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Quick cooking question from a novice...

15 years ago

This may sound foolish to some of you seasoned cooks..

BUT..

I am cooking a lot of the feast this evening : squash, carrot souffle, cranberry sauce.

It is ok to refrig. and reheat tomorrow right? I am neurotic about bacteria and all that stuff so i always get nervous when cooking for others (with myself I don't get quite as nervous :)

Thanks for your help!

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Comments (4)

lindac
15 years ago
Absolutely....but not sure how the carrot souffle will keep....best to prepare it and bake tomorrow.
rachelellen
15 years ago
Bacteria issues can be avoided by making sure you follow hygienic kitchen practices in the first place, store the cooked food properly and reheat it properly.

Do not put hot food in the fridge. It can change the overall temp and cause other foods to spoil. Quick chilling it before refrigerating (in an ice water bath, for example)is the safest method. However, I only go to that trouble if I am feeding someone who is elderly and of frail health or has immune system problems. Generally, if food is allowed to come close to lukewarm or room temp before refrigeration it will be fine if you have followed good cooking practices during it's preparation.

Is the carrot souffle an actual souffle, or just something called a souffle? If actually a souffle, it won't keep. But I've seen a variety of salad like dishes called souffles that are not.

Your cranberry sauce will actually taste better with time for the flavors to blend, especially if it's a more jazzed up recipe than the basic.
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User
15 years ago
Cook it, cool it, refrigerate it, and enjoy it tomorrow. You'll be fine!
jessyf
15 years ago
Cranberry sauce is served cold, cool or room temp, never hot?

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