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Finally got why my meal prep always went bad after 3 days
I spent 2 years meal prepping on Sundays, packing everything in those plastic containers. Kept wondering why my chicken and veggies smelled off by Wednesday. A friend who works at a kitchen supply store in Portland told me to let things cool down completely before sealing them. That steam trapped inside was basically creating a breeding ground for bacteria. Anybody else find out they were doing a basic thing completely backwards?
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faithrodriguez13d ago
Portland friend sounds like they know their stuff. I read this thing from a food safety blog that said the cooling process is actually the most critical part of keeping food safe, way more important than the container type. They recommended spreading hot food out on a sheet pan or shallow dish to get it to room temp faster, like within two hours. That steam trap is no joke, I had the same issue with soups going bad in the fridge until I started leaving the lid cracked. What's your go-to method for cooling stuff down quickly?
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gavin92813d ago
Yeah @faithrodriguez, ice bath or bust?
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