Ok, even if you're not one, I'll bet from time to time you suffer from what I call Working Mother's Refrigerator. You know what I mean...veggies clearly past their prime, chicken of indeterminate age, yogurt that could substitute for a penicillin shot. So other than asking your nose or stomach to make the Supreme Sacrifice, just follow The Refrigerator Rules
1. Temperature: Keep your refrigerator's temperature set to at least 40 degrees. Bacteria loves to grow between 40 and 140 degrees.
2. Cleaning: Make sure to wipe up spills as soon as they happen. Clean your fridge with a thorough wipe down every week. Use a solution of half-and-half water and distilled vinegar.
3. Storing: Store leftovers in containers with lids. This will prevent spills and cross contamination with other foods that might soon be spoiling or are already spoiled. All leftovers should be stored within 2 hours of cooking or 1 hour on hot summer days.
4. Chilling: To chill hot leftovers, place them in shallow covered containers and immerse them in a bath of ice water to cool rapidly.
5. Discarding: Toss any leftovers that have sat in the fridge for more than 4 days. Do not rely on smell, taste or sight. But if something is growing on your leftovers, it's definitely a sign to toss.
6. Reheating: When you want to eat leftovers that need reheating, be sure to heat them to a temperature higher than 140 degrees.
Read more: http://www.kitchendaily.com/2011/08/26/the-refrigerator-rules-when-to-toss-those-leftovers/#ixzz1WfRbjYxy
No comments:
Post a Comment