Do not wait for cooked food to reach room temperature on the counter. Divide large quantities into small, shallow containers suitable for hot food and refrigerate promptly. Do not exceed 2 hours after cooking, or 1 hour when the temperature is above 32 °C / 90 °F.
Choosing containers. Check hot-food, freezer, and microwave suitability separately. Not every glass or plastic container withstands every temperature. Leave expansion space according to the recipe and container instructions when freezing; a two-thirds fill rule is not universal.
Microwaving. Use suitable containers and covers only. Allow steam to escape according to the manufacturer's directions; do not leave an airtight lid locked. Heat evenly and verify an internal temperature of 74 °C / 165 °F for leftovers.
Labels and cleaning. Label contents and dates and put older meals where they will be used first. Generally use properly refrigerated leftovers within 3–4 days or freeze them. Clean containers, lids, and seals according to instructions; replace damaged or uncleanable parts. A lid or vacuum does not make improperly stored food safe.
Comments (1)
Salçalı yemeği aktarmadan önce kabın içini ince bir tabaka yağla silme önerisini denedim, gerçekten işe yaradı; aynı kap üç kez kullanıldı ve kırmızı leke hâlâ oturmadı.