I like to think I'm a pretty good cook, can make plenty of decent meals from scratch, etc.
But I'm fu**ing clueless when it comes to food storage/reheating. Mainly because there's so much conflicting advice online.
You see loads of guys cooking rice in a slow cooker for the week, decanting it into tupperware, and eating it up to 5 or 6 days later. Yet the "official" advice, and the advice from any chef, is that cooked rice is seemingly as safe as cyanide after about 24 hours. When I worked in a restaurant we would have been shut down for storing cooked rice for more than a day or two.
As I often say on the steroid forum, I'm also the world's worst hypochondriac, so tend to do things like cooking a chicken breast until it's the consistency of a bicycle seat. As a result I'm always on edge about how stuff like cooked chicken can be stored, for how long, and how it should be reheated.
So, any general advice?
But I'm fu**ing clueless when it comes to food storage/reheating. Mainly because there's so much conflicting advice online.
You see loads of guys cooking rice in a slow cooker for the week, decanting it into tupperware, and eating it up to 5 or 6 days later. Yet the "official" advice, and the advice from any chef, is that cooked rice is seemingly as safe as cyanide after about 24 hours. When I worked in a restaurant we would have been shut down for storing cooked rice for more than a day or two.
As I often say on the steroid forum, I'm also the world's worst hypochondriac, so tend to do things like cooking a chicken breast until it's the consistency of a bicycle seat. As a result I'm always on edge about how stuff like cooked chicken can be stored, for how long, and how it should be reheated.
So, any general advice?