Food that has been cooked, ie potato's, meat, chicken, after leaving it to cool, how many days is it safe to keep in the fridge before heating it up in the microwave and eating?

The food will be in a container which is specially for keeping in the fridge.

If nothing is sprouting, or the smell isn't off, it's fine to me.

 

Nothing last that long in our frig.  Especially with a dog in the house.  

 

3-7 days would be a ballpark idea, depending what it is.  Our problem is fruits & veggies, uncooked, as they seem to turn fast here.

Difficult to put absolutes.

 

If it looks and smells OK then it probably is, but I'm not a food hygienist, nor do I play one on AseanNow.

 

General rule when re-heating is to make sure the centre of the food is "piping hot", whatever that really means.

Do the smell test.....more often than not, it's a good indicator if food is spoiled or not.

 

Applies to gals too ????

As a rough guide, cooked meat and cooked veg are usually OK for about 3 or 4 days. Rice and pasta will have a couple of days longer. If you aren't going to eat it within 24-48 hours, it's better just to freeze it. 

Piping hot > 165 F for more than a minute ?

There's so much to learn about these new fangled inventions. 

I don't take a chance and give any food i'm not sure of its freshness to the maid.

I generally only eat about half the food that my wife cooks in the evening and eat the other half for lunch the next day (if I am hungry enough).

 

After that I leave it out and my wife takes it away to feed the neighbours dogs or cats.

1 hour ago, Sticky Rice Balls said:

Been cooking professionally 30+ yrs.....went to school for it..

 

4 days........is your standard range.....at the proper temps

 

I used to cook in CM and when i made something "today" and came in to work tomorrow it would be in the trash....all the thais said it was bad and TWO days old....I said its been 24 hrs and its fine for a few more days,,,,,,just one of many "misunderstandings" that led me to quit

 

But they were fine with the cooling unit to OVER a safe temp as i had cooked seafood in it...smh

 

As other noted the nose knows....smell and texture--slimy etc,,,,seal all foods tightly/ air

I do not want to keep the cooked food in the fridge for more than 3 days, thank you all for your answers.

Life was so much easier before water had a fresh date. 

 

 

1 hour ago, Sticky Rice Balls said:

Been cooking professionally 30+ yrs.....went to school for it..

 

4 days........is your standard range.....at the proper temps

 

I used to cook in CM and when i made something "today" and came in to work tomorrow it would be in the trash....all the thais said it was bad and TWO days old....I said its been 24 hrs and its fine for a few more days,,,,,,just one of many "misunderstandings" that led me to quit

 

But they were fine with the cooling unit to OVER a safe temp as i had cooked seafood in it...smh

 

As other noted the nose knows....smell and texture--slimy etc,,,,seal all foods tightly/ air

You should check your keyboard. Your post is full of rows of periods and commas.

It depends on whether the food is protein, carbohydrate, or has preservatives such as sugar. The sugar in fresh fruit such as pineapple and mangoes will keep it edible for 4-5 days.

 

Anything protein, such as a casserole with meat, gets no longer than 48 hours. Cooked vegetables, 2-3 days, I freeze bread , then toast it up to a week.

 

OTOH, my stewed apple with preserved ginger, dried mango and cloves will still be good to eat after a month, although it doesn't usually get that long.

 

It's better to keep cooked food in a sealed container in the refrigerator, to minimize oxidation and prevent it being dried out.

7 hours ago, flyingtlger said:

Do the smell test.....more often than not, it's a good indicator if food is spoiled or not.

 

Applies to gals too ????

You dine at the Y?

41 minutes ago, NoshowJones said:

I do not want to keep the cooked food in the fridge for more than 3 days, thank you all for your answers.

For me it is only overnight for one night, Eaten the next day or given to the neighbours dogs and cats. They are still all alive.

3 days or so  is my rule.

Until it smells gamey. 

24 minutes ago, Lacessit said:

You dine at the Y?

I hear the box lunch is great! 

13 minutes ago, billd766 said:

For me it is only overnight for one night, Eaten the next day or given to the neighbours dogs and cats. They are still all alive.

Lord.  I leave food out up to 18 hours after cooking.  You sound like my Mum (and most Westerners) who will attest that if food isn't promptly tossed into the fridge after cooking - you'll come down with "food poisoning" for sure, for sure!  I actually had that same view until I spent a couple of days with my sister about 25 years ago.  My ex-wife complained about how "Unhygienic" my sister was as she'd leave food out overnight <gasp - it will kill you!>  I first strayed into the territory of eating <gasp> unrefrigerated foods left out overnight during that stay.  I ate day old leftover chicken and AMAZING! I didn't die or even get sick.  It actually tasted great - do you understand that game (fowl, deer, et.al. are left to age? - Every hunter should be dead meat).  Since then?  I realized that my sister, who hated my mother with a passion, actually refused to do what "mummy told her to do."  <Sigh>  But?  She changed my worldview.  My worldview is now aligned with the 7 billion and not The Golden One Billion most of whom are germaphobes. 

I routinely leave my food out to the next day and then put it in Tupperware and into the fridge the next day.  Anywhere from 12 to 24 hours later.  My rule of thumb - if it smells Ok, it's Ok.  I'm in my 70s and still sucking air.  The only time I've had "Food Poisoning" in Thailand has been after eating at internationally known fast-food restaurants whom names I will not mention due to Thailand's Machiavellian defamation laws.  I've never been sick eating my own food or food cooked by street vendors and Thai Mom&Pop Restaurants.  One exception - I bought some imported Romaine Lettuce and was sicker than a dog. Western Romaine is known for it's ability to carry nasties.  Well washed too.  Now - why do Western countries have such a problem with "food poisoning" and salmonella?  Imported Romaine Lettuce is permanently off of my menu.  No lettuce I've grown or purchased in Thailand has ever made me sick.

I'll make some exceptions - home made mayo.  Which most of you will not eat because of your fear of salmonella and "raw eggs").  If you eat raw eggs you'll die for sure, for sure!  All Westerners know that just like them knowing that any food not put in the fridge immediately and tossed in a day or two will kill you "for sure for sure!"  So, I'm back to "I'm in my 70s and still sucking air," and nothing I've cooked or prepared (potato salad with home made mayo which does go right into the refrigerator, one of the few things) has ever made me sick.

"It's just a matter of time before bacteria will Get You!""  I've heard similar tales over the last three years and have never had as much as a few sniffles in mid-2020.  I take no precautions.  I should be dead.

Yet?  "I'm in my 70s and still sucking air."  But?  If "it gets me?"  C'est la vie.  You're gonna die from something at my age, much sooner than later my guess.

Of course. In the meanwhile - Bon Appetite.

48 minutes ago, connda said:

Lord.  I leave food out up to 18 hours after cooking.  You sound like my Mum (and most Westerners) who will attest that if food isn't promptly tossed into the fridge after cooking - you'll come down with "food poisoning" for sure, for sure!  I actually had that same view until I spent a couple of days with my sister about 25 years ago.  My ex-wife complained about how "Unhygienic" my sister was as she'd leave food out overnight <gasp - it will kill you!>  I first strayed into the territory of eating <gasp> unrefrigerated foods left out overnight during that stay.  I ate day old leftover chicken and AMAZING! I didn't die or even get sick.  It actually tasted great - do you understand that game (fowl, deer, et.al. are left to age? - Every hunter should be dead meat).  Since then?  I realized that my sister, who hated my mother with a passion, actually refused to do what "mummy told her to do."  <Sigh>  But?  She changed my worldview.  My worldview is now aligned with the 7 billion and not The Golden One Billion most of whom are germaphobes. 

I routinely leave my food out to the next day and then put it in Tupperware and into the fridge the next day.  Anywhere from 12 to 24 hours later.  My rule of thumb - if it smells Ok, it's Ok.  I'm in my 70s and still sucking air.  The only time I've had "Food Poisoning" in Thailand has been after eating at internationally known fast-food restaurants whom names I will not mention due to Thailand's Machiavellian defamation laws.  I've never been sick eating my own food or food cooked by street vendors and Thai Mom&Pop Restaurants.  One exception - I bought some imported Romaine Lettuce and was sicker than a dog. Western Romaine is known for it's ability to carry nasties.  Well washed too.  Now - why do Western countries have such a problem with "food poisoning" and salmonella?  Imported Romaine Lettuce is permanently off of my menu.  No lettuce I've grown or purchased in Thailand has ever made me sick.

I'll make some exceptions - home made mayo.  Which most of you will not eat because of your fear of salmonella and "raw eggs").  If you eat raw eggs you'll die for sure, for sure!  All Westerners know that just like them knowing that any food not put in the fridge immediately and tossed in a day or two will kill you "for sure for sure!"  So, I'm back to "I'm in my 70s and still sucking air," and nothing I've cooked or prepared (potato salad with home made mayo which does go right into the refrigerator, one of the few things) has ever made me sick.

"It's just a matter of time before bacteria will Get You!""  I've heard similar tales over the last three years and have never had as much as a few sniffles in mid-2020.  I take no precautions.  I should be dead.

Yet?  "I'm in my 70s and still sucking air."  But?  If "it gets me?"  C'est la vie.  You're gonna die from something at my age, much sooner than later my guess.

Of course. In the meanwhile - Bon Appetite.

Oddly enough I am 79 and I am really sucking air as I have a lower lung infection.

 

Yesterday was the first time in a while that I have felt so rough that I crashed out for 2 hours in the evening, followed by 45 minutes on the toilet, followed by another 2 hours sleep.

 

It may have been the massaman curry from the previous evening I ate at lunchtime as normally I don't have a problem. I felt a bit better today and I have an Australian beef steak with mashed potato and gravy for my evening meal.

 

The rest I will eat for lunch tomorrow after I nuke it in the microwave. 

 

Any leftovers will go to the animals as they need to eat too.

 

It doesn't get wasted.

To play it safe I would freeze after three or four days.  Then defrost it in the refrigerator as needed..

It depends on the type of food also. 
 

21 hours ago, NoshowJones said:

how many days is it safe to keep in the fridge

More importantly, the temperature must be kept below 4 degrees C.

 

Watched a doc yesterday on cooking of rice and then storing in the frig.

There , you must cool as quickly as possible under running water after cooking, then store in the frig for only 1 day.

Then it can be reheated or served cold.

 

Apparently some kind of nasty bug can grow in the rice if not done in this manner.

I'd imagine there would be some other conformation out there on the net.(haven't looked yet)

20 hours ago, Polar Bear said:

As a rough guide, cooked meat and cooked veg are usually OK for about 3 or 4 days. Rice and pasta will have a couple of days longer

Rice has a massive surface area for bacteria to accumulate. 

 

I would never keep rice in the fridge for more than a single night before either using it or throwing it away.

This is quite a useful site: https://www.stilltasty.com/

I must be living on the edge.  Though most things don't last long in frig before eaten, I have eaten things, mainly meats, up to a week after cooked.

 

Veggies do turn too quick, 2 or 3 days, and they'll start sprouting something.   Fruits never last long before eaten, since snacked on while watching movies.

 

Sauces, soups/stews used to be a problem, as wife seems to make enough for 10 people, instead of 2.   Though finally got in the habit of freezing excess within a day or so.

The Jesus Rule:

on the third day either resurrect or toss.

 

It is said that at one day old it has lost 50% of its nutrients.  Is that true?  The hell if I know.

 

14 minutes ago, bendejo said:

 

 

It said that at one day old it has lost 50% of its nutrients.  Is that true?  The hell if I know.

 

A pizza will do that if left in the fridge overnight....

 

If it loses calories in the fridge, I'm leaving everything in there for at least a week. 

On 7/6/2023 at 8:39 AM, NoshowJones said:

Food that has been cooked, ie potato's, meat, chicken, after leaving it to cool, how many days is it safe to keep in the fridge before heating it up in the microwave and eating?

The food will be in a container which is specially for keeping in the fridge.

until it has green mould on it.....or starts to stink !!!

3 hours ago, bluejets said:

More importantly, the temperature must be kept below 4 degrees C.

 

Watched a doc yesterday on cooking of rice and then storing in the frig.

There , you must cool as quickly as possible under running water after cooking, then store in the frig for only 1 day.

Then it can be reheated or served cold.

 

Apparently some kind of nasty bug can grow in the rice if not done in this manner.

I'd imagine there would be some other conformation out there on the net.(haven't looked yet)

Don't eat rice, only farang food.

A week. Or just freeze it. Nothing wrong with freezing/thawing and refeezing. Been doing that my entire adult life.