Here's How Long You Can Really Eat Leftovers Without Getting Sick

Photo credit: Erika LaPresto
Photo credit: Erika LaPresto

From Delish

Around the holiday times, you spent a lot of time cooking a meal that serves 40 for your nine relatives—including that cousin who announced upon arrival that he's now vegan, avoids gluten, sugar, and foods that start with a consonant—so it only makes sense that you want to make the most of your treasure trove of leftovers. Another time you spend a lot of time cooking and doing, well, not much else? Now! During a global pandemic where its safest for you and your loved ones to be at home and eating what food you've got with you.

So! During times like these, it's important to know what of the masses of foods you've made stays for awhile and what doesn't. And guess what? We've got you.

Related Video: 10 Foods You Should Never Refrigerate

The food doesn't exhibit any telltale signs that it's well past its prime—it's not speckled with mold or emitting a sulphur-like scent that wasn't at all part of your original recipe—but the USDA has a hard-and-fast rule of thumb: If it's been in your fridge for more than 4 days, it has to go.

As far as big hunks of meat you may have made, you might as well grill it into a cheesy Monte Cristo, chop it up with your scalloped potatoes or turn it into a hearty corn chowder.

Photo credit: Getty Images
Photo credit: Getty Images

Or you could stick them in the freezer and save some of it for the forthcoming holiday of Easter; the USDA says that frozen foods can be kept indefinitely (as long as they don't thaw), but recommends storing dishes that way for up to four months. Any longer than that, and you could wind up digging into a casserole that's drier than beef jerky, and not even half as flavorful as it once was.

If you plan on freezing your meals, place them in shallow containers or gallon-sized resealable bags with the ingredients flattened out so it freezes faster. Consequently, this can also help prevent bacteria from growing within the dishes, the USDA reports.

Once you're ready to chow down, bring the food to 165°F to kill off any potential bacteria. Then put on your elastic-waistband pants and dive into the deliciousness that awaits.

Photo credit: Giphy
Photo credit: Giphy

If you've got a mound of leftovers and you're sick of eating them as-is, try converting just about any of it into a creative work-week lunch. You can do this—I know you can!

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