I'd go by the smell...I've heard chefs say that. A rule of thumb I've heard is 48 hours raw, 72 hours cooked, all refrigerated, but always go by the smell instead
I've cooked all of my meats on Sunday's for quite a while now. I don't usually run out until Saturday or Sunday morning - so at least a week.
I would never eat cooked meat if its been in the fridge for more than 48 hours. So much bacteria creeping around. Especially in chicken meat. Maybe something in all those supplements & stuff you guys take kill the germs & makes the meat edible for a few extra days :)
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