Are you often annoyed when your vegetables and fruits rot? We present to you some tricks with which you can keep fruits and vegetables and some other foods in the kitchen longer - without spoiling and drying out.
Just one rotten apple in a basket with others, the ethylene gas it emits will also spoil the others. But if you put a rotten apple in a box with potatoes, you will extend its life, because prevent potatoes from sprouting.
This is just one of the tricks that are good to know in order to preserve the quality of food.
Let's look at a few more:
Small pastries or cookies, that you baked in large quantities for the holidays, store them in a plastic container and keep them in the refrigerator along with a piece of bread, which will absorb the moisture when the cookies start to lose it. This way they will stay crisp and fresh for a longer time.
Vegetables as they are lettuce, cucumbers or zucchini, dry it and wipe it well with a cloth before storing it in the refrigerator, as the moisture it contains accelerates spoilage. You can store them in foil or a plastic bag from which you previously squeezed out the air.
Wilted lettuce you can save it by plunging it into an ice bath. Fill a large bowl with cold water and it will look fresh again.
Soak the salad in cold water. Photo: Congerdesign / PixabayFor tomatoes and mushrooms paper bags are more suitable. If you bought them in plastic packaging, put them in paper ones, as this way they will not release substances that accelerate spoilage.
Greens or broccoli they will stay fresh longer if you wrap them in transparent foil. They can stay in the fridge for up to two weeks.
Onion it will stay fresh longer if you hang it in the net intended for this purpose, and spring onions can be washed, dried and sliced. Put it in a plastic container and put it in the freezer.
Instead of in the original packaging wrap the cheese in baking paper – will last much longer. Softer cheeses are stored in aluminum foil, and many chefs store them in sealed containers with a sugar cube against mold.
As a general rule, store foods that need to be consumed more quickly at the front of the shelf or at eye level in the refrigerator to prevent food waste.
If you only need a few drops of lemon poke a hole with a toothpick and squeeze the juice through it, then store the lemon in the refrigerator.
Do not store tomatoes in the refrigerator. Photo: Pexels/PixabayFresh strawberries, raspberries and blueberries soak in an ice-cold vinegar bath - dilute the vinegar with water in a ratio of 1:10, soak the fruit, drain and dry well. After that, you can keep the strawberries in a paper bag for several days, as vinegar is a natural mold destroyer and disinfectant.
Tomato do not refrigerate. Store tomatoes with the stem side up on a flat surface. Store them at room temperature because the refrigerator dries them out. If you don't have enough space, tape the tops of the tomatoes so they don't come in contact with the air, then stack them on top of each other.
Upper bananas wrap with foil. Wrap the stem in foil to prevent the release of ethylene and they will last longer. If they start to go bad, cut them up and freeze them to make smoothies.
Pears store at room temperature or in a paper bag in the refrigerator until ripening.
