I have some short ribs that have been sitting in my fridge since March 1. They're smelling a little funky, but you can't smell it unless you put it directly under your nose. Sell by date is March 5, packed on February 27.
Should I throw them out? It's there a way to salvage them? I was originally planning on grilling them Korean style since they're LA cut, but would pressure cooking or braising them kill more pathogens (if this is a concern)? I'm more concerned about taste than my health.
Submitted March 09, 2017 at 10:56AM by halfsmoke http://ift.tt/2mKJCqy
No comments:
Post a Comment