, especially because of the leftovers. I usually have turkey and all the fixings for dinner the next day , but I also repurpose leftover turkey and vegetables into new meals such as salads, soup, chili, even taco filling. Doing so makes busy weekday lunches and dinners a no-brainer.Your goal is to minimize the time foods stay in the so-called “danger zone,” a temperature range of 4 C to 60 C in which illness-causing bacteria flourish.
Most leftovers can be kept for three to four days in the fridge. If you have more food than you plan to eat within four days, freeze within two hours after it’s cooked. When you’re ready to eat your leftovers, reheat them to an internal temperature of 74 C , measured by a digital food thermometer. Reheating leftovers to a safe temperature destroys bacteria that may have been introduced since last cooking. Bring soups and gravies to a rolling boil. If you reheat in the microwave, rotate or stir the food partway through to ensure the heat is evenly distributed.
My tips assume you cooked your holiday turkey properly in the first place. Use a food thermometer to ensure food is cooked to a safe internal temperature: turkey, 74 C ; roast beef, 63 C for medium rare; ham, 71 C .Switch gears. Give your brain a workout and do today's Daily Cryptic Crossword.
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