As many of us are spending more time at home, we are returning to hobbies and past times that we loved such as cooking and baking. It has also become a distraction from what is going on outside in the "real world." Let's be truthful, a few of us might be baking as a way of self-therapy. In addition, many people have this fear that the COVID virus can transfer through food. Many people are afraid to order out, so they are cooking more at home.
But, as we buy more food and happily cook away, we need to consider the leftovers we are creating. My daughter and I will make a cake--and realize as a family it is not a good idea for us to eat the whole cake within 3-4 days before we have to throw it out. We make a pan of delicious lasagna, but then realize we have half a pan left--what do we do?
In the U.S., we waste about 30-40% of food annually. Globally, we waste 1.3 tons annually according to the Food and Agriculture Organization (FAO). Food Waste is considered food that is fit to eat but that is typically thrown out by supermarkets or consumers.
When you go to the grocery store, it is always a good idea to go with a prepared list. But, we realize that you may not be able to currently find everything you need on your list--now you need a backup plan? For example, your recipe may call for fresh corn and your grocery store may have run out. Check for canned or frozen. Yes-fresh is always best when it comes to produce. But, the nutrient content of frozen and canned goods remain relatively unchanged in the freezing and canning process. Frozen produce is frozen as soon as they are picked.
What if you buy fresh produce, but then realize you bought too much, or you did not realize you were not going to finish it in time? Yes, we have all been there! I like to pan fry or grill my fruits and vegetables. You can use these leftovers in other foods you cook.
You can also pack fruits and vegetables in air tight containers or heavy duty freezer bags, and freeze them before they go bad. Sandwich bags are not recommended because they are not thick enough to prevent freezer burn. Allrecipes.com has wonderful details on how to freeze and thaw produce safely so you can use it at a later time.
Can you freeze milk? Yes, you can! Before you buy that extra gallon, check if you have the room. This is a great website to learn how to freeze milk. The American Dairy Association has some great tips regarding properly freezing milk.
Cheese can be frozen, but the texture will be affected. When cheese is thawed, water is released and this can lead to a dry and crumbly texture. So, if the cheese has a higher water content, it is more affected than a cheese with a lower water content.
Leftovers are safe in the refrigerator for up to 3-4 days. When you have leftovers and are not planning on eating the food immediately, package them in plastic containers with lids, or freezer bags. Label the name of the food and date. Frozen meals are good up to 3-4 months per the USDA. After 4 months, foods can lose their flavor or moisture. This is a great to keep handy: https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf
When reheating leftovers, make sure to have a thermometer handy. The heated temperature should be no less than 165° F (74 °C). When reheating sauces, soups or gravies, bring them to a rolling boil. Covering leftovers while reheating will retain moisture and will make sure your food gets heated properly through and through.
When reheating in the microwave, cover in a way that the food can be reheated all they way through, but still allows steam to escape. Again, remember to heat your food to the safe temperature of 165° F (74 °C).
You may think you should not save your leftover leftovers, but you can safely refreeze any food after reheating to the safe temperature of 165° F. It is safe to thaw the leftovers in the refrigerator, remove what you needed and refreeze the thawed leftovers again.
A quick note about leaving food on the counter.
If you have cold leftovers, that have been out more than 2 hours at room temperature (or 1 hour when the temperature is over 90 °F (32 °C), you will need to discard the leftovers. They are not safe to consume.
Bacteria can grow quickly between the temperatures of 40° F (4 °C) and 140° F (60 °C). Hot food needs to remain at 140° F or warmer to prevent bacterial growth. Leftovers (and your leftover leftovers) must be refrigerated within 2 hours of cooking the food or when removed from an appliance keeping at the proper temperature.
What about all those wonderful baked goods were are making?! Closet Works is a great resource when it comes to properly storing. and freezing our baked goods.
When following these guidelines, we can safely share the food with our friends and neighbors. They will enjoy some good food and we will reduce what goes into our landfills-a definite win win situation!
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