If I have some soup or stew that is nearing the end of the week, I don't want to waste it, so I put it in a pot on the stove and simmer it for a few minutes, let it cool and then put it into a clean container and back into the refrigerator. That way, I can get a few more days to use up the food.
Today, I had some chicken broth, that I had made last week for my husband who was suffering with a head cold, and also some chili. So, I simmered them and now we can use them up! One caveat... I am not an expert on food safety. This is just what I do.
That is an interesting tip. I believe it would be OK under most circumstances, like you say.
ReplyDeleteWe are usually able to use up leftovers, either by eating them (there are only 3 of us at home now) for lunches (my husband eats lunch at home and my daughter and I pack ours for work and school) or finishing them off at dinner. Sometimes they will be in the same form, but often I incorporate the leftover into a new dish. I'm also consciously trying to cook smaller amounts by downsizing the soup kettle to the medium, not the largest. I am not a recipe cook...I am a throw together type cook, substituting and improvising. Needless to say we have many one of a kind meals.
When I cook or make too much of something I put quarts into the freezer for future use, then we don't have so much to use up. And a quart of soup or stew is enough for the 3 of us to use at one sitting without more leftovers!
Very good. I do that too, and there are only two of us now, so it has been a challenge to not cook too much! Our youngest son used to be so wonderful about eating up all the leftovers, but then he left home and go married!
DeleteI like to use jars for many things. Plastic just doesn't cut it for me anymore.
ReplyDeleteYes, jars are very nice. I have some 1/2 gallon ones, too, and use them for soup. :)
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