Guideline to Storing Every Kind of Food in the Refrigerator for Long-Lasting Freshness
Amidst the busy schedules, one finds it really easy to cook food and refrigerate it as food does not get spoiled. Also, some people even go for meal prepping.
Meal prepping is simply preparing meals ahead of time and then storing it. Some people also cook food in large portions and then store it in the refrigerator as it simplifies their work.
When in the previous years, there were no refrigerators people would buy fresh, cook fresh and if some food is left they would throw it or share it with other people.
Keep these things in mind when the next time you store your food:
Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked.
Food contaminated with food poisoning bacteria may look, smell and taste normal.
If food is not stored properly, the bacteria in it can multiply to dangerous levels.Storing food in the fridge
Your fridge temperature should be at 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in your fridge.
One of the great perks of planning, preparing, cooking, and enjoying a home-cooked meal is the leftovers.
Knowing how to store cooked food is paramount for enjoying the surplus in the days, weeks, and months to come.
Additionally, properly stored cooked food is an integral part of weekly food prep or stocking up for the future.
No matter the reason, the goal is the same: utilize the best tools and methods to preserve food and maintain the freshness and integrity of each item.
Store all leftovers in leak-proof, clear containers or wraps. We love those from Snapware and Rubbermaid—they're super airtight, which helps your food stay as fresh as possible.
Follow the 'first in, first out' rule: Always eat the oldest foods first.
Refrigerate leftovers within two hours of cooking. And there's no need to wait for piping-hot foods to cool down before storing them―modern refrigerators can handle the heat.
"Throw away all perishable foods that have been left in room temperature for more than two hours.
Divide leftovers into small, flat containers so that they cool faster. Some bacteria spores survive the cooking process and may germinate if the food is at room temperature long enough.
Check that your fridge is set at 40°F or below. And don't just rely on the pre-programmed settings—rather, enlist help from a refrigerator thermometer.