Pre-cooked preserves longer in the fridge
Pre-cooked meals, soups or side dishes (which of course are already cooled down to room or cellar temperature), I then put in the refrigerator, WITHOUT covering them immediately.
I only cover them when they have also taken the temperature in the refrigerator. In this way, pre-cooked soups, sauces, potatoes, noodles, rice, goulash and Co. keep at a refrigerator temperature of 5-6 degrees for a whole week. That the food was cold enough to cover, you can tell by the fact that the cover film from the inside no longer fogged.
Incidentally, it is due to the fact that food is kept longer in this way because (as is generally known) foods that are still warm are quickly "overturned" or become sour. This also applies to the refrigerator, as the food is put in at room temperature and therefore initially have a large difference to the refrigerator temperature.
