Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Bereiding: 15 minute
Staantyd: sowat 2-3 uur
Genoeg vir 9 mense

Bestandele:

• 1 blikkie karamelkondensmelk
• 250 ml vars room
• 1 x 90-100g ‘peppermint crisp’ blok skokolade
• 1 pakkie Tennis beskuitjies

Metode:

1. Plaas beskuitjies in tertbak geplaas word: 3 x 3 = 9 koekies
2. Klits room tot styf.
3. Voeg karamelkondensmelk by.
4. Klits tot goed gemeng.
5. Rasper sjokolade, maar hou ‘n paar groterige stukkies uit vir versiering.
6. Meng gerasperde sjokolade by roommengsel in.
7. Plaas weer 9 koekies oor mengsel.
8. Gooi die res van die vulsel oor die koekies.
9. Versier met sjokolade stukkies
10. Laat in yskas tot styf (ongeveer 2-3 uur)

Translation

Peppermint Crisp Fridge Tart

Preparation: 15 minutes
Standing time: about 2-3 hours
Enough for 9 people

Ingredients:

• 1 can of caramel condensed milk
• 250 ml fresh cream
• 1 x 90-100g ‘peppermint crisp’ block of chocolate
• 1 packet of Tennis biscuits

Method:

1. Place biscuits in pie dish: 3 x 3 = 9 biscuits
2. Whip cream until stiff.
3. Add caramel condensed milk.
4. Beat until well combined
5. Grate chocolate, but keep a few larger pieces for decoration.
6. Mix grated chocolate into cream mixture
7. Place 9 cookies over mixture again.
8. Pour the rest of the filling over the cookies.
9. Decorate with chocolate pieces
10. Leave in the fridge until firm (about 2-3 hours)

Maak So:

1. Maak beskuitjie kors van Tenniskoekies.
2. Druk in tertbak vas.
3. Maak 1 pakkie suurlemoen jellie aan met 1 k kookwater en laat afkoel.
4. Roer 1 blik kondensmelk en 1 blikkie grenadillamoes by en ook 50 ml suurlemoensap.
5. Meng deur en skep op beskuitjiekors.
6. Plaas in yskas.

Translation

Condensed Milk Lemon Tart

To Make:

1. Make biscuit crust from Tennis biscuits.
2. Press in pie dish.
3. Make 1 packet of lemon jelly with 1 cup boiling water and let it cool.
4. Stir 1 tin of condensed milk and 1 tin of grenadilla pulp and add 50 ml of lemon juice.
5. Mix well and pour onto biscuit crust.
6. Place in the fridge.

1 blik 410g Ideal melk
½ kop. strooisuiker
1 blik grenadellamoes
1 pakkie lemoenjellie
1 pakkie (200g ) Tennis beskuitjies
1 kop. kookwater

METODE:
Maak jellie aan met kookwater en laat afkoel.
Klop verkoelde melk tot styf.
Vou suiker geleidelik by.
Klop goed.
Voeg moes en jellie by.
Klop tot romerig.
Pak laag beskuitjies en gooi laag vulsel.
Plaas in yskas.

Bron: Die Poeding Klub.

500ml room, styf geklop.
1 blik fyn pynappel.
2 pakke mini malvalekkers (of groot malvalekkers – fyn gesnipper)
125ml suurlemoen sap.
1 blik kondensmelk.
1 pak tennis beskuitjies vir onder in die bak.

Metode
1) Meng suurlemoensap en kondensmelk saam.
2) Voeg styfgeklopte room by.
3) Meng pynappel en malvalekkers by.
4) Meng als goed en skep op beskuitjies en sit in yskas.
5) Krummel so 2 na 3 tennisbeskuitjies bo-oor
Opsioneel – kan rooi kersies gesnipper ook byvoeg.

Bron: Kreatiewe Kos Idees

A chocolatey Fridge Cake is a “no oven required” classic. But what makes it even more more-ish is the addition of Bakers Blue Label® Marie biscuits, still one of South Africa’s best sellers after 170 years.

Level EASY
Time 15 MIN
Set Time 4 H
Serves 6-8

INGREDIENTS
200 g Bakers Blue Label® Marie biscuits
170 g butter, melted
220 g icing sugar
1 Tbsp (15 ml) cocoa
1 extra large egg, beaten
50 g flaked almonds, toasted
50 g desiccated coconut, toasted

INSTRUCTIONS

1. Roughly break up the biscuits and place into a bowl.
2. Mix together the melted butter, icing sugar, cocoa, and egg, and pour over the broken biscuits.
3. Place the mixture into a lined fridge-suitable pan, sprinkle over the toasted almonds and coconut, and freeze for 4 hours minimum or until set.
4. Cut into squares and enjoy!

Crust:
1 packet Tennis biscuits
125ml melted butter
Filling:
1 packet green jelly
1 tin condensed milk
150g peppermint crisp chocolate, chopped (I like to leave a few bigger chunks)
250g smooth plain cottage cheese
200ml boiling water
250ml cream, whipped

1. Crush the biscuits and mix with the melted butter. Press into a dish. Refrigerate.
2. Mix jelly powder with water and dissolve. Leave to cool.
3. Add condensed milk to the cooled jelly and mix well.
4. Add cottage cheese and fold in the cream.
5. Add half of the chocolate.
6. Pour into your prepared crust and refrigerate until set.
7. Sprinkle rest of chocolate on top and serve.