For all you food safety fanatics ...

Good topic! - I suspect your turkey broth was good because you put it in a container hot and then sealed it so no harmful bacteria could get into it, essentially canning it. I do this often with stocks and soups too big to go in the fridge which I know I'll eat within a couple of days. I get them to a boil, cover, let the pot lid get very hot too and then just turn off the heat and leave it on top of the stove. Anything bad that might be floating around can't get in the pot and spoil the contents and I've left stuff this way for up to a couple of days with no ill effects. I wouldn't try it without refrigeration for too long though.

If the pot was opened while cool and then covered again, it's a different situation. Baddies could have slipped in there.

In my humble opinion food shortages elsewhere are political in nature and don't have much to do with our relative abundance and I'll guiltlessly toss any food I don't think tastes good. Nevertheless, it's a shame to waste something as good as my cooking - I bet it's the same with yours.

Cheese, again in my humble opinion, never goes bad. It just gets more expensive.

And I think salmonella from eggs is more likely to be on the outside of the egg than on the inside. Not sure about this though. I know I don't think much of using a raw egg when it's called for but I always wash my hands after touching any egg. Disgusting things, chicken coups.

J.P. in General Chowhounding Topics