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How long does queso last in the fridge? + Tips to make it last longer!

Posted on September 20, 2022September 20, 2022 by John Bird

Avoid the risk of consuming bad queso. Go through this post to know how long does queso last in the fridge, before consuming it.

I love the creamy texture that queso brings to any delicacy. In fact, I use it for everything from changing the texture of the body to garnishing when making cheese nachos. However, queso is not exactly cheap. That is why refrigeration is the best option to go with when you have some leftover queso.

Before you place it in the refrigerator, find out how long the queso lasts in the fridge. Below, I will go into the details of the exact procedure to store it.

How long does queso last in the fridge?

Depending on the queso variant, it can last anywhere from 2 days to even one month in the fridge. Check the table below for more details.

Queso Variant	Homemade	Canned (Opened)	Canned (Unopened)
Queso Fresco	3 to 6 days	2 to 3 days	Best by date
Queso Blanco	Upto 4 days	Upto 5 days	Best by date
Queso Panela	2 to 3 days	Upto 4 days	Best by date
Queso Oaxaca	Upto 1 week	Upto 1 week	Best by date
Queso Manchego	3 to 5 days	6 days	Best by date
Queso Chihuahua	3 to 5 days	Upto 5 days	Best by date
Queso Cotija	3 to 4 weeks	Upto 1 month	Best by date

✍️ Note- Beyond the “best by date” queso might be edible but the taste might vary. Hence it is best to consume it by that date.

About queso cheese variants

Now that you know the shelf life of different queso types, it is time to look at the variants and how they differ.

Queso Fresco

Usually, queso Fresco is made from cow’s milk. According to Harvard, Cow’s milk consists of 87% water and other nutrients. The high quantity of water limits the fridge’s shelf life of queso fresco.

Queso Blanco

You might have noticed in the table above that Queso Blanco has a slightly higher shelf life than Queso Fresco. To make Queso Fresco, milk is first curdled with lemon juice or vinegar.

According to USGS, Milk without any additives has a pH level of 6.3 to 6.6, making it slightly acidic. Curdling reduces its pH level to approximately 5, making it more acidic. According to Dr. Wendy Keenleyside (BSC in microbiology), the ideal pH level for bacterial growth is 6-7. As a result, there aren’t many bacteria that can survive in such acidic conditions, allowing queso blanco to last a little longer.

Queso Panela

Queso Panela is made from pasteurized cow milk. Pasteurized milk contains lower bacteria than raw milk, but it can still last only 3-5 days, as per research done by Cornell University. It is best to consume this cheese in 2 to 3 days.

Queso Oaxaca

Queso Oaxaca is made from curd. Curd is made by converting lactose in milk into lactic acid, thereby decreasing the pH level of milk. Add to that the limited water content in this cheese, and it is easy to see why it lasts longer than most other queso variants.

Queso Manchego

Queso Manchego is usually made from sheep milk. However, its shelf life is still limited because of the water content in sheep milk.

Queso Chihuahua

Queso Chihuahua is a semi-hard cheese made from raw or pasteurized cow milk. The semi-hard texture is achieved by draining excessive water. That is why it can last slightly longer with the right preservatives (like in the canned version).

Queso Cotija

The secret of the long shelf life of Queso Cotija in the fridge lies in its manufacturing process. The cotija cheese-making process involves a step to remove moisture which increases its shelf life to almost a month.

How long can byproducts of Queso last in the fridge?

Queso byproducts	Shelf life in the fridge
Queso cheese sauce	4 weeks
Queso dip	6 to 7 days
Chihuahua cheese sauce	Upto 5 days
Queso homemade cheese sauce	1 week
Tostitos queso	10 to 14 days
Chipotle queso	4 days

Things to note：

To ensure the byproducts of Queso cheese last for the time mentioned above, always keep them refrigerated.
The above time frames assume that you have already opened the packaging or the can of the Queso cheese product. In case you have not, the byproducts can usually last long. In most cases, the manufacturer provides you with the date before which you should consume it. For canned byproducts, they can last even longer than the date advised by the manufacturer. That is because the date indicates the period in which their taste is retained. It doesn’t indicate the period in which the product deteriorates.
Whether you’re buying a cheese sauce or cheese dip, the label will often have the refrigeration instructions, and it is best to stick to those.

Why do canned/store-bought queso cheese variants and byproducts last longer?

In both the tables above, you would have noticed that store-bought Queso cheese and byproducts last longer. This phenomenon is not just limited to Queso. Even if you compare the shelf life of commercially bottled salsa, for example, with the one you’re making at home, the commercially bottled one will have a higher shelf life.

Wondering why it is so?

Read the reasons below to understand the same.

1. Elimination of bacteria before packaging

According to National Center for Home Food Preservation, the right canning procedure can prevent the growth of harmful bacteria, growth of yeast, and mold in the foodstuffs.

Additionally, canning helps to remove the oxygen from the can or the container. The acidic ingredients added are not conducive for bacterial growth.

So, store bought cheese dip lasts longer than the home-cooked one.

2. Sterile cans

Most people do not have sterilization equipment at home. That is why the container might contain some bacteria or pathogens even when storing homemade Queso Fresco. It certainly reduces the shelf life of homemade Queso Fresco.

In the canning process, however, all cans are sterilized before filling them up with the contents/ingredients. Appropriate care is taken to ensure that the interiors of the cans or the containers remain sterilized till sealed. It reduces bacterial growth and increases shelf life.

3. Higher preservatives

Have you read the label on a queso fresco dip container?

If not, check it out the next time around. It will have one or more preservatives in the ingredient list. It is also why commercial establishments serving Mexican dishes often use packaged queso variants or byproducts since they are less likely to get spoiled.

4. Appropriate storage

When Queso or its byproducts do not have any preservatives, you must keep them under ideal conditions. Refrigerate Queso as soon as possible and avoid long exposure to room temperature.

Canned Queso products must be stored in a cool and dark place without refrigeration. This helps them last longer. It means that storage becomes easy and ideal conditions are more lax because of the controlled environment inside the cans.

How long can Queso sit out?

Whether you’re speaking about homemade queso or store-bought leftover one, you can keep it at room temperature for only two hours after opening. Anything longer than that and the bacterial growth will be too high for safe consumption. The two-hour deadline is not just true for Queso but also for other types of cheese like Monterey jack cheese.

What’s the correct way to store Queso in the fridge?

There are essentially three methods to store Queso in the fridge with their pros and cons.

Method 1- Using aluminum foil

This method works great for homemade Queso. It is the most inexpensive method to store Queso. Also, it is suitable only if you plan to use Queso the next day and not store it for long.

Step 1- Place the Queso in an aluminum foil and fold it tightly.

Step 2- Keep the foil package in the veggies section of the refrigerator with a temperature set below 40°F (4°C)

This method will work when storing Queso in its pure form. If it is already part of a recipe or has other ingredients, do not use this method.

Method 2- Using airtight container

Replace the aluminum foil with an airtight container to maximize the shelf life up to the limit listed in the table above. Airtight containers work great even when trying to store store-bought or canned Queso. In that case, remove it from the plastic container or can, put it into an airtight container, and follow the two steps highlighted above.

Method 3- Vacuum sealing

When you vacuum seal a hard cheese, you can store it for up to 4 to 8 months. However, Queso being a soft one can be stored only for a couple of weeks extra than its usual shelf life when vacuum sealed.

Before I share the method, remember that it is only viable when dealing with Queso in bulk, like in Mexican restaurants. You will need a vacuum sealer (we recommend Potane Vacuum Sealer Machine because it has a soft mode and comes with seal bags) to accomplish this procedure.

Step 1- Dab queso on a paper towel to remove extra moisture.

Step 2- Wrap it in parchment paper and vacuum sealing bags. The parchment paper will further absorb the moisture.

Step 3- Use your vacuum sealer’s moist or delicate mode to seal Queso. In case, your sealer has a preset mode for cheese, use that it.

Step 4- Place the entire bag in the fridge and ensure the temperature is below 40°F (4°C).

That’s it!

This method works great if you want to eat queso fresco after a couple of weeks or so. It is also ideal to store dishes like nacho cheese rather than Queso.

To store it even longer, freeze queso fresco (or any other queso variant) which makes it last two months.

Caution- Freezing does change the texture of Queso but increases its shelf life.

How can I know if Queso is bad?

Knowing how to store leftover queso is not enough. Equally important is to know if queso cheese has gone bad.

Sunken cheese

Sunken cheese indicates that mold might have started growing. Even if you aren’t able to detect any green or white spots, sinking means that it is best to discard this Mexican cheese.

Mold growth

Green or white spots on the cheese indicate mold growth. This sign is universal across cheese and cheese byproducts like leftover cheese dip, Tostitos Queso, or any other dairy based dip. Once you notice any of them consuming homemade cheese or store-bought one is a strict no.

Sour smell

Most queso variants have milky-odor. The byproducts might have an aroma depending on their ingredients, but the cheese does not. Consequently, if you notice any sour smell in the cheese or the byproducts, especially when dealing with something like leftover restaurant queso Blanco, it indicates that the Mexican cheese has gone bad.

Slimy texture

A slimy texture over queso fresco cheese or any other variant indicates that it is not fit for consumption. Ideally, when you touch it, it should have a creamy texture.

Sour taste

A sour or rancid taste indicates that queso is not fit for consumption.

Tips to follow while refrigerating queso

Even though I have highlighted the exact step-by-step procedure to refrigerate queso above, there are a few additional tips to follow.

1. Avoid plastic wrap

It is best to avoid plastic wrap while refrigerating queso. That is because it is common for queso fresco cheese to shed some moisture during refrigeration. Plastic wrap won’t absorb this moisture and will turn queso into a watery mess.

2. Label the date

Before you put the airtight container/freezer bag/aluminum foil into the refrigerator, label the date of packaging. So, you will know by when you should consume the same.

3. Store in the vegetable drawer

It is best to refrigerate queso in the vegetable drawer. The temperature should be set below 40°F (4°C).

Does queso change when stored in the fridge?

Yes, queso changes when stored in the fridge, especially for more than 24 hours. The two most distinct changes include-

• The water contained inside will convert into icicles and change the texture.

• It is common for queso to lose water during refrigeration and harden.

However, if you reheat it correctly, you can reverse these changes.

How to use queso after refrigeration?

It is easy to use queso after refrigeration. The steps include-

Step 1– Extract it from the refrigerator and the container/aluminum foil and expose it to room temperature for 15 minutes.

Step 2– Drain off excess water after 15 minutes and use it in the recipe as you please.

However, if you’re dealing with queso dip, heat it to return to room temperature sooner. Otherwise, you might have to wait hours to bring it to the right temperature. The procedure to heat queso dips is as follows-

Step 1– Pull the queso dip from the refrigerator and put it into a microwave-safe container.

Step 2– Add some milk to the dip in a limited quantity of milk so that the density does not change much.

Step 3– Set the microwave to 180°F or 82.22°C and heat the dip for thirty seconds.

Step 4– Stir the dip every thirty seconds to avoid burning it. Use a microwave safe spoon and mitten while doing so.

Step 5– Repeat this process for three cycles; the queso should be at the proper temperature for consumption.

Before you ask, you can only heat queso dip once or twice. Reheating it again and again in a microwave will increase bacterial growth and make it unfit for consumption.

FAQs

Can I eat queso that’s been left out?

Yes, you can eat queso that’s been left out only if it has been at room temperature for less than two hours. The two-hour limitation is for any other type of cheese, like mozzarella cheese, cheddar cheese, etc. The same is true when it is used in Mexican food.

How long is queso made with Velveeta cheese good for?

Queso made with Velveeta cheese dip is good at room temperature for 2 hours and 3 to 5 days in the fridge.

What is the best method to melt queso cheese?

The procedure to melt queso cheese after refrigerating it is simple.
Step 1- Place a saucepan on the burner at the lowest heat settings.
Step 2- Move the queso cheese from the bag/parchment/airtight container to the saucepan and heat it for 10 minutes.
Step 3- Ensure you consistently stir the cheese during those 10 minutes to prevent it from burning and provide it with even heat.
Thus if you, like me, love melting queso, it is the way to do it right.

Can you put the queso back in the fridge?

Yes, you can put queso back in the fridge if it was out for less than 2 hours. Before doing so, sniff it to ensure there is no foul odor.

How Many Tablespoons in a Stick of Butter? (Conversions + Pro Tips)

Posted on September 19, 2022March 20, 2024 by John Bird

Kitchen query? Here’s how many tablespoons are in a stick of butter, plus bonus tips and tricks! While butter adds unbeatable flavor and a rich, tempting aroma to your favorite recipes, remember to enjoy it in moderation as part of a balanced eating pattern.

Understanding US Butter Sticks

Butter in the US is most commonly sold in 1-pound packs containing four sticks. Each stick is ¼ pound, or 4 oz.

The sticks are individually wrapped and labeled with tablespoon measurements.

How Many Tablespoons is a Stick of Butter?

One stick of butter equals 8 tablespoons.

Butter Conversions: Sticks, Cups, and More

1 stick of butter = 8 tablespoons (½ cup)
2 sticks of butter = 1 cup
1 stick of butter = ¼ pound = 4 ounces = 113 grams
1 pound of butter = 4 sticks = 2 cups

Butter in Sticks	Butter in Tablespoons (TBSP)	Butter in Teaspoons (TSP)
4 sticks	32 tablespoons	96 teaspoons
2 ½ sticks	20 tablespoons	60 teaspoons
2 sticks	16 tablespoons	48 teaspoons
1½ sticks	12 tablespoons	36 teaspoons
1¼ stick	10 tablespoons	30 teaspoons
1 stick	8 tablespoons	24 teaspoons
⅔ sticks	5 ⅓ tablespoons	16 teaspoons
½ stick	4 tablespoons	12 teaspoons
¼ stick	2 tablespoons	6 teaspoons
⅛ stick	1 tablespoon	3 teaspoons

The Best Way to Soften Butter: Tested!

Need softened butter but forgot to take it out of the fridge? We tested four popular methods to find the best one:

Microwave: Cut butter into tbsp-size pieces. Microwave on 10% power in 5-second bursts until softened (about 20-30 sec total).
Countertop: Cut butter into tbsp-size pieces. Let sit at room temp for 30 min.
Warm Glass: Put stick in a glass, fill with hot tap water. Let sit 5 min. Pour out water, cover butter with the warm glass, inverted. Wait 5-10 min.
Beating: Cut cold butter into small chunks. Beat with a mixer until smooth, 2-3 min.

The microwave method was fastest, but risked melting. The countertop and glass techniques gave a nice, evenly softened texture. Beating worked but left the butter slightly greasy.

💁🏻‍♂️Our pick? The inverted glass – softens without melting and is faster than waiting on the counter. Here’s a visual of the process:

Try This: Easy 3-Ingredient Shortbread Cookies

Perfect for using exactly 1 stick of butter!

Mix 1 stick softened butter, ½ cup powdered sugar, and 1 cup flour until a dough forms. Press into an 8-inch square pan and prick all over with a fork.

Bake at 325°F for 30-35 minutes until lightly browned. Cool completely and cut into squares.

FAQs

How do I measure 3 tablespoons of butter?

Find the 4 tablespoon mark on the wrapper and cut off 1 tablespoon.

My recipe calls for 1/3 cup butter – how many sticks is that?

1/3 cup is 5 tablespoons plus 1 teaspoon, or 2/3 of a stick.

What’s a quick way to get 6 tablespoons of butter?

Cut a stick in half right on the wrapper’s middle line – each half is 4 tablespoons. Then just cut 2 more tablespoons from one half.

Conclusion

As a chef, I always recommend using real butter for optimal flavor, especially in baking. Renowned pastry chef Stella Parks agrees: “Butter’s low moisture content is crucial to creating tender, flaky layers in croissants and puff pastry. Substitutes simply can’t compare.”

I hope these butter basics help make your cooking and baking adventures a little easier and a lot more delicious! For more kitchen tips and tasty recipes, visit www.boatbasincafe.com.

Exactly How To Reheat Ribs – I Test 10 Methods

Posted on September 16, 2022January 23, 2023 by John Bird

Reheat ribs in one of the ten ways to get flavorful and juicy results so that you will never again have to throw away leftovers or settle for dry ribs.

So, you had a grand barbecue night, went a bit overboard with one of the best gas grills, grilled too much meat, and now you’re left with a pile of leftover ribs.

The first thing to do is to safely store them in the fridge or freezer within two hours.

The next thing? Well, reheat the ribs, of course! But do you know how to reheat ribs in one of the ten ways?

Pick the method based on the amount of time you have and the results you are looking for.

Different Reheating Methods

Reaheat Ribs in Microwave

Although reheating ribs in the microwave is a bit of a challenge as it tends to dry out the meat, by following the steps below, you may still retain the juiciness.

Slice the ribs to allow the pieces to reheat uniformly and faster.
Place them on a microwave-safe dish and splash some water, stock or apple juice. Add some extra sauce if you want.
Cover with a damp towel.
Microwave on Medium for 60 seconds.
Continue reheating in 30-second increments until the ribs show an internal temperature of 145°F (63°C). Be sure to use a meat thermometer for accuracy.

Using a Medium power ensures you don’t have overheated and dry ribs.

The microwave oven isn’t great at even reheating, so you should take 30-second breaks in between.

Reheat Ribs in Air Fryer

To reheat ribs in the air fryer, this is what you need to do.

Preheat the air fryer to 350°F (180°C) to ensure the meat is thoroughly warmed with no chance of any bacteria left in it. Here’s a lesson on how to preheat an air fryer.
Slice the rib racks into separate pieces for uniform and faster warming. It’s also more convenient for you to place them in the air fryer basket without overcrowding.
Use a sauce or some oil to cover the ribs to keep the meat moist and result in a crisp exterior.
For 5 to 8 minutes, heat the ribs and check the temperature halfway through.
After the temperature is high enough at 145°F (60°C), remove the ribs from the air fryer and serve.

💡Pro Tip: When laying out the sliced ribs in the air fryer basket, keep enough space in between the pieces to allow the air to circulate through.

Some say that the circulating air inside the fryer helps to retain moisture.

Others believe that it dries out the meat and that only ribs with a higher fat content should be reheated in it.

But everyone agrees that the air fryer gives a nice crisp texture to the ribs.

Reheat Ribs in Oven

When you’re faced with the dilemma of how to reheat ribs, the oven is the best way to reheat ribs. Slow and low heating of beef ribs in the oven retains all the moisture and flavor.

Allow the ribs to come to room temperature by removing them from the refrigerator 30 minutes before reheating.
Set the oven’s temperature to 250°F (120°C).

Use bbq sauce to cover the ribs.

This will pack in extra moisture when you reheat ribs.

Carefully double-wrap the ribs in aluminum foil to prevent the sauce’s liquids and sugar from scorching and leaking out.
Put the ribs in a baking tray and reheat for 20-30 minutes until their temperature is 145°F (63°C).
Unwrap the ribs from the foil and cook uncovered for 10 minutes.

By doing this, the sauce will caramelize and develop an even richer, sweeter flavor.

Remove the ribs and before serving, give them a 10-minute rest.

Pro Tip: If your ribs were covered in a spice rub instead of sauce, wait until they are reheated and apply more dry rub before serving.

Bonus Tip: Reheat baby back ribs at a lower temperature.

Because they are cut thinner, baby back ribs may dry out much more quickly as they are more heat-sensitive. For 45 minutes, reheat them at 225°F (107°C).

Reheat Ribs on Grill

Grilling leftover ribs retain the fresh, right-of-the-grill vibes and you also get the same charred taste when you first grilled them.

While setting up the grill will take a little more time and it’s also dependent on fair weather, it’s worth it to reheat ribs on the grill.

Allow the ribs to come to room temperature by removing them from the refrigerator 30 minutes before reheating.
Set the grill to high heat while you wait for the ribs to come to room temperature.
Use leftover sauce or additional liquid, such as water, stock, or apple juice, to baste your ribs.
Wrap the ribs in foil, loosely.

There should be a little breathing room because the ribs will be directly exposed to the grill’s heat.

After the grill has been preheated, turn it to medium heat.
Reheat ribs for 8 to 10 minutes and remember to flip them halfway.
Once the meat thermometer shows the ribs are at an internal temperature of 145°F (63°C), take them out.
Allow a standing time of 10 minutes before serving.

Note: If possible, set up a two-zone grill (i.e. only heat one side directly) for reheating pork ribs on the unheated portion.

This is milder than utilizing direct heat and imitates a convection oven.

Reheat Ribs in Slow Cooker

Although you won’t get a crisp texture if you reheat ribs in a slow cooker, you will certainly get tender and juicy meat.

A slow cooker will obviously take longer than other methods of reheating ribs.

Get the ribs out of the fridge 30 minutes before you plan to reheat them so that they come to room temperature.
Turn the slow cooker on medium-high heat.
Add about ¼ inch of water, apple juice, or chicken stock in it.
Place the ribs in the slow cooker after basting them with any leftover sauce or any extra BBQ sauce.
Set the thermostat to a warm or low setting and heat for 30 to 60 minutes with the lid on.
Check after the first 30 minutes to see if the internal temperature is getting close to 145°F (63°C).
Once you’re satisfied with the temperature, turn off the slow cooker and take out the ribs.
Before serving, let the ribs sit in the juices for 10 minutes.

Reheat Ribs in Steamer

Another reheating method is the steamer.

If you don’t have one, you can make a temporary one using a pot and a colander.

The benefit of using a steamer is that it will keep the ribs moist and it’s also healthy for reheating ribs without oil.

You can start by boiling a broth in the pot.

For flavor, use apple juice or orange juice, or even ale.

Use ¼ cup of whatever liquid you choose.

Slice the rib racks for faster warming.
Once the liquid starts to boil, place the ribs on the steamer basket and put it above the broth.
Cover the pot and steam the cooked ribs for 30 minutes.

Don’t remove the lid while steaming as the steam will escape, turning the temperature low in the pot and taking more time to reheat the ribs.

If you want the ribs to be very juicy, then steam for 45 minutes.
When 30 minutes are over, check the internal temperature of the ribs. It should be 145°F (63°C).

Otherwise, steam for longer to bring the temperature up.

Plate the ribs and cover them with the liquid left in the pot for a full blast of flavor and moisture.

Reheat Ribs in Skillet

The cast iron skillet could be your go-to tool for reheating ribs if you have less than 30 minutes on your hands.

The meat will be juicy enough but not as much as you would expect when reheating ribs in the oven, grill, or steamer.

Warm a deep cast iron skillet over medium heat and add some water or stock or leftover juices from the meat or apple juice.
Take your favorite BBQ sauce or any sauce of your choice and cover the ribs with it.
Into the skillet, put the ribs without crowding them together, and cover with a lid.
Without removing the lid, heat the skillet for 10 minutes, swirling it around to make sure the ribs get warmed up evenly and don’t get scorched.
Once the meat temperature is 145°F (63°C), remove it from the skillet and allow 10 minutes of standing time before serving.

You can also chop up the meat from the ribs and reheat the shredded meat in the skillet.

In this case, you will need to stir the meat in the skillet over medium heat for 5 to 10 minutes until the meat gets heated through.

Serve immediately.

💡Pro Tip: Instead of water, use stock or juice to retain or add flavor as water tends to dilute the flavor.

Reheat Ribs in Water Bath

A hot water bath or sous vide is a French way of cooking food at a low temperature by placing the food in a plastic bag in a water bath and letting it cook or reheat through indirect heat.

Store your leftover ribs in a vacuum-sealed plastic bag in the fridge or freezer so that you can put them directly into the water bath without waiting for the ribs to come to room temps.

Another beauty of using this method to reheat ribs is that you don’t need to add extra sauce or any liquid as it’s already in the bag.

If you don’t have sous vide machine, no need to worry as you can use a large pot instead.

In a vacuum-sealed bag, put the ribs and seal the bag using a vacuum sealer.
Bring the temperature of the large pot full of water or the sous vide machine to 155°F (68°C).
Put the vacuum-sealed bag with the leftover ribs in the water bath and reheat for 45 minutes to an hour, keeping the water temperature constant.
Count 45 minutes of reheating time for every inch of thickness in the ribs.

You need to factor in an additional 30 minutes of reheating time if put a frozen pack of leftover ribs in the water bath.

Remove from the water bath and serve immediately.
This step is optional. Broil the reheated ribs in the oven for a few minutes to caramelize the sauce.

Reheat Ribs in Broiler

The broiler is a fast way to reheat leftover ribs.

It also caramelizes the sauce nicely, leaving it sticky instead of runny.

The downside of using a broiler is that it requires more attention and dries out the meat a bit.

Place the top rack of the oven 4 to 5 inches below the grilling part as otherwise the sauce will burn and the ribs won’t be heated thoroughly.
Bring leftover ribs to room temperature.
Now put them bone side up on a baking pan lined with a sheet.
Broil for about 3 to 4 minutes or until you notice the sauce starts to bubble.
Flip the ribs to the other side and heat for 3 minutes.
Take the reheated ribs out of the oven and cover them loosely with foil.
Allow cooling slightly under the foil for 4 minutes before serving.

Reheat Ribs in Toaster Oven?

The toaster oven is not a gadget that would come readily to your mind when thinking about how to reheat beef ribs.

However, let me say that this is a neat little way of reheating cooked ribs if you have only a few pieces of pork ribs.

You’ll have warm and juicy ribs within just 20 minutes.

Take the cooked ribs out of the fridge 30 minutes before you reheat them so that they can cool down to room temperature.
Preheat the toaster oven to 250°F (121°C).
Grab your favorite bbq sauce and slather it on the ribs to cover them completely if you don’t want to have dry ribs.
Cover the ribs tightly with double foil to keep all the juices in and prevent the sauce from getting burned.
Put the pork or beef ribs on a baking tray and heat in the toaster oven for 15 to 20 minutes or until the temperature in the ribs hit the mark of 145°F (63°C).
Let the reheated ribs rest for 10 minutes before serving so that all the juices and flavors can combine and you can enjoy them to the fullest.

💡Pro Tip: Check the temperature after the first 10 minutes as reheating time will depend on the thickness of the ribs.

Pros and Cons of Reheating Ribs in Various Ways

	Reheating Appliance	Pros	Cons
1	Microwave	Faster heating	Dries up meat Fresh grill flavor is lost Sauce gets too watery Doesn’t heat uniformly
2	Air Fryer	Works fast Gives a nice crisp	Good for ribs with more fat Meat dries up
3	Oven	Retains moisture and smokey flavor	Takes time
4	Grill	Fresh, off-the-grill flavor Charred taste	Weather-dependent Setting up takes time
5	Slow Cooker	Tender and juicy meat	Crispiness is missing Takes more time
6	Steamer	Keeps meat moist Healthier as uses no oil	Sauce melts
7	Skillet	Provides better moisture than microwave	Less juicy Takes longer than the microwave method
8	Water Bath	Prevents overcooking No need to add sauce or juices to retain moisture Can be placed directly from the fridge or freezer	Takes time
9	Broiler	Fast method Leaves the sauce sticky, not runny	Dries out the meat a little
10	Toaster oven	Fast method	Suitable for fewer pieces

Tips for Reheating Your Ribs

Here’s how you can make sure your ribs taste like you just got them off the grill:

Slow and steady temperature. Cooking the ribs on low heat for 30-40 minutes will make your ribs soft and tender, and juicy.
Add a broiling pan. If you are worried about the ribs losing too much moisture on the oven or grill, add a pan of hot water over the burner. It will steam some moisture into the meat.
You can even add coke, root beer, apple juice, or stock for exciting flavors.
Let them rest. Give your ribs some time to settle in their juices before cutting into them.

How Long Do Leftover Ribs Last In The Fridge?

Exactly How To Reheat Ribs - I Test 10 Methods 12

If stored properly in an airtight container and at a temperature of below 40°F (4°C), leftover ribs will last for three to four days in the fridge.

It’s best to add all the juices or barbecue sauce in which you cooked the ribs inside the container or a vacuum-sealed bag.

This ensures the meat is juicy and flavorful.

How To Freeze Ribs?

The key to freezing spare ribs in the freezer is to get a tight seal in the container.

Vacuum-sealed bags work best but you can also place the ribs in a Ziploc or freezer bag, or even foil as long as there is no opening to let any air in.

The benefit of freezing ribs in vacuum-sealed bags is that you can put them directly in the sous vide machine for reheating ribs.

If stored properly, the ribs will last for 6 to 12 months in the freezer.

How To Thaw Frozen Ribs?

How to reheat ribs after freezing them?

Leave the frozen ribs in the fridge overnight to thaw.

Keep them on the bottom shelf of the fridge and in a container that has high sides so that any dripping from the defrosting ribs doesn’t contaminate the other food in the fridge.

FAQs

How To Reheat Ribs In The Microwave?

Slice the ribs and place them on a microwave-safe dish. Splash some water or stock or apple juice or sauce. Cover with a damp towel and microwave on Medium for 60 seconds. Continue reheating at 30-second intervals until the temperature is 145°F.

How Long Do Leftover Ribs Last In The Fridge?

If the temperature is below 40°F, you may keep your leftover ribs in the refrigerator for 3 to 4 days. Keep your ribs in an airtight container or vacuum bag to prevent moisture loss for optimum preservation.

How Do You Freeze Ribs?

Your ribs can be kept in the freezer for six to twelve months if you properly seal them. The best bags are vacuum bags because they can be put directly into the sous vide machine. However, a zip-lock bag, plastic wrap, or foil with a tight seal will also work well.

Can You Eat Cold Ribs?

Yes, you can eat cold ribs if you had smoked them to an internal temperature of 145°F (63°C) and refrigerated them in an airtight container or sealed plastic bag.

How Much Turkey Do You Need Per Person On Thanksgiving?

Posted on September 16, 2022September 16, 2022 by John Bird

Learn how much turkey do you need per person on Thanksgiving to fill the hearts and bellies of your guests and have leftovers too to enjoy in various ways.

Turkey is the centerpiece of Thanksgiving, no Thanksgiving dinner is complete without it.

It is a tradition for many families to gather around the table and enjoy a classic Thanksgiving feast.

While everyone has their own traditions, one thing most people seem to agree on is that you need enough turkey to go around.

In addition to the turkey, you will need a stuffing mix, cranberry sauce, green beans, pumpkin pie, and whipped cream for topping.

This article will explore how much turkey per person you should consider and the size and number of birds you will need.

How Much Turkey Per Person Do I Need?

Well, it all depends on how many people you invite or expect to grace your home on Turkey Day.

As a rule, you should consider one pound of uncooked turkey per person if you’re eyeing a whole turkey.

A large bird will give you more meat so you could consider ¾ pound per person.

On the other hand, a smaller turkey has more bones and less meat so you could consider about 2 pounds per person.

How much turkey per person will also depend on if some of the guests are big eaters.

For them, it’s better to go with one and a half pounds or 24 ounces of bone-in turkey per person.

Remember that one pound or a pound and half of the flesh include the bones. Plus, all the parts of the portion are not edible like cartilage.

If you’re buying only boneless breasts, then you should count half a pound or eight ounces per person.

It won’t hurt to have generous amounts of Thanksgiving leftovers to enjoy later in a sandwich or pot pies.

Is It Better To Buy A 20-Pound Turkey?

Before reaching for that plump 20 or 24-pound turkey, factor in how long a turkey takes to defrost, how much space in your refrigerator it will take up while it thaws, and how much time roasting a turkey will take up in your oven.

If you’re an expert, then a large bird weighing 20 to 22 pounds can be your thing if you’re expecting 20 guests.

But remember that cooking large turkeys takes a lot of time and you need top culinary skills to cook evenly and get moist meat at the same time.

If you land up with uncooked turkey, be prepared to do some extra work in the kitchen!

I personally recommend getting two smaller turkeys instead to save you from all the hassle.

Or, you can opt for one whole turkey and one breast.

Even better if you buy breasts and thighs and cook them separately if you are sure your guests enjoy white meat more.

And if you want to sit like a queen or king instead of struggling in the kitchen, just get pre-cooked smoked turkey breast!

But be sure that you’re storing the leftover turkey in the fridge properly so that you can enjoy them later.

Which Turkey Size Is The Best For Thanksgiving?

Number of Guests	Turkey Weight in Pounds
4	5 lbs
6	8 lbs
8	10 lbs
10	13 lbs
12	15 lbs
15	20 lbs
20	25 lbs
25	32 lbs

The size of the turkey is crucial since it will affect how much food each guest is served and how much will be there as Thanksgiving leftovers.

Make planning your holiday dinners easier by following this simple formula:

Number of guests * 1.25 = Turkey weight

However, this applies when you want to serve 1.25 pounds of turkey per person.

Just change this number to adjust for more or less serving per person.

For example, if you have 10 people and you’d like each to serve 1.5 pounds of turkey per person, you will need a turkey size of 10 * 1.5 = 15 pounds.

Conversely, a serving size of 1 pound per person for 10 guests means you need to buy a turkey that’s 10 pounds.

To save you from calculating, we have the following table for you considering 1.25 pounds of meat per serving.

💡Pro Tip: A 14 to 15-pound turkey is the best size if you want the dark meat to be cooked and the breast meat to be juicy and tender.

After all the planning and speculation, if you feel at the last moment that the bird is too big for you to handle efficiently, you can always chop off the legs and cook them separately.

Try to slow-roast or grill them a day before Thanksgiving so that they turn out to be really tender with a smokey flavor.

And while the rest of the turkey is in the oven, you can reheat smoked turkey legs and get a head start.

How Much Stuffing Should I Make Per Person?

How much food you need per person on Thanksgiving not only includes the big bird but also stuffing, side dishes, cranberry sauce, pies, and others.

Dressing, stuffing, and filling are terms used for the same broad category of side dishes served on Thanksgiving.

This could consist of a herb-and-bread or green beans casserole or mashed potatoes, or sausage stuffing.

While stuffing means literally stuffing the cavity of the turkey while it’s being roasted, dressing is made separately from the turkey so that the bird is cooked evenly throughout the breasts and the dark meat on the underside.

Nowadays, people prefer to bake the turkey without the stuffing inside it so that there’s no chance of contamination and food poisoning from the turkey juices getting mixed with a vegetable stuffing.

¾ cups of stuffing per guest should be suitable.

Here’s a small table to help you plan stuffing per person better.

Number of Guests	Stuffing In Cups
4	3
6	4.5
8	6
10	7.5
16	12
20	15
24	18

If you’re serving cornbread dressing like a typical southern family, you should keep half a cup of dressing for every guest.

This translates to:

Cornbread Dressing Serving in Cups As Per The Number Of Guests

Number of Guests	Total Stuffing in Cups
4	2
6	3
8	4
10	5
16	8
20	10
24	16

💡Remember that part of planning the stuffing is figuring out how much oven space you have.

You need to time everything carefully so that the turkey is evenly cooked, the stuffing is baked to perfection, and if you’re baking the pumpkin pie, it’s done on time.

Potatoes

Roasted fingerling	1 -2
Medium Yukon gold	1½
Large russet	½ to 1
Sweet potato	1

If you’re more of a mashed potato kind of person, here’s how you can figure out how many sweet potatoes or other types of potatoes you need per person.

If you’re using roasted fingerling potatoes, you will need one or two per person.

For medium-sized Yukon gold potatoes, consider 1½ potatoes for every guest.

For large russet potatoes, half to one potato per person should be enough.

Also, if you are going to serve sweet potatoes, one per person should yield enough.

As a general rule, you can use ⅓ pound of potatoes for every person.

So, if you’re making a mash with sweet potatoes for 6 guests, you will need 2 pounds of potatoes.

Cranberry Sauce

Cranberry sauce is a must for Thanksgiving dinner and day-after leftovers, whether you serve it from a can or make it yourself.

Half a cup or 4 fluid ounces of canned cranberry sauce should be enough for each guest.

Four people can be served with a 16-ounce of canned cranberry sauce.

It’s always better to have more cranberry sauce at hand than less.

We wouldn’t want any guests leaving with their bellies and hearts half-full!

Gravy

Gravy is not too far from being a Thanksgiving favorite next to the turkey.

After all, what’s mashed potato, turkey, or stuffing without a drizzle of gravy made from the pan drippings for a rich and flavorful forkful?

For every guest, make sure you have ⅓ to half a cup of gravy allotted.

So, if you have 10 guests, you should have 5 cups of gravy.

You can always double or halve the amount as per the number of guests.

Pie

To end things off on a sweet note and to savor the full flavor of Fall, there’s nothing better than a pie.

A single 9-inch pie is enough to serve six guests.

You can slice the pie into six slices or cut each in half to serve more guests.

Otherwise, you can have a variety of pies like pecan pie, pie made from sweet potatoes, and the all-time favorite apple pie to give your guests more dessert options.

Two to three pies for 12 guests would be enough to satisfy the sweet tooth and maybe have some leftovers to pair with a nice cup of coffee the next morning.

What’s The Ideal Number Of Side Dishes For Thanksgiving?

To figure out how many side dishes you should have on the Thanksgiving table, consider three things:

Family traditions
Number of guests
Oven space

Thanksgiving is a tradition all over the US and every family has its own way of celebrating it.

If you’ve always associated walnut stuffing with your grandma, then the rest of the family would probably appreciate it if you made it.

But always keep oven space on your radar when planning to make side dishes.

Most importantly, your number of guests will determine the number of side dishes you should make.

Four sides should be fine if you consider two vegetable side dishes and two starch-based ones for 8 to 10 guests.

Basic Thanksgiving Dinner Menu For 8 Guests

Here’s a full breakdown of how much food you should serve if you have eight guests.

It covers the whole range from turkey to sides to pies.

Whole turkey: 8 – 10 lbs.
Potatoes: 2½ – 3 pounds
Dry mix stuffing: 8 oz
Butternut squash: 3½ pounds
Green beans: 2 pounds
Brussels sprouts: 2 containers of 10 oz each
Frozen creamed spinach: 3 containers of 10 oz each
Cranberry sauce: 2 cans of 16 oz each
Dressing: 4 cups
Pie: 1 to 2 pies, each 9 to 9.5 inches

Simply adjust the above by halving or doubling or multiplying by three if you have 4, 16, or 24 guests.

FAQs

How Much Turkey Do I Need For 7 People?

Apply the formula 1.25 * number of guests to calculate the turkey weight.
For 7 guests, you need 8.75 pounds of turkey if you are serving 1.25 pounds to each guest.

How Much Turkey Do I Need For 10 Adults?

For 10 adults, you need 1.25 * 10 = 12.5 pounds of uncooked turkey.
If you want to serve 1.5 pounds per person, then you will need 15 lbs. of turke

How Many People Will A 16-Pound Turkey Feed?

A 16-pound turkey will feed 12 people with leftovers if you serve 1.25 pounds turkey per person.
If you serve 1.5 pounds per guest, then the 16-pound size turkey will feed 10 people comfortably.

How Much Turkey Do I Need For 6 to 8 People?

You need 8 to 10 lbs. of whole turkey for 6 to 8 people.

Reheating Smoked Chicken: The Best Ways To Do It Without Drying Out The Meat

Posted on September 15, 2022September 15, 2022 by John Bird

Learn tricks of reheating smoked chicken in the microwave, oven, air fryer, smoker, or stove, and when reheating chicken what temperature to look out for.

There are a number of different ways to reheat cooked chicken, and each has its own benefits and drawbacks.

You should choose the best way to reheat smoked chicken based on the size of the chicken pieces.

Thankfully, the reheating process is a breeze with various kitchen and cooking appliances.

Let’s find out how to reheat leftover chicken without drying them out.

What Is Smoked Chicken?

Chicken that has been cooked on a smoker on low heat with a burning, fragrant wood fire.

As a result, the chicken has a sweet, slightly smokey flavor and a soft texture, thanks to the smoke from the burning wood.

Can You Reheat Smoked Chicken?

Yes, you can reheat chicken in several ways – smoker, stovetop, oven, microwave, or air fryer.

Before you reheat chicken, it’s essential to store it properly so that all the smokey flavor is packed in and the texture remains intact.

Use a vacuum sealer to package the smoked chicken for storage.

This will prevent oxygen from getting to the chicken and allowing bacteria to grow and overdrying the meat and ruining its texture due to freezer burn.

How long to reheat smoked chicken depends on the chicken pieces, whether it’s a bone-in chicken or skinless and boneless pieces of smoked chicken. Best Methods to Reheat Chicken below:

Oven	Large, bone-in pieces of chicken but it takes longer.
Stove	Skinless, boneless chicken
Air Fryer	To get back crispiness in fried chicken or chicken tenders
Microwave	Quick method but can leave the chicken soggy
Smoker	Slow method but retains original flavor and texture

When reheating chicken what internal temperature should you check it at?

The magic number is 165°F or 75°C.

How To Reheat Smoked Chicken In The Oven

The oven is your best bet when it comes to reheating whole smoked or rotisserie chicken.

Because the size is large and you have all the bones, you can pop it inside the oven and let it reheat.

Follow the steps below to reheat chicken in the oven.

Take the chicken out of the fridge and take off any plastic wrap. Preheat the oven to 350°F (177°C). Let the chicken sit at room temperature on the counter while you wait for the oven to heat up.
To reheat chicken thighs, place the chicken on a baking dish and add a few tablespoons of water or chicken stock, just enough to cover the bottom of the pan with a very thin layer of liquid.
Then use two layers of aluminum foil to tightly cover the pan. The steam formed inside will keep the chicken moist.
Put the pan with the meat in the oven and keep it there until it gets warmed up enough. It’s already cooked so you won’t need to wait long. Use a meat thermometer to check if the internal temperature of the chicken is 165°F (74°FC).
Let the smoked chicken wrapped in foil sit for a couple of minutes before serving.

To reheat poultry in the oven is alright as long as you’re not looking for an outer crispy skin.

If you are, simply place the chicken under the broiler for a few minutes to get the skin crispy.

How To Reheat Cooked Chicken On The Smoker

If the weather and time permits, you can fire up your smoker to reheat cooked chicken to get the maximum original flavor.

Whether you want to reheat chicken quarters or whole smoked chicken, the smoker can handle either with ease if you follow the steps below.

Remove any plastic wrap and spray the roasted chicken pieces with chicken or beef broth or apple juice to keep the meat moist.
If you had refrigerated the leftover smoked chicken instead of freezing it, chances are you still have some of the juices left from the first smoke. If so, pour it over the chicken pieces. This will ensure that the reheated smoked chicken thighs or quarters are adequately moistened.

💡Pro Tip: As you don’t want to steam the smoked chicken, just use ¼ part of the liquid for each pound of meat.

Cover the whole thing with aluminum foil without any opening through which air can escape.
Set the smoker temperature to 225°F (107°C). A higher temperature will cook the meat instead of warming the already-cooked meat.
Put the aluminum foil-wrapped meat pieces in the smoker and heat to your desired temperature level.
A good rule of thumb is to reheat smoked chicken for 10 to 15 minutes per pound of meat.
Allow a standing time of 2 minutes before serving so that the reheated chicken absorbs all the liquid and flavor.

Steps To Warm Smoked Chicken Breast On The Stovetop

Skinless and boneless chicken pieces are easier to warm on the stovetop.

When you’re planning to reheat chicken wings or thighs, it’s better to remove all bones.

For any small leftover chicken pieces, reheating them on the stovetop can save you time.

Here’s how:

Remove bones and cartilage from the chicken pieces. If you’re warming up skinless chicken breast, cut it into inch-thick cubes.
Get a cast iron skillet or a nonstick pan.
Turn the flame to medium-low heat.
Add some butter or oil to the pan. The alternative is to add enough water to cover the bottom of the pan.
Once the oil or butter is warm, add the smoked chicken thighs. If you’re using water, wait until the water simmers before you add the meat.
Don’t be tempted to turn on the heat to high to rewarm the chicken pieces faster. It will only burn the outside of the meat while leaving the inside cold.
After about a few minutes, flip to warm the other side.

If you were wondering how to reheat smoked chicken wings, this is how to do it when you’re running out of time.

How To Reheat Smoked Chicken Quarters In An Air Fryer

Ideal for reheating fried chicken or chicken tenders, the air fryer is versatile enough to accommodate smoked chicken thighs, wings, and other small pieces for perfect reheating.

It retains the great, crispy texture of the chicken without letting it become dry. Here’s how to do it.

Preheat the air fryer for 5 minutes at 375°F (190°C) after you have read the instructions manual for your particular model. Make sure you are aware of how to preheat air fryer.
Arrange the smoked chicken quarters in a single layer without stacking them.
This step is optional. You can brush a layer of oil or butter to prevent the smoked chicken from getting dry while reheating.
Heat the chicken quarters for 2 minutes and then shake the basket or tray.
Continue heating for another 2 minutes.
Check if the internal temperature of the chicken quarters is 165°F (74°C).
Remove from the tray/basket and serve.

How To Reheat Smoked Chicken In The Microwave

Although the microwave is the last resort to reheat chicken, it is still a good idea to use it when you don’t have the time to reheat smoked chicken thighs or other parts on the stovetop or in the oven.

For the best results, follow these steps:

On a microwave-safe dish, arrange the chicken so that the smaller pieces are in the middle and the larger ones are close to the plate’s edge.

This will prevent the smaller pieces of smoked chicken from drying out.

Brush the chicken pieces with a mixture of water and olive oil.

Alternatively, you can use any sauce, chicken broth, or salsa to moisturize the chicken to preserve its crispiness and also give it an added flavor.

Use a microwave-safe plastic wrap to cover the chicken. We recommend covering it with a food plate cover.
Remove the plate from the microwave after one minute on full power, then check to see if the chicken is reheated.
If not warm enough, flip and warm at 30-second intervals to reheat smoked chicken thighs thoroughly.

Ways To Reheat BBQ Chicken

The best way to reheat BBQ chicken is to pop it on the BBQ.

Put the chicken on a BBQ-safe dish and brush on BBQ sauce or any other sauce you like on the chicken for the meat moist.

With the BBQ lid on, heat the BBQ chicken on a slow flame until the internal temperature of the chicken reaches 165°F (74°C).

If reheating on the BBQ is not an option, you can always pop the BBQ chicken in the oven within a temperature range of 300-325°F (148 -163°C) for warming it up.

Reheating Shredded Chicken The Right Way

Shredded or pulled chicken is a great solution for quick meals. To store shredded chicken, you can choose either the fridge or the freezer. For freezing shredded chicken, you need to cool the cooked chicken and then freeze it in an airtight container within two hours.

You can reheat shredded chicken on the stovetop, in the microwave, or in the oven.

On the stovetop, simply put a skillet on medium heat and add butter or oil. Add the shredded chicken and stir until the temp clocks at 165°F (74°C).

If you want to use the microwave to reheat shredded chicken, put it in a microwave-safe bowl and cover it with a damp paper towel to prevent drying. Microwave on High at one-minute intervals for five minutes. Stir after every minute. Remove the towel and serve.

Reheating shredded chicken in the oven will require you to defrost the chicken overnight in the fridge if it’s frozen. Then put the chicken in an oven-proof dish and cover it with aluminum foil. Keep in the oven at 425°F (218°C) for 20 minutes or until the temperature of the chicken reaches 165°F (74°C). Stir in between to ensure uniform heating.

FAQs

How To Reheat Pulled Chicken?

You can reheat pulled chicken in the same way as shredded chicken – in the oven or microwave or on a stovetop.

Can You Reheat BBQ Chicken?

Yes, you can. Reheating BBQ chicken requires you to fire up your BBQ and reheat the chicken with the lid on and on a slow flame until the chicken hits the internal temp of 165°F (74°C).

Can You Reheat BBQ Chicken In Air Fryer?

Yes, you can reheat BBQ chicken in an air fryer by preheating the air fryer for 5 minutes at 375°F (190°C), placing the chicken in a single layer, and reheating for 4 minutes. After 2 minutes of heating, you can brush the chicken with some BBQ sauce for moisture.

Uncooked Turkey 101: What To Do If Turkey Is Not Fully Cooked

Posted on September 14, 2022September 14, 2022 by John Bird

Learn how to handle a turkey uncooked, how to recook an undercooked turkey, tips to cook it properly, and how to know when it’s done to avoid embarrassment.

Cooking turkey is essential during the Thanksgiving family gatherings.

It’s been the poultry of choice since 1841 and is a popular dish as a single turkey can feed a large family, its meat is tender and juicy, and it’s also more affordable than other types of meat.

You should cook turkey well to remain within food safety guidelines.

But what happens if you find pink turkey meat after you carve the roast?

Let’s find out more about what it means and what to do if you have undercooked Thanksgiving turkey in front of you and a living room full of guests behind.

What Does Undercooked Turkey Look Like?

When you pierce the thickest part of the turkey meat – the thigh or breast – the juices should run clear. If the juices look pinkish or reddish, then the turkey has not been cooked through.

You may come across a situation where the turkey is cooked but the juices are pink.

According to USDA, if you find that the internal temperature has reached 165°F (74°C) throughout the whole turkey, it’s good to eat even if the juices are pinkish.

Undercooked turkey meat will be pale in color and soft and squishy to the touch.

Cooked turkey meat is firm when you touch it, not hard or tough like an overcooked turkey.

What To Do If Turkey Is Not Fully Cooked?

Can you recook undercooked turkey? Thankfully, yes!

Follow the steps below:

Turn the oven to 375°F (190°C).
Chop off the breasts and legs of the turkey.
Put these undercooked parts on a baking sheet and in a roasting pan.
Pour chicken broth on top and cover with heavy foil to keep the meat from drying.
Put the turkey pieces in the oven.
After every 15 minutes, check the internal temperature until it reaches 165°F (74°C).
Pierce with a fork in the thickest parts to see if the juices run clear.
Slice and serve.
For the rest of the undercooked turkey, pour on top the juices from the pan or some butter, cover with foil, and put it back in the oven after turning down the temperature to 325°F (163°C).

Is It Okay If Turkey Is A Little Pink?

Pink turkey meat doesn’t necessarily mean the meat is raw.

Here’s why the turkey can be slightly pink:

Nitrates and nitrites are naturally present in turkey meat which gives it a pink tint.

Myoglobin is a protein found in meat. When treated to high heat, it turns brown but at lower temperatures, it retains a pinkish hue.

That’s why grilled or smoked turkey meat is pink.

Due to the natural smoke and liquid smoke flavor used in professionally smoked turkey, the meat is typically pink.

Gases in the oven react with the myoglobin in the turkey meat and turn it pink.

Young turkeys have less fat and thinner skin. When they are cooked, the heat from the oven penetrates the meat, cooks it at a deeper level, and activates the enzymes that turn the turkey meat pink.

Also, the porous bones of young turkeys allow hemoglobin to bleed into the meat, making the meat near the bones appear pink.

What To Do When You Find Out The Bottom Of Turkey Not Cooked?

When you start to carve the turkey, you discover that the dark meat on the bottom of the turkey is not cooked even though the turkey breast is at 165°F (74°C).

In this case, remove the fully cooked breast meat and to keep it warm and moist, set it aside and cover it to prevent it from drying.

Make a broth on the stove by using chicken bouillon or pan juices mixed with water.

Chop the uncooked dark meat and add to the broth when it comes to a boil.

You can also pour the broth over the uncooked turkey after removing the breasts.

Then stick it in the oven after covering it with heavy foil.

Keep track of the temperature so that you don’t have overcooked turkey.

Hope that answers your question can you cook a partially cooked turkey?

If Turkey Is Chewy Is It Undercooked?

Yes, when the turkey is chewy, the surface is overcooked and dry but the inside is undercooked.

This happens as a result of slow cooking at a low temperature for a long time.

What Happens If You Eat Undercooked Turkey?

Eating undercooked turkey is not only an underwhelming experience but also hazardous to your health.

Salmonella from undercooked turkey can cause severe food poisoning with the following symptoms:

Diarrhea
Abdominal cramps
Fever
Runny tummy
Nausea
Vomiting

Tips To Avoid Serving Undercooked Thanksgiving Turkey

Here’s the cooking process to make sure your turkey is fully cooked:

Buy the turkey as per the number of guests you will have. It’s one to two pounds per guest.
Consider 13 to 15 minutes of cooking time per pound of turkey.
Preheat the oven.
The turkey needs to be cooked at a higher temperature at the beginning at 450°F (232°C). Reduce the temperature to 350°F (177°C) after 15 minutes.
You will need 4 hours to cook a 15-pound whole turkey.
The top of the meat should be brown and the baking pan should have a lot of juices.
You should allow the turkey to rest for 15 to 20 minutes if it’s small or 20 to 30 minutes if the bird is larger before carving.

The resting time raises the internal temperature, keeping the turkey warm.

If you want to save time on cooking, you can buy a smoked turkey. And if there are leftovers, you should know how to reheat a smoked turkey for the best taste and texture.

How To Tell When Turkey Is Done

Here are some signs to tell when your turkey is ready to serve:

Use a food thermometer to measure the internal temperature of the turkey for 165°F (74°C). The thermometer shouldn’t touch the bone.
If possible, check the internal temperature before taking the turkey out of the oven. Otherwise, put the turkey back in the oven after pulling it out.

You can get a probe-style thermometer that can be inserted into the turkey throughout the cooking process.

If you don’t have an instant-read thermometer at hand, pierce the part where the thigh and breast meet to see if the juices run clear. If it’s still red or pinkish, you should cook the turkey for some more time.
Take the temperature of the stuffing if you have put a stuffed turkey in the oven. It should be 165°F (74°C).

The Bottom Line

Let’s face it – cooking a whole turkey is a lot of work.

But with proper planning and timing, you can do a stellar job of cooking a beautiful turkey and score brownie points with your friends and family.

Just follow the tips to avoid serving uncooked turkey and you should be fine.

Your work won’t end with the Thanksgiving meal though!

It pays to know how long does turkey last in the fridge to make the best of the leftovers.

FAQs

How Long Is Turkey Good For In The Fridge Uncooked?

Uncooked turkey is good for up to two days in the fridge.

Can Turkey Be Slightly Undercooked?

There’s no room for even slightly undercooked turkey as salmonella can grow and cause food poisoning.

How Do You Know If Turkey Is Uncooked?

If the internal temperature in the middle of the thigh or breast meat has not reached 165°F (74°C), the turkey is uncooked.

Can I Put Turkey Back In The Oven If Undercooked?

Yes, you should remove the breast and legs and cook them again in the oven separately from the rest of the uncooked turkey.

Why Did The Bottom Of My Turkey Not Cook?

The bottom of the turkey or dark meat – wings, thighs, and drumsticks – take longer to cook. That’s why you need to measure the temperature in the thighs to see if it is 165°F (74°C).

Raw, Leftover, Canned Tuna: Your Fridge Shelf Life Guide

Posted on September 13, 2022March 20, 2024 by John Bird

Hey there, seafood lovers! John here, back with another deep dive into the wonderful world of fish. I spent years as a chef at the beloved Boat Basin Cafe in New York, and now I’m sharing my seafood secrets with you!

Today, we’re tackling the burning question: how long does tuna last in the fridge? (And yes, there are tricks to make it last longer!)

Before we dive into the details, here’s your quick answer:

Tuna Type	Fridge Life
Raw	1-2 days
Leftover (cooked)	3-5 days
Canned (unopened)	2-3 years
Canned (opened)	3-5 days

Now, let’s dig into the juicy details!

Raw Tuna: The Freshest Catch

If you’re lucky enough to snag some fresh, raw tuna, you’ll want to use it within 1-2 days. Back at the Boat Basin Cafe, we’d create a bed of ice to keep our tuna in prime condition.

💁🏻‍♂️ Pro tip: if you’re starting with frozen tuna, thaw it completely in the fridge for the best texture.

Leftover Tuna: Recipes and Shelf Life

Cooked tuna, whether it’s a classic tuna steak or your grandma’s famous tuna casserole, will last 3-5 days in the fridge. But did you know that shelf life can vary by the type of tuna? Check it out:

Skipjack: 4 days
Albacore: 3 days
Yellowfin: 4 days
Bigeye: 4 days
Bluefin: 2-3 days

Now, let’s talk leftover tuna recipes.

Recipe	Fridge Life
Tuna salad sandwich	3 days (mayo shortens life)
Tuna patties	2 days
Tuna tomato curry	2 days
Tuna pasta	4 days
Tuna fried rice*	4 days

Tuna fried rice is a tasty twist on the classic dish, using canned or leftover tuna instead of the usual proteins. Give it a try!

Canned Tuna: The Pantry Powerhouse

Canned tuna is a true pantry staple, lasting an impressive 2-3 years unopened. But once you crack that can, transfer any leftovers to an airtight glass container and refrigerate promptly.

Use it up within 3-5 days for the best quality and safety.

As food safety expert Dr. James Rogers always says, “Even if a can is unopened, steer clear of any bulging, dents, or leaks – those are major red flags for spoilage.” Store your unopened cans in a cool, dry place, and you’ll be all set.

Tuna Storage 101: Tips for Maximum Freshness

When storing tuna in the fridge not all factors are under your control. Some of the additional factors

Whether you’re working with raw, cooked, or canned tuna, proper storage is key. Here are my top tips:

Use single layers to help your tuna chill evenly and quickly
Always use airtight containers to lock in freshness
Keep your fridge below 40°F to slow down bacterial growth

Has Your Tuna Gone Bad? Trust Your Senses

Spoiled tuna is no joke. Keep an eye out for these warning signs:

Discoloration or mold (think dark streaks or fuzzy growth)
A strong, unpleasant odor
Leaking or corroded cans
A “pop” sound when opening a can

If you notice any of these, it’s time to toss that fish. Better safe than sorry!

My Chef’s Secret for Extra-Long Lasting Tuna

Want to keep raw tuna tasting fresh for up to 2 weeks? Try this chef’s trick:

Rinse 1 lb of tuna, pat dry, and cut into portions
Simmer the tuna in 1.5 cups of olive oil for 10 minutes
Turn off the heat and add 1 clove of crushed garlic and your favorite aromatics (like thyme or bay leaves)
Transfer everything to a glass jar and let it cool before covering and refrigerating

Voila! Tuna that stays delicious for days.

Conclusion

So there you have it, folks – your ultimate guide to tuna’s shelf life, straight from a chef’s mouth. With these tips and tricks, you can confidently stock up on this tasty, versatile protein without worrying about waste.

Got a favorite tuna recipe? Share it in the comments below! And for more seafood guides and kitchen wisdom, be sure to check out the rest of my blog. Until next time, happy cooking!

FAQs

Is tuna good after 4 days in the fridge?

Yes, tuna is fit for consumption even after four days in the fridge. The only exception to this is raw tuna, in which case it is good for only 1 to 2 days.

Can you eat tuna after five days?

Yes, you can eat tuna after five days only if you have kept it in the fridge. However, if you’re speaking about raw fish, you can consume it only within two days. In case you have stored raw tuna fish for more than that, it will get spoilt, and you need to discard it.

How long does tuna casserole last in the refrigerator?

Tuna casserole can last for two days in the refrigerator. The condition, however, is that it should be airtight. If it is not airtight, it will hardly last for a day.
A much better option is to either transfer the contents into a freezer bag or an airtight container, in which case it can last for up to 5 days. If you want the tuna casserole contents to last for a longer time, freeze them instead.

Can you freeze canned tuna to extend its shelf life?

Unopened canned tuna can be transferred to a freezer bag or an airtight container for freezing. In that case, it will last for up to 3 months. If the can is closed, and you haven’t opened it, you can directly place it in the freezer, and it will be good till the best-by date.

What is the highest temperature allowed for refrigerating tuna salad?

The highest temperature allowed for refrigerating tuna salad is 39°F. At 39°F or below, tuna salad in the fridge can last 3 to 5 days. Anything beyond that will help the bacteria multiply, and thereby soon enough, the tuna salad will be inedible.

Can canned tuna go bad in heat?

Yes, canned tuna can undoubtedly go bad in the heat. Even if tuna’s unopened can is exposed to direct sunlight or direct heat for around two hours, the bacteria growth will be so high that tuna will be inedible. If you’re speaking about opened canned tuna directly exposed to heat and sunlight, it can spoil in less than 90 minutes.

How Long Does Rice Pudding Last In The Fridge?

Posted on September 12, 2022September 12, 2022 by John Bird

Learn how long rice pudding last in the fridge and enjoy it fresh or chilled as a decadent dessert or a breakfast treat by making and storing it properly.

Rice pudding is a type of food that can be prepared in a variety of ways.

It can be made with either short- or long-grain rice, water, milk, sugar, cinnamon, vanilla, and a number of other ingredients.

The most common way to make rice pudding is by cooking the rice in milk and sugar until it is soft.

This dish can be served cold or hot and can be enjoyed as a dessert or breakfast.

In this article, we will look at how long does rice pudding last in the fridge.

How Long Does Rice Pudding Last In The Fridge?

You might have cooked a large batch and want to know how long cooked rice pudding lasts in the refrigerator.

The simple answer is five to seven days if kept in an airtight container. That’s how long homemade rice pudding will last in the fridge.

Some people also cover the surface of the pudding with a cling film to prevent thick skin from forming on top.

Personally, on rainy days, I like to have a bowl of rice pudding at room temperature.

But the question is how long does rice pudding last outside the fridge?

Well, unrefrigerated rice pudding can be kept on the counter for a maximum of three hours. It should be even less – between one and two hours – in warmer climates.

We don’t want to leave the rice pudding out for longer than that as it poses a health hazard.

Bacteria can form on moist and warm pudding and cause food poisoning if consumed.

Setting Time And Hacks to Thicken Or Thin Out Rice Pudding

If you are wondering how long rice pudding takes to set in the fridge, it will take about 50 minutes to set completely.

What will you do if the consistency seems too thick?

Just add a few teaspoons of milk or whipped cream to get creamy rice pudding.

On the other hand, if the rice pudding is too runny, make a mixture of 3 tablespoons of cornstarch and some water or milk.

Add this mixture while the rice pudding is still on the stove and stir.

Alternatively, you can add more rice grains to the milk so that the starch from the rice is released to thicken the pudding.

Is There Any Difference Between The Shelf Life Of Homemade Vs Store-Bought Pudding?

If you have got store-bought pudding and wondering how long is rice pudding good after opening, the answer is three to five days at max, provided it was stored in the fridge at 35°F – 40°F (1.6°C – 4.4°C).

As soon as you open the package, put all the content in an airtight container and refrigerate immediately.

But sealed and store-bought pudding is edible after 6 months of the best by date.

Store-bought pudding has a longer shelf life because it consists of preservatives like palm oil.

High-end technology is used to seal the pudding cups to prevent air, moisture, or other contaminants from coming in contact.

You can even store leftover pudding from the store in a cool place in the pantry, unlike homemade pudding which uses fresh ingredients and needs to be cooled and refrigerated within three hours of cooking.

However, if you break the seal of store-bought pudding and it smells off or appears lumpy, throw it out immediately.

Besides the ingredients, store-bought pudding also differs in taste when compared to homemade pudding.

Commercial puddings have an artificial smell while the one you make at home smells wholesome and healthy.

Steps To Store Rice Pudding In The Fridge

If you have made a fairly large batch, then it’s best to portion them out and refrigerate the leftover rice pudding in individual containers.

These steps below will guide you to store rice pudding in the fridge.

Rice pudding should be allowed to reach room temperature. To release heat and steam as it cools, you may either spread it out on a plate or baking sheet on a tray or simply give it a stir every few minutes.
Once the rice pudding is at room temperature, you may either split it out into numerous smaller serving-size containers or put it all in one big airtight container.
In order to completely cover the leftover rice pudding, add a small piece of plastic wrap on top and gently press it down. This will keep the pudding fresh without any skin on top of it.
Put a little piece of masking tape on the lid of each container after sealing it.
Put them in the refrigerator after writing the date and contents on the lid.
Within 5-7 days, enjoy your rice pudding. It can be heated up on the stovetop or in the microwave or eaten cold.

Can You Freeze Rice Pudding? How?

Yes, you can totally freeze rice pudding. Freezing rice pudding would allow it to last up to three months if done correctly. Here’s how.

Let the rice pudding completely cool. Before beginning the freezing process, you could even leave it in the refrigerator overnight.
Rice pudding leftovers should be divided into portions that you or your family may comfortably consume in one or two meals.
Put your rice pudding servings in freezer bags or airtight containers.
Before sealing the freezer bag, gently squeeze all the air out. Freezer burn can result from any air in the bag, spoiling the texture of the pudding and making it runny. To allow for expansion, don’t fill it all the way up with the pudding.
If you are freezing the rice pudding in an airtight container, place a piece of plastic wrap on top of the rice pudding to prevent freezer burn caused by air. To allow for expansion, be sure to leave an inch of space at the top.
Grab a permanent marker and some masking tape. Place the tape on your freezer bag or container and write the date.
Enjoy within three months of putting the containers in the freezer as that’s how long frozen rice pudding lasts.

Tips To Defrost And Enjoy Rice Pudding

It’s not recommended to defrost and reheat frozen rice pudding more than once.

Such practice not only ruins the texture and nutritional value of food but also creates the condition for bacteria to develop in the food.

Thaw the frozen rice pudding in the fridge overnight before serving.
Frozen rice pudding separates in the freezer so stir well after it’s thawed.
Reheat on the stovetop over low flame. Add one or teaspoons of milk if desired.
If you’re reheating in the microwave oven, add a bowl of water to prevent the rice pudding from drying out.
Don’t let the rice pudding thaw at room temperature to prevent spoilage.
Add a teaspoon of milk or cream to get a rich consistency after thawing. You can also choose coconut milk.
Top the rice pudding with seeds, nuts, and dried fruits for a healthy breakfast.

Can I Use Leftover Rice To Make Pudding?

Sure! The recipe will need to be slightly modified, but it’s really rather easy!

You will need less milk because your rice has already been cooked.

Use 2 cups of whole milk or 1 cup of whole milk and 1 cup of half & half.

Leave the rest of the ingredients unchanged.

You need to cook it for 20 minutes at a low simmer to get a simple and creamy rice pudding.

How To Tell If Rice Pudding Has Gone Bad

You can tell if the rice pudding has gone bad by its smell, appearance, and taste.

A sour smell will indicate it’s not edible anymore.

If the appearance is watery with a dull color, it has surely gone bad.

If the rice pudding tastes bitter or sour, you should throw it away.

For store-bought puddings, check the expiration date by which you should have consumed them.

Pudding Variations

There are many different pudding variations that you can make with rice or bread to make it savory or sweet..

01 Savory Pudding Variations

Rice porridge or congee is a favorite breakfast dish in China and one of the many breakfast items made without eggs.

If you’ve made it and are now thinking about how long rice porridge lasts in the fridge, it’s five days if kept in a sealed container.

Then there are meat puddings that are a meal by themselves like white or black pudding that’s made with meat, blood, oatmeal, and animal fats.

While white pudding lasts for seven days in the fridge, the black pudding will last for about eleven days.

02 Sweet Pudding Variations

Did you know that the small pearls or boba that are taking the world of sweet tea beverages by storm are also used to make pudding?

Tapioca pearls are used to make a pudding using milk, eggs, sugar, vanilla, and salt.

In case you want to know how long does tapioca pudding last in the fridge, it’s about five days.

Other milk-based sweet puddings include chocolate pudding, vanilla pudding, banana pudding, and pudding pie.

Chocolate pudding made at home will last for five to seven days in the fridge.

Vanilla pudding will last for about a week in the refrigerator.

Banana pudding will keep for three to four days in the fridge due to the fact that it contains fresh banana slices that spoil more quickly.

A pudding pie is a pudding that sits in a dough crust. It’s typically made of homemade chocolate pudding with various toppings on the pie – whipped cream, fresh fruits, chocolate shavings, and so on.

Because the moisture from the pudding seeps into the pie crust, it tends to fall apart faster.

That’s why a pudding pie lasts in the fridge for two to three days and is best consumed fresh.

Bread pudding is something that you can make with milk, eggs, dried fruit, and sugar. It can also take on a savory taste if you use bacon bits and suet.

Refrigerated bread pudding lasts for five to seven days.

A seasonal favorite is the Christmas pudding that contains dried fruit. Without alcohol, Christmas pudding lasts in the fridge for nine days.

If you soak Christmas pudding in brandy, you can keep it for two years outside the fridge. You need to wrap it well and keep it in a cool, dry place in the pantry.

Final Thoughts

Pudding is a versatile dish that can be sweet or savory, meat-based or dairy-based.

With so many variations all over the world, it’s no surprise that one of the most popular African dishes includes a special kind of pudding.

But when you’re looking for comfort food, nothing beats a bowl of rice pudding sprinkled with cinnamon and the sweet smell of vanilla.

FAQs

How Long Does Rice Pudding Last?

Rice pudding made at home lasts for up to seven days in the fridge and for up to 3 months in the freezer.
Store-bought rice pudding after opening lasts in the fridge for three to five days.

Can You Refrigerate Rice Pudding?

Yes, you can refrigerate rice pudding after it has cooled down after cooking and stored in an airtight container.

How Long Can I Store Homemade Rice Pudding?

You can store homemade rice pudding in the fridge for up to seven days.

How Long Is Pudding Good For In The Fridge?

Chocolate pudding made at home will keep in the fridge for five to seven days.
Refrigerated vanilla pudding will last for a week.
Banana pudding will keep good in the fridge for three to four days.

How Long Does Sushi Rice Last? Shelf Life and Storage Tips

Posted on September 11, 2022March 2, 2023 by John Bird

Find out how long sushi rice lasts in the fridge, freezer, or at room temperature, and top tips on how to cook and store both cooked and dry sushi rice.

Sushi is one of the most popular Japanese dishes in the world.

You can have raw or cooked fish sushi.

With so many culinary innovations, you wouldn’t be surprised to find fish roe or Masago sushi.

Sushi is made from short grain Japanese rice seasoned with salt, sugar, and vinegar.

Let’s find out how long does sushi rice last in the fridge.

What Is Sushi Rice?

You may think sushi rice is a variety of rice like jasmine, arborio, or basmati rice.

When you see rice packets in the supermarket labeled as “sushi rice”, it doesn’t actually refer to a variety of rice.

It simply makes it easier for everyone to pick the right rice for sushi.

Inside the packet, you will find short-grained sticky Japanese white sushi rice that’s ideal for making sushi.

Making good sushi rice requires a certain sort of sticky, plump, firm-textured rice and Japanese rice is just the right kind.

So, always look for short-grain rice that’s made in Japan (ideally) or at least the label should have “sushi rice” written on it. Japanese short-grain white sushi rice has just the right amount of stickiness without being gooey to make the best sushi.

The starch content in it is what holds the shape and form together, even after stuffing sushi rolls with fillings.

Good sushi rice looks shiny and polished without the individual rice grains sticking together in a mass.

With more people becoming health-conscious, you can also make sushi with short grain brown rice.

How Long Does Sushi Rice Last In The Fridge?

Whether you choose white or brown rice, you need to store them properly in the fridge, freezer, or in a dark pantry to avoid spoiling.

You can store uncooked white sushi rice in a sealed and airtight container at room temperature, in the fridge, or in the freezer.

Brown rice goes through less processing, which means all its outer layers have not been removed. Therefore, it has a higher oil content than polished white rice.

As a result, brown sushi rice spoils faster as the oil on the surface of the grains makes it rancid.

How Long Does Dry Sushi Rice Last?

Storing dry white short-grained Japanese rice at room temperature will stay forever as long as the storing conditions are dry and away from direct light.

Try using airtight containers like Mason jars to store dry white sushi rice.

Uncooked or raw brown sushi rice at room temperature will last between three to six months.

If you want to extend the shelf life of uncooked brown sushi rice, just store the rice in vacuum-sealed bags in the fridge and they will stay fresh for six to twelve months.

For longer shelf life, store the raw brown sushi rice in vacuum-packed bags in the freezer and they will keep for up to eighteen months.

Even if you don’t vacuum-seal brown sushi rice, it will stay good in the freezer for two years.

How Long Does Cooked Sushi Rice Last?

Cooked but unseasoned white or brown rice for sushi will last in the fridge for three to five days.

The same rice will last for six months if kept in the freezer.

But, the moment you add seasonings and fillings, the shelf life of the rice will come down drastically.

Cooked and seasoned rice will last for only two days in the fridge. But it will become dry once refrigerated. So, it’s best to consume it immediately.

If you have cooked the rice at home, seasoned it with vinegar, salt, and sugar, and have also formed it with Nori seaweed and fillings inside, it will last for twelve hours at room temperature.

Factors That Affect Shelf Life of Sushi Rice

Consider the following factors that affect the shelf life of rice for making sushi so that you can take the right steps to preserve it properly.

01 Storage Method

It’s very important that you store both uncooked and cooked rice in a sealed andairtight container or a resealable bag that is clean and dry.

Storing in a container with a loose lid will allow air to dry out the cooked rice and spoil it.

Bags that may form holes will likely cause the dry rice to spoil as it would be easy for insects to get inside.

Moreover, rice packets that are damaged will also allow moisture to spoil the rice and cause it to mold.

02 Storage Time

Refer to the previous section for the storage time of cooked/uncooked, seasoned/unseasoned white or short grain brown rice in the fridge, freezer, or at room temps.

03 Temperature

Keep dry short-grained Japanese rice in a cool place away from direct heat and light.

Higher temperatures bring about the perfect condition for bacteria to multiply.

Uncooked rice grains may contain Bacillus cereus spores that are responsible for food poisoning.

After you cook sushi rice, you should transfer it immediately to the fridge or freezer after it has cooled down.

Leaving homemade sushi out at the danger zone temperature of 40°F – 140°F (4°C – 60°C) where bacteria have the chance to grow and spread will lead to quicker spoiling.

04 Humidity

Moisture or humidity from the air that comes in contact with uncooked rice to prepare sushi will speed up its spoiling process.

Moist conditions are perfect for mold to grow.

If you leave too much water after cooking, the rice grains will become soggy and not fit for eating.

05 Contamination

The moment dry rice for sushi comes in contact with heat and moisture, it’s likely to get contaminated.

For contamination-free sushi rice, airtight containers, vacuum-sealable bags – and if you’re freezing it – freezer bags with the air removed are recommended.

For cooked sushi rice, follow the shelf line timelines and keep it in airtight containers to make sure they don’t get contaminated and cause food poisoning.

While storing rice in the freezer, keep the container away from any other food to prevent contamination.

Best Practices for Storing Sushi Rice

Follow the handling tips below to store rice for making sushi.

01 Airtight Container

We can’t emphasize enough the importance of getting airtight containers to store sushi rice.

Whether you’re storing cooked or uncooked sushi rice, airtight containers will prevent moisture and bugs from spoiling the rice.

02 Allow To Cool

Take a tray and line it with a baking sheet.

Once the rice is cooked, spread it on the tray to cool evenly.

Alternatively, you can spray some oil in a pan and put the cooked rice there for cooling.

Put the pan or tray for 30 minutes in the fridge to cool down before you spoon it into a clean and dry airtight container or plastic bag.

If you want to cool the cooked rice at room temperature, you can do that too.

Just remember that this should be done within two hours of cooking to prevent the formation and spread of bacteria.

03 Damp Towels

Take two pieces of damp towels.

Place vinegar rice sushi roll on a piece of damp towel and cover them with the second damp towel.

Wrap the whole thing with plastic wrap and put it away in the fridge.

This will keep the rice from drying out in the fridge.

Although there will be some quality fall in the nori texture, the rice in the sushi will remain soft and plump.

04 Avoid Freezing

Although sometimes we have no choice but to freeze leftover sushi rice, hardcore sushi lovers recommend not to freeze cooked rice.

That’s because the moisture already in the rice will form ice crystals when frozen.

When defrosted, the ice crystals will melt, releasing water and making the rice soggy.

The mushy texture will spoil the sushi-eating experience for everyone.

05 Portion Out

Instead of clumping together a large batch of cooked sushi rice and freezing it, divide the batch into smaller portions.

This way, there will be no need to defrost the whole pack and then refreeze the leftover.

You can take out each portion and use it as needed.

Mark the packages with the date so that you can use them up within six months if you had not seasoned the sushi rice.

How To Reheat Refrigerated Sushi Rice?

On the stovetop, put a pot of water and bring it to a boil.

Put the refrigerated rice on a bamboo rolling mat.

Place the rolling mat on the pot for ten minutes over low heat.

The rice will be soft and moist without being soggy.

If you’re short of time, you can also reheat the leftover rice in the microwave oven after sprinkling some water on it.

How to Tell if Sushi Rice has gone Bad

We have already covered how long cooked and seasoned as well as cooked but unseasoned rice to make sushi can be stored in the fridge or freezer.

Beyond the timelines, it’s not safe to eat cooked sushi even if they look good from the outside.

When it comes to uncooked sushi rice, it’s harder to know when it is past its expiration date.

But with the following signs, you can easily find out.

01 Weevils

If you notice small reddish-brown bugs or weevils inside the packaging or container, then you should throw away the sushi rice.

Make sure to disinfect the container before the next use.

02 Moist Texture

Handle the rice grains to check if it feels damp.

If it does, then the rice has spoiled and should be trashed.

If you have stored brown sushi rice, check its appearance.

A shiny appearance accompanied by a rancid smell is a sure sign that it’s time to throw away the brown rice.

03 Odor

If the rice gives out an unpleasant odor even if you have stored it in the freezer or fridge, it should be thrown away.

Rice past its expiry date tends to give off a bad smell.

Final Words

Cooked and unseasoned rice will usually last in the fridge for 3-5 days. And in the freezer, it will last for up to six months.

Keep in mind that when you season sushi rice and add filling and nori, the shelf life becomes much shorter.

FAQs

Can I Keep Sushi Rice In The Fridge?

Yes, you can keep both cooked and dry sushi rice in the fridge.

Can You Eat 2-Day Old Sushi Rice?

If refrigerated in an air-tight container right after cooling down, you can eat 2-day-old sushi rice that’s cooked and seasoned.

Can You Eat Leftover Sushi Rice?

Yes, you can eat leftover sushi rice within two days if refrigerated or within two hours if left at room temperature.

Can You Eat Cooked Rice After 5 Days?

No, cooked rice in the fridge lasts for up to four days.

Does Steamed Rice Go Bad?

Yes, steamed rice goes bad after about four days in the fridge and after two hours if left at room temperature.

How Long Does Steamed Rice Last In The Fridge?

Steamed rice is good for two hours after cooking at room temperature; three to four days in the fridge; six to eight months in the freezer; and up to 12 hours in the rice cooker if the Keep Warm mode is on.

Can I Eat Rice After 2 Days In Fridge?

Yes, you can eat rice after 2 days in the fridge if it was in a sealed container.

How Long Does Ground Beef Last In The Fridge?

Posted on September 6, 2022September 6, 2022 by John Bird

Find out how long does ground beef last in the fridge and the freezer, how to tell if ground beef has gone bad, and top tips to store it for longer shelf life.

Ground beef is one of the most common ingredients used for cooking. It is relatively inexpensive and is an easy way to add protein to a meal.

However, ground beef can be a source of concern as it is also one of the most perishable items. It can only be stored for a limited time in the refrigerator, which means that it will begin to spoil quickly if not used.

In this post, we will find out how long ground beef lasts in the fridge and the correct methods of handling and storing it to ensure maximum food safety.

How Long Does Ground Beef Last In The Fridge?

Uncooked or raw ground beef lasts in the fridge for one or two days.

Store ground beef in its original container on the bottom shelf of the refrigerator, toward the back.

If you want the ground beef to last longer, store it in the freezer and it will stay good for three to four months.

Its shelf life will also depend on the quality of the meat. Look for high-quality ground beef to ensure that it lasts longer.

Although most ground beef is not graded in the USA, you can look for those retailers who maintain strict standards and source ground beef from farmers who have raised cattle as per the best practices.

Also, choose ground beef with USDA certification. Although this does not mean that the beef is free from pathogenic bacteria or spoilage bacteria, you can rest assured that the minimum safety standards were employed during the meat processing.

In USDA-inspected plants, the methods of steam pasteurization, water washes, antimicrobials, steam vacuuming, and organic acid washes are used to make the ground beef free from pathogens so that there is no food poisoning.

Pathogenic and Spoilage Bacteria In Ground Beef

Pathogenic bacteria present in raw ground meat can lead to food poisoning. The chances of their presence increase when there are spoilage bacteria present in the meat.

Food deteriorates due to spoilage bacteria – microscopic organisms that cannot be seen without a microscope. These single-celled germs give off disagreeable tastes, aromas, and textures and can make meat smell terrible and turn fruits and vegetables sticky or mushy.

What Makes Ground Beef Spoil Faster Than Other Beef Cuts?

Butchered animals go through a number of processing steps before they are packed and dispatched to a store.

Although it is exposed to many different bacteria and germs throughout this procedure, these only affect the meat’s surface.

Steaks and other larger cuts have relatively small surfaces, and while cooking, all of these surfaces are exposed to heat, killing the germs. This ensures that the germs don’t reach inside the meat. That’s why you can have your steak rare but never undercooked ground beef.

On the other hand, the surface area of ground beef is much larger. During the grinding stage, the beef is exposed to more germs, and what’s more, these germs get mixed into the ground beef.

That’s why when compared to other forms of meat, ground beef typically has the highest level of bacteria. It is significantly more likely to spoil as a result.

How Long Does Cooked Ground Beef Last In The Fridge?

In the refrigerator, cooked ground beef can be stored for three to four days.

Additionally, it can be frozen and kept fresh for up to four months if you have room in your freezer.

😀 Fun Fact: The characteristics of cooked ground beef differ greatly from those of raw ground beef. While raw ground beef has a high risk of contamination, cooked ground beef has a much lower risk of contamination if cooked properly.

Why Does Ground Beef Need To Cook In A Higher Temperature?

You need to make sure that ground beef reaches a temperature of 160°F (71°C ) before you eat it.

As mentioned earlier, the surface area of ground beef is larger and bacteria get easily mixed up in it in the process of grinding.

Until and unless it’s cooked to reach a temperature of 160°F, bacteria like E.Coli and salmonella will not be eliminated, posing a health risk for consumers.

In other beef cuts, for example, steaks, the surface area is much smaller and you need to cook it until it reaches 140°F (60°C) to ensure it’s free from all harmful bacteria.

Always check the temperature of your ground beef with a meat thermometer before you eat it. You can also use the meat thermometer to check the temperature of other beef cuts as well like steaks or briskets if you’re making corned beef.

Tips To Handle Ground Beef When Shopping

Choose a frozen ground beef package that is not torn or scratched.
Make sure the package feels cold.
Ask for the package to be placed in a plastic bag to prevent juices from contaminating other food products in the cart.
Shop last for the ground beef.
After purchasing ground beef, go home directly to avoid the ground beef from sitting out for too long.

How To Store Ground Beef

Storing ground beef is easy if you pay attention to the type of wrapper you are using, the temperature at which you’re storing it, and marking the date when you put it in the freezer.

Storing

Ground beef should be put away in the refrigerator or freezer and in the original packaging as soon as you bring it home.

This will slow down the growth of bacteria and help to keep the meat fresh.

If you’re storing it in the refrigerator, make sure the temperature is below 40°F (4.4°C).

You should use the ground beef in the fridge within a day or two.

However, if you want to make it last longer, freeze ground beef.

Wrapping

Before you put it away in the freezer, wrap the package in plastic wrap, plastic bag, foil, or freezer paper to prevent freezer burn as that would affect the taste and texture of the meat.

To avoid cross-contamination, keep the pack away from other food products in the freezer.

Labeling

Mark the date on which you are putting it in the freezer so that you can consume it within four months.

Although the frozen ground beef would last longer than four months in the freezer, it would lose its quality and freshness.

How to Store Cooked Ground Beef

You can store cooked ground beef in the refrigerator or the freezer. The shelf life will not only depend on the temperature it’s kept at but also on a few hygiene factors. Here are the most important ones:

Before putting the cooked meat inside the container, make sure it has been thoroughly washed and dried.
Use either an airtight container to store in the fridge or a freezer bag to store in the freezer.
Make sure the freezer temperature is 0°F (-17.7°C)

To thaw cooked frozen ground beef, place it in the refrigerator where it will last for three to four days.

How To Thaw Ground Beef

Before cooking ground beef, you should thaw it if it’s been frozen.

Like most other meat, you can thaw frozen ground beef in three ways – in the refrigerator, in the microwave oven, or under tap water.

To thaw it in the refrigerator, transfer the frozen pack from the freezer to the fridge and leave overnight or until it’s thawed.

It’s best to thaw ground beef in the refrigerator because while defrosting, the meat remains cold and prevents the spread of bacteria.

Use the Auto Defrost function in your microwave oven to thaw frozen ground beef or use low power. You will need to cook it immediately after thawing for two reasons;

While defrosting in the microwave oven, some parts of the ground beef may already have started to cook.
More importantly, the defrosted ground beef is warm from the microwave oven and is the perfect breeding ground for bacteria. Therefore, without refreezing, cook ground beef instantly.

The third method for defrosting frozen ground beef is in cold water. Simply place the frozen pack in a watertight plastic bag to prevent water from going inside.

Then submerge the pack in a bowl full of cold water.

Every 30 minutes, change the water in the bowl or have the water running on low until the beef is completely defrosted.

Pro Tip: Don’t leave ground beef at room temperature for more than two hours or more than an hour if the temperature is above 90°F (32°C) as bacteria can grow and cause food poisoning.

How To Tell If Ground Beef Has Gone Bad

To check if your ground beef has gone bad, look for the signs mentioned below.

Color

The color of fresh ground beef should be bright red. This is because oxymyoglobin, the substance that gives meat its pigment reacts with the air and turns it red.

If you see that the color of ground beef is grayish or brown, that means it’s been exposed to a lot of air and has gone bad.

Smell

A strong, rancid smell that hits your nose the moment you open the package means that the ground beef has spoiled.

Thanks to all the bacteria infesting the ground beef, you’ll get a distinct sour smell.

Fresh meat doesn’t have any or a very subtle smell.

Texture

A slimy and sticky texture in the ground beef is a sure sign that it has gone bad.

Once again, the bacteria is to be blamed for the formation of slime on ground beef.

High-quality, fresh ground beef is firm and when squeezed with fingers, it breaks apart.

Has Your Cooked Ground Beef Gone Bad?

Since you have added spices and other condiments to the cooked ground beef, it’s a bit hard to tell when it has gone bad.

Check the following signs to see if your cooked ground beef has gone bad.

Any dark spots, mold, or growth on the cooked ground beef will tell you immediately it’s off. Such growth is a sure sign of fungal growth and you should throw away the cooked ground beef immediately.
Another test to check if your cooked ground beef is okay or not is to smell it. If you don’t get the same aromatic smell of the cooked ground beef as when you placed it in the fridge, then something is off. A sour smell means the cooked ground beef has gone bad and should be trashed.
Last but not least, the taste of cooked ground beef that’s spoiled will give it away. Just put a small amount into your mouth. If the taste is sour or if it feels slimy, spit it out and throw it out immediately. Make sure to rinse your mouth well to prevent any trace of the spoiled cooked ground beef from getting ingested.

Four Rules Of Handling Ground Beef At Home

The four basic rules of handling ground beef at home are as follows:

Clean

Wash your hands for at least 20 seconds with soap and water before and after handling ground beef. This will prevent the spread of bacteria to other food items in the kitchen.

Don’t stop washing your hands only.

Wash the chopping board, kitchen counters, and other kitchen utensils such as knives, pots, and bowls used to prepare the ground beef.

A solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water can be used to sanitize kitchen utensils and surfaces.

Separate

Items that have been safely cooked or raw foods that won’t be cooked, including salad items, might become contaminated by bacteria found in raw meat juices.

That’s why you should separate raw and cooked foods to prevent bacteria from raw ground beef from contaminating cooked food or other raw ingredients that won’t be cooked.

It’s not enough to keep raw meat separate from cooked foods.

You have to ensure everything in the kitchen is clean because your hands, all kitchen equipment, and even the air can have dangerous bacteria in them.

That’s why you should wash your hands and everything else in the kitchen before and after use so that you reduce the chances of cross-contamination.

Also, never reuse the packaging in which you bought the ground beef. Always throw it away once you have taken the beef out from there.

Unless the platter has been thoroughly cleaned, avoid placing cooked hamburgers on the same platter as the raw patties.

Cook

Keep in mind that the danger zone is the temperature window within which bacteria is most likely to develop and spread in ground beef.

This temperature ranges between 40°F (4°C) and 140°F(60°C).

That’s why always cook ground beef to the right temperature of 160°F (71°C) to be completely sure that there’s zero presence of harmful bacteria.

A food thermometer is your best friend to measure the temperature of ground beef and keep yourself and your family safe.

Cool

Don’t leave cooked ground beef at room temperature for more than two hours.

As soon as it cools down, pack it away in the fridge or freezer.

After two hours, there is a high chance that bacteria will start to grow in the meat.

In temperatures above 90°F (32°C), ground beef should not be left outside for more than one hour.

The Bottom Line

Although ground beef is the main ingredient in burgers, meatballs, and many other delicious dishes, you should be careful while handling, storing, thawing, and preparing raw ground beef.

It’s very easy for harmful bacteria to grow and spread in ground beef due to its larger surface area than other types of meat cuts.

If you store ground beef in its store packaging in the refrigerator, consume it within two days.

You can safely store it in the freezer for up to four months.

Always check the appearance, smell, taste, and texture of both uncooked and cooked ground beef to make sure it’s 100% safe to eat.

FAQs

Can You Eat Ground Beef After 5 Days?

If you put the ground beef in the freezer in temps at 0°F (-18°C), you can have it after five days, or within four months.
However, you should not eat cooked ground beef that’s been in the fridge for more than four days.

How Do You Know When Ground Beef Goes Bad?

If it feels slimy to the touch, smells sour, looks gray or brown, it has gone bad.
For cooked ground beef that has spoiled, you can see fungal growth or dark spots on the meat dish.

How Long Does Ground Beef Last In The Fridge Unopened?

Unopened ground beef will last for one to two days in the fridge and for three to four months in the freezer.
However, conditions apply as you need to make sure you refrigerate or freeze at the right temperatures – below 40°F (4°C) in the refrigerator and 0°F (-18°C) in the freezer.