| Simple ways to better food storage |
 |
|
Different kinds of foods have different storing conditions, depending on their shelf life, ingredients and other factors. It's useful to know these simple methods of storing food the right way so you can manage your kitchen better.
|
|
|
|
|
Storing Apples
|
|
If apples have been stored in your refrigerator, they should be fine to eat for up to 2 months.
|
|
|
|
Storing Cheese
|
- Soft cheese: The best place to store soft cheese is in the refrigerator; the closer to the bottom, the better... preferably in the vegetable crisper.
- Hard cheeses: These are best stored in the freezer, tightly wrapped in a plastic wrap and aluminum foil. This way they can be stored for up to two to three months.
|
|
|
|
|
Storing Bread
|
|
If left outside, breads tend to spoil quickly. But they can be stored for up to 3 weeks in the refrigerator if wrapped in a foil and stored on a low shelf.
|
|
|
|
|
Crisp Celery
|
|
To keep celeries crispy, dampen a paper towel, wrap it around the celery, and then wrap completely in foil. It will stay crisp in your refrigerator for at least a month.
|
|
|
|
|
Storing Cucumbers
|
|
To keep a cucumber crunchy even after it has been cut open, wrap it in a paper towel and keep it in the vegetable drawer of your refrigerator.
|
|
|
|
|
Freezing Berries
|
|
Freezing berries is easy. Spread berries out on jelly roll pans in a single layer, making sure the berries are not touching each other. Freeze until firm. When berries are completely frozen, remove them from the pan and place them in freezer containers of your choice. Freezing the berries individually means you can remove the amount you want without having them stuck together.
|
|
|
|
|
Fresh Fish
|
|
The best way to keep fish fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.
|
|
|
|
|
Storing Milk
|
|
Expiration dates on milk are usually very stringent. However, if the milk is properly stored, it should be fine to drink up to a week after the date on the carton.
|
|
|
|
|
Storing Grated Cheese
|
|
Put a teaspoon of baking soda in your container of grated cheese. Shake well before freezing and your grated cheese will not stick together.
|
|
|
|
|
Storing Ground Meat
|
|
Ground meat can be stored safely in the refrigerator for only 1 to 2 days. If you don’t plan on using it immediately, put it in the freezer where it will be safe for use for up to 3 months.
|
|
|
|
|
Raw Meat Safety
|
|
When storing raw meat, place it on a plate or on a pan in the refrigerator to keep the juices from dripping on other food.
|
|
|
|
|
Marinade Safety
|
|
Don’t place cooked meats in the same dish that held the meat marinade when it was raw. The bacteria from raw meat can contaminate cooked food.
|
|
|
|
|
Picnic Safety Measures
|
|
Food poisoning is a real danger at outdoor picnics. Make sure to keep any food you plan on serving below 45 degrees or above 140 degrees for as long as you possibly can. Keep your salads (especially mayonnaise-based salads) in the refrigerator until mealtime, and make sure that any grilled foods are fully cooked and served hot. If possible, keep your cold foods in a cooler at all times, or replace in the cooler as soon as everyone has been served.
|
|
|
|
|
Storing Sauce
|
|
Place any extra sauce or broth into a plastic ice cube tray. When they are frozen, pop them out and put them in a zip-lock bag for storage. If you measure out the sauce or broth before you freeze it, you won’t even have to defrost it when you need to use it, just toss it into the pot.
|
|
|
|
|
Seasoning Defrosted Food
|
|
Freezing may affect some spices, so it’s a good idea to check and re-season if necessary when cooking previously frozen food.
|
|
|
|
|
Storing Herbs and Spices
|
|
Your herbs and spices can be stored for about a year if you store them in a tightly sealed container, preferably in a dark, cool place. While it is still safe to use them after the year is up, they would have lost most of their flavour.
|
|
|
|
|
Storing Bananas
|
|
You can save ripe bananas for baking later, just mash them and freeze in the amounts needed for your recipes. If you are short on time just put them in the freezer, unpeeled, and when ready to use let them defrost before you peel them. You barely have to mash them, because they are already very soft.
|
|
|
|
|
Storing Dried Foods
|
|
Almost anything can be used as a storage container for dried foods, as long as it has a tight-fitting lid. Lidded jars or other containers work well, as well as storage bags or plastic containers. Be sure to store the dried food in a dark, cool place to prevent oxidation. Store the food in small batches, and be sure to check weekly for signs of mold for the first several weeks.
|
|
|
|
|
Storing Pasta
|
|
Store uncooked pasta in a tightly-sealed package or container in a cool, dry place. You may store and use non-egg pasta for up to three years and egg pasta for up to two years.
|
|
|
|
|
Ripening and Storing Tomatoes
|
|
To ripen tomatoes, keep them stored in a brown paper bag or in a closed container. Adding an apple or pear to the container can also hasten ripening. Remember to store the tomatoes in a single layer and with the stem ends up, this will avoid bruising.
|
|
|
|
|
Bacteria-safe Storage
|
|
Bacteria grow most rapidly between 40 degrees F and 140 degrees F. So keep all food stuffs above or below this range as much as possible.
|
|
|
|
|
Chicken Safety
|
- The marinade in which raw chicken has been soaking should never be used on fully cooked chicken, because bacteria from raw chicken can contaminate the cooked food.
- Thaw frozen chicken in the refrigerator, not on the countertop.
- Freeze uncooked chicken if it is not going to be used within 2 days.
|
|