খাদ্য সংরক্ষণের কিছু স্বাস্থ্য সম্মত নিয়মাবলী : ( ইনটার নেট থেকে সংগ্রহ করা ) ( A-Z, FOOD STORAGE TIPS )
A-Z
Food Storage Tips
Tips for storing food so that it lasts longer and gets wasted less.
Why worry about preventing wasted food? Although composting is a great way to deal with inevitable food
scraps like banana peels, it is much better to eat the food we can than to compost it. Prevention helps the
environment as well as our budgets. After all, it takes a lot of resources to get food from the fi elds to our homes.
While no one buys food with the intention of throwing it away, based on recent estimates, the average
household in Saint Paul wastes up to $96 worth of once edible food every month!
Storing your food properly can make it last much longer to help you save money and reduce waste. Eureka
Recycling has assembled tips and tools to help on www.makedirtnotwaste.org. Try out a tip. Love it? Hate it?
Have a better idea? Log in so you can rate it and leave a comment, or add one of your own.
General storage tips to keep in mind:
Keep apples, bananas, citrus, and tomatoes away from other
produce—they give off ethylene gas that makes other produce
ripen/deteriorate faster.
Untie all bunches (herbs, greens, etc .) to allow the produce
to breathe.
The length of time that the food will last depends on how fresh it
was when you bought it. Local, in-season produce will last much
longer than something that has been shipped a long way.
For all
perishable food, use your nose and eyes to determine if it has
gone bad. Sometimes, it may just be past its prime for raw eating
but can be cooked—pears, apples, berries, or other fruit can be
made into sauces, crisps, or cobblers. Stale bread can be kept
for breadcrumbs, French toast, or bread pudding.
All frozen things should be in an airtight container with as much
air removed as possible. Air contains moisture that creates
ice crystals that “burn” the food or make it deteriorate faster.
Freezing in a fl at, rectangular, clear, glass container works so
you can see your food and stack containers. Don’t forget to label
when it went in the freezer!
Many of these foods can be dried in a food dehydrator or canned
with a hot water bath canner or a pressure canner. Check out
a dehydrating or a canning guide to fi nd the best recipes for
preserving large quantities of produce.
For best results, keep your fridge between 37° F and 40° F, and
your freezer between 0° F and 2°F.
Use your fridge’s crisper drawer. The higher humidity environment
benefi ts many vegetables by helping them last longer. If you can
adjust the humidity setting on your crisper drawer, set it on high
humidity for leafy greens or on low for non-leafy vegetables like
carrots and cucumbers.
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Recycling
FOOD STORAGE WITHOUT PLASTIC
We are learning more and more about the toxicity
of plastic and the dangers of storing or heating
food in it. There are alternatives that are safer for
you and the environment! To learn more, visit
www.eurekarecycling.org/plastics.cfm.
wwww.MakeDirtNotWaste.org © 2012 Eureka Recycling
Apples
Store apples in the fridge to extend shelf life.
One bad apple can ruin the whole bunch, so eat up the bruised
ones fi rst!
For longer storage, store in a cardboard box covered with
a damp towel.
Artichokes
Place in an airtight container with a damp
towel for moisture and store in the fridge.
Asparagus
Store asparagus in the fridge.
• Trim the base of the stalks and place upright
in a jar fi lled with an inch of water.
• Or, wrap the cut ends of the stalks in a moist
paper towel or rag.
Avocados
To speed up ripening, place in a paper bag
and place an apple in the bag with them.
Once ripe, store avocados in the fridge.
Mix avocados or guacamole with a little
lemon or lime juice or leave the pit in to slow browning.
Bananas
Store bananas on the counter away from
other fruit. They give off ethylene gas, which
speeds ripening in other produce.
Bananas can be frozen with or without their peel and used later in
baked goods or smoothies.
Basil
Basil is a warm weather crop and turns black
quickly in the fridge. Store on the counter
in a glass of water like a cut fl ower with the
stem in the water, or wrapped in a dry paper
towel in an airtight container.
Beans, cooked/canned
Store unused cooked beans in the fridge in
their liquid or water.
You can freeze cooked beans in liquid. Put
cooked beans in a can/freeze jar and fi ll with cooking
liquid or water.
Beans, dry
Store dry, uncooked beans in an airtight
container in a cool, dry place.
Beans, green
Store unwashed green beans in the fridge
in an airtight container. Wet beans will
develop black spots and decay quickly.
Green beans can be frozen, either raw or
blanched. Freeze on a cookie sheet in a single layer and transfer to
an airtight container.
Beets
Store beets in the fridge (greens removed)
in an airtight container with a paper towel
inside to absorb moisture.
You can freeze beets by blanching them and storing in an
airtight container.
Don’t forget to eat the beet greens! Check out “Greens, cooking” for
more information on how to store them.
Berries
Before storing berries, remove any
spoiled or crushed fruits, and store
unwashed in an airtight container.
Try not to put them into too many
layers because berries are fragile.
Don’t wash until ready to eat—any added moisture encourages mold.
If you must wash them, we have heard that adding a little white
vinegar to the water helps keep them from deteriorating as quickly.
Store excess berries in the freezer in an airtight container. Freeze
them on a cookie sheet fi rst before transferring to a container to
avoid sticking.
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Bitter melon
Store in an airtight container in the
crisper drawer of the fridge.
Can be frozen if sautéed fi rst. Store in
an airtight container in the freezer.
Bread & Breadcrumbs
Store fresh bread wrapped in a cotton bag
or wax paper in a bread box or metal tin on
the counter.
To freshen up a day-old loaf, hold it very
briefl y under a running cold tap. Give it a good shake and pop in
a hot oven for about 10 minutes; it will be as soft and crusty as
freshly baked bread.
Store sliced bread in an airtight container in the freezer. Thaw
in the microwave or toaster.
Store stale bread, crusts, and crumbs in the freezer to use for
making breadcrumbs. Store breadcrumbs in an airtight container
in the freezer.
Broccoli
Store broccoli loosely in the fridge. You can
wrap in a damp towel or cotton bag.
The stalks can be eaten, too! Store the stalks in
an airtight container with a paper towel. Peel
and shred them to make a broccoli slaw or cut them and put
them into soups.
Broccoli can be blanched and put in the freezer in an
airtight container.
Brown sugar
Store brown sugar in an airtight container.
Try keeping a few marshmallows or a slice of
bread on top of the sugar to keep it from drying out and
getting hard. Or, a brown sugar “teddy bear” clay disc might be a
good option to help keep your sugar from getting hard. Soak the
disc in water for 15 minutes once or twice a year.
Brussels sprouts
If Brussels sprouts are on the stalk leave
them on that stalk. Put it in the fridge or
leave it in a cold place.
If they are loose, store them in an open
container in the fridge with a damp towel on top.
Butter
When storing butter in the fridge, don’t
keep it in the door (often where the
“Butter” compartment is) because that is
often warmer than other parts of the fridge, and could make it spoil
more quickly.
Butter can be stored in the freezer. Cut it into tablespoon-sized
chunks and store in an airtight container.
Cabbage
Store cabbage in the crisper drawer of the fridge.
Peel off outer leaves if they start to wilt. Eat
cabbage fi rst as it goes bad more quickly than
other produce.
Carrots
Cut the tops off carrots to keep them fresh longer.
Store carrots in the fridge either in a container of
water or unwashed in an airtight container in the
crisper drawer with plenty of moisture.
If you have a lot of carrots at the end of the season, store them in
buckets of damp sand in a cool, dry place.
Caulifl ower
Store caulifl ower in an airtight container in the
fridge, but eat caulifl ower fi rst as it goes bad
more quickly than other produce.
Celery
Store celery in the fridge either in a container of water
or in an airtight container.
Celery leaves can be washed, dried, and frozen, then
crumbled into soups and stews for extra fl avor.
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Cereal
Store cereal in a dry place in an
airtight container.
If cereals have gone a little soft or stale, lay
them out on a cookie sheet and pop them in the
oven for a bit to remove some of the excess moisture.
If you have several boxes of cereal but not enough in any one box to
be worthwhile, mix them all together, blend them in a food processor,
and use like breadcrumbs, as toppings for muffi ns or baked
goods, or on ice cream!
Cheese
Store cheese in wax paper, butcher paper,
or parchment paper to allow it to breathe
and not get moldy. Store it in a cold part of your fridge.
Hard and semi-hard cheeses like Parmesan, cheddar, and Swiss
can be grated or cubed and kept in the freezer. After being in the
freezer, cheese is best used in cooking.
Soft and semi-soft cheeses do not freeze well.
Cherries
Store cherries in the fridge.
Don’t wash until ready to eat—any added
moisture encourages mold. If you must
wash them before storing, try using a mixture
of one part white vinegar and ten parts water to help keep them
from deteriorating as quickly.
Pitted and washed cherries can be stored in the freezer by laying
them in a single layer on a cookie sheet, freezing them, and then
transferring to an airtight container.
(Includes grapefruit, lemons,
limes, oranges, etc.)
Keep citrus loose or in an open
container in the fridge. Never store citrus in an airtight container.
If you have a cut lemon or lime, wrap the cut end in a damp paper towel.
Juice and peels can be stored in the freezer. Freeze juice in ice
cube trays and store peels in an airtight container in the freezer.
Juice from citrus can be used to keep apples, pears, and avocados
from going brown.
Coconut milk
Coconut milk can be kept in the
freezer. Freeze it in ice cube
trays then transfer cubes to an
airtight container
.
Corn
Leave husks on fresh corn and store open
in the fridge. Eat as soon as you can, as it
loses fl avor and texture quickly.
Buy corn when it’s in season and store it in the
freezer by blanching, cutting from the cob,
and transferring to an airtight container.
Cream
When storing cream in the fridge,
don’t put it in the door, because
that is often warmer than other
parts of the fridge, and could make it spoil more quickly.
Cream can be frozen.
• Lightly whip the cream before freezing to prevent
it from getting grainy.
• Freeze in ice cube trays then transfer cubes to
an airtight container.
Cucumbers
Store cucumbers in the fridge by standing them
upright in a container of water with the stalk down.
Wrap in a moist towel in the fridge.
Dates
The drier varieties of dates (like Deglet Noor)
can be stored out on the counter in a bowl
or paper bag.
The more moist variety of dates (like Medjool) need to be kept in the
fridge either in cloth or in a paper bag, keeping the moisture away
from the skin of the dates.
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Eggs
When storing eggs in the fridge, write the date you
bought them on the shells or cartons to make sure to
use the older ones fi rst.
To test if an egg is still good, try dropping one in a
glass of water.
If the egg…
• stays at the bottom, fl at or at an angle, it is fresh.
• stands on its pointed end at the bottom, it is still safe to
eat but best used for baking and making hard-boiled eggs.
• fl oats, it’s stale and best discarded.
You can freeze eggs, just not in the shell. They are best if frozen in
portions you will use, like in ice cube trays. If freezing whole eggs
or yolks, whip up the yolk with a fork and put in tray. If freezing just
yolks, to keep them from clumping, add a ½ tsp. of salt per cup of
yolks or 1 tbsp. of sugar per cup of yolks. You can freeze whites as
they are. Store portions in an airtight container.
Eggplant
Store eggplant unwashed in the crisper
drawer of the fridge.
Eggplant doesn’t like any extra moisture.
Eggplant can be peeled, blanched, cut, and frozen in an airtight
container.
Fennel
Place in the fridge in a closed container
with a little water or upright in a cup of water
(like celery).
Figs
Keep fi gs in a paper bag or on a plate in the
fridge and away from moisture. Store in a
single layer as they are very fragile.
Flours
Keep in airtight containers in a cool,
dark place.
Flours, especially fl ours with more oils
and higher protein levels (like whole wheat) last longer in the fridge
or freezer.
Garlic
Store in a cool, dark place away from produce that
gives off ethylene gas.
Try storing garlic in an old nylon stocking: place one head of garlic
in the stocking, tie a knot, and add another, etc. When the stocking
is fi lled, hang it in a cool, dark place.
Grapes
Remove spoiled or soft grapes and do
not wash them before storing in the fridge
in an airtight container.
Grapes can be frozen to use in smoothies or as a frozen treat.
Freeze in a single layer on a cookie sheet, and then store the frozen
grapes in an airtight container.
Greens, cooking
(Includes all greens generally eaten cooked: beet greens,
bok choy, broccoli raab, collards, dandelion greens,
kale, mustard greens, spinach,
Swiss chard, tat soi,
and turnip greens)
Remove any bands, twist ties, etc.
Greens must be kept in an airtight container with a damp cloth
to keep them from drying out.
Hardier greens like kale, collards, and chard even do well with their
stems in a cup of water on the counter or fridge.
Greens, salad
(Includes all greens eaten fresh: arugula, corn mache,
endive, lettuce, mizuna, radicchio,
sorrel, and spinach)
Store salad greens in the fridge in an airtight
container with a damp paper towel.
Soak leaves that have gone limp for 30 minutes in
cold water to revive crispness.
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Recycling
Green onions
(or Scallions)
Store in the fridge wrapped in a damp towel or
upright in a glass of water just to cover the white parts.
Make sure to remove any bands on the bunch.
Green onions can be frozen to be used cooked later. Chop and
freeze on a cookie sheet and store in an airtight container.
Herbs
Store herbs (other than basil) in the fridge
upright in jars (stems down) fi lled with 1-2 inches
of water.
Herbs can be frozen by chopping and freezing in
ice cube trays full of olive oil.
Leeks
Store leeks in an open container
in the crisper drawer of the fridge
wrapped in a damp cloth or in a
shallow cup of water (just so the very bottom of the leek is covered
with water).
Meat, Poultry,
and Fish
( Includes: bacon, beef,
chicken, ham, pork, turkey)
Keep all meat in the coldest part of the fridge:
the bottom shelf.
Fresh meat will only keep for 1-2 days in the fridge. If not using
within 1-2 days, freeze in an airtight container.
Freeze individual portions or strips of bacon between wax paper
and in an airtight container.
Keep raw meat, poultry, or fi sh in the freezer and thaw it out in the
fridge a day or two before you will cook it.
Cooked meat can keep up to 4-5 days in the fridge.
Keep bones and carcasses to make soup or stock. Keep them in the
freezer to use later.
Melons
Store in a cool, dry place out of
the sun.
Once ripe, store melons in the fridge.
Cubed melon can be frozen on trays before transferring to an
airtight container, and then used in drinks and smoothies.
Milk
When storing milk in the fridge, don’t put it in the
door, because that is often warmer than other parts
of the fridge, and could make it spoil more quickly.
Skim or low fat milk can be frozen in glass jars.
It may be better used in baking than for drinking
because it often separates. Be sure to leave room
in the jar for the milk to expand.
Mushrooms
Keep mushrooms in a paper bag in the
fridge to avoid getting “slimy.”
Mushrooms can be sautéed and
then frozen.
Nuts
Nuts can be stored in the freezer, fridge,
or a cool, dry place. They will last longer
in a colder place.
Nuts take on other fl avors easily, so store
away from high-odor foods.
Nut butters should be stored in the fridge to extend shelf life.
Oils
Store oils in a cool, dark place in a glass, ceramic
or non-reactive metal container (like stainless steel).
Keep away from your stove or any warm place.
If you keep oil in a dark basement, you may want
to keep a small, opaque container of oil in in your
kitchen for easy access.
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Okra
Okra doesn’t like humidity. Store with a
dry towel in an airtight container. Eat
as soon as you can after purchasing, as it
doesn’t last as long as other produce.
Onions
Store whole onions in a cool, dark place
somewhere slightly warmer than the fridge.
Good air circulation is best, so don’t stack them.
Try storing onions in an old nylon stocking: place one in the
stocking, tie a knot, and add another, etc. When the stocking is
fi lled, hang it in a cool dark place.
Store partially used onions in the fridge in an airtight container,
leaving the papery outer layer on.
Onions cause potatoes to sprout, so keep them separate.
Pasta
Store dry pasta in an airtight container.
Cooked pasta can be frozen in individualor
meal-sized portions.
Pears
Store pears in the fridge to extend shelf life.
Fruits that are overripe or damaged can still be
used in sauces or baked goods if you do not
want to freeze them. Look up recipes in your
cookbooks or online.
Peas
Keep peas in the fridge in an
airtight container.
Fresh peas (snap or shell) can be
blanched and frozen in an airtight
container. Freeze them on a cookie
sheet fi rst before transferring to a
container to avoid sticking.
Peppers:
red, green, or hot
Only wash peppers right before eating them.
Partially-eaten peppers can be stored in the
fridge with the seeds and stems attached to extend shelf life.
Peppers can be frozen, either raw or blanched, to be used
later for cooking.
Persimmon
Store at room temperature until ripe
(Fuyu will still be fi rm, Hachiya will be
mushy) and then store in the fridge.
To hasten the ripening process, place in a paper bag with a few
apples. Don’t stack them, as they get very fragile when ripe.
Pomegranates
You can store pomegranates on a cool
counter, but they will keep longer in an open
container in the fridge.
Potatoes
Store potatoes in a cool, dark place
somewhere slightly warmer than the
fridge. A box in a dark corner of the
pantry or a paper bag work well.
Moisture and exposure to light
causes spoilage.
Onions cause potatoes to sprout. They’re still good to eat—just cut
off the sprouts and eyes.
While apples cause most produce to spoil, apples can help keep
potatoes from sprouting, so you may want to store them together in
a cool place for long-term storage.
Cooked and mashed potatoes can be frozen to eat later.
Rhubarb
Wrap in a damp towel and place in
an open container in the fridge.
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rice
Store dry rice in an airtight container.
Cooked rice can be frozen in an
airtight container.
Root vegetables
( Includes celery root/celeriac,
parsnips, radishes,
rutabagas, turnips)
Remove any greens and store
separately (see Greens, cooking).
Greens from some root vegetables such as turnips and radishes are
edible and delicious when cooked.
Store in a cool, dark, humid root cellar or in an airtight container
with a damp towel in the fridge.
Squash
( Includes acorn, butternut,
pumpkins, and all thickskinned
squash that are
often categorized as
“winter squash”)
Store in a cool, dark, well ventilated place. Many growers
say winter squashes get sweeter if they’re stored for a week or so
before eaten.
Stone fruit
( Includes peaches, plums,
nectarines, and apricots.
Cherries are exception:
see “Cherries”)
Store in a cool place out of the sun until ripe.
Once ripe, store open in the fridge.
Stone fruit can be frozen—peeled or unpeeled. Cut and freeze on a
cookie sheet then put in an airtight container.
Sweet potatoes
Store in a cool, dark, well ventilated
place. Never refrigerate—sweet potatoes
don’t like the cold.
Tomatoes
Tomatoes can be frozen either raw
or cooked.
Tomatoes should be stored on the
counter unless very ripe, at which
point transfer them to the fridge.
Tomatoes give off ethylene gas that causes other produce to
deteriorate, so store them separately.
To hasten ripeness, place them in a paper bag with an apple.
Zucchini
( Includes patty-pan, yellow squash, and all thin skinned
squash varieties often categorized
as “summer squash”)
Wrap whole or cut ends in a damp
cloth and keep in the fridge.
Zucchini can be frozen either blanched
or raw. Store in an airtight container.
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more informations ;-
Garlic, onions, and shallots: These alliums can be stored in a cool, dry place for up to two weeks. In the fridge, they will turn mealy and lose much of their flavor.
Tomatoes, potatoes, and winter squash: Although it may seem blasphemous to keep vegetables out of the refrigerator, trust us (and the USDA): these should be kept in a cool, dry place instead. (Plus, they make beautiful decorations.)
Bananas, citrus, and melons: Like the vegetables listed above, these fruits are best left on the counter. Once cut, they should be relegated to the refrigerator; otherwise, they will begin to dry out.
Bananas, citrus, and melons: Like the vegetables listed above, these fruits are best left on the counter. Once cut, they should be relegated to the refrigerator; otherwise, they will begin to dry out.
Bread: To slow down retrogradation—the process in which the starch molecules in bread crystallize—Cook's Illustrated says to store bread at room temperature for up to two days, either tightly-wrapped in foil or in a Ziploc bag to minimize moisture loss. After two days, wrap the bread in foil, place in a freezer bag, and store it in the freezer. And to revive crusty bread that's been stored for more than a day, just pop it into the oven for a few minutes.
Cakes and pies: According to pastry chef Stella Parks, both frosted and un-frosted whole cakes will last for about a week when tightly wrapped in plastic. Cut cakes have a shorter shelf life, around three to four days. Fruit pies can be kept on the countertop for up to two days; after this, move them to the refrigerator.
The Pantry
Dry goods: Generally, dry goods can be stored for up to six months (longer if you take good care of them), according to scientists at Colorado State University. Once a package is open, it’s best to move it to an air-tight container. This will ensure freshness and keep your pantry cleaner to boot.
Nuts: Store your nuts in air-tight containers if possible—these allow them to maintain the right level of moisture. For ultimate freshness, consider storing them with their shells on.
Spices: As the LA Times tells us, heat, light, air, and humidity are all spices’ enemies; your spices should live in your pantry. Whole spices last much longer than crushed or ground—these can be kept for up to two years, while ground spices should be refreshed every six months. Airtight tins or small spice jars are the best mode of storage.
Nuts: Store your nuts in air-tight containers if possible—these allow them to maintain the right level of moisture. For ultimate freshness, consider storing them with their shells on.
Spices: As the LA Times tells us, heat, light, air, and humidity are all spices’ enemies; your spices should live in your pantry. Whole spices last much longer than crushed or ground—these can be kept for up to two years, while ground spices should be refreshed every six months. Airtight tins or small spice jars are the best mode of storage.
Now, we're taking you to the refrigerator and freezer. Because not all parts are created equal, we'll show you where—and for how long—your goods will last.
The Refrigerator
Dairy products: According to Cooks Illustrated, milk, cream, yogurt, and other dairy products are best stored on the upper shelves of your refrigerator. The temperature there is the most constant, so they'll keep longer.
Eggs: Some refrigerators urge you to put your eggs on the inside of their door. Don’t give in— the door is the warmest part of the refrigerator. Eggs are happiest in their cartons on a shelf. Don't try to be European and store your eggs outside the refrigerator either: eggs in the United States, unlike in Europe, are washed before sale so they lose their protective outer layer.
Mushrooms: According to our friends at the Kitchn, commercial mushrooms (the ones you buy at the grocery store) are best left in their original packaging. Once you open it, wrap the whole package in plastic wrap. Wild mushrooms are best kept in a paper bag in your refrigerator’s crisper drawer.
Vegetables: All vegetables, minus the ones relegated to the countertop, are best stored in perforated plastic bags in your refrigerator’s crisper drawer. To make sure they don't decompose prematurely, keep them away from ethylene-producing fruits: apples, stone fruits, mangoes, passion fruit, pears, and kiwis.
Fruit: Fruit, with the exception of melons, citrus, and bananas, should be stored in the refrigerator in a separate drawer from the vegetables. Do not wash your fruit until you are ready to eat it; the excess water quickens decomposition. Although whole lemons are best left out on the counter, lemons that have been zested—but not juiced—can be wrapped in plastic wrap and stored in the refrigerator.
Cheese: According to Formaticum's blog, cheese should be wrapped in porous material for storage; cheese paper is the best, but waxed paper or parchment paper will also do the trick. Before storing, do a “face clean” of each cheese: scrape the surface with a non-serrated knife to remove any excess oil that may have “sweat out” at room temperature.
Each cheese should be wrapped separately and marked with the name and date of purchase. Avoid plastic wrap at all costs—as scientiest Harold McGee says in his book On Food and Cooking, the cheese can absorb the flavors and chemicals from the plastic. There’s nothing worse than an expensive piece of cheese that reeks of plastic or has gone bad, so storing it correctly is worth that extra effort. For a handy how-to, check out this article from Serious Eats.
Meat: Meat is best stored in the coldest section of the refrigerator: the bottom. Removing the retail packaging and rewrapping the meat in foil can extend its shelf life, but you should try to consume refrigerated meat within 4 days of purchase.
Fish: Before refrigerating a piece of fish, dry it completely and wrap it in waxed paper. It will usually keep in the coldest part of your fridge for up to two days, but make sure to check the smell before you cook it. If it smells too fishy or has an off color, throw it out. For bonus points: store wrapped fish on a bed of ice (heaped in a bowl or shallow dish) in the fridge, and change as needed, à la Cooks Illustrated
Fish: Before refrigerating a piece of fish, dry it completely and wrap it in waxed paper. It will usually keep in the coldest part of your fridge for up to two days, but make sure to check the smell before you cook it. If it smells too fishy or has an off color, throw it out. For bonus points: store wrapped fish on a bed of ice (heaped in a bowl or shallow dish) in the fridge, and change as needed, à la Cooks Illustrated
Pies: According to Betty Crocker, pies containing eggs (custard or cream-based pies) should be stored loosely covered in the refrigerator.
Yeast: While yeast can last in the pantry, it's best stored in the refrigerator (or freezer, for long-term). Once exposed to heat and light, it's easily killed.
Herbs: According to FOOD52-er RobertaJ on this Hotline thread, basil, parsley, cilantro, and other leafy, water-based herbs should be treated like flowers: take off any twisty ties, trim a small amount off the stem ends, and plop the bunch into a tall glass of water. Cover the herbs loosely with a plastic bag, and they’ll stay fresh for at least a week. Hardier, oil-based herbs like thyme and rosemary can be wrapped in a damp paper towel and layered into plastic bags. Hotline MVP anitalectric has a special tip for basil: wash, dry, and stem the basil when you get home from the market, and keep the leaves in a rolled-down plastic bag. They’ll stay fresh for five days.
The Freezer
Meat: Freezing uncooked meat in its original packaging is the best way to keep it for long periods of time. According to the USDA, the maximum recommended freezer storage time for beef and lamb is six months; for veal, pork, and poultry, four months; and for seasoned sausage, two months.
Fish: Fish can last in the freezer, according to the Perdue University Center for Animal Sciences, for up to 6 months. Fattier fish, however, should not be frozen for over three months. For the best results, use the ice-glaze method provided by the National Center for Home Food Preservation: place the unwrapped fish in the freezer until completely frozen, dip the fish in near-freezing ice water, and place it back in the freezer to harden. Continue with this process until a uniform cover of ice is formed, then place the fish in a freezer bag for storage. As an alternative, according to the FDA you can simply wrap your fish tightly in plastic, foil, or moisture-proof paper before freezing.
Pies and pie crusts: You can freeze crusts and whole pies, baked or unbaked. According to Betty Crocker, an unbaked crust will keep for two months; an unbaked pie for three months; and a baked crust or pie for four months.
Cake: Un-cut, un-frosted cakes can be wrapped first in plastic wrap, then tin foil, and stored in the freezer for several months. To thaw, let the rounds spend a night in the refrigerator; cake needs to thaw slowly so that it can reabsorb its moisture.
Fish: Fish can last in the freezer, according to the Perdue University Center for Animal Sciences, for up to 6 months. Fattier fish, however, should not be frozen for over three months. For the best results, use the ice-glaze method provided by the National Center for Home Food Preservation: place the unwrapped fish in the freezer until completely frozen, dip the fish in near-freezing ice water, and place it back in the freezer to harden. Continue with this process until a uniform cover of ice is formed, then place the fish in a freezer bag for storage. As an alternative, according to the FDA you can simply wrap your fish tightly in plastic, foil, or moisture-proof paper before freezing.
Pies and pie crusts: You can freeze crusts and whole pies, baked or unbaked. According to Betty Crocker, an unbaked crust will keep for two months; an unbaked pie for three months; and a baked crust or pie for four months.
Cake: Un-cut, un-frosted cakes can be wrapped first in plastic wrap, then tin foil, and stored in the freezer for several months. To thaw, let the rounds spend a night in the refrigerator; cake needs to thaw slowly so that it can reabsorb its moisture.
Stock: Freeze stock in ice cube trays or muffin tins, then store the cubes/chunks in a freezer bag. That way, you can access a small amount of stock whenever a recipe calls for it. To save even more space, reduce the stock by 50 percent before you freeze it, then add water when you defrost it. According to Martha Stewart Living, frozen stock will last up to two months. You can also store leftover wine in the same manner and use as needed.
Coffee: Cook's Illustrated says the freezer is the best place to store ground coffee beans; they keep longer, and will retain their well-rounded, roasted flavor.
Citrus Zest: Here's a tip from the smart folks at The Kitchn: any time you use a lemon, lime, grapefruit, or orange, take a few minutes to zest it. You can store the zest in the freezer in plastic bags for each fruit—or if you’re feeling fancy, in individual, plastic-wrapped portions.
Smart Storage, P
A very common question for Fake Plastic Fish is what to use to store food in the freezer. Until now, I didn’t have an awesome answer. As you can see, I have been reusing Michael’s old plastic cottage cheese containers. And reusing plastic bags. I wrote about all the plastic we were reusing a year ago. Certainly better to reuse what you have than toss out and buy new, right?
I have to give credit to a couple of gals who are beginning the plastic-free life and blogging about it at Plastic Is Forever. They had already discoveredLife Without Plastic and linked to the company on their blog.
The first thing I always evaluate, of course, is the packaging. Cardboard box with newspaper inside used to fill space instead of Styrofoam or plastic. Good. And in fact, their web site has a statement about packaging:
I was a little dismayed upon opening the inner box to discover that the container itself was shrinkwrapped in plastic. [See UPDATE beneath this paragraph.] Not a lot of plastic, to be sure. And switching to these containers from alternatives like plastic ziploc bags would certainly save more plastic in the long run. Still, I’d have preferred the container bare in the box, just as the To-Go Ware tiffin comes packaged. So of course, I wrote to Sanctus Mundo tonight to ask them to forego this extra plastic. We’ll see what they say.
So how does it work? Great so far. The container is flat on top, so it’s easily stackable in the refrigerator or freezer. The top has a silicone ring inside, which makes the container airtight and great for carrying liquids without spilling. But it also means that while the bottom is dishwasher safe, the top is not. Rinse it in the sink. Labeling the containers is easy with a non-permanent marker. And the containers come in 4 sizes, each smaller than the one I received, and are sold separately or as a set.
some information about onions
Plastic-free in the freezer: airtight stainless steel food containers
A very common question for Fake Plastic Fish is what to use to store food in the freezer. Until now, I didn’t have an awesome answer. As you can see, I have been reusing Michael’s old plastic cottage cheese containers. And reusing plastic bags. I wrote about all the plastic we were reusing a year ago. Certainly better to reuse what you have than toss out and buy new, right?
Except that plastic is not necessarily the best material for storing food… especially fatty or acidic food, which can cause the plastic to break down. And certainly not hot foods. So what’s a better alternative?
I’ve tried storing food in glass jars. That’s an okay solution. You can freeze glass, but you have to be very careful with it when you take it out, as it will become brittle. And glass jars are not the best shape for storing frozen foods because the neck can make removing the food difficult.
Stainless steel is great. But until last week, my only stainless steel containers had handles on the top (like my To-Go Ware tiffin or my MSR Stowaway pot from REI), so stacking them in the freezer or refrigerator was impossible. Also, they didn’t seal very tightly so carrying wet food could be tricky if I wasn’t careful.
Enter Sanctus Mundo’s collection of airtight stainless steel food containers, sold online by a company called Life Without Plastic:
I have to give credit to a couple of gals who are beginning the plastic-free life and blogging about it at Plastic Is Forever. They had already discoveredLife Without Plastic and linked to the company on their blog.
Life Without Plastic was founded by two Canadians, Jay Sinha and Chantal Plamondon, who were concerned about issues of plastic and health. In Jay’s own words:
Chantal and I have always been very health and environment conscious, and plastic just kept coming up on our radar especially starting about 6-7 years ago. It always made us feel queasy to see how, for example, tomato sauce would mix in with the plastic in plastic storage containers. We started looking for a stainless steel water bottle and came across the Klean Kanteens not long after they arrived on the market and started using them for ourselves.Then, as the article and website explain, our son came along and that really got us looking deeper into plastics, and the research we did convinced us that we didn’t want him sucking on plastic nor did we want to store Chantal’s breast milk in plastic. So that led us to seriously look into the glass baby bottles.We had great difficulty finding them anywhere, then finally came across Evenflo, which was still making them. But the only way to get any bottles direct from Evenflo was to do a wholesale order of a minimum of 1000 bottles. So we did that and also got the company going with the Klean Kanteens. As these items are now becoming more and more readily available – which is fantastic – we are focusing more on harder to find items, and developing our own products such as children’s dishes.Look out for our stainless steel ice cube tray coming later this year!
Ha! I’m still using a plastic ice cube tray, so I look forward to that. But back to the containers. After reading about them on the web site and also reading the personal story behind the company, I wrote to Life Without Plastic and asked if they’d send me a sample container to check out and review on Fake Plastic Fish. They were kind enough to send me the 5-6/8″ x 3-1/8″ model pictured above to try out.
The first thing I always evaluate, of course, is the packaging. Cardboard box with newspaper inside used to fill space instead of Styrofoam or plastic. Good. And in fact, their web site has a statement about packaging:Recycled Packaging
In keeping with our mission to clean up the planet, we reuse boxes and packing materials that come into our store and use new boxes and mailing envelopes made of recycled material (no plastic if at all possible). We also sometimes use cornstarch peanuts which are reusable and compostable but not recyclable. Although we strive to use material that is 100% recycled, it is not always possible to obtain, in which case we use the highest recycled content available at the time of shipment.
The only plastic in the outer package was the packing tape used to attach the customs document to the box. I have encountered this tape situation with other items shipped from Canada and wonder if it’s a standard for the Canadian post. Will have to check.
I was a little dismayed upon opening the inner box to discover that the container itself was shrinkwrapped in plastic. [See UPDATE beneath this paragraph.] Not a lot of plastic, to be sure. And switching to these containers from alternatives like plastic ziploc bags would certainly save more plastic in the long run. Still, I’d have preferred the container bare in the box, just as the To-Go Ware tiffin comes packaged. So of course, I wrote to Sanctus Mundo tonight to ask them to forego this extra plastic. We’ll see what they say.
UPDATE: After receiving my email, Jay from Life Without Plastic took steps to ensure that all Sanctus Mundo products are packaged without the inner plastic wrap. No more extra plastic.
So how does it work? Great so far. The container is flat on top, so it’s easily stackable in the refrigerator or freezer. The top has a silicone ring inside, which makes the container airtight and great for carrying liquids without spilling. But it also means that while the bottom is dishwasher safe, the top is not. Rinse it in the sink. Labeling the containers is easy with a non-permanent marker. And the containers come in 4 sizes, each smaller than the one I received, and are sold separately or as a set.
Oh, and if you do use them in the freezer, make sure you don’t fill them up to the top. We all know that liquids expand when they freeze and how an aluminum can will swell up in the freezer. You don’t want that to happen to your nice stainless container, so Erin at Life Without Plastic recommended leaving about an inch of space for expansion.
Check out the other products on Life Without Plastic and especially thePlastics Info page which explains some of the health and environmental hazards of plastic. I love when the original intent of a business is to create a healthier world. Like GlassDharma, which I reviewed earlier this week, Life Without Plastic and Sanctus Mundo are small companies trying to make a big difference.art 1; Smart Storage, Part 2 | Food52some information about onions
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