Refrigerating leftovers is a normal part of life, but some foods can become dangerous breeding grounds for harmful bacteria surprisingly quickly, even when stored correctly. This phenomenon is often due to the time-temperature abuse of certain ingredient profiles—meaning the food is left too long in the “Danger Zone” (between $40^{\circ}\text{F}$ and $140^{\circ}\text{F}$ or $4^{\circ}\text{C}$ …
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