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Storing Food Right

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Food 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. 

Money 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 budget… 

  • Put 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.
  • Make 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.
  • Fresh fish should also be wrapped in freezer paper or in moisture proof material for both refrigerator and freezer storage.
  • Thawed 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 months.
  • As 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.
  • All 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.

  • Milk and cream must always be kept chilled, in opaque, tightly covered containers.

  • Unopened 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.
  • Wash, 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.
  • Wash 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.
  • A well-ventilated breadbox is the best spot of storage. Bread can be overwrapped with freezer for longer freezer storage.

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September 20, 2017

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