Meat shelf dates, cooking, storing food - some basic questions
I know these are very dumb questions to a cook, but I'm leaving the world of TV dinners and sandwiches for dinner, and would love some advice on how long it's safe to store things. When to refrigerate, when to freeze.
I can only shop once a week for meat. Today, I bought four filet mignons and three salmon filets for this week's dinners. My question is, how long can I keep the filets and the salmon? I thought I'd cook two filets tonight (done) and reheat one later in the week; cook the salmon tomorrow; and.....should I freeze the other two filets until next Thursday? Or, if I cook them Sunday night, will they last the week?
sorry this is so basic -- I know there's the smell test, but I wondered if there was another rule of thumb. (I bought these at Whole Foods, from their fishermonger and butcher, so they're not packaged and I have reasonable expectations that they're fresh.
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