Sorry, another how long can I keep question.
Discussion
Cooked a yummy Paella for the kids yesterday. No seafood just Chorizo and Turkey. Made far too much so I let it cool a little and then covered it and put it in the fridge.
Love to eat it tonight, 24 hours later, but now worried about the rice in the dish as that is where the health problems could emanate from. My old mum thinks I'm crazy to throw away rice after a meal as she has always kept it and had it a few days later in a fried rice dish. Says that boiled and cooled rice makes the best fried rice.
I'm sure that this is going to be 50/50 eat it/throw it away
Love to eat it tonight, 24 hours later, but now worried about the rice in the dish as that is where the health problems could emanate from. My old mum thinks I'm crazy to throw away rice after a meal as she has always kept it and had it a few days later in a fried rice dish. Says that boiled and cooled rice makes the best fried rice.
I'm sure that this is going to be 50/50 eat it/throw it away
CommanderJameson said:
Microwave it until unfeasibly hot, allow to cool to edible temperature, eat.
This will make no difference, as the bacteria in rice form spores, so are not destroyed by heat.However, if you cooked it once, and chilled it quickly afterwards, I say go for it. Much less risky than a take-away reheated the next day and we've all done that from time to time.
The key with Paella rice (as it is a softer than usual rice and therefore can start bacterial growth more easily) is firstly make sure it was cooked through, then look at what other ingredients were used. Salt, dried spices and anything with vinegar in will all help with the short term preservation. malt Vinegar, for instance, is used both as an ingredient and also a preservative to give durability (8.5% Acetic Acid is typical).
All that aside, if cooled and then refrigerated it would be fine for three days. Once any tmperature increase has been allowed though it is best to cook thoroughly. If you microwave it, then you need to stir and nuke again. Letting it settle then allows the heat to finish off any nasties.
All that aside, if cooled and then refrigerated it would be fine for three days. Once any tmperature increase has been allowed though it is best to cook thoroughly. If you microwave it, then you need to stir and nuke again. Letting it settle then allows the heat to finish off any nasties.
spitfire-ian said:
illmonkey said:
spitfire-ian said:
The OP's last post was Wednesday saying it tasted fine... 
He's posted since, last night infact.Sorry for my attempt at being humorous, I won't do it again
Or do you mean hes dead, only to this thread?
Dave200 said:
Every Asian person I've ever known has kept portions of rice in the fridge to reheat for days on end, without any untoward effects. I think we might be overstating the risk a touch here...
I know people who have smoked for decades, but smoking still kills.Rice, uncooked, harbours Bacillus Cereus, which does cause food poisoning which in spore from can survive cooking. The method of storage once cooked is where problems begin.
I do not believe for one second we are overstating the risk. The risk is very real and not uncommon.
Hello, I'm still here wijit said:
Dave200 said:
Every Asian person I've ever known has kept portions of rice in the fridge to reheat for days on end, without any untoward effects. I think we might be overstating the risk a touch here...
I know people who have smoked for decades, but smoking still kills.Rice, uncooked, harbours Bacillus Cereus, which does cause food poisoning which in spore from can survive cooking. The method of storage once cooked is where problems begin.
I do not believe for one second we are overstating the risk. The risk is very real and not uncommon.
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