Out of date food

[heslops barnet]

Tinned fruit is the dodgy one as the acid in the juice will rot the wax lining in the tin
I could tell the rice pudd I ate wasn't fresh and also when I opened the tin it was a more yellow colour than normal

Add a bit of jam…..

 

[LangleyBlue1970]

Got a piece of sirloin steak in the fridge, date is 31/10. Will be having it for tea later and after a quick wash it will be fine. I wouldn't chance chicken or shellfish 8 days out of date though.

Not too sure about that.

 

[dickie davies]

Add a bit of jam…..

That is soooooo wrong

 

[heslops barnet]

That is soooooo wrong

always add jam….

 

[dickie davies]

Got a piece of sirloin steak in the fridge, date is 31/10. Will be having it for tea later and after a quick wash it will be fine. I wouldn't chance chicken or shellfish 8 days out of date though.

My cousin ran his own butchers shop and he wouldn't eat meat until it had started going grey
He said it was then correctly matured and had far more flavour

 

[HaalandEffect]

Dont know how it is over there, but here in Norway, food that are soon to get over date are on -40 to 70% depending if it fresh food to dry food/jams etc

 

[BlueMoonRisin’]

My cousin ran his own butchers shop and he wouldn't eat meat until it had started going grey
He said it was then correctly matured and had far more flavour

I used to work in a butchers after school and the butcher gave me a big sirloin steak that was an off putting purply green colour, he said it would be fine to eat and it was like that due to oxidation caused from being in the window in a stainless steel tray. I ate it and it was delicious.

 

[BlueMoonRisin’]

Not too sure about that.

I am, I'm absolutely convinced I won't get food poisoning. I may even eat it tomorrow because I'm tempted to have a curry instead.

Back in the 70s and 80s the British housewives wanted pinky red beef as it was(or seemed to be) more aesthetically pleasing to the eye. Was easy for butchers to provide because it meant meat wasn't hung, or hardly hung for long.

Nowadays, you see 'aged 28 days' (or so) on a pack in big bold letters! Beef should be hung until it turns a dark red bordering purple because aged(hung) beef will be more tender due to the natural enzymes breaking down the fibre of the meat.

 

[Lavinda Past]

My cousin ran his own butchers shop and he wouldn't eat meat until it had started going grey
He said it was then correctly matured and had far more flavour

 

[LangleyBlue1970]

I am, I'm absolutely convinced I won't get food poisoning. I may even eat it tomorrow because I'm tempted to have a curry instead.

Back in the 70s and 80s the British housewives wanted pinky red beef as it was(or seemed to be) more aesthetically pleasing to the eye. Was easy for butchers to provide because it meant meat wasn't hung, or hardly hung for long.

Nowadays, you see 'aged 28 days' (or so) on a pack in big bold letters! Beef should be hung until it turns a dark red bordering purple because aged(hung) beef will be more tender due to the natural enzymes breaking down the fibre of the meat.

That’s a good point you know.