Originally Posted by suziquzie
I made it last Thursday. Would you eat it? There's no meat in it, but I'm thinking toss it. I toss most things after 3 days. There's so much of it I hate to waste it though.
I wouldn't eat any prepared food that was 6 days old. Just the aesthetics alone are enough to make me toss it. However, from a pathogenic bacteria standpoint, it probably isn't any worse off than it was on day two, assuming the refrigerator is functioning properly. Food spoilage bacteria usually give some pretty good indications with both smell and changes in the physical characteristics of the food.
I am pretty careful about how I handle prepared foods after cooking. The reason is that most food poisonings occur due to contamination and improper storage AFTER cooking.
For example, one thing I see on cooking shows that drives me crazy is when the cook picks up a spoon and "tests" the food, and then uses the same spoon to test the food after seasoning and taking off the heat. This transfer of bacteria from the mouth to the spoon to the prepared food (the top of which may by now be well below 140 degrees) starts the process of potential problems.
Then the food sits there for an hour or so while you eat, and another hour to cool down. Then many folks will put the food in the original deep container into the refrigerator and it may well take sever hours to reach 40 degrees.
Even then the food would be relatively safe if reheated to boiling for a few minutes, but how many people really do that? Often we just reheat it to 120 degrees or so.
Anyway, last night I made a gigantic pot of bean soup with a couple of ham bones I had left from the holidays. I have learned from bitter experience that it is best to only keep a couple of servings in the refrigerator and freeze the rest in serving portions (in our case 2 portions). As good as my bean soup is,
I don't want to be eating it for 3 days in a row. After the 2nd day, it just sits there and ends up getting thrown out.
As to the OP, why take a chance?