How long? Does it change the concistency or taste?

Thanks you

  • Ropianos@feddit.de
    link
    fedilink
    arrow-up
    10
    arrow-down
    2
    ·
    1 year ago

    I mean, there shouldn’t be any salmonella on fried eggs in the first place. And once dead it won’t come back just from being stored in the fridge.

    • WhoRoger@lemmy.world
      link
      fedilink
      English
      arrow-up
      4
      ·
      1 year ago

      Right, salmonella isn’t the thing to worry about cooked food. But other things are if you keep leftovers for a week or two.

      • Ropianos@feddit.de
        link
        fedilink
        arrow-up
        6
        arrow-down
        1
        ·
        1 year ago

        Sure. In my experience a week is absolutely no problem and usually cooked food goes bad in a detectable way (mold or tasting off). Personally I never had a problem but I guess it also depends on the fridge temperature and whether it really was cooked/fried all the way through.

        • general_kitten@sopuli.xyz
          link
          fedilink
          arrow-up
          1
          ·
          1 year ago

          also how you cool the food, if you put the food in a well sealed cleaned container while over 75°C and keep covered while cooling and only open once you will consume the food will stay good for a lot longer than if you put it in a container when it’s already room temperature.

          • Ropianos@feddit.de
            link
            fedilink
            arrow-up
            1
            ·
            1 year ago

            I’ve actually wondered about this. If you take a sealed container, freeze and thaw it again, shouldn’t it be sterile? So basically good for as long as the seal remains tight?

            With some exceptions of course, the seal might not be tight at low temperatures, some bacteria can survive frost etc.