Leftovers Survival Tips (frozen, meals, meats, best)

[jtur88]

How do you repackage leftovers to maximize their shelf life?

With partial heads of lettuce, I keep them in a plastic bag, flick water into the bag 2 or 3 times off my fingertips, compress the bag with a couple of pounds of pressure to slightly compress the lettuce (but not enough to removd all the air) and twist-the bag shut in the fridge. No problem keeping for a couple of weeks that way, and not necessary to shove it into a drawer.

Cheese, I peel back the wrap as carefully as I can, cut off the cheese I need, refold the wrap like the end of a christmas present, and put a rubber band around it lenghtwise to hold it shut.

If I have a half an onion, banana or cucumber, I cut it so it will balance standing up, and put it cut-end-down on a jar lid in the fridge.

[cb at sea]

Food saver bags, for cheese, meats (frozen) and anything not juicy! Love that contraption!

I don't keep "leftovers" long, if at all...cooked foods, I mean. I generally cook just enough for 1 meal.

[cr1039]

for lettuce I was taught by a woman I nannied for to:

bang it on the counter to get the "heart" out

run water through it

dry

wrap in a towel

keep in fridge

does well for me these days

[Capt. Cave Man]

I 2nd the food saver. One of the best/most used tools in the kitchen. We also vac seal juicy stuff, soup, au jus w/meat, etc. When I cook I like to make enough for a few meals, what we don't eat we vac seal and in fridge or freezer. When I cut onions, or other veg, I like to do a bunch and vac seal. When I need some it's ready to go, then reseal and back in fridge.

I think ours was $100. We've used it 2 yrs now, I think, and it still works fine. Can also seal other bags, not the ones designed for the food saver.

Good idea for a thread.