Storing leftovers and cooking for one

chalad07 · 21-05-2009 04:41PM #1

Hi guys, quick question.

I've recently started cooking so I’m only just learning my way. The one problem is that i'm cooking for one, so instead of cooking everyday - I’d love to just cook a big pot of something and let it do me for a few days. I'm a bit clueless when it comes to storage,

E.G if i cook a big man of Spag Bol, can i immediately stick in into Tupperware and pop it into the fridge. One friend told me to stick it in straight away, another told me i have to let it fully cool before i put in the fridge. Anyone know what i should do?

Also - if anyone else has any tips for someone cooking for one please let me know!

Thanks in advance!

velocirafter · 21-05-2009 04:43PM

let it cool first, putting hot food in the fridge will make it work harder and you will burn out the motor

olaola · 21-05-2009 05:02PM

Safefood will probably answer all your questions!

rubadub · 21-05-2009 05:07PM

I save up all my sauce jars that go into dishes, I have loads now and they are perfect for storing individual sized meals like spag bol or curry & rice. I fill them immediately after cooking, this is important since the heat will kill most newly settling contaminatants in the air. I cap immediately and to cool I either leave them out the back or dump them all in a basin of cold water. Out the back the breeze cools things fast enough. I then stick in the fridge once cold, or freeze if going longer storage.

You can also "can" food, sterilize it in a pressure cooker. I have done this before, if sterile it will last indefinitely at room temp, just like normal jars & cans in supermarkets. That is a big "IF" sterile, many people do not do the process right.

Storing leftovers and cooking for one

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