Storing leftovers: 7 mistakes to avoid

1. Thaw and refreeze

This is THE basic rule: never freeze an item that has already been frozen.

When it comes to raw meat, however, you can only refreeze it if you cook it. If you don't have time to eat it after thawing, you can cook it and freeze it," advises nutritionist Cora Loomis. But if you take a ready-made meal out of the freezer, you have to eat it and throw away any leftovers you don't eat within the prescribed time."

2. Using the wrong containers

Do you recycle your yogurt or margarine tubs to store leftovers? “These types of containers degrade over time,” warns the nutritionist. Instead, I suggest using containers made for preservation, i.e. BPA-free plastic or, even better, glass, as it resists washing and heat." Nevertheless, using a yogurt tub isn't totally contraindicated. "Just make sure you don't do it too often. Above all, never put them in the microwave, as they can release components that are harmful to health," explains Ms. Loomis.

3. Leaving dishes on the counter too long

Your leftovers shouldn't sit on the counter for more than two hours. "Bacteria love room temperature. They multiply like crazy," says Loomis. After that, put the dishes in the fridge. What happens if you break this rule? Most of the time, nothing happens," admits the nutritionist. But health risks such as diarrhoea and vomiting do exist. It's better not to run the risk; some intoxications can even be fatal."

4. Defrosting the wrong way

To avoid the proliferation of bacteria, don't defrost your dishes by leaving them on the counter.

The best method is to put them in the fridge. Ideally, you should take them out 2 days in advance. But if you need to defrost your dishes quickly, the nutritionist suggests two options.

- Microwave: use the defrost function.

- Cold water: immerse your container in a bowl of cold water. Hot water is not recommended.

5. Not heating enough

What about reheating? Microwave, oven and skillet are all equivalent. Just make sure you heat them sufficiently. "It's always better to reheat more and wait a bit for the dish to cool down. Heat kills potential bacteria," explains the nutritionist.

6. Waiting too long before eating

Even cooked food can't be eaten indefinitely. How do you know how long you have to eat leftovers? The answer varies according to the type of food. Rely on the Thermoguide from the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ). It's a PDF file that gives you information on the shelf life of foods in both the fridge and the freezer. Print it out and post it on the fridge.

7. Rely on smell

Don't trust your sense of smell. “Even if a food smells good, that doesn't mean it's safe to eat”, insists the nutritionist.