In addition to adding more fresh fruits and vegetables to your diet and smooth your grocery budget, another important aspect of food purchases is to maximize proper storage and shelf life. Instead of a beautiful melon or delicious baked goodness to the house, some things are more frustrating and useless, just to discover the next day that it has already worsened.
To avoid such moments, you are helpful in adopting a strategic and creative approach to the management of your home food (or supply). Consider where each item should be stored and who needs to eat and drink, instead of skin, you need to enjoy the skin.
The storage of some items, storage is straight – no one needs a reminder to keep the ice cream in the freezer. But with others, such as hot sauce, vinegar, or even dry goods, the rules can be less clear. When there is a doubt, quick finding can clarify the best way to store anything that you are not sure about.
To learn more about proper food storage and extension of shelf life, Salon talked Anya ObrezAssociate for Food West and Nature at the Natural Resources Defense Council (NRDC). He shared expert’s points to help reduce food waste, save money and enjoy delicious food without sacrificing convenience or taste.
The following interview has been lightly edited for clear and length.
In addition to Holiday Food Prep and garbage, what are some of the major points of year to avoid Saturday’s dinner and lunch to breakfast and Sunday food?
There are many ways to reduce the waste of food at home throughout the year and adopt small small small small steps in our daily life – from grocery store to the kitchen – can increase significant savings.
When purchasing the grocery, keep on a list and just buy what you know you will eat. Plan your food ahead of time, store food properly and one of my favorite indicators: Make Creative in the kitchen! Make sure to cook with all your scrap and food that is close to it.
For example, I like to love frozen carrots and beetles green, left -handed celery and apples into a maximum healthy breakfast. It is fun to be creative with what you have and experience with new recipes or alternatives. savethefood.com Plany offers plenty of recipes to help to maximize everything in your kitchen.
Do you always recommend making a purchase list?
Yes, making a purchase list is a wonderful strategy to buy everything you need, which will benefit the most of the food and prevent both the under -biving. However, even with a list, grocery shopping can cause fatigue and once we get home, we often do not think much about storing everything properly.
One of the key to maximizing your food shelf life is to know how to store your diet as much as they can continue for longer. Although it is clear that breastfeeding on the counter accelerates the speed of deterioration, but there are many subtle strategies to keep the food fresh – such as storing eggs and milk near the middle of the refrigerator where it is cool or refreshing Use an air tight container to maintain.
These small steps can make a big difference between reducing waste and enhancing your grocery life.
When it comes to producing – with its ends, cores, peels, seeds and random derivatives – is there any helpful leader to know whether to eat or not?
In 2016, we launched a campaign to help people understand our role in fighting food waste. We created savethefood.com Helping the arm consumers with Tools Tools to change these nonsense. The website has tremendous information and resources, including purchase guidelines, a leader to understand product dates and eliminate the refrigerator.
One of my favorite resources is a production storage guide that shows you what fruits and vegetables are in the season, how to store them properly and use them or the best ways to live them. Check the winter and autumn preparation guide Here.
What is the fertilizer? How should you start with it?
Composting is a natural process of recycling organic matter, such as leaves and food scrap, in a precious fertilizer that can strengthen soil and plants. There are many ways to set up with compost.
Check to see if you have a free drop -offs scrap collection services in your city. Most of these collection points are located in farmers’ markets or community entertainment centers. There are also many resources online that include NRDC Composting 101 This describes many options for composting at home.
What is the best way to know where and how to store some items?
Useful of home chefs is a tool that is useful to know how to store more and more so that it continues for longer. We have many points to store both the fridge or outside at Savethefood.com.
Some useful hex:
1. Start ensuring that it’s set at 40’F. If it is too hot, your leftover and destructive will not remain. But if it’s too cold, you will be wasting money on your energy bill and you can cool down some more delicate items like pepper and dairy.
2. The door is the hottest part of your fridge. So it is better to keep this section safe for long -lasting items such as spices or juices.
3. Another hidden secret of the refrigerator is the small lever on the Product Product drawer of many of our refrigerators. Before learning about it, I just brought them to the middle level and hoped that I was close to the right order. It is important to play with them unless you can find the best layout as some fruits and vegetables grow in variations.
How often should you use your freezer?
Frozen food is like hitting a pause button, it can be one of the most useful tools in your kitchen!
Since the shelf life of your surviving and additional ingredients comes to an end, consider poping them in the freezer before it is too late. Almost Anything can be frozen And when you do not have the energy of cooking, a dark winter night is discovered again.
What are the examples of things that save items that would assume that their shelf has exceeded life?
If the food is still safe to eat, it is important to understand that if it seems that it goes through its shelf life. The history labels you see on your meal are actually related to the safety of food. With the exception of the newborn formula, most history labels are usually indicated when the food will be on its rise and is still good at food.
To understand this, my strategy that is safe to eat or not-if I have stored it safely and I do not see any mold, I rely on the smell or the taste test.
How much should you improve/sell through dates?
People think that the label of history indicates when the food is not safe to eat, but in fact, these dates are just the best estimates of the food manufacturer when the food will be on its high standards. Dates usually reflect that when the item will be in its latest location, but that does not mean that food is bad or unsafe even after a few days or weeks – just at its main location No
Trust your senses, if it smells well and its taste is fine, it’s still good at food!
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Where is the line between food saving and food waste and food protection question? How do you know that when nothing really goes to go but garbage?
Trust your senses! If it looks right, okay is okay and it’s okay-it’s probably an Okay to eat.
Our ancestors understood it and it still works today. This is an important reason that humans have these senses – so that we can protect us from eating things that can hurt us. And this is the best way to decide whether to eat something or not.
Any other gestures? Favorite use? Smart ways of ‘saving’ some foods?
I like to cook with herbs, but unfortunately, if they are not properly stored, they are often the first to make. I have recently learned that keeping herbs like basal or palettro wrapped in a model paper towel and keeping them in the lowest drawer or keeping them in a water pot to ensure that they are hydrate Weeks to buy!
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