PrintBest way to label leftovers?
I am trying to find the best way to label my leftover food in the fridge. I need something simple, quick and convenient. Any ideas? Thanks!
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9 Comments:
What's your surface? I use a dry-erase marker on plastic containers. 95% of the time it rubs off with a sponge. Sometimes it sticks around.
IF I can't find it, then I use masking tape and whatever.
renzata at 10:43PM on 04/27/08
I keep a roll of masking tape and a sharpie in the same drawer as my bags and vacuum sealing supplies. The tape is removable and the ink is indelible.
kjgibson at 12:16AM on 04/28/08
Interesting, but I've never even thought about labeling things in the fridge. For the most part, I'm always thinking ahead about what I'll do with leftovers. If there's enough, it's probably the next day's meal for us, either as-is, or as an ingredient in a new dish.. If there's not enough left, it's probably my lunch. But I generally know what's in there without needed to read labels.
On the other hand, I've got to say that the clear containers make it easier to know just which container has which ingredient. And I can see just how much is in there without having to open the lid.
dbcurrie at 12:56AM on 04/28/08
I do use mainly clear plastic containers, so knowing the food item isn't too difficult. I guess I haven't found a good way to date the container if it will be in the fridge for a few days. Also, when I thaw meat and chicken in the fridge, I would like to find an easy way to date that container to know how long it has been.
deschaa4 at 1:02AM on 04/28/08
freezer tape for containers and a sharpee for zip lock bags.
JerzeeTomato at 1:18AM on 04/28/08
Masking tape and a sharpie are what I use when I need to label things, if I don't want to (or can't) write directly on the container. When I freeze meat, I usually vaccum seal it, and I can write directly on the bags if I need to. But really, I've never even thought about labeling or dating containers of leftovers or things that I'm thawing in the fridge. Is this something that most people do? I'm curious now. Just about the only things I label are ones that I might mis-identify. Chicken stock vs turkey stock in the freezer, for example.
dbcurrie at 1:21AM on 04/28/08
At a store like Gordon's Food Service you can get date tags like restaurants use if you like. They are color-coded and stick to just about everything so you never have to bother with a marker. Month stickers are available too though sometimes harder to find. Very handy.
I am like @dbcurrie though...I never label anything. I guess since it is just me doing the cooking (hubby sure does not!) I just know what is in the freezers and how long it has been there...but I don't cook for a lot of people either and I bet that makes it harder.
sadiepix at 1:49AM on 04/28/08
Sharpie.
Ziplock bag.
Contents and Date.
'Nuff said :D
chiff0nade at 12:23PM on 04/28/08
Masking tape and sharpie are probably a professional chef's most-used tools, just after the knife, of course.
If you really want to label like the pros, you'll write what it is and the date you made it.
butterface at 12:10AM on 04/29/08