Things You'll Need:
- 40 F refrigerator
- ice
- clean storage containers with lids
- aluminum foil
- erasable marking pens
- labels or refrigerator log
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Step 1
Remove hot food from pot or pan and place into refrigerator containers. Use small pint containers or sturdy sealable plastic bags for liquid or bulky foods. Use a double layer of aluminum foil for wrapping items like fish and meat. Keep containers small so that air circulation can chill them quickly. If there is only a small amount to be refrigerated (2 pints or less, or one pound or less of meat or fish) seal tightly, note contents and date on container or refrigerator log and put in 40 F refrigerator or 0 F freezer. Place so the cold air circulates around the containers.
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Step 2
If storing more than 2 pints of liquid or bulky food or more than a pound of meat or fish, bring hot food to room temperature first by surrounding it, tightly wrapped, with ice. Rotate food and ice until it is room temperature throughout before putting it back in the refrigerator.
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Step 3
Use your leftovers within a few days. If storing leftover fish, use within one day.
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Step 4
For food that is served chilled or at room temperature, such as cheese, cottage cheese, yogurt, pudding, salsa, salad and other foods, remove the amount needed for one meal and put the rest immediately back in the refrigerator, tightly sealed.
