3 ms·

Yeah, it definitely surprised me in my 20s when I'd have a new roommate/girlfriend who would go through the fridge and throw out anything with an overdue best b

Yeah, it definitely surprised me in my 20s when I'd have a new roommate/girlfriend who would go through the fridge and throw out anything with an overdue best before date. > "Best Before" doesn't mean "Bad After"! At our house now, when we look through the fridge and see something approaching/past its Best Before date, we brainstorm something we can make to use it up before it spoils. Pudding is a great way to use up any quantity of milk. Random Vegetable Soup: throw all of the questionable vegetables in to the Instant Pot with some chicken stock, pressure cook for 10 minutes, blend with a stick mixer. If cheese grows a bit of mold, we just cut it off and put it in a new container. Meat gets kept in a fridge that is just a hair too cold, and either gets used right away or frozen. Writing all of this, I just realized that we produce very little food waste here. Occasionally some leftovers are forgotten in the back of the fridge and get moldy, but that's pretty rare.

bitexploder 8y ago
Cheese though. Obviously it probably won’t make you sick, but when you see mold on the surface it has permeated the cheese. Recommend throwing it out. All the other stuff you mentioned is fine.
- droopyEyelids 8y ago
  I’ve lived my whole life breaking this advice. No ill effects yet!
  - stevekemp 8y ago
    Me too, more often in my student days rather than recent past though. If I found mould on my cheese I'd just slice it off, and eat the rest. (Though now I think about it, if I saw bread with mould on it I'd throw the whole loaf away.)
    - bazooka2th 8y ago
      I agree, the bread-type mold must be different from the cheese-type. Maybe the loose structure of the bread makes it easy for the mold to spread thin and quick through the air gaps, while in cheese it propagates more slowly. Idk, but if there's mold on one part of the loaf the whole thing smells funky.
      - mikekchar 8y ago
        Hard cheeses are acidic (usually around a pH of 5) and salty. There are only a few types of mould that will grow on it. Lots of cheese producers grow wild mould on the rind of the cheese and it is perfectly edible.
- mrob 8y ago
  The USDA claims that in the case of hard cheese, it is sufficient to trim 1 inch from the mold: https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0...
  - mikekchar 8y ago
    As far as I understand there are no pathogenic moulds that will grow on hard cheese (it is too acidic). Just to be clear, this is not the case for soft cheeses (camembert, brie, some blue cheeses, really soft washed rind cheeses, etc), though. If that starts to go off, throw it out. The pH can get up all the way to 7 on those cheeses, so they aren't safe.
- benj111 8y ago
  What? Cheese is already off milk, many have added mold, its a feature.
  - wool_gather 8y ago
    They have specific varieties of added mold, such as particular Penicillium species, that don't produce chemicals that make you sick. Plenty of other molds have the potential to be bad if you ingest their output.
DanBC 8y ago
In the UK, and I guess there are similarities elsewhere, food dates come in two forms. "Best before" is product quality information. "Use by" is product safety information. If a product says "best before mm/yyyy" you can use the product after that. There'll be a gradual deterioration in quality. But it may well be safe for years after the date (depending how it's stored and whether the packaging stays in shape). "Use by" means you risk illness if you eat it after the date. Obviously there's a bit of a safety margin built in, and some people are at much higher risk of illness than others.
- bazooka2th 8y ago
  For what it's worth, I'm in Texas and the dates printed on the prepackaged food in my fridge have similar language; some say "best before", some say "best by", and some say only "b.b." (which is disturbingly ambiguous). I'm sure I've seen products with "use by" or "expires on" labels here though, but I've never interpreted any of them differently. Just seems like a guideline to me, I guess. Products that have an admonishment to "once opened, use within 7 days", like packaged deli meat, get my more thorough smell test. But I have two questions for you: - where I live, most beer has only a "born on" date, and apparently never expires. What about over there? - and my only test for egg goodness is that good ones sink and bad ones will float. I've heard that eggs in the UK are prepared for sale differently - does this test work for them?
mikekchar 8y ago
I always enjoy buying old things on sale at the super market. My favourite is cheese (not that there is much of a selection in rural Japan :-P). They've got this relatively nice artisan gouda in the grocery store which is insanely expensive. Once it goes past the best before date, it's marked half price. I'm always thinking, "Thanks for ageing my cheese" as I buy it ;-) My wife calls me the "Half price king" because I wander around looking for things. Bizarre stuff you can get on sale includes wine (where they have no room on the shelves and have to sell their old stock to accommodate the new stock -- companies pay for placement!), but also stuff like cultured butter or yogurt (yogurt fermented with a theromophilic culture by a reputable supplier will last months and months), natto (well... I like it), pickles, etc. I also look for beef that's gone off colour, or deep sea fish that's been kept frozen. Also, fruits are often great just before they go off, so as long as you intend to eat it that day, you can often get really good discounts. On the downside, I have to warn my wife about buy bread and spices on sale -- some things really go down hill with age.

bitexploder 8y ago

Cheese though. Obviously it probably won’t make you sick, but when you see mold on the surface it has permeated the cheese. Recommend throwing it out. All the other stuff you mentioned is fine.

droopyEyelids 8y ago
I’ve lived my whole life breaking this advice. No ill effects yet!
- stevekemp 8y ago
  Me too, more often in my student days rather than recent past though. If I found mould on my cheese I'd just slice it off, and eat the rest. (Though now I think about it, if I saw bread with mould on it I'd throw the whole loaf away.)
  - bazooka2th 8y ago
    I agree, the bread-type mold must be different from the cheese-type. Maybe the loose structure of the bread makes it easy for the mold to spread thin and quick through the air gaps, while in cheese it propagates more slowly. Idk, but if there's mold on one part of the loaf the whole thing smells funky.
    - mikekchar 8y ago
      Hard cheeses are acidic (usually around a pH of 5) and salty. There are only a few types of mould that will grow on it. Lots of cheese producers grow wild mould on the rind of the cheese and it is perfectly edible.
mrob 8y ago
The USDA claims that in the case of hard cheese, it is sufficient to trim 1 inch from the mold: https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0...
- mikekchar 8y ago
  As far as I understand there are no pathogenic moulds that will grow on hard cheese (it is too acidic). Just to be clear, this is not the case for soft cheeses (camembert, brie, some blue cheeses, really soft washed rind cheeses, etc), though. If that starts to go off, throw it out. The pH can get up all the way to 7 on those cheeses, so they aren't safe.
benj111 8y ago
What? Cheese is already off milk, many have added mold, its a feature.
- wool_gather 8y ago
  They have specific varieties of added mold, such as particular Penicillium species, that don't produce chemicals that make you sick. Plenty of other molds have the potential to be bad if you ingest their output.

DanBC 8y ago

In the UK, and I guess there are similarities elsewhere, food dates come in two forms. "Best before" is product quality information. "Use by" is product safety information. If a product says "best before mm/yyyy" you can use the product after that. There'll be a gradual deterioration in quality. But it may well be safe for years after the date (depending how it's stored and whether the packaging stays in shape). "Use by" means you risk illness if you eat it after the date. Obviously there's a bit of a safety margin built in, and some people are at much higher risk of illness than others.

bazooka2th 8y ago
For what it's worth, I'm in Texas and the dates printed on the prepackaged food in my fridge have similar language; some say "best before", some say "best by", and some say only "b.b." (which is disturbingly ambiguous). I'm sure I've seen products with "use by" or "expires on" labels here though, but I've never interpreted any of them differently. Just seems like a guideline to me, I guess. Products that have an admonishment to "once opened, use within 7 days", like packaged deli meat, get my more thorough smell test. But I have two questions for you: - where I live, most beer has only a "born on" date, and apparently never expires. What about over there? - and my only test for egg goodness is that good ones sink and bad ones will float. I've heard that eggs in the UK are prepared for sale differently - does this test work for them?

mikekchar 8y ago

I always enjoy buying old things on sale at the super market. My favourite is cheese (not that there is much of a selection in rural Japan :-P). They've got this relatively nice artisan gouda in the grocery store which is insanely expensive. Once it goes past the best before date, it's marked half price. I'm always thinking, "Thanks for ageing my cheese" as I buy it ;-) My wife calls me the "Half price king" because I wander around looking for things. Bizarre stuff you can get on sale includes wine (where they have no room on the shelves and have to sell their old stock to accommodate the new stock -- companies pay for placement!), but also stuff like cultured butter or yogurt (yogurt fermented with a theromophilic culture by a reputable supplier will last months and months), natto (well... I like it), pickles, etc. I also look for beef that's gone off colour, or deep sea fish that's been kept frozen. Also, fruits are often great just before they go off, so as long as you intend to eat it that day, you can often get really good discounts. On the downside, I have to warn my wife about buy bread and spices on sale -- some things really go down hill with age.