Placing leftover casserole sauce or gravy in fridge?

Question

While cooking my meal today there was quite alot so I let it go cold and then place it in the fridge. Will this be safe to heat up tomorrow for a meal?
Also would it be possible to freeze it and then have it in the middle of the week?

Answer 1

yes to both just make sure its piping hot

Answer 2

yes you can place gravy or sauce in a refrigarator. It is very important to loosly cover you sauce or gravy so any steam can escape. If you cover the sauce tightly the staem can't escape and it slows the cooling time quite a bit hence putting the item in the temperature danger zone which promotes the growth of bacteria and resulting in a food bourne illness. So please if you want to save a sauce or gravy for future use cover lightly until fully chilled then you can seal it tighlty and it will be good for two to three days, or you can freeze it after it has been chilled and then you can keep it up to two weeks. Very important also when reheating to bring up the sauce or gravy to 160 degrees for to make sure any bacteria that might have formed is taken out of the equation. Also very important a sauce or gravy should only be reheated once. If you have leftovers from a reheating throw them out. It is not worth the chance of getting sick. Good luck with your cooking ventures.

Answer 3

Yes to both your questions, depending on what the meal was, how you cooled it, how you stored it and the temperature inside of your fridge and freezer.However, It made me think about the time before fridges and stoves etc; when open fires were used for cooking, in poorer family's kitchens, there was often a pot of stew permanently on the fire, with something new added every day to the same pot, even if it was only more water or more vegetables, or a poached fish, rabbit or hare! No running water inside the house. Ideal conditions for bacterial growth. However did the human race survive?! I doubt if those conditions would pass today's health and safety regulations! Most of us are so lucky now with plentiful clean water and modern plumbing, modern cooking facilities, gas, electric, convection baking, speedy microwave, and excellent, healthy methods of refrigeration and food storage. Still if the global warming situation is not sorted out, we could all end up back in those conditions when water, oil, gas and other energy sources run out.

Answer 4

I usually allow a maximum of 3 days in the fridge for cooked meals, but freezing meals is best if you want it for another time. I actually like to cook more than what my family eats and freeze the rest for those days when I am pressed for time and have no idea what to make for dinner. Frozen dinners I try to use up within a month or so, so that they don't lose any of their good flavor. Hope this helps!

Answer 5

MAYBE. IF you "cooled it" so that the temperature dropped to below 45F in less than two hours. If you left it for too long at room temp, you could let food poisoning bacteria grow.

Best way is to cool in a shallow metal pan (metal transfers heat faster) in fridge loosely covered. Once cold, transfer to a sealable container. If you have alot, divide into more containers to cool faster. Don't over stuff your fridge!

You can freeze gravy safely. It will not last more than a few months before the fat oxidizes and tastes bad, so date it and use it pretty quick.

Please check out FightBac for food safety info!
http://www.fightbac.org/

Answer 6

Absolutely no problem for both questions. When you heat it up however, add in a little water to stop to return it to its saucy or gravy state and to stop it sticking in the pan. Things like casseroles, stews, soups etc always taste better the next day or even after a couple of days because the flavours really have had a chance to mix together and.... marinate if you will. My family have been re-heating leftovers for years and our only after effect were happy bellies! :)

Answer 7

Yes this is always a good idea, I like to cook large joints as well and always cook extra gravy and slice up the meat and freeze in separate portions in the gravy then there is always spare meals in my freezer .Same with left over potatoes and greens I mash them up put into freezer ready for bubble and squeak,

Answer 8

When you freeze the left-overs, put them in a plastic container that has a good lid.

Put the left-over in the container while it is slightly warm and moisten the lip on the container before you close it with the lid.

As the meal starts to chill it will shrink in the container. As it shrinks, it will try to draw air from the outside and the moisture on the rim will seal the container.

Answer 9

Yes definitely when I worked I often cooked casseroles and had them that night, and then labeled them with a date and use them maybe 2 weeks later, this is a good think to do, if you work. There will always be something in the freezer, to pop in the Microwave or the oven.

Answer 10

Yes, that's fine (for both). I often cook 4 Sunday lunches and keep 2 in the fridge for me and my hubby so that we don't have to cook after a dreaded Monday at work.

Answer 11

Yes to both questions, just make sure it is covered, and thoroughly reheated.

You didn't say what it was, but most foods will last for a few days in the fridge