Why I stopped cooking at home....

[poltr1]

A couple of months ago, I made a goal to cook for myself and eat at home more often. But lately, I 've found that it is no longer worth the effort. I can't make the leftovers last more than a week without the food developing a case of green mold (or white mold if it's spaghetti sauce). I don't know where it's coming from. And I don't know how to get rid of it, outside of a wholesale clean-out and scrub-down of the refrigerator. And if I do have mold spores in my indoor air, how do I get rid of them? (I rplaced the furnace filter last month.)

Comments

[daisy-knotwise.livejournal.com]

That's par for the course.
If you're going to make more than two meals worth of something
portion it up and freeze them.

GHR

[robin-june.livejournal.com]

What Gretchen said.

The only way I got a refrigerator to postpone mold was to store it on an unheated porch so that in winter the interior temp was closer to 30F than 40F. Of course, then your salad freezes.

[gorgeousgary]

I'm not an expert in refrigerators, but maybe you need a colder setting? That seems like a bit fast for food to get moldy.

Alternatively, find things to cook that don't result in leftovers, or don't cook as large a quantity (e.g. smaller piece of meat). About the only thing we cook regularly that generates leftovers to any degree is chicken, and we freeze the extra portion.