Quote:
Originally Posted by tulsa_sr5
Worked in food service all thru college, 3 days total at fridge temps was the rule there. I always assumed that was on the very cautious side, so 4-6 days seems ok with me, but if I'm past 3 days I'll nuke it a little extra.
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I remember my grandmother keeping a pot of beans or stew/chili sitting on the stove for several days. When dinner time came around she would just heat it up again. The health dept. would have a seizure if they knew this was being fed to kids nowadays. No one got sick that I recall so maybe granny knew best.
She also gave us whiskey with lemon and honey for colds but that's another story.