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25 products that you keep incorrectly
The contents

  • 25 products that you keep incorrectly
    • Tomatoes
    • Garlic and onions
    • Potatoes
    • Mushrooms
    • Fresh herbs, greens
    • Chilled poultry and meat
    • Bananas and other tropical fruits
    • Apples
    • Eggs
    • Grapes and other berries
    • Milk, yogurt, cheese
    • Watermelon and melon
    • Vegetable oil
    • Carrots
    • Cereals and flour
    • Ready meals

About a third of their monthly income Russians spend on food that, in terms of purchasing power quite a lot. In European countries, the figure is 15-20%, and poor States more than 50%.

And it would not be so sad if the food was for the benefit of human health. Today it is not so! According the all-Russia centre of studying of public opinion, about 20 million tons of food a year, the Russians just throw it away! What is this irrelevant chic or the inability to keep food? Test yourself: what do you know about useful properties of the products and the conditions that need to be created to maintain them!

25 products that you keep incorrectly
Tomatoes

He who grows tomatoes knows that at a temperature of 20C and above, tomatoes are extremely delicious and flavorful. But if placed in the refrigerator, their best properties are dulled, changing the taste.

So tomatoes it is better to buy at once, but if you managed to gather a good crop, keep it on the bottom shelf of the refrigerator. But remember: a ripe tomato volatiles, which scientists call afilename, they accelerate the ripening of other products as of Mature forced to deteriorate. Don’t want the bananas quickly darken and the cherries formed rot — split products!

Garlic and onions

These useful heat-loving vegetables. Besides, they are afraid of light, so storing in a Sunny kitchen they are unlikely to enjoy, can not be said about a dark and cool pantry. But don’t go to extremes — in the refrigerator fragrant vegetables is also not the place. Condensation and cold can intensify the processes of decay.

Potatoes

It turns out that we don’t know so well, this root, as previously thought! According to scientists, fried potatoes and French fries can contain acrylamide, a substance that becomes toxic under the influence of low temperatures. So keep them in the refrigerator is impossible.

Raw potato is also not easy! Ideal for storage — spacious, dry and dark. Keep in mind that potatoes emit carbon dioxide! If to lock him in close quarters, it will start to sprout and wrinkle. So prepare for him special crates and pallets.

Fact!

The cost of a kilogram of potatoes is 200 times less than the chips you can cook.

Mushrooms

If the evening is planned the preparation of “Mushroom glade” — a popular salad suitable for every day and variety to the table in celebration, purchased fold the mushrooms in a paper bag (pre-wash is not necessary!) and put in the refrigerator, where they will wait their fate. But if you want long-term storage of fungi, they should be thoroughly washed, wait until the water will drain and dry. A popular way to store mushrooms in the fridge — wrong!

Fresh herbs, greens

Them like bouquets of freshly picked flowers often put in a jar with water and leave on the windowsill. And it’s wrong! Greens longer will be stored, if it is folded into a paper bag. It will absorb excess moisture and allow greens to wilt.

Chilled poultry and meat

Better to buy them before cooking, or immediately freeze. But if you need to extend the shelf life of products, raw materials necessarily is wrapped with 2-3 layers of cling film. And put it on the top shelf of the refrigerator, and on the bottom. Keep in mind that meat is a possible source of infection with pathogens of various diseases. In the depths of the fridge keep it no longer than two days, but in the freezer raw materials easily survive 4-5 months.

Did you know?

One of the most unusual and controversial meat — mouse. It is used in food in China.

Bananas and other tropical fruits

It is worth remembering the conditions in which they grow, and once it becomes clear that these products are “freezing” of the refrigerator will not survive. Don’t keep them in the fridge! So, to “suspend” the process of banana ripening and prevent the darkening of the peel of each fruit, put in separate paper bag or wrap with foil, and place in a cool dark place.

Apples

The most popular fruit in Russia requires careful handling. At the same time to keep it in the refrigerator — not an option. Different varieties of apples should be stored separately from each other and do it better in the pantry or basement, creating the necessary conditions for this. So, apples easily survive autumn and winter, if you put them in a box filled with chips or onion skin. The latter will prevent the collection of moisture and rotting of the product. But if you get an Apple filling and was able to master only half of the fruit, sprinkle the remaining half of the lemon juice and refrigerate. The fruit does not darken or spoil.

Eggs

Contrary to the opinion of manufacturers of refrigerators, to store eggs on the door — not the best idea. Though, because when you open the device there is a temperature difference, which the balls is not exactly going to benefit from that, they rot faster. Ideal conditions for storage of eggs in the package from the manufacturer in the far shelf of the refrigerator. Why in the package? As paradoxical as it may sound, the eggs have the ability to absorb odors through the shell.

Did you know?

Eggs are one of the few natural products that contain the sunshine vitamin D.

Grapes and other berries

Fruits of the vine — very naughty berries. The best place to store them — not the refrigerator, contrary to popular belief, a ventilated plastic bag, which usually sell grapes in hypermarkets. Similarly, do with other types of berries.

Before sending them “into exile” to avoid rot and processes brozhzheniya, dry on a paper towel and then put it in a package. Wash berries just before eating. Please note one more important detail! If you want to keep cherries and cherries, not separate them from the stalks so they quickly let the juice and worse.

Milk, yogurt, cheese

Milk and yoghurt should not keep on the refrigerator door, where they deteriorate the fastest. The best place to store them — middle shelf of the refrigerator. And, the less product left in the package, the closer to the back wall, it’s gonna be (it’s colder). But the shelf life of the cheese determines not so much the temperature, as the conditions save. To the product is not callous and not covered with mould, obvorachivanie it with foil or plastic wrap.

Watermelon and melon

Melons will retain and even increase their useful properties, if you keep them at room temperatures. Studies show that keeping on the table during the week can almost double the content of lycopene and beta-carotene in cultures of!. In the refrigerator the watermelon and melon is not the place where they will eventually lose the antioxidants. Would you like to enjoy a cold luscious dessert? Before use, place it on a quarter of an hour in the fridge is enough.

Life hack!

Want to extend the shelf life of the products? On arrival home from the store free them from the plastic film and put in paper bags. They absorb excess moisture and thus prevents spoilage of food.

Vegetable oil

To put the oil “in reserve” in the fridge — not worth it, and it takes place, and there is no sense! This kind of products should be kept in the depths of the cupboard. Oil does not tolerate the sunlight, so must be stored in the dark. If for some reason you are unable to create such conditions, wrap the bottle with aluminum foil and the problem will be solved.

Carrots

Young vegetables are well stored in a cool dark place where they will spend the winter and will be able to delight crisp taste at any time. In the fridge to keep the carrots is not recommended, especially in the neighborhood with fruit or tomatoes. Carrots are sensitive to ethylene, if this be neglected, it will quickly become rancid and unpalatable.

Cereals and flour

The first thing to do after purchase — free cereals and flour from polyethylene into which they are Packed. This will greatly prolong the shelf life of the product and will not allow to start “living creatures.” The best containers for storage of bulk food glass and ceramic, thus it is necessary with a tight lid. In such circumstances, rice can be stored for years, buckwheat up to three years, and Bunting — up to six months.

Ready meals

To cook soup once a week and fry the meatballs for two to a big mistake. Of course, if you are going to freeze them. The longest period that can handle perishable foods on refrigerator shelves 5 days. And the value of every nuance! So, if the dish contains mayonnaise, the ultimate high for him — two days from the date of preparation. Composed of eggs, milk or yogurt product would be considered “spoiled”, as soon as the expiry date indicated on the package of any of their listed ingredients.

Moreover, to trust the storage in the refrigerator only if you remove the finished dish to it, not later than two hours after cooking.

Review expertLeslie Beck, nutritionist, medical editor of the site

Marked “expiry date” on the packaging of the product refers to its quality. In other words, it means how long the product will keep the original taste, texture and aroma. And it says nothing about the safety of the product, since during storage in different conditions food can be both beneficial and dangerous.

Once you have opened the product packaging, the expiration date on the label, you can forget! There are retention limits for each product group. So, when storing refrigerated foods remain safe to eat:

  • Milk: throughout the week into a coherent package and as much in the clear.
  • Cheese: 3 to 4 weeks in violation of the integrity of the package and up to 6 months in the original packaging.
  • Yogurt: up to 10 days into a coherent package, and the same clear.
  • Eggs: about four weeks.
  • Fresh, chilled meat: 2 to 4 days.
  • Fresh ground meat: one to two days.
  • Cooked chicken: 3-4 days after cooking.
  • Prepared meat products: 3 to 4 days.
  • Fresh shellfish: 12 to 24 hours.
  • Fresh chicken or Turkey (whole or parts): 2 to 3 days.
  • Fresh fish: 2-3 days.
  • Soups, stews: 3 to 4 days.
  • Jams and jellies: 3 to 4 months in the clear.
  • Mayonnaise: 2-3 months in the clear.
  • Ketchup: up to six months in the clear.
  • Mustard: one year in the clear.

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