Are My Leftovers Still Good?
How to Properly Store Your Food
If you look in your fridge right now, you’ll likely find some leftovers that are expired or nearly expired. Perhaps they got buried in that section of your fridge where food goes to hide, or maybe you just forgot about them. When you finally do stumble upon a food container in the abyss of your fridge, how do you know if it’s still good?
How Long Is Too Long? The length of time your leftovers can stay in the fridge ultimately depends on the type of food. While there is no exact science for keeping food from perishing, the Mayo Clinic has provided some guidelines to prevent food poisoning: • Three to four days is the maximum time for leftovers to be kept in the fridge. • Eating leftovers after this time frame increases the likelihood of bacteria that causes food poisoning. • When in doubt, throw it out! Storage Tips: Seal leftovers by keeping them in an airtight container. This will prevent bacteria from forming and retain moisture. If you’re not going to eat your food within three or four days, store it in the freezer. This will extend the life of your meal to three or four months.
Reheating: Heating your leftovers on the stove, in the microwave, or in the oven is the best way to make sure you get the internal temperature high enough to serve safely. If your food doesn’t get hot enough, it could cause more issues than the inconvenience of being cold. The likelihood of foodborne illness increases drastically if you aren’t able to get the internal temperature of your food to 165 degrees Fahrenheit. While tossing out leftovers may always be a reality, we can at least limit it by safely preserving our meals. Following these guidelines will ensure you know when your food is safe and when to toss it out. If you have questions about how long certain foods last in the fridge, feel free to ask a Food Town representative. We’ll be happy to help.
Why You Should Eat Wild-Caught Salmon:
Nutrient Density Is Key
5 Steps and 5 Ingredients to Savory Baked Salmon Ingredients • 1 salmon fillet • 1/2 cup salted butter, melted • 4 tablespoons fresh lemon juice
Not all salmon is created equal. Unlike other animal-based proteins, how the salmon lived its life plays a significant part in its nutrient density. This is why wild-caught salmon is a far superior option when looking for your next fillet. The best way to see if your salmon is wild-caught is by looking at its color. Astaxanthin Fish that is rich in astaxanthin is a much deeper pink and more robust in color. When you put a wild-caught salmon and a farm salmon side by side, you can instantly tell the difference by the deepness of color. Astaxanthin provides incredible benefits:
• 8 garlic cloves, crushed • 2 tablespoons finely chopped fresh dill
Directions 1. Heat oven to 375 F. Line a baking sheet with aluminum foil and place the salmon in the middle. 2. Combine melted butter, lemon juice, garlic, and dill in a bowl and whisk together. 3. Pour butter mixture directly over salmon. Pull the sides and ends of the aluminum foil so that the salmon is covered and pinch together. 4. Bake for 15–20 minutes or until the salmon flakes easily with a fork. 5. Plate and eat!
• Improves blood flow
• Acts as an anti-inflammatory
• Strengthens cell membranes
Ready to purchase your next cut of wild-caught salmon? Check out our amazing selection at any of our stores and see our special offer in the insert. And when you’re ready to cook it, use this simple-to- follow recipe for a delicious, nutrient-rich meal.
Recipe inspired by thestayathomechef.com
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