I don’t do “batch cooking” per se, but often cook something larger on saturday/sunday so I have leftover, either for Monday/thuesday lunch or for when coming back from sport, keeping food 2-3 in the fridge doesn’t worry me (Obviously, I am not gonna keep a tartare so long in the frige, and don’t even cook meat). Things start to be more worrysome when I still have leftover on Wednesday/Thursday. yesterday night I threw away some beans from Saturday I started to have a doubt.
So my question is basically
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How to optimize food preservation in the fridge (I have a small fridge with a very small freezer compartment, in winter when the temperature doesn’t get above 5 degree I can use my balcony for extra space, but it’s already over)
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Is there a guideline on how long which kind of food can last in a regular fridge ?
When I batch cook I fill portions of hot food into glass jars with screw lids and keep them in the fridge. (Those glass jars contained yogurt when I bought them, when I need more I buy more yogurt and eat it)
Each jar is 1/2l so a good size for one portion and I only open them when I take them out of the fridge for usage. By filling hot, keeping cool and not opening them (so introducing only few microorganisms) they stay OK for at least a week.