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petalique

Refrigerating meat — pork, chicken

last month
last modified: last month

I know what I do with grocery items, but DH 🧠 has other thoughts.

He bought groceries and brought them home. He often takes a large Coleman cooler packed with bags of ice to keep milk and meat cold. Good idea.

However, he can get lazy (IMO) and leaves the meat and milk in the cooler with ice in our garage under. Sometimes for a day, but this last trip for two or three days. He argues that the cooler is cold enough. I do not believe that it is. It bugs the heck out of me that he cannot m age to put it in the cellar (unheated) refrigerator. In the past, when his brain was working better, he would refrigerate it, and by the next day have it repackaged into portions, labelled with the name and date of purchase, and put into the chest freezer.

He is increasingly unmotivated. Lazy. or whatever. Today I put one pork roast into the chest freezer, then portioned out, re-wrapped and labeled and put the remaining pork into the frezzer. The meat was okay, not spoiled, I cooked and ate some and lived. But I do NOT like having it hang around in the fridge for three days. The 2 pounds of chicken thighs hve to be repackaged into smaller portions, wrapped, labeled and put in the freezer.

I strongly believe in my approach, but he feels it’s not a big deal. I think his 🧠 ain’t like it used to be.

What do folks here think? Am I being too exacting? I think that even if a Coleman cooler has bags of ice in it, it still is not optimally or sufficiently cold for meat for more than a few hours. Certainly not for two days.

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