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Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to wrap or protect with this famous stretchy film.
An indispensable aid in a professional kitchen, it’s also very useful for amateurs like us. If we need to put something in the fridge, such as leftovers, it’s very convenient to cover it with film first.
So let’s imagine that you have a portion of shepherd’s pie left (for example), still in its serving dish, and you want to keep it in the fridge for later in the week. You leave it to cool completely, just as you should, then cover with film and pop it in the fridge.