right, RoadPizza...
in general all cooked food should be allowed to cool down first before it is refridgerated. Food tends to turn sour or bad when placed right away in the fridge....
If you work clean, the sauce should last up to 1 1/2 Weeks in the fridge.
I usually use my sauce for other Italian recipes if any is left over, I just doctor it up a bit so it's more like pasta sauce.... but lately some of the members have been able to get their hands on bulk cans (I believe #10 cans) and are also confronted with the problem of having too much sauce to use in a reasonable amount of time before turning bad. The problem with sauce is that it will probably expand in the fridge so you have to leave some air space in your container.
I've been buying cheese in bulk lately, and cut it in weighed portions, wrap tight in 6 or 7 layers of plastik wrap with no air pockets to prevent freezer-burn and place these portions in another freezer bag. I take out what I need 3 or 4 hours ahead so the cheese thaws slowly. I have not noticed any difference in texture or taste. (this is strictly for private use, I do not think that is allowed in commercial kitchens). Try to use within 3 months.
Pierre
