I had such plans before my back went out... help

[NMDemDist2]

I made stock from the Prime Rib and it's been in the fridge since Xmas

is it dead?

[Tesha]

1. In the olden days...

...people would put a layer of fat over things to keep the oxygen out and the flavor in. I'd use the smell test, any question - out it goes.

[NMDemDist2]

3. well, there's the saving grace

it still has the fat layer on it and I was thinking the same thing. That fat may have sealed the air out

[Warpy]

4. Anerobic bacteria like c. botulinum will grow in the fridge

but they'll grow much more slowly.

You can kill the bugs and destroy any toxin by boiling for 10 minutes. Spores will remain but they won't hurt you.

However, if is smells nasty when you pop through the fat layer, toss it.

Back before refrigeration, the same pot of stock would be heated, cooled and reheated daily as more things were added to it for dinner, winter and summer.

Pease porridge hot
Pease porridge cold
Pease porridge in the pot
Nine days old.

[NMDemDist2]

5. if it smells OK and I strain it through a coffee filter then do the 10 minute boil

will that help clarify it too?

[Warpy]

6. The coffee filter will remove a lot of the flavor, IMO

along with all the fat. Fat carries flavor, so it's not a great idea to remove all of it.

I like cloudy broths. They taste better.

Boiling for 10 minutes should do it with no other treatment unless you're going to turn it into aspic or consomme. Then it has to be clarified.

[NMDemDist2]

7. so just boil it huh? I screened it through my fine sifter screen before

throwing it in the fridge.

I need to figure out what to use to freeze it in one cup sizes....

hmmmm....

[eleny]

9. Freezer baggies would work and they can lay flat

[The empressof all]

2. Yes---I would toss it.

I think after a week in the fridge it should go. I'm so sorry

[Stinky The Clown]

8. I would not chance it

Things today are not what they used to be. Assume everything you touch is contaminated.

[Warpy]

11. Smell is everything in this case

and the slightest "off" odor would indicate gas forming bacteria or fungi at work. Not only might it be dangerous, it just wouldn't taste good.

If it smells good, it can be boiled for 10 minutes and rendered safe.

[pengillian101]

10. It's two-three weeks old, yes?

I'd toss it. If in doubt, toss it out.

(This is why I love my newest Foodsaver. The new food in canisters vacuum sealed stay good in the fridge for a very long time.) Vacuum bags frozen stay good for years.

Some folks don't like plastic --- the new Foodsavers can also vacuum regular glass canning jars. Just got some 1/2 gallon Ball glass canning jars and organized my cupboard's dry ingredients. Vacuum packed ensures freshness, no bugs, etc.

(Sorry if I sound like a Foodsaver ad :-)