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Started By
Message
Food Safety Experts: Cutting Meat/Veggies 2 Days Before Cooking
Posted on 11/2/22 at 10:55 pm
Posted on 11/2/22 at 10:55 pm
Cooking a Pastalaya Saturday Morning. Don’t have a ton of time Friday and don’t feel like cutting at 5 in the morning.
Am I good to cut my chicken, pork, sausage, onion, and bell pepper Thursday night? Would be cooking around 7 AM Saturday. Or am I about to get all my friends sick?
Am I good to cut my chicken, pork, sausage, onion, and bell pepper Thursday night? Would be cooking around 7 AM Saturday. Or am I about to get all my friends sick?
This post was edited on 11/3/22 at 7:55 am
6
Posted on 11/2/22 at 11:00 pm to Tarpon08
Should be fine, just store them separately.
Posted on 11/2/22 at 11:01 pm to Tarpon08
Cut all the meat and ziplock bag it.
Cut all the veggies and ziplock bag them.
Do the veggies first and don't cross contaminate anything with the raw meat.
They will be fine in the fridge for 36-48 hours as long as you don't let things sit at room temp for any length of time and don't undercook the meat and allow bacteria to flourish.
It's no different than buying meat and putting it in the fridge for a few days before cooking it.
Cut all the veggies and ziplock bag them.
Do the veggies first and don't cross contaminate anything with the raw meat.
They will be fine in the fridge for 36-48 hours as long as you don't let things sit at room temp for any length of time and don't undercook the meat and allow bacteria to flourish.
It's no different than buying meat and putting it in the fridge for a few days before cooking it.
Posted on 11/3/22 at 1:23 am to tiggerfan02 2021
I don't understand...
So what if they're bag if you're cooking it, especially something like pastalaya. I make pre-made stir fries in the same bag all the time... or buy them at the store.
So what if they're bag if you're cooking it, especially something like pastalaya. I make pre-made stir fries in the same bag all the time... or buy them at the store.
Posted on 11/3/22 at 7:26 am to tiggerfan02 2021
Thanks! I normally cut everything up the night before and store them in the fridge separately in zip locks. I was hoping 36 hours wouldn't be too far out. 
Posted on 11/3/22 at 7:29 am to Tarpon08
No issues whatsoever. Cut away. Just cut the vegetables first so you’re not cutting on the same cutting board the meat was on. Or clean the cutting board.
Posted on 11/3/22 at 9:24 am to Tarpon08
You will probably loose some quality cutting the veggies that far out
Posted on 11/3/22 at 9:45 am to wickowick
quote:
You will probably loose some quality cutting the veggies that far out
What if I put Veggies in Freezer and take out late Friday night to defrost?
Posted on 11/3/22 at 10:18 am to Tarpon08
Your vegetable quality will be just fine 2 days out. Don't worry about a thing. 2 days for chopped vegetables is nothing. Some people here really overthink things way too much. There's no safety or quality issues with cutting meat or vegetables 2 days before cooking for a pastalaya.
Posted on 11/3/22 at 10:45 am to Tarpon08
Brown it all Thursday night.
Posted on 11/3/22 at 11:07 am to Gaston
No. Don't brown it Thursday. You have to wash your pot after you brown it and you lose all the flavor in your pot.
Posted on 11/3/22 at 11:32 am to Tarpon08
Absolutely
Posted on 11/3/22 at 11:45 am to Tarpon08
Absolutely don't freeze and defrost. I did this last week and my onions wilted to mush. Good thing that was just for the practice run.
I just cut the veggies Saturday afternoon and refrigerated til Sunday afternoon and those were fine. I don't think 12 hours will make a difference. As long as you keep the meat cold it will be fine in the fridge for a week at least.
I just cut the veggies Saturday afternoon and refrigerated til Sunday afternoon and those were fine. I don't think 12 hours will make a difference. As long as you keep the meat cold it will be fine in the fridge for a week at least.
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