It's really hard to say that such-and-such food should last this amount of time - when I put such numbers in my recipes, I always try to err on the safer (shorter) side. It depends on how fresh the food was in the first place, and what the conditions in your fridge are. If things are rotting fast in your refrigerator in the summer, it's probably because people are opening it more frequently to get cool drinks and such, so the temperature inside is going up. You may want to get a cheap thermometer to see how cold or warm it is inside the fridge, and adjust the cooling level. It should be around -5 degrees C (23 degrees F) or so or a bit lower (but not cold enough so that things start freezing). Also make sure you are buying fresh, not-expired meat that's been kept at proper temperatures at the store.
|
