When you are pre-packaging meals, defrosting, or storing leftovers make sure you follow food safety rules. Other wise you may cause your family and you to become very ill.
- When you are ready to use your frozen cooked or uncooked meats make sure you defrost properly. Either in the microwave, in the sink with cold water, or in the refrigerator. Other wise if your meat becomes to warm it will open the door for bacteria growth. Please read more about food safety from the USDA
- If you freeze any liquids such as broth or soups make sure you leave 1/2 inch at the top of the container to leave expansion for the liquid. Before you freeze make sure you cool down the liquid completely in an ice cold bath.
- Before you freeze any leftovers, soups, or ready prepared foods make sure you label them. What I like to do is label all my packages with masking tape and a permanent marker. This makes it easier to know what is going to go bad or what it is in the package.
- Just follow this as a rule of thumb- refrigerate leftovers no longer than 3 days and freeze no longer than 6 months. Generally most foods freeze well without worry. If I make too many cookies or there is a great sale on my favorite bread I like to freeze them for later use. Never freeze cream soups as when you dethaw the cream will seperate and have a very bad texture, but the taste will still be the same. Only freeze meats once, after you defrost a cooked meat do not re-freeze as it will become mushy.
I hope these smart storage tips will help you next time you are cooking in the kitchen.Do you enjoy this blog? Do you find the information helpful? Then go ahead and treat me to a coffee or send me a tip! I love Starbucks Skinny Cinnamon Dolce Latte. Choose any amount you wish, whatever you feel this blog is worth to you.