The VERY specific style you should reheat and store leftovers to avoid food poisoning( and you should never keep anything for longer than three days)
Good Housekeeping Institute( GHI) shares its guide to leftover storage
It advises millions of us are at risk as improper storage can cause food poisoning
You should regularly stir food while microwaving to make sure all parts cook
Saving leftovers for the next day’s lunch is a great to style to save money and eat more healthily.
But a new report reveals that millions of us could be storing and reheating our leftover meals the wrong way- and it could be putting our health at risk.
Unless certain dishes are stored or reheated in the right way, dangerous bacteria could grow and dedicate us food poisoning, according to a new Good Housekeeping Institute( GHI) guide.
It has uncovered the safest style to reheat and store common leftovers such as chicken, rice and dairy products- and nothing should be kept for longer than three days.
The GHI guide reports:’ We all love leftovers, but they can be a health hazard if not stored and reheated correctly.
‘You need to know how to make sure that your money-saving dinner isn’t attaining you sick.’
Some of the advice is for health reasons, but GHI has also served up tips-off that will help you store your leftovers better.
How to store and reheat leftovers safely
The danger is in the storage more than the reheating as the bacteria Bacillus cereus can survive in rice when cooked and left at room temperature.
Let rice cool for no longer than one hour and then keep in the fridge no more than one day. Merely reheat once.
Cover and cool to room temperature before putting in the refrigerator and only store for up to three days. Do not reheat more than once and make sure it is 75 degrees centigrade throughout after reheating.
It can be left in the fridge for a few days and eaten cold but if reheated then let it warm up to room temperature first.
Microwaves can ruin the texture on steaks and roasted meats. Better outcomes come from frying each side in a pan for 60 seconds to warm it up.
All cooked potatoes are fine in a fridge up to three days. Roast potatoes should be reheated in a low oven or dry frying pan rather than the microwave otherwise they will go soggy.
Previous warnings against reheating spinach and other leafy vegetables have been reversed and current guidelines are that reheated veg is safe as is feeing them cold.
Simply chill to room temperature after cooking and then keep in the fridge for up to three days.
Leave cream, yoghurt and creme fraiche in the receptacle in which it came and put back in the fridge as soon as possible.
But if it’s been served up in a glass or bowl, do not return it to the original receptacle, simply wrap it up tight and store in the fridge.
Cans and tins
With half a tin of beans or soup the threat is that the metal from the can will leach into the food and leave a metallic taste, so put in a separate container, encompas and chill for up to three days.
One tip is to continually stir food when it’s microwave so that it doesn’t end up boiling hot in some parts and cold in others, which can lead to bacteria growth.
It also advises that you should transfer recently cooked food to another dish so that it cools quicker and then store them in individual portions.
Food should be cooled down before it goes into the fridge as otherwise it can lower the temperature of your appliance and cause bacteria to grow in all your groceries.
However food should not be left out of the fridge for more than two hours, otherwise it can become a health risk.
The GHI said:’ Section out food or snacks into individual portions when putting them in the refrigerator or freezer so they are ready to grab and go and you avoid reheating foods twice as this can lead to bacteria growth.’
Source: Daily Mail