For those who love to cook, there’s nothing more satisfying than creating delicious meals from using fresh food ingredients. However, since most of us can’t afford to go to the market every morning (well, probably 2 to 3 times weekly), keeping food fresh as long as possible is a challenge. Many of us throw out food because they’ve gone bad, so here is some tips that we hope you will find to be helpful in reducing wastage.
To keep asparagus fresh longer, cut the stems, place in water and refrigerate.
If greens begin to wilt, revive them by soaking in ice water. This also works perfectly well for peppers.
Keep unripe tomatoes with their stem down in a cool area until they turn red. To ripen faster, store with fruit. Ripe tomatoes should be kept at room temperature away from sun, not touching one another and stem side up. Do not keep tomatoes in fridge because refrigeration will cause the membranes in the cell walls to become damage and lose its flavor.
Use one part vinegar and three parts water to wash strawberries, raspberries and other berries to keep them fresh for days or even weeks. Do ensure to dry the berries and store then in clean, paper towel-lined container after washing.
Storing potatoes with apples will prevent them from sprouting.
Do not separate bananas until you want to eat them, as they will keep longer in a bunch. Wrap the crown of a bunch with plastic wrap and they will keep for 3-5 days longer.
Store your leftovers in jars which is healthier and longer-lasting alternative to plastic tupperware which deteriorates and stains easily. They are airtight, leak-proof and safe for reheating in microwave. Another plus point is because they are see-through, so you’ll know exactly what’s inside and how much food is left.
Keep mushrooms in a paper bag instead of a plastic bag because a plastic bag will trap moisture and cause them to mildew. Put paper bag in the fridge or in a cool, dry place.
To keep salt dry and from clumping together, put a little bit of dry rice in the shaker. It will stop the salt from hardening as the rice works like a sponge to absorb condensation that causes clumps.
Keep meat and poultry in the original package if you use it within 2 days because re-packaging increases the risk of exposing it to harmful bacteria. If you keep it longer than 2 days, wrap it in zip lock freezer bags and freeze.
Milk should be kept inside the main refrigerator compartment. Milk stored in the door rack stays warmer because the refrigerator door is opened and gets exposed to kitchen temperatures.