Keep Your Food Even Fresher

Stor­age tips to max­imise the shelf life of th­ese foods in your fridge.

Simply Her (Singapore) - - SimplyHer Special -

1 FISH Clean fish in icecold wa­ter and salt, pat dry, and wrap tightly in cling film to pre­vent ex­po­sure to air, which causes ox­i­da­tion. Keep as cold as pos­si­ble to slow de­te­ri­o­ra­tion and re­tain mois­ture so it stays juicy. 2 PRAWNS Soak prawns in a bowl of tap wa­ter, wrap the bowl in cling film, and chill for up to five days – this re­tains the prawns’ nat­u­ral crunch. Don’t leave them in their orig­i­nal pack­ag­ing – bac­te­ria that is sealed in with them will quicken rot­ting.

3 MEAT Ask your butcher to vac­uum-seal the meat, if pos­si­ble. Oth­er­wise, pat it dry with a pa­per towel when you get home and seal it in cling­film or zip-lock bags, push­ing out as much air as you can.

4 MINCED MEAT Mois­ture and air has­ten de­te­ri­o­ra­tion, so pat the mince dry with a pa­per towel, then cling-wrap it or store in a cov­ered con­tainer.

5 STRAW­BER­RIES Trans­fer them to a pa­per bag and they’ll keep for up to a week. Check for mois­ture ev­ery other day – straw­ber­ries rot faster when wet. Store them in a sin­gle layer, not in stacks.

6 FRESH HERBS Wrap herbs in a slightly damp towel or kitchen pa­per and keep them in the veg­gie bin. The mois­ture in the towel keeps them fresh and pre­vents mois­ture loss. 7 SALAD VEG­ETA­BLES Wash them in a bowl of cold wa­ter to pre­serve the crisp­ness, then leave them in the wa­ter for two min­utes to let dirt set­tle at the bot­tom of the bowl. Drain, dry on kitchen pa­per, then bun­dle into an ab­sorbent towel and put into a plas­tic bag. Store in the crisper com­part­ment.

8 BROC­COLI AND CAU­LI­FLOWER Veg­gies with flo­rets stay fresh with a lit­tle mois­ture, so wrap in a damp towel or kitchen pa­per and re­frig­er­ate them that way, or in a per­fo­rated plas­tic bag.

9 CHEESE Re­move the pack­ag­ing and keep each cheese sep­a­rately in prechilled air­tight con­tain­ers – if the con­tain­ers aren’t cool, con­den­sa­tion on the in­side will make the cheese turn mouldy more quickly. Af­ter the cheese cools, cling­wrap it and re­turn it to the con­tainer. This pre­vents it from ab­sorb­ing smells from the fridge.

10 SLICED HAM If not stored prop­erly, ham turns slimy in three to four days from a mix­ture of con­den­sa­tion and nat­u­ral oils in the meat. Keep it wrapped in grease­proof pa­per in an air­tight con­tainer in the low­est part of the fridge, above the veg­gie com­part­ment.

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