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Author Chef Day - Cooked Chicken
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 11:52   View User's Profile U2U Member Reply With Quote

Requesting expert info from the CS chefs.

Can you leave cooked chicken in a sauce (say the indian 'balti' stuff) for upto 5 days?

Im considering making a batch of something for work to cut the costs of my dinner/lunch for the whole week and tbh i dont want to freeze anything because im lazy and wil forget to remove it for defrostation.
RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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22nd Jun 11 at 11:53   View Garage View User's Profile U2U Member Reply With Quote

5 days would be a risk I would have thought. Personally wouldn't leave it more than 2/3 days max.

Campila Bacta (*sp) is not nice
Conway563
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Registered: 7th Jun 06
Location: Yate, Bristol
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22nd Jun 11 at 11:54   View User's Profile U2U Member Reply With Quote

As said 5 days is pushing it but I've done it and I'm not dead
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 11:58   View User's Profile U2U Member Reply With Quote

Are there ingredients that could make it last longer?
I have just bought a chicken balti from tesco which you heat up in the microwave and the use by date is the 28th which is more than 5 days away.
spencer88
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Registered: 6th Oct 08
Location: cornwall
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22nd Jun 11 at 12:00   View User's Profile U2U Member Reply With Quote

It will be fine.

If it does taste a little funny, throw some more sauce on it.
Welsh Dan
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Registered: 23rd Mar 00
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22nd Jun 11 at 12:59   View User's Profile U2U Member Reply With Quote

quote:
Originally posted by sc0ott
Are there ingredients that could make it last longer?
I have just bought a chicken balti from tesco which you heat up in the microwave and the use by date is the 28th which is more than 5 days away.


That will have been treated and sealed air tight.
Fad
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Registered: 1st Feb 01
Location: Dartford Kent Drives: 330cd
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22nd Jun 11 at 13:03   View User's Profile U2U Member Reply With Quote

Make a batch and freeze portions. Defrost in microwave and heat simple?
Aalex
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Registered: 18th Jan 11
Location: Staffordshire
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22nd Jun 11 at 13:47   View User's Profile U2U Member Reply With Quote

I wouldnt risk it, as people have said cook and freeze in portions.
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 14:27   View User's Profile U2U Member Reply With Quote

quote:
Originally posted by Welsh Dan
quote:
Originally posted by sc0ott
Are there ingredients that could make it last longer?
I have just bought a chicken balti from tesco which you heat up in the microwave and the use by date is the 28th which is more than 5 days away.


That will have been treated and sealed air tight.


They are about as tightly sealed as those plastic chinese dishes.
do they do anything to the chicken to stop it going off quicker?
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 14:28   View User's Profile U2U Member Reply With Quote

Im no chef ramsay but would marinating the chicken before adding the sauce help?
Hammer
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Registered: 11th Feb 04
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22nd Jun 11 at 14:29   View User's Profile U2U Member Reply With Quote

Ready meals have additives and preservatives in them from manufacture.
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 14:31   View User's Profile U2U Member Reply With Quote

I would like to know which ones they use to help keep chicken fresh as fuck.
Jake
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Registered: 24th Jan 05
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22nd Jun 11 at 14:33   View User's Profile U2U Member Reply With Quote

ive had that campa shit twice, its your arse on the line literally so dont mess about when it comes to chicken. id leave cooked chicken for a max of 2 days in the fridge
Munchie
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Registered: 17th Jul 01
Location: I swap goats for mobile phones
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22nd Jun 11 at 15:13   View User's Profile U2U Member Reply With Quote

1 thing you shouldnt mess about with is meat!
Hammer
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Registered: 11th Feb 04
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22nd Jun 11 at 15:17   View User's Profile U2U Member Reply With Quote

quote:
Originally posted by sc0ott
I would like to know which ones they use to help keep chicken fresh as fuck.


Do you want an actual list?

Aluminium silicate - Mineral salt, anticaking agent used in medications and vending machine dried milk.

Amino acids Compounds - needed by the human body in a certain combination. Animal protein usually has the needed composition, but amino acids are also used to fortify vegetables.


Ammonium carbonates - Mineral salt, adjusting and modifying agent. Irritant to mucous membranes, alters pH of urine and may cause loss of calcium and magnesium. Used in some medications, baked goods, baking powder, cocoa items confectionary, ice cream.

Anti-caking agents - many foods tend to coagulate and specific agents are needed to prevent this. Many anti-caking agents are natural products such as talc (E533b) and bentonite (E558), and some are manufactured, such as silicon dioxide (E551) (chemically the same as sand but much purer), calcium silicate (E552) and sodium aluminosilicate (E554).

Antimicrobials - prevent the growth of molds, yeasts and bacteria.

Antioxidants - Keep foods from becoming rancid, browning, or developing black spots. Antioxidants also minimize the damage to some essential amino acids and the loss of some vitamins

Azo dyes - Azo dyes are members of a chemical group comprising the following colorants:
E 102 tartrazin, E 110 yellow-orange S, E 122 Azorubine, E 123 amaranth, E 124 cochineal red red A, E 151 brilliant black BN, E 180 Lithol rubine BK, E 128 red 2G, E 155 brown HT.

Bentonite - From natural clay. Decolouriser, filter medium, emulsifier and anti-caking agent. Used in pharmaceutical agents for external use, edible fats and oils, sugar, wine.

BHA & BHT -Butylated hydroxyanisole (BHA) is a phenolic antioxidant Phenolic antioxidants prevent rancidity of fats and oils in food by protecting against lipid oxidation.

B vitamins - Niacin, thiamin and riboflavin. Vitamins added to or used to enrich bread, flour and cereals to help combat nutritional deficiencies

Calcium hydroxide - Mineral salt made from lime as a firming and neutralising agent used in making beer, soap and glazing pretzels, infant formula as a mineral, cocoa products, sour cream, edible fats and oils, jam, tinned vegetables

Calcium Propionate - An inhibitor of molds and other microorganisms in foods, animal feed, tobacco, pharmaceuticals in butyl rubber to improve processability and Scorching resistance.

Colorings -make food visually more attractive

Copper sulphate - Mineral salt, anti-caking agent which is manufactured but occurs naturally and used for making azo dyes. Not to be taken on its own!

D & C - Prefix meaning that a dye is FDA-approved for drugs and cosmetics.


E 100 Turmeric - It is the natural color of the root of turmeric (Curcuma longa). It is the traditional ingredient of curry powder. It may be obtained by synthesis. Its color is yellow
+
Emulsifier - An additive used in the preparation and processing of foods, which is used to blend or mix ingredients together and also, to keep them from separating.

Erythorbates - Erythorbates are food ingredients that inhibit the change of flavor and color in food when exposed to air, such as when a cut apple is exposed to air.

Ext. D & C - Prefix signifying a dye that is FDA-approved for externally applied drugs and cosmetics only.

Ferrous gluconate - Color-retention agent (derived from iron and glucose) used in olives, iron supplements (use sparingly).

Food acids - They help maintain a constant sourness in food.

FD & C - Prefix for a dye that is FDA-approved for foods, drugs and cosmetics.

Flavor enhancers - enhance food palatability.

Glazing agents - They give a shiny appearance or provide a protective coating to a food.

Glucono delta-lactone - Food acid, artificial sweetener base, acidity regulator. Made from glucose. Stops 'stone' formation during manufacture with milk and beer.

Glycerine - Glycerine is an alcohol (glycerol) and is used as a preservative in the food industry, as well as a sweetener: it is very sweet, yet it contains no sugar. This makes it an ideal sweetener for patients who cannot take sugar, such as the increasing number of Candida sufferers
Hammer
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Registered: 11th Feb 04
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22nd Jun 11 at 15:17   View User's Profile U2U Member Reply With Quote

To name but a few.
Jake
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Registered: 24th Jan 05
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22nd Jun 11 at 15:18   View User's Profile U2U Member Reply With Quote

that off the top of your head is it
Hammer
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Registered: 11th Feb 04
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22nd Jun 11 at 15:19   View User's Profile U2U Member Reply With Quote

Off the top of my head in alphabetical order
AlunJ
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Registered: 3rd Apr 07
Location: Newport
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22nd Jun 11 at 15:20   View User's Profile U2U Member Reply With Quote

quote:
Originally posted by LiVe LeE
Campila Bacta (*sp) is not nice


campylobacter
sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 15:22   View User's Profile U2U Member Reply With Quote

Freezer it is then.
fazza
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Registered: 7th Feb 08
Location: Plymouth
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22nd Jun 11 at 15:39   View User's Profile U2U Member Reply With Quote

them additives available off the shelf down tesco?

sc0ott
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Registered: 16th Feb 09
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22nd Jun 11 at 15:57   View User's Profile U2U Member Reply With Quote

how long can you keep additives in the fridge for?
rcameron1991
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Registered: 9th Mar 11
Location: Wick, Caithness
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22nd Jun 11 at 19:43   View User's Profile U2U Member Reply With Quote

Yeah best to freeze it mate, chickens a dodgy one :/
--DAN--
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Registered: 3rd Feb 03
Location: Bottesford. Drives;3 Series
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22nd Jun 11 at 19:48   View User's Profile U2U Member Reply With Quote

quote:
Originally posted by sc0ott
quote:
Originally posted by Welsh Dan
quote:
Originally posted by sc0ott
Are there ingredients that could make it last longer?
I have just bought a chicken balti from tesco which you heat up in the microwave and the use by date is the 28th which is more than 5 days away.


That will have been treated and sealed air tight.


They are about as tightly sealed as those plastic chinese dishes.
do they do anything to the chicken to stop it going off quicker?


Nothing is done to the actual chicken but the individual pack is gas flushed in MAP packaging which extends the life. Usually gives an extra 2/3 days shelf life to the product. Nothing like a chinese dish.
dannymccann
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Registered: 9th Aug 06
Location: Doddington, Lincolnshire
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23rd Jun 11 at 06:47   View User's Profile U2U Member Reply With Quote

We sometimes have roast chicken on a sunday (so no sauce) and keep some of the offcuts of chicken for stir frys on the Monday and Tuesday (sometimes even Wednesday), we just keep it covered in the fridge on a plate and make sure its heated properly through again when I put it in a meal later in the week, never been ill from it in the last 3/4 years of doing it

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