Can I eat this: 96-hour vegan pasta edition
December 27, 2015 3:31 AM Subscribe
On Wednesday 12/23, I assembled but did not bake this delicious pumpkin baked ziti from Veganomicon. Too late to bake and eat?
The dish has been in the refrigerator, covered, for nearly 4 full days (23rd to 27th), waiting for me to top it with the breadcrumb topping and bake it. I feel like 4 days may be pushing it... but it's just pasta in a thick pumpkin/tofu/cashew sauce.
1. Still ok if I bake it today? It's supposed to bake at 375F (190C) for at least half an hour.
2. What if I freeze it now and bake it another day?
3. What if I bake & serve it to friends?
4. Should I toss it and start over? I have the ingredients to make a fresh one.
The dish has been in the refrigerator, covered, for nearly 4 full days (23rd to 27th), waiting for me to top it with the breadcrumb topping and bake it. I feel like 4 days may be pushing it... but it's just pasta in a thick pumpkin/tofu/cashew sauce.
1. Still ok if I bake it today? It's supposed to bake at 375F (190C) for at least half an hour.
2. What if I freeze it now and bake it another day?
3. What if I bake & serve it to friends?
4. Should I toss it and start over? I have the ingredients to make a fresh one.
For me, 5 days is the cutoff for refrigerated foods like this, cooked or uncooked, I wouldn't worry about this one in terms of cooking it for myself. I doubt I would freeze it for cooking later.
Also, if you're worried, make a new one for friends and bake this one for yourself...
(note: I am not a food safety advisor, I'm just some odd person on the internet speaking from unscientific personal experience)
posted by HuronBob at 4:22 AM on December 27, 2015 [1 favorite]
Also, if you're worried, make a new one for friends and bake this one for yourself...
(note: I am not a food safety advisor, I'm just some odd person on the internet speaking from unscientific personal experience)
posted by HuronBob at 4:22 AM on December 27, 2015 [1 favorite]
I'd bake it and eat it now --- definitely do not freeze it to bake later, and even more definitely do not risk serving it to friends (well, at least not to friends you want to keep as friends..... but somebody like my pain-in-the-ass Aunt Mary? Yeah, I'd probably serve it to her.)
posted by easily confused at 4:39 AM on December 27, 2015
posted by easily confused at 4:39 AM on December 27, 2015
Best answer: I have no idea if it's safe, but I made a similar butternut squash ziti bake over the holidays which was delicious when first cooked, but despite seriously undercooking the ziti for the casserole, the next day the pasta was really mushy and the consistency of mashed potato. I'd test a piece of pasta and if it's squishy make another one. The flavors were great but the consistency was kind of disgusting.
posted by sweetie_darling at 4:55 AM on December 27, 2015 [2 favorites]
posted by sweetie_darling at 4:55 AM on December 27, 2015 [2 favorites]
Response by poster: That is a really good point, sweetie_darling. Thanks, everyone! I think I'll make a fresh one.
posted by dywypi at 7:32 AM on December 27, 2015
posted by dywypi at 7:32 AM on December 27, 2015
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posted by mermayd at 4:19 AM on December 27, 2015