The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Leftovers in the fridge. › Re:Leftovers in the fridge.
toasty – as I recall you are the professional health inspector here so I assume that means you are applying “restaurant criteria” to make this evaluation. Personally I had never heard of the 3 day and out rule of thumb. I know I sure don’t observe it. Many of my noon meals are what I call “make aheads” vs. left overs! IOW I almost always cook more for supper so I’d have enough for lunch. It may be a week before I have the “make aheads” and I sure don’t seal them in the meantime. Keep in mind this is just my opinion and is coming from a chap who enjoyed a tasty bowl of ham & bean soup just 2 days ago that has been frozen for the last 5 years! It was good!!!