(no subject)

[dolari]

So my food has gone bad way earlier than it should again (which is making me think SOMETHING is contaminating it, cause it shouldn't be going this bad this quick), so I'm changing my diet strategy, despite that it's worked so well so far.

Instead of making a gigantic batch meal and cutting it into 600 calorie/45g carb chunks, I'm adding "Make only 9 servings" which is three days. If I can cook twice a week, I should be able to to keep to that 600 calorie/45g carb chunk, and finish food off before it spoils. And I get a cheat day.

I wish I knew why my stuff was going so bad so quickly. I don't want to do the "9 servings only" thing, because it means I'll have a lot of raw ingredients left over, which is fine until you notice the spaghetti in the back is over two years old.

Comments

[porsupah.livejournal.com]

The fridge, presumably, is at the correct temperature? (Say, around 4C)

I don't like freezing meals, but I do grudgingly accept it's a great means of keeping good food in storage, even if with the mild hassle of defrosting it well. And some foods freeze very well indeed - pizza stops going stale, and doesn't even need defosting, just plopping under a grill. Lasagne, though, is rather more of a pain - I usually wind up cutting it into 1-2" slices and spreading those apart, rather than painstakingly defrosting it gradually. =:)