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> MSU News
A celebration of leftovers: the second time’s the charm
December 16, 2002 -- By Marla Goodman, MSU-Bozeman News Service
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| Leftovers can be a lifesaver during busy times like the holiday season. |
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BOZEMAN––When your to-do list and social calendar are full, but your cupboard is empty, leftovers are a lifesaver, says Lynn Paul, Montana State University Extension Food and Nutrition Specialist.
"Don't let your leftovers feel left out during the holidays," says Paul. They're an economical and time saving choice that make a quick fix for dinner during this busy season. And leftover home-cooked meals tend to be more nutritious than fast food.
If you are grabbing a convenient wrap or healthy sub sandwich tonight, save an extra half a meal to use the next day. Then if you're busy shopping and have no time to prepare a meal, you can stave off the pizza delivery person for another night. And don't feel obligated to chow down everything on your restaurant plate. Save leftovers and they'll save you the time and effort of cooking tomorrow.
There are many ways to get more out of your leftovers, says Paul. Turn a can of soup into a stew by adding pieces of leftover meat, pasta, potatoes and veggies. Whip up a satisfying hot-dish by cooking up some pasta and adding a variety of leftovers plus a tasty sauce. Serve with a fresh salad.
Freezing leftovers is a great way to enjoy them, too, says Paul. If your friends couldn't make your famous holiday meal, thaw out the turkey, stuffing and other leftovers and have them over to enjoy another feast.
Paul has the following food-safe tips for eating and reheating to make your holidays easier and healthier.
How to store leftovers
• Refrigerate or freeze leftovers within 2 hours of purchase or preparation.
• Never defrost leftovers at room temperature. Thaw food in the refrigerator. Use the microwave for quick thawing only if you'll be cooking it immediately.
• Separate large amounts of leftovers into small, shallow containers for quicker cooling.
• Don't over-stuff the refrigerator, because cold air must circulate to cool off food and keep it safe.
How long can I keep leftovers in the fridge?
Is the sniff test good enough? No! When in doubt, throw it out. Following are guidelines for the maximum length of time you should keep foods in the refrigerator. These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat. If you can’t remember, try dating containers with masking tape labels.
Food: Time in Fridge
Ham, fully cooked, slices--3 to 4 days
Hamburger & stew meat--1 to 2 days
Ground turkey, veal, pork, lamb & mixtures--1 to 2 days
Roasts--3 to 5 days
Soup & Stews: vegetable or meat added--3 to 4 days
Cooked meat and meat casseroles--3 to 4 days
Gravy and meat broth--1 to 2 days
Fried chicken--3 to 4 days
Cooked poultry casseroles--3 to 4 days
Cooked poultry, pieces, plain--3 to 4 days
Chicken nuggets, patties--1 to 2 days
Pizza--3 to 4 days
Stuffing-cooked--3 to 4 days
Cooked fish--3 to 4 day
Cooked shellfish--3 to 4 days
How to safely reheat leftovers
165 degrees is the rule. Use a food thermometer and heat leftovers to 165. It's the only sure way to know if your food has reached a high enough temperature to destroy food-borne bacteria. Even if leftovers were heated to the right temperature when served the first time, bacteria can still be present and start growing, leading to food borne illness. So make sure your leftovers are safe -- heat them to 165 degrees.
Special Tips for Reheating Leftovers in the Microwave:
Microwaving is a fast and convenient way to reheat leftovers, but make sure it is done safely. Microwaves can pose a challenge to heating leftovers safely because they can cook unevenly and leave "cold spots," where harmful bacteria can survive.
To safely reheat foods in the microwave, follow these rules. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid--the moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Stir and/or rotate food midway through the heating time to eliminate cold spots where harmful bacteria can survive. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 degrees F. Use only cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers and all plastics should be labeled for microwave oven use.
The Montana State University Extension Service is an educational resource dedicated to improving the quality of people's lives by providing research-based knowledge to strengthen the social, economic and environmental well being of families, communities and agricultural enterprises. For more information or assistance with food and nutrition topics, contact your local MSU Extension office or visit http://www.montana.edu/extensionnutrition/.
Contact: Lynn Paul, MSU Extension food and nutrition specialist, (406) 994-5702
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