Sunday, August 10, 2008

Storing Food ( Gidalarin Saklanmasi)

***Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge.

***Make sure you do not keep cooked or raw fish in your fridge more than 2 days.

*** To prevent your pastes from going bad, flatten their surfaces and add some olive oil. This cuts the air contact with the paste and bacteria cannot grow. You can keep the pastes for so long that way.

***The best way to keep fish really 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.

***For dried foods, almost anything can be used as a food storage container, 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.

***After opening your canned food, replace it to a glass container to keep longer and healthier.

***The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter. If you do not pay attention for keeping honey, it will crystallize and lose its nutrition value.

***To prevent the potatoes crinkle and sprout, place an apple among them. By this way, you will keep them for a long time.

***Bacteria grows most rapidly between 40 degrees F and 140 degrees F. For smart food storage keep foods above or below this range as much as possible.

***Freezing berries is easy. Spread berries out on jelly roll pans in a single layer, making sure the berries are not touching. Freeze until firm. When berries are completely frozen, remove from the pan and place in freezer containers of your choice. Freezing the berries individually means you can remove the amount you want without having them stick together.

***If you are not planning to use nuts immediately, store them in the freezer to preserve their freshness. They will also crack more easily after freezing.

***Freeze baked cookies for months of ready-made snacks. Cooled cookies, double-wrapped in plastic sheets or plastic storage bags will last up to 3 months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks for 15 to 30 minutes. Store not eaten cookies in a tightly covered container.

***There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.
1- Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.
2- You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.
3- You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags.
Drying: Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container.

***Spice Storage: Always store your herbs and spices away from heat and moisture in an airtight container. This will prevent moisture from collecting in the herbs and causing mold and mildew which are harmful. It will also ensure they stay fresh and that they do not over dry if in extreme heat. The heat and direct sun can also cause bleaching of the herbs. Keep your herbs fresh in taste and sight so you can create the best dish possible. So move your spice cabinet away from heat and sun light.

***Don't let unused bread go to waste. Bread will keep up to 3 weeks in the refrigerator if you wrap it in foil and store it on a low shelf. Also, you can freeze it in the same way and store up to 3 months.

***To store grated cheese; put a teaspoon of baking soda in your container of grated cheese. Shake well before freezing and your cheese will not stick together.

***For storing chicken; marinade in which raw chicken has been soaking should never be used on fully cooked chicken. Thaw frozen chicken in the refrigerator, not in room temperature and on the counter top. Freeze uncooked chicken if it is not going to be used within 2 days.

***To extend the life of a cucumber once it has been cut open, wrap it in a paper towel or aluminum foil and keep it in the vegetable drawer of your refrigerator.

***While 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 and peel. You barely have to mash them, because they are already very soft.

***For keeping celery fresh for 2 weeks or longer; take it out of the bag it came in, rinse it with water and wrap it in aluminum foil. This will keep it chilled and lasting longer. For crispy celery; dampen a paper towel, wrap it around your celery, and then wrap completely in foil. It will stay crisp in your refrigerator for at least a month.

***For saving 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 ziploc bag for smart food 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.

***You can store apples in the refrigerator and they should be fine to eat for up to 2 months.

***The most effective food storage for tomatoes is in a brown paper bag or closed container. Adding an apple or pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up to avoid bruising.

***Expiration dates on milk are usually very conservative. If the milk is properly stored, it should be fine to drink up to a week after the date on the carton.

***The best place to store cheese is in the refrigerator, the closer to the bottom the better, preferably in the vegetable crisper. Hard cheeses will keep in the freezer, tightly wrapped in plastic wrap and aluminum foil, for two to three months. It is best not to store a soft cheese in the freezer. You can store feta cheese in salty water for longer.

***Store uncooked pasta in a tightly sealed package or food storage container in a cool, dry place. Store and use non-egg pasta for up to three years and egg pasta for up to two years.

***Ground meat will keep 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 keep for 3 months.

References: http://www.lifetips.com/
http://www.bigglook.com/

Guide to Healthcare Schools is a comprehensive resource for proper food safety

2 comments:

Anonymous said...

Thanks for all these great tips! I really like your site and am looking forward to trying the recipes.

billiebee said...

I love the site and especially these tips! I have to call my parents who live so far away for information concerning food safety and I feel silly calling long distance for such things. Now I don't have to!
Can't wait to try these recipes. Haven't eaten some of these things in years. Also, I have already forwarded your site to so many people!