Should We Eat That: A Guide to Holiday Leftovers
 | Author:
Allison Kosto, MSU Broadwater County Extension Agent
MSU Broadwater County Extension Agent |
Should We Eat That: A Guide to Holiday Leftovers
Allison Kosto
MSU Broadwater County Extension Agent
One of my favorite outcomes from the holidays is the leftovers! My family strategizes to divide the leftovers so we all have some to enjoy. We usually eat most of it, but sometimes there is a point where the smell or perhaps the fuzzy growth makes us question the safety of the remaining leftovers. However, the reality is that the integrity of the food was lost long before we noticed any physical changes. Here are some guidelines for leftovers from the Cooperative Extension Service.
The idea for leftover preparation is to reduce the opportunity for bacteria to grow on food. Bacteria growth can happen rapidly in temperatures of 40 to 140 degrees F. Refrigerate leftovers as soon as possible after cooking, but no longer than 2 hours. It is recommended to allow leftovers to cool after cooking before putting them in the fridge. It doesn’t harm food to put them in the fridge warm, but it can warm up the fridge and other food in the fridge.
Divide the leftovers into shallow containers for more rapid cooling. Meal-size servings are very handy! Stir soup and stews to speed up heat release. Cover storage containers when cooled in airtight packaging. Write the date on packaged foods using a removable label or sticky note.
Refrigerators should be at 40 degrees F or lower, and freezers should be 0 degrees F or lower. It is estimated that one in four home refrigerators is too warm. Don’t pack too much in the fridge, because it prevents the cool air from circulating and keeping the food safe. The door is always the warmest spot in the fridge so avoid placing milk, leftovers, yogurt, sour cream, etc. in the door. This is a better place for condiments such as ketchup, mustard and dressings. Another good trick is to put food that will spoil first in the front of the fridge as a reminder to eat it soon.
In general, leftovers should be eaten within 3 to 4 days. There are a few exceptions. Gravy or meat broth should be used within 1 to 2 days and pasta or potato salads within 3 to 5 days. If you freeze leftovers, casseroles should be used within 2 to 4 months and soups and stews within 2 to 3 months. There is an old saying that goes, “When in doubt, throw it out.” If you don’t know how old it is, then don’t use it!
When it’s time to reheat the leftovers, it’s tempting to throw the plastic container in the microwave to do so. However, unless it’s labeled as “microwave safe”, it’s best to put the food on a plate or bowl. Cottage cheese containers, margarine tubs and most plastic storage containers are not heat stable and chemicals from the plastic may absorb into the food during heating. It’s a good idea to add a little moisture or cover with plastic wrap when reheating to create moisture, destroy bacteria and ensure uniform cooking. Microwaves tend to heat unevenly, so make sure to stir or rotate the food throughout the microwave time. You want your food to reach a safe temperature of 165 degrees F.
For frozen foods, thawing correctly is critical. The best method is the refrigerator. Another option is to use cold water (not hot water) to thaw foods. This method should only be used for foods that can be thawed in less than 4 hours. Change the water every 30 minutes. The fastest method is the microwave. However, only use this method if you plan to cook food immediately. This is because the microwave tends to thaw unevenly and causes some parts of the food to be in the temperature danger zone for bacterial growth while other parts are still frozen.
Don’t be afraid to get creative with how you use leftovers. Dice ham and add it to scrambled eggs, potatoes, pasta or salad. Turn turkey or chicken leftovers into soup, tacos, quesadillas or a wrap. Turn old bread into croutons or French toast. Search the internet for lots of ideas!
As usual, contact MSU Extension in Broadwater County at 406-266-9242 or allison.kosto@montana.edu for any of your informational needs. Happy holidays!
