceiling plaster down into the stock pot, and Chef said "oh just stir it in - they'll think it's truffles". This was a very top hotel in one of our touristy cities. (I could tell other stories....)

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jan 19, 07 6:06 pm Post subject:

CP wrote:

Is it ok to have stock/soup in the fridge and boil it up everyday to keep it edible?

If its stored in the fridge in the mean time, then its okay ish to do it. If it hasn't been thoroughly chilled every day then it really isn't okay.

I wouldn't reheat stock more than a couple of times though, even chilled.

As for the four weeks in the fridge, that isn't only likely to be off but it could be monstrously dangerous, I think Tahir has made the right decision in chucking it!

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