I’ve heard people say, “Eh, I ate yams from two weeks ago and I’m still standing!” And my response is: lucky you, but that’s a terrible risk. Food poisoning bacteria often don’t change the taste or smell of food until it’s way too late.
You might survive—but do you really want to spend a night questioning every life choice over a forgotten tuber? I didn’t think so. Play it safe.
A Quick Rule of Thumb Just for You
Here’s my personal cheat code: If you can’t remember when you cooked them, toss them. Mark your container with the date if you’re organized, but if you’re a chaos gremlin like me, just use your best judgment and the 4-day limit.
And when in doubt, your fridge’s coldest shelf (usually the back) is the best spot. Avoid the door—it’s too warm from constant opening and closing. Yams are sensitive princesses, apparently.
