Cook components, not whole meals
Five identical containers of the same dinner get dull by Thursday. Cooking components gives you more choice. Make a few basics and combine them differently through the week:
- A grain: a big pot of rice, farro or quinoa.
- A protein: roast chicken thighs, cook a pot of beans or lentils, or hard-boil a batch of eggs.
- Roasted vegetables: two trays of whatever is in season.
- A sauce: a vinaigrette, a yogurt sauce or a simple tomato sauce.
- Something fresh: washed greens, chopped herbs or sliced cucumber, added on the day.
Monday they make a grain bowl. Tuesday the chicken and vegetables go into a wrap. Wednesday the tomato sauce and beans become a quick pasta.
Cool food quickly
Bacteria grow fastest between 40°F and 140°F, so cooked food should move through that range quickly. Divide large batches into shallow containers so they cool faster. Put them in the fridge within two hours of cooking. You don't need to wait for food to reach room temperature first.
How long it keeps
| Where | Temperature | Cooked leftovers keep |
|---|---|---|
| Refrigerator | 40°F or below | 3 to 4 days |
| Freezer | 0°F or below | Safe indefinitely; best quality within a few months |
Label every container with what it is and the date. A strip of masking tape and a marker is enough. When in doubt, throw it out. You cannot tell whether food is safe by smell or look.
What freezes well
Soups, stews, chili, cooked beans, cooked grains, tomato sauces, meatballs and most casseroles freeze well. Some foods change texture:
- Cream and milk sauces can separate. Stir well while reheating.
- Potatoes in soup can turn grainy.
- Cooked pasta softens. Freeze sauce alone and cook fresh pasta.
- Raw salad greens, cucumber and other watery vegetables go limp.
Leave a little space at the top of containers, since liquids expand as they freeze. Flat bags of soup freeze and thaw faster than deep tubs.
Thaw and reheat safely
- Thaw in the refrigerator overnight. This is the safest method.
- For faster thawing, seal food in a bag and sit it in cold water, changing the water every 30 minutes, then cook right away.
- The microwave can thaw food too. Cook it right after.
- Don't thaw food on the counter.
- Reheat leftovers until they reach 165°F, and bring soups and sauces to a rolling boil.
For the full chart of temperatures, see safe temperatures. For ideas on using components during the week, see weeknight meals.
Can I refreeze food I have thawed?
Food thawed in the refrigerator can be refrozen, though it may lose some quality. Food thawed in cold water or the microwave should be cooked before it goes back in the freezer.