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How to keep food fresh?

Wednesday, April 4, 2012

Always read the declaration. Instructions on keeping the food on the label is always worth to read, even in a well-known products.Due to growing concerns over food additives, many manufacturers are beginning to reduce the amount of salt, sugar and other preservatives, so it makes the validity of food can change. 

Jams and pickled vegetables, for example, who would otherwise be full of sugar and salt, and you can keep on the shelves of kitchen cabinets or pantry, now to be kept in the refrigerator. If you prefer to buy food with less sugar, less salt and no preservatives, it is wise to buy such products regularly - buy less, and more often - and especially careful to keep them properly. Most packaged foods on it labeled "shelf life" or "used up" and the date, so you need to know exactly what these labels mean. Date and label "shelf life" is more related to food quality rather than safety - it's a date up until and including the day, you can expect that food will remain in good condition, if stored correctly. There will be dangerous to eat the food and after that date but will be delicious as it was when it was fresh. Date and label "used to" put on foods that spoil quickly. Do you eat a food after the date by which it must be used, you can spoil your stomach.

Learn the basics of food storage in the refrigerator and freezer chilled even in the interior of your refrigerator or freezer, the food may spoil, but will last longer if you adhere to simple rules.

Check the temperature. The best way to do this is with a thermometer in the refrigerator or freezer. They can be purchased at stores that sell kitchen utensils and equipment. To make good radio, refrigerator should be set to between 1 degree C and 5 degrees C, and the freezer at - 18 ° C or lower. If your refrigerator is full, or if you frequently open and close the refrigerator door - for example, when preparing a special dinner or party - you'll probably have it set to a temperature close to 1 ° C.
Separate raw from cooked. To avoid contamination of one type to another food, raw and cooked foods on separate shelves hold. Raw red or white meat or fish hold in a closed container in the most bottom shelf of refrigerator, to avoid touching or drip onto already steamed, chilled food.
Store chilled. If you have any cooked food left over from lunch, let it cool completely before you save it in the refrigerator or freezer. Do this as soon as possible. Leftovers should not stay longer than one hour out of the fridge, which should be used within two days if you store them in the refrigerator.
Never re-freeze food. Once you thaw frozen food is not allowed to return to the freezer again, unless you have not thermally processed.
Empty cans. Open cans of food, never to return to the refrigerator. Search the contents of the dish, cover and store. Most of the cans of food to be consumed within two days, even if you hold it in the refrigerator.
Remove the packaging. If you buy vegetables or hard fruits such as apples and pears, wrapped in adhesive foil or plastic bags, remove food from packaging before storing in the refrigerator so that air can circulate freely around them. Soft fruits such as strawberries or blueberries, it is best left in their packaging so as not to displace.Fungus is usually better kept in paper bags.
Fruits and vegetables will keep longer in the vegetable drawer in the refrigerator than they would be held in the larder. The cold will also help preserve their vitamin content. No bananas never kept in the refrigerator - the tan.



Do not throw overripe bananas become overripe bananas when to eat, or even too soft to cut, they are still good for cooking. Make the cake mix the banana or the nutritious beverage. If you can not immediately use, peel them, chop, put in a bag and freeze. To use, defrost bananas. Partially frozen bananas are great for thick fruit drinks.

Freeze the rest of the tomato puree Buy the can of tomato puree, and you need only a tablespoon or two, freeze the rest of the sauce. On a baking sheet spread the parchment paper and spoon izgrabite few "puddles" of sauce all together and put in freezer. When you freeze the sauce, take the red circles of paper, store them in a plastic bag and return to freezer. The next time you need a tomato puree, just insert one or two rounds of frozen soup or stew. They do not need to melt earlier.

Soften hard curing raisins, raisins and other dried fruit you can prevent, or at least slow down this process, keeping them in a jar with airtight lid. But if you forget to do it and left it in the bag, then you are probably hard as stone and can seem inedible. But do not give up and throw them right away, yet they still can be refreshed by placing them in a bowl and pouring cold water to cover them. Put the pan on a strong fire and boil water. Then remove the pan from the heat and leave for 10 minutes let the raisins soak. Above the sink place a large metal strainer, strain the raisins and leave them in the lurch, sometimes protresaju─çi a colander to drain all the water.Thus refreshed raisins will be soft and ready for eating or for adding to the cake. If you want to save, you must first leave the paper towels to dry well, then you can put them in a jar and sealed.

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