I don’t do “batch cooking” per se, but often cook something larger on saturday/sunday so I have leftover, either for Monday/thuesday lunch or for when coming back from sport, keeping food 2-3 in the fridge doesn’t worry me (Obviously, I am not gonna keep a tartare so long in the frige, and don’t even cook meat). Things start to be more worrysome when I still have leftover on Wednesday/Thursday. yesterday night I threw away some beans from Saturday I started to have a doubt.

So my question is basically

  • How to optimize food preservation in the fridge (I have a small fridge with a very small freezer compartment, in winter when the temperature doesn’t get above 5 degree I can use my balcony for extra space, but it’s already over)

  • Is there a guideline on how long which kind of food can last in a regular fridge ?

  • Kit
    3·
    8 months ago

    My strategy is to bulk cook on Sunday, eat that until Wednesday, then make an easy slow cooker meal on Thursday so I have fresh food for the rest of the week. I’m iffy about leftovers but this has worked well for me.