The healthiest food is believed to be the freshest food in the best shape. They should also not age, shrink or rot on our shelves. Such luxury is possible if we have easy access to fresh food, but what can we do in today’s urban scenario where it is impossible to buy fresh food every day? Maybe people are busy or unavailable during store opening hours, or just on vacation. That’s why we need to find ways to replenish our food without reducing its quality and helping to maintain maximum nutrient levels.
Frozen milk can be stored for over a month
Yes, you have read it correctly. Frozen milk is an amazingly simple and effective way to extend the shelf life. It’s also great, because it saves you money, because you can buy it in bulk. This way, you can always take advantage of profitable deals at the supermarket without worrying. You will be happy to know that thawed milk is absolutely safe for drinking and as nutritious as fresh milk (1). Thus, there is absolutely no reason to let your milk spoil. Milk expands when it freezes. So make sure there’s room in the container so it doesn’t burst. You can take out some milk before storing it, and this should be enough. Frozen milk can be defrosted in the fridge or cold water and is safe for consumption.
Freezing eggs when you have more than enough eggs or when they are available on the market is again a good way to save money and avoid losses. It’s also nice to know that you have a few extra eggs in your freezer. This is the savior for those inevitable days when you are in the middle of a recipe and don’t have fresh eggs or dinner cooked. To freeze either whole eggs or yolks, break them in the freezer or in ice trays that can hold each egg. You can also freeze individual egg whites and yolks. Just remember to indicate on the label how many egg whites and yolks are in each shell section. Remember to add a little sugar or salt as this will preserve the texture of the egg whites/yolk. When mixing, try to let as little air in as possible. Then glue the date, number of eggs or yolks and the amount of salt or sugar added to the container. This will give you an idea of what spices are needed for later use.
wash sauces or others are filled with flavors and nutrients. It’s great to freeze them for later use rather than waste them. To freeze the sauces, you have to let them cool down completely. After measuring them in the right quantities, you can fill them with freezer bags or plastic freezers. In addition, you should leave a centimetre of space to seal them. If a cushion is used, all air must be displaced. The bags can then be marked with the quantity and contents.
Interestingly, freezing only takes about an hour and can be defrosted or even diced before adding them to the dishes
Lettuce – Stay fresh longer
The storage time of lettuce is shorter than that of most vegetables. It is best stored in a humid, cold environment with minimal air circulation, as well as our crisp boxes in the fridge. To keep the salad fresh for a week or more, here are some practical tips. First, remove the seeds from the crispy salad heads. You can squeeze the salad head or loose leaves in separate layers as desired between two soft, moisture absorbent paper towels. They absorb excess water but keep the lettuce in a moist environment. They can now be stored in plastic containers or zipped bags. If you use a bag, make sure you squeeze out some air before closing without crushing the leaves. If you are using a rigid container, fill it with at least half the leaves, otherwise the air may spoil them.
Keep apples fresh for a few months
To freeze apples, you must choose fruit that is hard, crisp, ripe and free from bruising and rotting. Whole apples can be washed, poured and dried. They can be stored in freezer bags and frozen. To defrost each apple, pour cold water over it before peeling. To avoid waste, you can also wrap the apples separately to minimize any contact between the apples. If you need to freeze the pieces, you can put them in ascorbic acid solution or vitamin C solution to prevent browning (2). They can then be dried and stored.
Store carrots using the sandbox method
Grab the carrots you want to store by selecting them very carefully with a fork so that they do not get damaged or crushed. Damaged roots can suffer from soft rottenness, which spreads through the wounds and causes mucous rottenness spreading from the centre of the carrot.
Cut the leaves of the carrot heads as close to the crown as possible without damaging them. Clean the soil. Put the carrots in layers in boxes with slightly damp sand in a well ventilated room. Remove them for consumption as needed. Even cooling is not necessary! However, make sure that the conditions do not become wet, otherwise they will rot.
When storing cheese and sour cream, storage with the lid down is a new trick
Stable cheese, yogurt and sour cream can be stored in the fridge for about a week after opening, not open for one or two months and frozen for about three months.There is always a popular belief that storing such products upside down in a container creates a vacuum to prevent bacterial growth. They can therefore last longer without developing mold. Fresh onions only at a glass distance
With the right storage technique, you can prevent the onion from being bad and sluggish. There are three ways to do this:
You can put your green light bulbs in the glass and fill it with a centimeter or two water to close the roots, and then place the glass opposite the window. This way you can watch them grow. Just keep changing the water to keep it fresh. Alternatively, you can cover them with a plastic bag and store them in the fridge. Change water over and over again. You can also cover both ends of your spring onions with a wet paper towel and store them in plastic bags with zippers or in storage containers. Fresh, delicate herbs in whipped glassware.
The herbs need to be washed and cut at the ends. Withering or brown leaves should be separated from the ligament. These herbs can be bundled together and placed in a glass container filled with water. Herbs such as parsley and coriander leaves can be wrapped around the container in loose polyethylene film or sticky film. They can then be stored in the refrigerator. In the case of basil, it should be stored in an open place and where it can get some sunlight. Water can be added as needed or color changed.
Keep honey fresh and delicious
Honey can stay fresh for up to two years if stored correctly, as it will not spoil so easily. It is best to store it in cans or containers at room temperature. It should be noted that honey should be stored away from sunlight, in an oven or stove. High temperatures can lead to loss of colour and texture. Kitchen cabinets are the safest place to store honey. Glass jars with suitable lids are the best place to store honey. If the lid is not fitted, honey can absorb moisture and odours. On the other hand, honey can be exposed to harmful chemicals when stored in plastic or metal containers that are not food products, which can lead to oxidation. It’s always good to eat fresh food, but in the chaos of life, if you can’t keep up, these tips will definitely come in handy. Let’s start with a clean slate!