By Izzy Giacoppo

It’s officially the time of year when it begins getting dark as you’re leaving class or work. All you can think about is your growling hunger and desire to unwind at home. Looking for a leftover meal where all you need to do is heat it up, you take some out of the fridge hoping the microwave can revive them. But, instead comes out a soggy, greasy plate of disappointment. To prevent this from happening again, we have gathered all the tricks to ensure your leftovers maintain their taste and texture.

Tip #1: Cook to store

As you cook, it’s helpful to cook to store. For instance, if you are making a creamy pasta dish, it’s best to keep the pasta and sauce separated until individual servings are prepared. If you mix all the pasta with the sauce and store them together, the pasta may soak up the sauce and when reheated, result in sogginess and mush.

Tip #2: Container Decision

Choosing the right container may seem unhelpful but is actually an essential step. Using a smaller container (or a few if you made a large portion) helps the food cool more quickly. This is important to do before refrigerating to keep the food as fresh as possible. The maximum amount of time you should let your food sit out before storing is two hours. After that, bacteria can grow and more disasters may follow.  

Tip #3: Container Location 

Usually, when we store leftovers we don’t concern ourselves with where they go as long as they fit in the fridge. Despite this, where the container goes makes a difference in keeping leftovers fresh. Keeping leftovers in the back of the middle and lower shelves, ensures they’re stored in the coolest areas of the fridge. The amount of time they stay in the fridge is nonnegotiable. The general rule is three to four days. After that you should either throw them out or freeze them. If you plan to freeze them once the food has been stored for four days, you must check for signs of spoilage before doing so. Spoilage signs include smell, discoloration, sliminess, curdling, and extreme softness. If you’re unsure, a good rule to follow is “when in doubt, throw it out.” 

Tip #4: Freezing and defrosting 

Freezing food is simple, but thawing and defrosting food involve tedious steps that require patience. To avoid defrosting a large amount of food and having to refreeze the rest, store the food you want to freeze as individual servings to be done one at a time. This is especially helpful because having a smaller size allows food to defrost faster. Defrosting in the fridge is known to be the safest method, but also the lengthiest. 

You don’t have to rely on only one method. You can start with a couple hours in the fridge, then 30 seconds in the microwave, and finally, using the stove. When utilizing the stove, you shouldn’t put the food directly on a pan or in a pot because it could cook unevenly or even burn some parts. Instead, keep it in the container and place it in a pot with warm water, keeping the burner at medium heat. Using a lid on the pot will trap the heat and allow for a quick defrosting. During this stovetop process, take the container out occasionally and stir or break up the contents to move everything along and ensure an even reheating. 

Reheating from the fridge is something we recommend doing either at the stovetop (low and slow), in the air fryer to maintain crispiness, or in an oven/toaster oven. It may take a little longer than the microwave but it’s the best way to keep the leftovers just as good as they were the first time!