INDIANAPOLIS — As the holiday season approaches, families are gearing up for festive feasts, often leaving their fridges and freezers brimming with food. To help manage space and organization, Chef Paul Hope, the Home Editor at Consumer Reports, shares a strategic plan for prepping holiday meals.
A week or two before the holiday, Chef Hope recommends inspecting your fridge to utilize leftover foods and dispose of expired items. “Purging your fridge creates essential shelf space for upcoming meals,” he explains.
Chef Hope divides the fridge into sections for optimal food safety and accessibility. The top shelf is reserved for raw, ready-to-eat items, such as prepped salads and desserts, to avoid cross-contamination. The middle shelf should house prepped and covered dishes, while more stable items like relishes and cranberry sauce can be placed on side shelves or in the door. Importantly, raw meats such as turkeys and hams should thaw on the bottom shelf to prevent any dangerous drippings.
When it comes to storing leftovers after the holiday feast, Chef Hope advises against placing whole dishes directly into the fridge. Instead, he suggests separating food into smaller portions to expedite the cooling process and maintain freshness. Utilizing airtight containers, like freezer bags, can help preserve food quality. If leftovers won’t be consumed within three to four days, freezing them is recommended.
Finally, he highlights coolers as a clever last-minute storage solution. Depending on the outside temperature, they can effectively keep perishable foods or beverages, thereby freeing up precious refrigerator space during the bustling holiday season.
By following these practical tips, families can ensure a smoother, more enjoyable holiday cooking experience while minimizing kitchen chaos.
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