After a night's meal I have the tendency to always make more than enough food. Most of the time there are 2 – 3 portions of leftovers after everyone’s had enough to eat. I always throw them away, being scared of them going bad in 12 hours before eating for lunch the next day.
Being paranoid about getting food poisoning with leftovers, I just had to ask:
What is the correct procedure for cooling and reheating leftovers?
Best Answer
From a food safety perspective, the most important thing is that you get your leftovers cooled as quickly as possible, so that they don't spend too long in the temperature "danger zone". This can be tricky, because you essentially have to move from cooking temperatures to refrigerated temperatures within two hours (generally less because the time is cumulative, and includes time that the ingredients spent in the danger zone before you cooked them).
Here's what I do at home:
(A thrifty tip here: you can use dedicated plastic or Pyrex food storage containers, but commercial containers are cheap and effective as well. There are all kinds of "deli" and "disposable" containers intended for food service that are microwave-safe and which can be safely cleaned in the dishwasher. You'll often have to buy them in bulk, but per piece they're very inexpensive, they tend to stack very well, and if you're lucky you can find a decent local takeaway or delivery place that uses them instead of styrofoam. Save whatever you get, wash them, and reuse. It's possible to ruin these with excessive heat, but they're so cheap that it's not too much of a loss.)
Overall, it's most definitely possible to safely store leftovers, so long as you cool them quickly and reheat them thoroughly. Not only that, but I heartily endorse the practice. Leftovers can be practical, tasty, and a serious time saver. There's no reason to be paranoid about them if you embrace a few simple rules.