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Old 06-29-2007, 06:26 AM   #11
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Agreed, college cook, nothing new will get in there...but, if it's already on the surface, it's had, in some cases, 4 years to continue to grow. It's also easire than some think to contaminate a piece of meat, fish or poultry.
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Old 06-29-2007, 08:55 AM   #12
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4 years? That's kinda wierd. Like...cryogenic food.....like, the thing has been dead for 4 years, and eaten in the future.


Wierd.
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Old 06-29-2007, 10:37 AM   #13
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Vera, you have a right to be proud of your training and certification, and I am not slighting that in any way. But in your situation, you (the state) have to be prepared to cover your backside to prevent a lawsuit, which means that it is best to err on the side of safety.

Here are quotes from a USDA document on freezing food:

"Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality."


"Freezing to 0 F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food."


Freezing and Food Safety
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Old 06-29-2007, 10:43 AM   #14
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i go with the 1 year rule in my freezer. if it's in there longer, it gets tossed - if it can be chipped out.

i just made a tomato sauce last night with tomatoes from last summer's garden. it came out pretty good, but in a critical view, you could tell the tomatoes weren't fresh.

i've made (and survived) salmon that was frozen for around 2 years, and chicken that was frozen a little longer. it didn't taste very good and the texture was way off, so it was more or less a waste of time.

i ended up tossing them both after eating just a little each time, essentially wasting all of the other ingredients that were used in the preparation.
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Old 06-29-2007, 10:51 PM   #15
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Well either way, I wouldn't be eating it if it's been there that long. I'm sticking to just buying what I need.
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Old 06-29-2007, 10:57 PM   #16
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Ewwww! I can't imagine food in the freezer for year! Pew. Pew.
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Old 06-30-2007, 08:47 PM   #17
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loogeys aside, i have had cryo-vac packed fish that was frozen on the boat, and kept frozen until i had it almost a year later, and it was still very good. so not all frozen stuff is that bad, so long as you follow the aforementioned advice about wrapping and freezing.
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Old 06-30-2007, 09:43 PM   #18
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i wont cook anything that has been in there longer than 2 months ..
wrong or right .. thats my rule ...
but i buy 90 % of my meat fresh ..
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Old 07-01-2007, 08:32 PM   #19
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Quote:
Originally Posted by buckytom
loogeys aside, i have had cryo-vac packed fish that was frozen on the boat, and kept frozen until i had it almost a year later, and it was still very good. so not all frozen stuff is that bad, so long as you follow the aforementioned advice about wrapping and freezing.
Your talking about sous vide, which translates to 'no air'.
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Old 07-02-2007, 12:46 AM   #20
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no, i meant raw fish being frozen and vacuumed packed, not sure in which order, right on the fishing vessel at sea. it is not intended to be cooked in the pouch, or is pre-cooked in any way, as either can define the term sous vide. (lol, thanks for making me have to look that up. )
it is just frozen fish, for thawing and cooking like any other frozen fish.

most a&p's in our area carry tuna and swordfish that is packaged this way.

does anyone use the trick of freezing cleaned fish in a block of ice made from seawater? old milk catrons are used to form the block. i've heard it's a good way to store your catch for an extended period.
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