About Andrew Rosenberg Expertise I can answer questions relating to food preparation, preservation, storage and other food safety issues. I am chef and former microbiology student.
Experience I have 15 Years experience in many types of foodservice operations. I have supervised and trained cooks, maintained inventory and placed orders with purveyors. I have worked in coffee shops, taverns and full-service restaurants.
Education/Credentials I have 6 years of post-secondary education; I majored in microbiology and food chemistry; University of WI 1982-85, University of MN 1990-93
Question I would like to store leftovers-I cook meals for hubby & me on weekends to last the week-but am not sure when I should put my cooked meals in either the fridge or the freezer. I sometimes wait an hour or two so the meal will be cool before I put it into the fridge. Currently, I am making my first attempt at freezing food. Thank you for your suggestions.
Answer hello-
I don't wish to frighten you...With an appetite for home cooking I applaud your desire and believe it can be done satisfactorily.
Here are the facts...
Most cases of food borne illness are due to improper cooling and reheating. temperatures between 140 and 40 support rapid bacterial growth. I recommend purchasing an instant read probe thermometer.
My recommendations are as follows, thin containers and rapid chilling. For optimal chilling use a 2" layer of product, or breakdown large meals into smaller portions. What you need to do is bring the temperature down from 140 to 70 degrees in 2 hours, less is better.
Putting product directly in the freezer is not recommended, it will chill better in the air curents of the refridge or with a larger amount(2 qts-2 gal) in an ice bath in the sink.if your'e going to use a product w/in 2-3 days refrigerate, otherwise deep freeze. when thawing try to do this in the refrigerator , microwave thawing works but the food is often unevenly heated.
When reheating make sure to bring the temperature up to 165 degrees.
