3 min read
When I make lasagna or a big batch of chili, I don’t just have that night’s dinner in mind. I’m thinking about the leftovers. Big-batch recipes are the gift that keeps on giving, and as many cooks will tell you, they tend to taste even better the next day or two. And who doesn’t love opening the freezer or refrigerator to find dinner already made?
The most common mistake when storing leftovers
If you’re also a leftovers lover, it’s essential to store them properly. Leaving food out for too long is the most common mistake people make when storing leftovers—and it’s a dangerous one. If you’re not careful, that extra serving of soup or uneaten casserole could be contaminated with harmful pathogens as it sits on the kitchen counter.
“Most people think of leftovers in terms of quality: ‘Will it still taste good tomorrow?’,” says Darin Detwiler, a food safety expert, author, and professor. “Food safety professionals think about something different: ‘How long has this food been sitting in the danger zone?’”
According to Detwiler, you can’t tell whether a dish is unsafe by smelling or tasting it. “Bacteria such as Salmonella, Listeria, and certain strains of E. coli do not reliably change the smell, taste, or appearance of food,” Detwiler explains. “Consumers often rely on their senses to determine whether food is safe, but food safety does not work that way.”
How to store leftovers safely
To prevent contamination, think about temperature and timing. According to the Food Safety and Inspection Service, the danger zone for bacteria growth is between 40°F and 140°F. Detwiler says the biggest threat often occurs during the first few hours after the meal ends, when food is left sitting out, and bacteria are given exactly what they need to grow.
“Once food has been cooked, consumers generally have no more than two hours to refrigerate it, and only one hour if outdoor temperatures exceed 90°F. Yet many people routinely leave food on the counter during family gatherings, holiday meals, parties, sporting events, or while they continue socializing after dinner,” says Detwiler.
How to cool leftovers safely
If you’ve made a big batch of chicken soup and want to freeze it for later, don’t place the entire stockpot in the refrigerator to cool. “Large volumes of food cool very slowly, allowing the center of the container to remain in the danger zone for hours. The safer approach is to divide food into shallow containers so heat can escape rapidly,” says Detwiler. Once the leftovers have cooled, you can leave them in the refrigerator or transfer them to the freezer.
How to thaw leftovers safely
Even if you store leftovers properly, thawing them can introduce another issue. It’s tempting to leave a container of frozen leftovers on the kitchen counter to thaw for hours, but Detwiler cautions against it. “People believe that because the food is still “mostly frozen,” it is therefore safe. However, the outer portions can quickly warm into the danger zone while the center remains frozen, creating ideal conditions for bacterial growth,” he says. Instead, thaw leftovers in the refrigerator, under cold running water, or in the microwave if they will be reheated immediately.
Dining and Cooking