6 tips to make leftovers last

When it comes to the factors that make leftovers go bad, we’re dealing with 2 of the same culprits that attack our fresh ingredients. Namely microbes and oxygen.

Since leftovers have usually been ‘cooked’ in some way, enzymes aren’t generally much of a concern.

The good news is we also have the same weapons in our arsenal to hold the microbes and oxygen at bay for as long as we need. If you need a refresher on these techniques, head back over here.

So here are 6 tips specifically targeted towards keeping leftovers.

1. Chill ASAP.
The worst thing for most food is to be hanging around at room temperature – perfect growing conditions for microbes. So the sooner you pop things in the fridge or freezer, the smaller your microbe populations are going to be to begin with.

And less microbes = you guessed it, longer shelf life.

2. Keep different components separately, if possible
The other night we had curry with quinoa and stir fried bok choy. There were leftovers of all 3 dishes. I could have just piled it all into the same container, but instead I chose to pack the items away separately. The main benefit of doing this is that it gives you more options for ‘reinventing’ the leftovers. So the quinoa can be used in a salad, or a soup, or served with yoghurt and berries. You get the idea.

3. Consider packing individual serves
When I used to take my lunch to work, I’d pack most leftovers into little ‘lunch sized’ containers. Then pop them in the fridge, and sometimes the freezer. So in the mornings I’d be able to grab and go, making it much more likely that I’d actually take my lunch, rather than thinking ‘too hard’.

Individual serves are also great in the freezer because they’re quicker and easier to defrost.

4. Cover
Fridges and freezers are VERY dry environments You know yourself that uncovered food dries out very quickly. I tend to use glass containers fitted with plastic lids or just cover things with cling wrap or foil. Whatever works for you, just don’t be like my Dad and put your steaks in the freezer without any protection.

5. Use appropriately sized containers.
This is more of a precaution against oxygen, less air or ‘head space’ in a container means less air and by extension, less oxygen. Poorly protected food will be more likely to suffer from freezer burn. A side benefit is that you’ll fit more things in your fridge and freezer.

6. Use freezer suitable bags
Not all plastic bags are created equally in their ability to act as a barrier for air and moisture under very low temperatures. So make sure you use proper freezer bags, rather than whatever you get from the supermarket.

Back to: Master Your Meal Plan Overview.