4

votes

Fridge lifespan of cooked meals?

Answered on August 19, 2014
Created May 03, 2011 at 7:42 PM

How long do you keep paleo leftovers in the fridge? Any particular things you find spoil faster or last longer?

I've switched over to organics and sometimes produce seems to spoil within a couple of days -- how does that play out when it's cooked?

What do you use as your barometer? Sniff test?

I'm mostly concerned about meat and full cooked meals, as I end up with days' worth of food at a time and only some of it is amenable to freezing.

27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on June 26, 2011
at 09:05 AM

Ditto! I cook a chicken in the crockpot on the weekend, pull it apart, and eat it for breakfast for the next six or seven days.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 05, 2011
at 12:10 AM

IDK, I seem to be pretty damn healthy. My bloodwork comes out great and I'm not seriously deficient in any vitamins. I don't get sick often. It would suck not to cook my meals for the week! I won't even contemplate it not being good for me! :p

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 05, 2011
at 12:03 AM

Hah ok good I'm not the only one at least! Honestly I'm not really worried about getting sick... I think I have a good enough nose if things are *bad*... but am I seriously reducing nutrients??

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 04, 2011
at 10:54 PM

Oh yeah, I'm still eating hard boiled eggs from Easter. LOL.

922038b6c0ca6a051cc4858218931456

(392)

on May 04, 2011
at 10:51 PM

Yay!! It's not just me! That's exactly what I do, except the quiche and egg muffins. I only like eggs a few ways. But the cooking for the entire week...that's definitely me!

2f931662684a7747be36255c8b486228

(1049)

on May 04, 2011
at 06:29 PM

Months? I notice a difference if it's there a bit. Seems to change color and taste different. Kind of tangy. Maybe dryer.

2f931662684a7747be36255c8b486228

(1049)

on May 04, 2011
at 06:29 PM

Months? I notice a difference if it's there a bit. Seems to change color and taste different. Kind of tangy. Maybe dryer.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 04, 2011
at 04:31 PM

heh I was going to say, my butter is months old :P

4aa3281b2b5c6ec066c82675ee3df5f7

on May 04, 2011
at 02:13 PM

does butter ever really go bad in the fridge?

4aa3281b2b5c6ec066c82675ee3df5f7

on May 04, 2011
at 01:52 AM

yeah what happens?

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 04, 2011
at 12:05 AM

Can you elaborate?

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 04, 2011
at 12:04 AM

Yeah somehow I suspect grok & co weren't exactly picky... but ditto, busy schedule, and I usually end up with a few days of food at once and not sure if I'm doing myself a big disservice by eating the last of it 5-6 days later.

6670b38baf0aae7f4d8ac2463ddc37c0

(3946)

on May 03, 2011
at 11:56 PM

3 days is the max any cooked food should be kept. Ever.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 03, 2011
at 08:52 PM

Thanks Kelly! I've never heard anything about histamines.. do you have any info you could point me at?

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

11 Answers

3
7e746be2f0e550a8cd7df881322ae705

on May 04, 2011
at 10:43 PM

Wow, apparently I'm breaking some food rules and I didn't even know it!

I usually cook my breakfasts/lunches for the entire week on Sunday, so by Friday they are 5 days old. I've been doing this for 2 years without any issues at all. I've made all kinds of things; stews, soups, quiche, egg muffins, salads, bacon, whatever. Sometimes thing lose their crispness, but I've never had anything "go bad" in that time frame.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 05, 2011
at 12:03 AM

Hah ok good I'm not the only one at least! Honestly I'm not really worried about getting sick... I think I have a good enough nose if things are *bad*... but am I seriously reducing nutrients??

922038b6c0ca6a051cc4858218931456

(392)

on May 04, 2011
at 10:51 PM

Yay!! It's not just me! That's exactly what I do, except the quiche and egg muffins. I only like eggs a few ways. But the cooking for the entire week...that's definitely me!

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 04, 2011
at 10:54 PM

Oh yeah, I'm still eating hard boiled eggs from Easter. LOL.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 05, 2011
at 12:10 AM

IDK, I seem to be pretty damn healthy. My bloodwork comes out great and I'm not seriously deficient in any vitamins. I don't get sick often. It would suck not to cook my meals for the week! I won't even contemplate it not being good for me! :p

27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on June 26, 2011
at 09:05 AM

Ditto! I cook a chicken in the crockpot on the weekend, pull it apart, and eat it for breakfast for the next six or seven days.

2
4aa3281b2b5c6ec066c82675ee3df5f7

on May 04, 2011
at 12:00 AM

first I will say I don't know anything about the histamine issue and may have some dull taste buds. But when I am working a lot. I pre cook my breakfast, dinner and sometimes lunch on sunday. Then I reheat by just throwing it in the oven or in a fry pan.I haven't got sick from this. I am not saying it's ideal but I don't think it's going to kill you.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 04, 2011
at 12:04 AM

Yeah somehow I suspect grok & co weren't exactly picky... but ditto, busy schedule, and I usually end up with a few days of food at once and not sure if I'm doing myself a big disservice by eating the last of it 5-6 days later.

1
922038b6c0ca6a051cc4858218931456

(392)

on May 04, 2011
at 12:43 PM

I'm sure I'll get some flack for this as I always get it from my coworkers for my views:

As long as it smells fine and looks visibly fine, I'll eat it. That said, I've had leftovers up to 7 days later with no ill reactions.

Over the course of my 27 years, in my recollection I've had the flu once in 4th grade and once my sophomore year of college. Both while eating SAD but both while following the same food rules. I clearly have never cared. As for any food bourne viruses or food poisoning, never experienced any.

I precook my food for lunches at work and reheat accordingly (though I'd prefer freshly cooked, obviously), but as soon as it smells like it's going bad, I toss it.

That's just me. I'm rather casual in my views.

1
2f931662684a7747be36255c8b486228

(1049)

on May 04, 2011
at 08:42 AM

That very much depends on your fridge temp and how many times it's getting opened per day. Note: the meat (whole carcasses) that are hung behind the counter in the walk-in fridge in your butcher or supermarket are kept many, many days, simply because there is less temp fluctuation.

Before finishing the renovation on our home, we used a galley kitchen (with tiny fridge) whilst storing all the main food items in the large refrigerator on another floor. At the time, I only opened that refrigerator to re-stock the smaller fridge in the galley kitchen.

You know....the veggies lasted soooo much longer. Cheese and butter and meat all kept better. Now that I am constantly opening that refrigerator all day as opposed to once every 3 days, my food does not last near as long.

I generally go by the 3-day rule as well though I'm changing my ways, since I think this is often paranoia at work, while maybe some bacteria especially fermentation is healthy. Another thing I've noticed is when I do natural fermentation it does not stop when it goes in the fridge. Each time I open the jar I still hear that frizz from additional fermentation. I haven't had time to look into this but I leaves me with a few doubts about exactly what is going on behind that refrigerator door.

I'm sure the shelf life of cooked food would depend a lot on what else is in it: salt, oil, sugar, vinegar (preservatives)

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 04, 2011
at 04:31 PM

heh I was going to say, my butter is months old :P

2f931662684a7747be36255c8b486228

(1049)

on May 04, 2011
at 06:29 PM

Months? I notice a difference if it's there a bit. Seems to change color and taste different. Kind of tangy. Maybe dryer.

4aa3281b2b5c6ec066c82675ee3df5f7

on May 04, 2011
at 02:13 PM

does butter ever really go bad in the fridge?

2f931662684a7747be36255c8b486228

(1049)

on May 04, 2011
at 06:29 PM

Months? I notice a difference if it's there a bit. Seems to change color and taste different. Kind of tangy. Maybe dryer.

1
Ee7ee29e000bd4918c06ff75b6b1bb12

(195)

on May 04, 2011
at 03:25 AM

You might find this link helpful for food spoilage times:

http://www.stilltasty.com/

1
B4ec9ce369e43ea83f06ee645169cee0

on May 03, 2011
at 09:16 PM

I soak most fruits/veggies in water and 4-5 drops of grapefruit seed extract. Seems to keep them from spoiling. I also use this as a 'wash' for non-organic produce...

1
345c1755efe005edd162b770dc6fb821

(8767)

on May 03, 2011
at 08:21 PM

I have the same problem with organic fruits and veggies, I try to select them in various degrees of ripeness (some stay out to ripen, others in the fridge), most times i have to refrigerate everything and keep changing paper towels wrapped around them to keep them dry and rot free.

leftovers, i try not to have much because they develop histamines each day stored, and for me a 3rd day will usually cause me stomach issues. Probably for a 'normal' person with a normal system up to 4 days max is what I'd think.

I personally prefer to eat as fresh as possible, dont like reheating food nor does it taste the same the second day for me. I have picky taste buds!

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 03, 2011
at 08:52 PM

Thanks Kelly! I've never heard anything about histamines.. do you have any info you could point me at?

0
44348571d9bc70c02ac2975cc500f154

(5853)

on June 26, 2011
at 06:57 AM

Usually when i braise some beef cheeks or ox tail i let it mature in the fridge 3 days before even eating it, so i have usually two three batches of braises per month. Then i remove the fat from the surface and save it for later use, adjust the sauce. And put most of the in small jars to go in freezer.

Cooked sous vide salmon keeps very well if vacuumed and frozen, i have had one that i didnt recognise from freshly sous vided. Its great, must get a good vacuum sealer. Would be so good for sealing sauces, left over wine, spices, meats and fats. Very little oxidation, and much decresed freezer damage.

0
B1fcaceba952861d0324bdb291edbbe0

(3159)

on May 04, 2011
at 09:12 PM

When I open the container and it looks very questionable, has an unpleasant odor, or my executive brain region screams "don't eat it. you. will. die." - This is pretty much what I go by when I have leftovers.

I work and go to school but I usually just cook my meals everyday and bring lunch to work and eat it cold ...

0
9a5e2da94ad63ea3186dfa494e16a8d1

on May 04, 2011
at 09:00 PM

I tend to be thrifty to a fault, and have been known to eat leftovers 5-6 days later. I do sometimes regret it, I had a terrible food poisoning episode over New Year's from some shrimp.

After cooking and storage, I think food should not be consumed after about 2 days. It might be safe to go a little longer if you are in a pinch or something, but I have been trying to plan my cooking and storage so that leftovers are minimal and can be used up or tossed within 1-2 days. Every now and then we have a family leftovers dinner to empty the fridge.

Omlettes, soups, and stir-fries are good ways to use whatever you have leftover in the fridge too.

0
427c8cbb9c2492d74b887fc5cf7a8ce0

on May 03, 2011
at 09:00 PM

I usually go by a 3 day rule which happens to be right on target w/ the sniff/taste test anyway. I'm not big on leftovers but they can come handy sometimes. In Ayurveda they consider leftovers as dead food (nutritionally and/or energetically speaking).

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!