When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.

“Leftovers the next day can be a lovely reminder of the meal you shared with loved ones,” says food scientist Kantha Shelke, PhD a spokesperson for the Institute of Food Technologists (IFT), and principal of Corvus Blue, a Chicago-based food science and research firm. “They’re also a great way to stretch your food budget. Properly handling and storing leftovers can help ensure your family gets the most value and enjoyment out of the food you’ve prepared.”

IFT shares food facts and safety tips for consumers on its website, IFTfoodfacts.org. The organization cites three key areas for handling leftovers safely: proper refrigeration, storage containers and heating.

Shelke offers some tips for managing leftovers:

Refrigeration
Of course you know food needs to be preserved in a refrigerator, but does it need to be cooled off first? Your grandmother probably cooled or chilled cooked foods before refrigerating them for a couple reasons. First, to save energy; hot food would make the fridge work harder. Also, there was a risk of a hot dish breaking when coming in contact with a cold shelf. Modern refrigerators, however, are built to cool hot dishes. Still, chilling food promptly after cooking and then placing in the refrigerator is both safe and energy conscious. The temperature in your refrigerator should be at 40 degrees Fahrenheit (0 degrees Celsius) or lower. It’s best to use an appliance thermometer to make sure you have the correct temperature rather than relying on refrigerator controls and displays.

Generally, food can go in the refrigerator when it’s reached a temperature of 90 to 100 degrees Fahrenheit – the dish should be just warm to the touch. You can chill food in an ice bath or cold water, sit it in front of a fan, or divide it into smaller portions that can be placed into shallow containers. The key is to store leftovers quickly, within two hours of cooking (one hour on hot summer days or in warm climates).

Storing
The debate over dish or disposable wrap is a matter of personal preference. Thin-walled metal, glass or plastic containers that are shallow (no more than 2 inches deep) are ideal for storage. Bags, foil and plastic wrap also work well, especially if you have a piece of food that is large or oddly shaped.

Cooked meat can be stored three to four days in the fridge, while uncooked ground meats, poultry and seafood will last only a day or two. Raw roasts, steaks and chops (beef, veal, lamp or pork) can be refrigerated for three to five days. Casseroles, veggies and similar side dishes, as well as pie, will usually last three to five days.

If you have a lot of leftovers, you may choose to freeze them. Freezing completely halts bacterial activity, so food can stay safe and usable for months in the freezer, versus three to five days in the refrigerator. Most frozen foods will stay safe for several months; recommended storage times are merely for nutritional value and quality. Uncooked meats can last eight to 12 months in the freezer, while frozen cooked meats will begin to lose their flavor after three months. Freezer temperature should be at 0 degrees F (-18 degrees C).

Reheating
When it’s time to serve those leftovers again, a thermometer is the best way to ensure food has been heated to a safe temperature. Most foods, especially meats, should be heated to 165 F in the center. Bring sauces, soups and gravies to a boil. Never reheat leftovers in crock pots, slow cookers or chafing dishes.

It’s safe to leave steak or other whole cuts of beef or lamb a little bit rare when you reheat them, as long as they were initially cooked at a high temperature to sear the outside only and kill  bacteria on the surface of the meat. Whether you use the stove top or microwave to reheat will depend on the type of food. When reheating in a microwave, use a lower power setting to reheat without overcooking.

To learn more about food safety, visit www.IFT.org.

The post Holiday Leftovers? Safely Savor Foods a Second Time Around first appeared on The How Do Gardener.

Even if you send packages home with guests, it’s inevitable that you will have leftovers. You might even have enough for a few days’ worth of meals. But eating the same dishes day after day gets old quickly. Instead of letting your menu get stale, rethink the concept of leftovers. Rather than viewing leftovers as a finished dish, consider these foods as ingredients for delicious new entrees.

When you find yourself staring down a refrigerator full of holiday leftovers, use these tips to transform these dishes into new meals your family will love.

* The centerpiece of many of those holiday meals is often a turkey, and there’s nothing quite as lovely as a golden brown bird ready for carving. One simple tip can make your turkey taste better on the day of the celebration – and as leftovers. As you’re seasoning the turkey prior to roasting, spread on Hellmann’s(R) Real Mayonnaise for a juicy, crispy, flavorful meal.

* Mashed potatoes are a universally loved side dish during the holidays. They can warm up even the coldest days and make any meal more comforting. With the extra helpings left from your holiday-sized batch of mashers, make your own interpretation of shepherd’s pie. Mix the vegetables and meat of your choice with herbs, salt and pepper to taste before adding them to a baking dish or casserole. Top the mixture with mashed potatoes (and a few small dabs of butter), and bake until warmed through. If your potatoes have gotten a bit stiff, add a bit of cream or milk to soften them up.

* Whether you know it as “dressing” or “stuffing,” the dish is a staple of Christmas and Thanksgiving. Regional naming differences aside, it’s a versatile leftover that should be praised as much on the day after your celebration as the day of. These rich, herbal flavors pair exceptionally well with pork, so use it (or reuse it) to create delectable stuffed pork chops.

* The sweet-tart taste of cranberry relish is great with turkey, but you can also add it to sweeter dishes for a different spin. Get started the very next morning after your gathering by heating up a griddle for crepes or pancakes. Mash your cranberries to a more jam-like texture to use as a zingy topping on whichever kind of griddle cake you prefer.

Your loved ones will certainly appreciate your efforts to make the holidays delicious, but the praise will go even further when you test out tasty new recipes for leftovers. For more ideas, visit www.hellmanns.com, and get started by trying Hellmann’s(R) Turkey Casserole recipe.

Turkey Casserole
Serves: 6
Prep Time: 15 Minutes
Cook Time: 40 Minutes

Ingredients:
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey (about 1 pound)
3/4 cup Hellmann’s(R) or Best Foods(R) Real Mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1-1/2 cups shredded mozzarella cheese (about 6 ounces)

Directions:
Preheat oven to 375 degrees. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.

Combine 1/4 cup Hellmann’s(R) or Best Foods(R) Real Mayonnaise with cranberry sauce; evenly spread over turkey.

Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

Also terrific with Hellmann’s Light Mayonnaise.

Nutrition information per serving:
Calories 680, calories from fat 350, saturated fat 9 grams, trans fat 0 grams, total fat 39 grams, cholesterol 100 grams, sodium 1330 grams, total carbohydrates 47 grams, sugars 7 grams, dietary fiber 5 grams, protein 35 grams, vitamin A 10 percent, vitamin C 8 percent, calcium 20 percent, iron 15 percent

The post Transforming Holiday Leftovers into Mouthwatering Meals first appeared on The How Do Gardener.