I don’t do “batch cooking” per se, but often cook something larger on saturday/sunday so I have leftover, either for Monday/thuesday lunch or for when coming back from sport, keeping food 2-3 in the fridge doesn’t worry me (Obviously, I am not gonna keep a tartare so long in the frige, and don’t even cook meat). Things start to be more worrysome when I still have leftover on Wednesday/Thursday. yesterday night I threw away some beans from Saturday I started to have a doubt.

So my question is basically

  • How to optimize food preservation in the fridge (I have a small fridge with a very small freezer compartment, in winter when the temperature doesn’t get above 5 degree I can use my balcony for extra space, but it’s already over)

  • Is there a guideline on how long which kind of food can last in a regular fridge ?

  • RegalPotoo@lemmy.worldEnglish
    16·
    8 months ago

    Like don’t leave it out at room temperature for hours - bacteria die above 60C and go dormant below 4C, so you need to minimise the amount of time the food spends in the “danger zone”