If you don't have a trunk then put it as close to the rear of the vehicle as you can. If the weather were warmer then it would not make it home,but since it is winter you will be fine. Unless you get one of those special bags that keeps groceries frozen, you probably won't make it home without a big mess. Not to mention that when ice cream melts, even just a little tiny bit, it changes the structure of the ice cream and it becomes grainy or icy when you refreeze it. Basically it ruins it.
You should of just bought the frozen stuff closer to home. This is surprising to some. These bacteria can be killed by proper cooking and pasteurization. For best quality, taste and texture, keep whole raw chicken in the freezer up to one year; parts, 9 months; and giblets or ground chicken, 3 to 4 months. Raw chicken pieces can be stored in the freezer for up to 9 months, while a whole chicken can be frozen for up to one year.
Cooked chicken can be stored in the freezer for 2—6 months 1, 2. You should use frozen chicken pieces within 6 months. A whole chicken can be frozen for up to a year. Additionally, the fat on frozen chicken has a distinct white color as well. Both of these colors will change if the chicken is bad. Another reason to avoid frozen chicken is that it can be saltier than fresh. Thoroughly cooking chicken, poultry products, and meat destroys germs.
You can kill bacteria by cooking poultry and meat to a safe internal temperature. Use a cooking thermometer to check the temperature. Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food like chicken and other meats should be tossed if left out at room temperature more than two hours much less if in a warm room.
Bringing the stock back up to a boil for one minute will kill any active bacteria, and holding it at a boil for 10 minutes will inactivate the botulism toxin. A reboiled three-day-old stock may be safe to eat, but it is now seasoned with millions to billions of dead bacteria and their inactivated toxins. Regardless of what that date actually is, the optimal storage time for raw eggs in their shells, according to the USDA, is 3 to 5 weeks.
If Greek yogurt is properly sealed and refrigerated at the right temperature, it can be safe to eat yogurt 14 to 24 days after the sell-by date, but the taste will become more sour as the product gets older. The longer the yogurt sits in the fridge, the more watery substance forms on top of the yogurt.
If the yogurt smells sour, it is probably no good. If the yogurt appears to be curdling at the bottom, it is going bad, and when the live bacterial cultures in yogurt die off, mold will form.
Never eat moldy yogurt. Do not throw away your yummy yogurt or your money , just because the sell by date has passed. Spoiled yogurt IME curdles and the liquid will be cloudy. It also can get moldy — meaning that even before you see visible mold patches it will taste moldy.
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