[Sca-cooks] Food Quality and bad cooking was RE: Bad Cooking at Feasts - was Re: good taste

[grizly]

Usually because it is approaching r has passed the printed sell-by date on
the package.  USDA and local health departments have pretty strict ideas
about selling them.  There is no real legal restriction on buying or using
products in regards to the printed dates.

So, a prudent and educated cook wo pays attention and can assess food
quality and safety can really score large on "time sensitive" food products.
Eggs don't magically rot the day after the date, nor does milk, meat or
chicken.  E.G.  5 year old ground cinnamon should be assessed for freshness
and useability just like chicken whatever the age. Proper handling and
storage can make sale items very useable and maintain their quality at
purchase.  I posit that freshness should be assessed by the purchaser and
balanced appropriately with safety, cooking technique modification, storage
needs, etc.   That goes for foods regardless of the posted dates.

No amount of handling or preparation will eliminate the potential risk of
dented cans and botulin intoxication.  That's a matter of willing to take
the risk.

Failure to know your food products and their condition would qualify as boad
cooking.  People who eat lousy food that is lousy because it is partialy
spoiled, poorly stored or poorly prepared . . . and then blame it on being a
period recipe/dish . . . are falling unwitting prey to bad cooking and
unfortunately so.


niccolo difrancesco

-----Original Message-----
>  Third type is the old but I bought it on sale, sorry but if it was on
sale
> there usually is a reason.