tends to slowly lose their nutritional value when stored for long periods of
time, so plan to use food bought within a month of purchase to keep much of its
full vitamin content.
is also lost when any food spoils, and poor planning is the major cause of
waste. Cook only the right amount of food, and if you do have leftovers, use
them right away. To master the art of proper food storage, here are a few easy
guidelines to keep food fresher and more nutritious, while maximizing your food
meat about to be used in the chiller below the freezer, or the second
coldest part of the refrigerator, where the temperature is as low as
possible without freezing. Meat can be frozen in the right wrapping and can
be kept for two weeks.
sure you re-package all fresh meat brought in from the wet market before
storing, to get rid of bacteria and microbes picked up along the way.
fish should also be wrapped in freezer paper or in moisture proof material
for both refrigerator and freezer storage.
fish should be used as soon as possible and never re-frozen. Cooked seafood
should be in a covered container for the refrigerator and in a cling wrap or
freezer paper for the freezer. Fresh seafood can stay a day or two in the
refrigerator, and up to four to six months in the freezer. Cooked seafood
can stay in the refrigerator three to four days or be frozen two to three
soon as possible after purchasing, store eggs in the refrigerator in their
own egg container to keep them upright, or store on the egg shelf of the
refrigerator door, small ends down. Remove as many eggs as needed at one
time. If separating egg yolks form egg whites, it is quicker and easier if
done soon after eggs are removed from the refrigerator.
dairy products must be refrigerated. Butter can be stored in the original
wrapper or in a covered container. Cheese should also be tightly covered.
Most cheese should be allowed to come to room temperature for serving
because they are then at their most flavorful.
and cream must always be kept chilled, in opaque, tightly covered
cans of evaporated or sweetened condensed milk may be stored at room
temperature, but once opened, they must be refrigerated and removed from the
cans. Non-fat dry milk should be stored in a cool, dry place. Ice cream, ice
milk, and sherbet should be kept tightly closed containers at 0°F. For long
storage, ice cream products should also be overwrapped with freezer paper.
dry, and keep fruit at room temperature until ripe, then refrigerate and use
them within a few days. Cut fruit should be covered with a cling wrap.
vegetables, drain well, and sort out those that are wilted or overripe.
Refrigerate vegetables in bowls covered with a cling wrap, which allows
oxygen exchange to keep your veggies fresher.
well-ventilated breadbox is the best spot of storage. Bread can be
overwrapped with freezer for longer freezer storage.