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what does off chicken smell like???
BillieTheBot
Posts: 8,721 Bot
i opened a packet of fresh chicken breasts on monday and used half of them. the sell by/best by date is tomorrow so i was planning on using the remaining chicken breasts tonight. they have been wrapped up in foil all week and been in the fridge.
i've just gone to marinade them and they smell a bit um, iffy. not sure if its the liquid that came off them though?
the use by date is tomorrow. do you reckon they will be safe to eat?
it looks alright! i'm just paranoid because of the smell but then, there was a bit of liquid that came off them!
i've just gone to marinade them and they smell a bit um, iffy. not sure if its the liquid that came off them though?
the use by date is tomorrow. do you reckon they will be safe to eat?
it looks alright! i'm just paranoid because of the smell but then, there was a bit of liquid that came off them!
Beep boop. I'm a bot.
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i think it normally says on the packet "eat within 24 hours of opening" but i normally ignore those messages and have been ok so far!
This. Maybe the excess water/blood/chicken juices might of gone a little whiffy so that could be what you're smelling.
On a 2nd note. DON'T WRAP THINGS IN FOIL !! It's not air tight and the foil often reacts with the food it's wrapping. Wrap the food in cling film/greaseproof paper then foil.
will use clingfilm, food bags in future
except cheese
best way to wrap cheese is waxed paper but that's bloody hard to find so i wrap it in greaseproof paper and then foil. Not air tight like cling film so it won't get damp then go moldy, but wrapped enough so that it won't dry out.
Try wrapping a piece of cheese tightly in foil and leave it for a coupla weeks or so in the fridge. You'll see that the foil has started to dissolve.
It depends when you freeze it and for how long.
Say you freeze some chicken that's got 2 days to go until it passes it's sell by date. If you freeze it for say 2 months then you should really eat it by the next day (after it's defrosted).
Freezing doesn't stop the deterioration of food, just slows it down a lot. Many variables to consider, but i'd rather play safe than get salmonella, again
Off topic, but a really good tip for keeping cheese ...
When serving cheese, try never to let your fingers touch the part that will be kept. Hold it by the original wrapper or a piece of fresh clingfilm while you cut. You will notice that good delicatessen staff will always use a thin piece of polythene to handle cheese rather than touch it with their fingers. It isn't just a hygiene thing. Hard cheese (such as cheddar) that has been touched with fingers will go mouldy. If you take care not to touch it, it will keep almost indefinitely, whatever it is wrapped in! Try it. It works.
Thanks for that tip :d x