Thaw Correctly
Speaking of thawing, don’t use a microwave. It’s an invitation to disgusting food because the outside usually overcooks by the time the inside defrosts. Instead, try using bowls of cold water to thaw frozen packets quickly and evenly.
Change the water every 15-20 minutes until the food is thawed, up to 60 minutes. It’s great for soups, stews, turkey in gravy, cranberry sauce, and mashed sweet potatoes. It’s not for stuffing or green bean casserole; I recommend the refrigerator for that.
Officials at the U.S. Department of Agriculture’s Food Safety and Inspection Service say leftovers can be safely left out at room temperature for two hours (one hour if the temp is above 90 degrees). They recommend putting leftovers into shallow containers and immediately refrigerating or freezing to cool food down. Use most cooked leftovers stowed in the refrigerator within three to four days, the USDA says.
What To Do With Those Thanksgiving Leftovers was originally published on blackdoctor.org
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