September 16, 2014

Tip# 41: Fabulous Food Preservation Tips

Nobody likes to waste food. Thankfully, you can make your food last longer just by storing properly.  Food preservation is one of the oldest culinary techniques that dates back thousands of years and appears in the food history of cultures all across the globe.Make use of these Smart Samayal Tips about Food Preservation....

 

ALSO SEE TIPS TO USE OIL IN COOKING

 

Wrap bananas with plastic wrap to keep a bunch fresher longer, but if you want your banans to last as long as possible, the real key is to separate them and then wrap each individual stem with plastic wrap.

 

 

Do you hate those ugly sprouts that form on your potatoes after just a couple of weeks? Potatoes stored with an apple stay firm and sprout-free even after six weeks

 

When you store a tomato with the stem down (at room temperature), it prevents too much air and moisture from entering its scar. This prolongs its shelf life a bit.



 

Ensure the veggies are moisture-free before placing them in the fridge. For a longer duration, take them out once in three to four days and dry them with a cloth


In most fridges, the top shelf is the most constant temperature because that's where the thermometer is. So, you want to store your dairy there because it's the most likely to spoil if it's not kept at the right temperature.

 

Squeeze or vacuum the air out of freezer containers. Air is the enemy in the freezer. Oxidation can change the flavor of your food and lead to freezer burn.

 

Before keeping green chillies in the fridge, remove their stems. This will keep them fresh for longer.


Store cooked articles above uncooked ones. Remember to cover all food in the refrigerator in order to stop the aroma from escaping.

 

 Prepare cotton bags out of cloth pieces or pillow covers. These keep leafy vegetables fresh for a long time.

 

To preserve paneer for a longer time, cover it up with blotting paper and keep it in the fridge.

 

Beans have a tendency to have fungal growth on them, if they aren't washed and dried properly before placing them in the fridge. 



 

Whether you are freezing, canning, or drying, you must be sure to cut your foods into uniform pieces. The uniform size will mean consistent cooking and absorption or vinegars and other flavors. Otherwise, small piece cook too much and big pieces don’t cook enough. Uniform size ensures the best results from your efforts.

 

Never keep any cooked food outside for more than two hours, refrigerate as soon as it cools down. In case of thawing, never prolong it for more than two hours. If you have a microwave oven, thaw it immediately just before cooking or sitting down to eat.

 

Use quality materials. Be sure jars have no cracks or chips, and test lids for both roundness and flatness. A good seal is the most important part of canning. Without one, you’re wasting your time and food. 




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