I don’t do “batch cooking” per se, but often cook something larger on saturday/sunday so I have leftover, either for Monday/thuesday lunch or for when coming back from sport, keeping food 2-3 in the fridge doesn’t worry me (Obviously, I am not gonna keep a tartare so long in the frige, and don’t even cook meat). Things start to be more worrysome when I still have leftover on Wednesday/Thursday. yesterday night I threw away some beans from Saturday I started to have a doubt.

So my question is basically

  • How to optimize food preservation in the fridge (I have a small fridge with a very small freezer compartment, in winter when the temperature doesn’t get above 5 degree I can use my balcony for extra space, but it’s already over)

  • Is there a guideline on how long which kind of food can last in a regular fridge ?

  • SorteKaninA
    5·
    7 months ago

    I like to cook in batches so I don’t have to I cook too often. I regularly keep cooked food for about 4 days in the fridge, taking a portion every day. I don’t think you need to worry too much even at that time frame if it’s cooked and you kept it in the fridge.

    Your governments health authority probably has guidelines or you could search online for answers.