...it, then eat it? Hiya, thanks for your input!
Here is my plan when it comes to eating the ground turkey / pork.
-I plan to buy it fresh, then cook all of it (not mixing the turkey and pork, but doing the same thing for each meat individually). I then want to break up the meat into portions.
-I want to put some of the portions in the fridge (to be eaten within 3 days)
-Whatever I wouldn't eat in less than 3 days I would put in the freezer.
-Once I eat one of the portions that is in the fridge, I would take a portion out of the freezer and put it in the fridge to replace it, and this cycle would continue. I would be marking each package to make sure nothing is in the fridge for more than 3 days.
3 additional quick questions:
1. Can you give me recommendations on how to package the meat for the freezer and for the fridge (if there are differences)?
2. Is microwaving the meat a good way to warm it up (from the fridge to my plate).
3. Also, can you confirm that 3 days is a good limit for having refrigerated cooked meat?
Thanks so much for reading all of this and helping out!
( I already asked a question just like this about chicken, but then I realized that I wanted to do this for all my meats and am unsure if there is any difference. Thanks! )
Hi Betty.
Thanks for your reply! Everything makes sense, but could you further explain the need to check the heat of the meat before eating it?
Are you talking about the meat that has already been cooked (and maybe frozen at some point) and is now in the fridge waiting to be eaten. If so, since it has already been cooked, why would I need to worry about that?
Thanks again!
Here is my plan when it comes to eating the ground turkey / pork.
-I plan to buy it fresh, then cook all of it (not mixing the turkey and pork, but doing the same thing for each meat individually). I then want to break up the meat into portions.
-I want to put some of the portions in the fridge (to be eaten within 3 days)
-Whatever I wouldn't eat in less than 3 days I would put in the freezer.
-Once I eat one of the portions that is in the fridge, I would take a portion out of the freezer and put it in the fridge to replace it, and this cycle would continue. I would be marking each package to make sure nothing is in the fridge for more than 3 days.
3 additional quick questions:
1. Can you give me recommendations on how to package the meat for the freezer and for the fridge (if there are differences)?
2. Is microwaving the meat a good way to warm it up (from the fridge to my plate).
3. Also, can you confirm that 3 days is a good limit for having refrigerated cooked meat?
Thanks so much for reading all of this and helping out!
( I already asked a question just like this about chicken, but then I realized that I wanted to do this for all my meats and am unsure if there is any difference. Thanks! )
Hi Betty.
Thanks for your reply! Everything makes sense, but could you further explain the need to check the heat of the meat before eating it?
Are you talking about the meat that has already been cooked (and maybe frozen at some point) and is now in the fridge waiting to be eaten. If so, since it has already been cooked, why would I need to worry about that?
Thanks again!