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We all know that Thanksgiving foods taste even better the next day, but what happens when you would like to send your guests home with food? This Thanksgiving, HB shows you how to properly store leftovers and what containers to use to store them.

Here are some tips:

Wash your hands, utensils and work surfaces before and after handling food.

* Refrigerate leftovers immediately.

* Cold food should be stored at 40 degrees or cooler

* Very hot items can be cooled at room temperature for about 30 minutes prior to being refrigerated. Frequent stirring accelerates the cooling at this stage.

* Refrigerate or freeze leftovers in covered, shallow containers. Food will cool faster in shallow containers.

* An effective way to cool and store hot leftovers is in zipper-type plastic bags. Although the bags must be closed securely for liquids, they cool food quickly because they provide for a large, flat surface area exposed to the refrigerated air.

* Never remove a large pot of food (such as soup, dressing or gravy) from the stove and place it in the refrigerator. Large masses of food can take hours or days to chill properly and provide an ideal environment for the growth of harmful bacteria.

* Store leftovers within two hours of cooking. Discard leftovers if the food has been sitting at a temperature of 86 degrees or higher for more than one hour.

* Date leftovers to ensure that they are not stored for too long

* Do not put the food back into the same container it was in, and never add leftover food to fresh food.

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