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Mon 19 Mar, 2007 08:52 pm
I am starting to use chicken and turkey broths in my cooking. I have been vegetarian (so far as home cooking goes) for ever. I have questions about the meat broths. How will they effect the longevity of my food? If I made rice with water, I'd eat it for around 5 days after cooking it. If I made rice with chicken broth would I have to use the rice up before 5 days?
I know from working in the food industry that protein based dishes were regulated differently than vegetable-only dishes. How's it work in your home?
I just eat whtever's in the fridge. I don't care how long it's been there ; )
when I use a meat product in my food I give it three days. Period.
Unless it is something that can be frozen.
For example, I make alot of stews with tofu BUT use some chicken broth or veggie broth.
What is not eaten at dinner is put into single serve bowls and placed in the freezer. There they have a one month shelf life in my house.
If you're using a broth in preparation of something that boils for more than five minutes, then I think you can treat it the same as if you'd made it with water. The storage conditions might matter more, as in, is there something in the broth that would support growth of a contaminate more readily than the water? If your leftovers are stored in the fridge then they should be fine.
Okay then. I ate it on the 3-4 day mark. I'll toss the rest.
As long as you reheat it thoroughly you should be fine. Broth's shelf life can be extended by reheating it to boiling every few days, or freezing of course.
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