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Hey, I was wondering if I should put the food I prepared for the week in the freezer until the night before I plan on eating it or if it will just be fine in the refridgerator? It seems like it would be fine in the fridge to me but I'd rather not find out the hard way.
Depends on what it is. I've tried the fridge and freezer in the past andI don't like using the freezer because sometimes it doesn't thaw out quick enough. I also don't use the fridge for my sandwiches becuase it messes up the bread. I just get up 15 minutes earlier in the morning and prepare all of my food for the day. Hope this helps.
Most fruit and vegetable type things will be fine in the fridge for a week. Cooked meat will probably be ok, but things like chicken will get rubbery after more than 3-4 days. Raw meat, especially ground beef, shouldn't be stored for more than a couple days.
What kind of things are you thinking of storing?
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
I'm not to worried about the veggies, I am more concerned with the meat. I cooked some chicken, eggs, and fish and put it in the fridge. I have been making it the day of, but I have to be at work by 4:30a.m. so I'd rather not have to get up any earlier than I already am.
Hard-boiled eggs will last for quite a while in the fridge, at least a week.
Cooked chicken and fish will be safe refrigerated for a week, but the texture won't be too appealing after 2-3 days or so. Plus, stuff stored for a while can absorb odors from onions, peppers, garlic, etc.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
My wife cooks chicken and lean ground beef on Sundays and I store it in the fridge until even Friday. Granted, Friday's doesnt taste as good as Mondays or Tuesdays, but Ive never had any issues.
I've found that things with sauces (chili, pasta sauce, stew, soup, etc) often taste just as good or better after a few days.
For other things, the more airtight, the better. The less empty space in the container, the better.
The less you open the container, the better. Dish into serving size dishes and store them all in the fridge/freezer. Don't keep it in a big bowl and dish portions out, day by day. Too much air transfer, too many changes to get bacteria in there, etc.
Freeze some and then take it out midweek. 1-2 days in advance of eating. Easier than having to fully thaw in the microwave or pan just before eating it.
Food prep?
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