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Cool Food Quickly!

When cooking food ahead of time, keep food safety in mind. Be sure to refrigerate leftovers within two hours of preparation. Cool food quickly with these tips:

  • Divide large batches of soup, chili or stew into shallow containers. The food should be no more than 2 to 3 inches deep in the pan.
  • Cut larger cuts of meat, such as roast beef, into thin pieces. Slice roasted chicken or turkey into smaller pieces. Poultry legs and wings may be kept whole.

Use refrigerated leftovers within four days, or you can freeze them in freezer containers or freezer bags for three to four months. Be sure to thaw frozen foods in the refrigerator at 40 F or lower.

Tip provided by Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

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