Feature Articles
The life of leftovers
Karma Metzgar, C.F.C.S., Northwest Region Nutrition Specialist & Regional Director, 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. To others, leftovers are containers of stuff that get shoved to the back of the refrigerator. And then there are some foods which are actually better the second time around.
However you define them, the big question is “how long do leftovers
last?” And the answer is not “until they are gone.” Leftovers
have a shelf life 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. Always thaw frozen leftovers in the
refrigerator, not out on the counter.
Follow these guidelines for storing leftovers:
- Put leftovers in small, shallow containers so the food
can chill rapidly. If foods are stored while still
hot or warm, be sure to allow 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 with either a “use by” date or with today's date. Make sure your family understands your coding system. Food storage labels that have spaces for both dates are a good idea, as this will ensure there is no misunderstanding of the dating system.
Careless reheating can contribute to foodborne illness. Here are
some tips for reheating leftovers properly:
- 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.
- Be aware that foods cook differently in microwaves versus
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 it is still in the oven or outside it. Be patient and allow the food to stand to equalize the temperature.
Heating leftovers that have spoiled will not make them safe. Some poisons
made by food-poisoning germs are not destroyed by heat. So if your leftovers
smell bad or look moldy or slimy, just throw them out. Never taste old leftovers
to see if they are safe.
The key points to remember are to promptly refrigerate leftovers, date them, plan to use within three to four days or freeze them, and reheat once until steaming. And then eat and enjoy!
 |
Site Administrator: |
|
|
|
Last update: Monday, November 28, 2011
