Feature Articles
The Life of Leftovers
Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension
Leftovers. Some people define leftovers as planned overs -cooking with the idea to have another meal from the effort. Others define them as containers of "stuff" that get shoved to the back of the refrigerator. And there are some foods which are better the second time around.
But, the big question is how long do leftovers last?
And, the answer is not until they are gone. Leftovers have a
shelf life even when refrigerated that needs to be
respected or you could end up with symptoms of food
poisoning, also called foodborne illness, similar to the flu.
Generally, refrigerated leftovers should be used within
three to four days after cooking. Reheat
foods only once and toss if there are any leftover
leftovers. The three to four day guide applies to soups,
stews, cooked meat and meat dishes, cooked poultry
dishes, fried chicken and casseroles. The refrigerated
shelf life for gravy and meat broth is one to two days.
If you don't anticipate using the leftovers in the
recommended time span, freeze them to extend the shelf life.
Freeze in portion sizes that are easily eaten in one
setting.
When storing leftovers, put in them small, shallow containers
so there is more rapid chilling of the food. Keep in
mind if foods are stored while still hot or warm, be
sure to all cool air to
circulate to keep food safe. Bacteria grows rapidly
between 40 degrees and 140 degrees F, so if a food is
lukewarm for several hours bacteria may start to grow.
Label the containers either with a "use by date" or
"today's date." Make sure your family understands your
coding system. I have seen some food storage labels that
have both dates to fill in. This is a good idea. Then
there is no misunderstanding of the dating system.
The next issue is reheating. Foods should be reheated
thoroughly to a temperature of 165 degrees F. This means
soups and gravies should be brought to a
rolling boil. Food should steam throughout, not just at
the edges.
Careless reheating can
contribute to foodborne illness. When reheating in a
microwave, be aware that foods cook differently in
microwaves than by conventional heat. In a regular oven,
hot air makes both the food and its container hot, while
in the microwave, the air is cool. Cooking occurs when
microwaves cause food molecules to vibrate; the
resulting friction creates heat. While microwaves can
get food hot enough to kill bacteria that may be
present, the microwave doesn't always cook evenly. Since
microwaves go about an inch deep in most foods, the
center cooks when heat from the outer areas travels
inward. Therefore, it is up to the cook to arrange, cover,
rotate, stir and turn foods so they reach a safe
temperature throughout the food.
Food continues to cook after the heat turns off,
whether the food is still in the oven or someplace else.
Be patient and allow the food to stand to equalize the
temperature of the food.
Remember to promptly refrigerate
leftovers, date them, plan to use within three to four
days or freeze them, and reheat once until steaming.
Last Updated 10/25/2007
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