You should keep foods out of the temperature danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
Depending on the temperature of your refrigerator about a week is safe. You should keep some white medical tape handy and mark leftovers with the date on them, and use a refrigerator thermometer to adjust the temperature so it remains about 38 to 42 degrees Fahrenheit. Never trust a leftover more than 12-14 days old regardless of how it looks or smells as these are unreliable methods to judge whether there are harmful levels of bacteria present.
This will keep well in an air tight container. Cooked beans can ferment fast. This will keep for about 5 to 6 days.
Pea salad should be good for 3 or 4 days stored in the refrigerator.
Cooked pinto beans are considered potentially hazardous. They should not be left unrefrigerated for more than 2 hours.
You can leave a taco salad refrigerated for about two days. You may want to eat it sooner if you want the lettuce to be fresher.
Salad should be good unrefrigerated for up to two hours.
This would depend on what is in the salad, if you are going to prepare it and then refrigerate it, and if you leave the dressing off until you serve it. If the salad has cucumbers, tomatoes, or other vegetables that contain a lot of natural moisture, it can cause your lettuce to become limp. If you make the salad(s) then refrigerate, it will remain crisp and brightly colored. If you combine your dressing with the salad too far in advance, it will cause the lettuce to become limp, as well. Ideally, if all of these guidelines are followed, you can make it about a day ahead of time. Also, if you are cutting your own lettuce up, and aren't eating the salad immediately, you should TEAR the leaves, and NOT use a knife. The reaction with the knife and lettuce is what causes the brown edges on the leaves.
Yes, it will wilt without keeping cool.
no
No.
7 years
Romaine lettuce should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Romaine can be wrapped in a damp cloth and stored in the refrigerator crisper. Romaine lettuce will keep for five to seven days. All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas, and pears, because ethylene will cause the lettuce leaves to brown.
Celery stalks and carrot sticks can be kept from wilting and will stay fresh much longer by storing in bowls or glasses of ice water rather than just left laying dry in the fridge. Lettuce that is already cut does not do well in water. To keep a salad with lettuce in it for a couple of days use Romaine and other sturdier varieties instead of Iceberg type. Also, do not put dressing on the salad until ready to serve. Remove excess water from advanced washing by paper towels or better yet - a salad spinner. It is the water that weighs the salad down and makes the lettuce soggy.
Absolutely! Spirits dont need to be refrigerated although some with cream in them (eg Baileys Irish Cream) will keep longer in the fridge if its not going to be finished in a couple months.
about 2 to 3 days