Life Style

Useful tips for storing food

It is best to eat food when it is in season, but of course it isn’t always possible to do so given our tendency to desire certain foods all year round and our fast-paced lifestyles that require us to store food.

However, storing food incorrectly could lead to undesirable results.

The most common ways to store food used to be to dry it or preserve it with salt, methods that we inherited from our grandmothers and mothers. Technology, however, has replaced these methods with new ones, and although we tend to rely on technology, regardless of how much technology has developed, if we aren’t able to store food properly, our methods may not be useful at all. Here are some simple tips to help you with food storage and preservation:

Add frozen food and meat products to your shopping cart last, which will help keep these products cool until you get home.

Check when buying canned food that the can isn’t damaged or swollen.

Immediately put frozen food in the freezer or the refrigerator if you want to defrost it. Frozen food should be consumed before its expiration date, as should food kept in the fridge. You should consume products such as cured sausages or sucuk (dried spiced sausage) that you have sliced within a few days.

To check if food that is packaged, such as salami or cheese, is spoiled, look to see if the color is normal and if there is an odor. If there is water inside the packaging, it’s perhaps a sign that the product has gone off and you shouldn’t buy it. Always check the expiration date and if the packaging is damaged.

If you are removing mold from cheese, ensure you cut deeply into the cheese to remove it.

If you are buying frozen food, pay attention to the label and check that the production date and the name of the manufacturing firm are stated and also check the packaging. Never buy frozen food that has been defrosted or not kept in a freezer.

UHT milk that can be stored for a long time should be consumed within three days of opening.

Do not keep cooked food at room temperature for long periods of time and put it in the refrigerator as soon as possible.

Never leave frozen food to defrost at room temperature; keep it in the fridge to defrost it.

Never put defrosted food back in the freezer, as bacteria may become active when left out of the freezer. Before freezing food for the first time, you can divide it into bags or containers to have for a meal.

Keep meat and other food in the freezer in portions or in packaging that you will only use once. Having divided meat into the amounts you want, flatten the packaging and store it in the freezer.

Don’t use the same chopping board for slicing meat and vegetables or fruit.

Keep eggs in the refrigerator without washing them. Wash them just before cooking. Microorganisms left on the egg from washing it are able to penetrate the shell.

Soak pulses, such as chickpeas, dried beans and lentils, in water after rinsing them well to get rid of any harmful germs. If you have room in your freezer, you can save on time by cooking large amounts at once and keep them in the freezer for a later date. Do not use mineral water to cook pulses faster as they will lose the vitamin B they contain. Draining the boiling water of pulses also causes vitamin loss. In order to avoid any stomach irritation, add two teaspoons of cumin while cooking your pulses and cook with the minimum amount of water necessary instead of having to drain the water later on. NEŞE KUTLUTAŞ

TUNA AYBURC
Emailtuna@thelondonpost.co.uk

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