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How to store stew for next day

  • 17-08-2010 9:56am
    #1
    sbms
    Registered Users, Registered Users 2 Posts: 23 ✭


    Hi,cooked a basic stew yesterday evening.Allowed it to cool before placing stainless steel saucepan directly into fridge.

    Is this the best /safest option to store it for use today?
    Should i bring contents to boiling point again today?


Comments

  • #2
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    Your method of storage is fine. However, it would be best to put it in an airtight plastic container in the fridge.

    When reheating - put on a medium heat & gently bring to a simmer (not a rolling boil - it has already been cooked), stirring occasionally to heat the stew evenly.


  • #3
    huskerdu
    Registered Users, Registered Users 2 Posts: 1,932 ✭✭✭huskerdu


    Hill Billy is right, you want to heat it up, not over cook it,
    but make sure that you heat it up to be very hot and let it cool down. Dont just heat it up to be hot enough to eat.


  • #4
    sbms
    Registered Users, Registered Users 2 Posts: 23 ✭sbms


    Thanks.Is there any guideline how many days you could reheat it for or should it be strictly for use just one day after cooking?Or would it be ok to cook on Monday and reheat to use some tues and wednesday?


  • #5
    starbelgrade
    Closed Accounts Posts: 20,739 ✭✭✭✭starbelgrade


    sbms wrote: »
    Thanks.Is there any guideline how many days you could reheat it for or should it be strictly for use just one day after cooking?Or would it be ok to cook on Monday and reheat to use some tues and wednesday?

    It'd be fine for at least a few days. Just make sure to only re-heat it once ie., re-heat the amount you want for Tuesday, then the same the next day.


  • #6
    Alun
    Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    I always find stews (and curries, chillies, spag bol etc.) tend to dry out and thicken up a bit when refrigerated, so add a small amount of water to it before heating up and heat up slowly to start with until it "melts" to avoid burning the bottom. Stir now and then too.


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  • #7
    Little Alex
    Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    Alun wrote: »
    I always find stews (and curries, chillies, spag bol etc.) tend to dry out and thicken up a bit when refrigerated, so add a small amount of water to it before heating up and heat up slowly to start with until it "melts" to avoid burning the bottom. Stir now and then too.

    ... and if there is anything absorbent in it - such as pasta, noodles, rice and beans - they will also continue soaking up liquid, becoming themselves soggy and making the sauce dry out.


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