Originally Posted by pacanis
If leftover meats are only good for 3-4 days, why is it then that lunchmeat lasts longer? Are lunchmeats they cut while you wait (not the prepackaged stuff) made with preservatives that gives them a longer shelf life? That's where I'm having a hard time. You grab a slice of slimy bologna and you know it's bad, but why would leftover cooked burger show no outward signs? Why pitch it after a few days other than the thought that it should
I made something last night with red wine vinegar and I know I've had that same bottle at least 10 years, but it looked and tasted OK and I was cooking it down anyway....
I guess until I use something that's been sitting around too long and I get sick from it I'm playing Russian roulette, but like I said, it just doesn't seem right to pitch food just because it's past a certain date even though it looks and smells OK. It seems that the cooking/reheating process would kill off any bacteria if they haven't gotten that far along yet, but what do I know
Vinegar, Especially wine-based vinegar, I would trust indefinately since it is a preservative. Lunch meats, even smoked turkey, I pitch by the 4th day always. Its noticably changed form to a slimier texture. As for your cooked burgers, they will keep for the same amount of time, give or take. WIll you always get sick, no, but thats not a good method for judging the quality of your food
. Your ammune system takes care of alot of bacteria. The bigger reason not to eat old meat is that its simply not as good as fresh meat. Cooking it may kill off bacteria if you are always thorough, but I wouldnt wanna eat a twice grilled burger. Your best off freezing your leftovers/unused portions, and I recommend cooking smaller amounts if you get alot of leftover cooked stuffs. If thats what you do, then you wont have to worry about bacteria. As for lunch meat, its your discretion, but I notice a considerable dropoff in quality after a few days. If you dont care, then I sure dont. After all, its you eating it..