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Why throw away, if you can cook with leftovers? And that's very easy - as long as you keep them properly. Tips on how to cook with leftovers.
Why throw away, if you can cook with leftovers ?! And that's very easy - as long as you keep them properly. It's that easy for anyone to cook a new dish from leftovers .
meat and fish
Are z. For example, roast goose or carp leftovers, wrap them best in cling film. Or: Pack the leftovers in food containers (see below). So you can still eat it the next and the next day. Store in the refrigerator best on the glass plate over the vegetable compartment. Here the temperature is ideal.
Potatoes and dumplings
Cooked potatoes keep chilled for a maximum of 2 days. Cover with foil so that they do not dry out in the refrigerator and do not absorb any other odors. Dumplings are great to freeze and fry after thawing in a little lard with bacon crispy.
vegetables
Cooked vegetables like Brussels sprouts should cool down quickly - preferably in a cold water bath. This is especially true for mushrooms and spinach. So prepared you can store the vegetables in the refrigerator on a covered plate for a maximum of one to two days. A little tip: Cook a grater out of the leftovers .
Sauce
It is perfect for freezing. Before you do that, the sauce should be chilled. Drain off excess fat as too much of it could coagulate the sauce during reheating. Ideal for freezing are ice cube trays - so you can thaw everything in small portions again.
Still cookies there?
So much baked for Christmas that there is still something there? It's great! From large, well-sealed tin cans taste cookies for weeks. Separate different varieties between layers of parchment paper separately.
Supply cans
Here, if you buy cheap risk leaky lids. More expensive quality products pay off in any case. They also absorb odors less and do not break immediately in a fall.
