keep avocados in the fridge, garlic and potatoes in a dark room and herbs upright in water: how to store food properly so it doesn't go off (and it tastes better, too) - perforated plastic sheet
If you don't want cheese moldy, wrap the cheese in sheepskin paper, cover the live shellfish with a damp kitchen roll before putting it in the refrigerator, and always put the asparagus in the water and keep it upright.
Proper storage of food can help reduce waste and save money.
But not just to keep the food longer.
Proper storage of perishable foods ensures that you do not get sick.
Scrolling down video fruits can be stored on the countertop, but if you want them to last longer, it's better to keep them in the fridge.
Apple can open the package in the refrigerator drawer for three weeks, while citrus fruits such as oranges, lemons and lime are best placed on the refrigerator shelf to open the package and save for two weeks.
Half of the citrus fruit must be wrapped in plastic wrap for five days.
Take the avocado out of the package and put it on top of the counter to mature.
Once it matures, it has access to the refrigerator shelf where it will be kept for four days.
However, if your avocado is halved, you need to wrap it in a plastic wrap and store it in the refrigerator.
Squeezing some lemon juice on it will prevent the fruit from turning yellow.
When it comes to how long you should keep bananas, you should use your own judgment, because the darker the bananas, the better for you.
Make sure it's not moldy and you should be fine.
They are also best stored on the countertop when they are not cut, but if you have half a banana you don't want to waste, wrap it in tin paper and put it on the fridge shelf for up to two days.
Clean your berries so they will be found, or put in a ventilated container, in the freezer drawer for three to five days.
By keeping the grapes in the refrigerator and placing them in a perforated plastic bag, it lasts up to two weeks from buying to enjoying the grapes.
A full immature melon should remain mature on the kitchen table top and can remain in this state for up to five days.
On the other hand, half of the melon should never be left outside.
Wrap a layer of plastic wrap around it and place it on the refrigerator shelf, keeping it from 7 to 10 days.
Soft stone fruits such as peaches and plums can be left on the table top to mature, but once it is ripe, it should be transferred to the refrigerator.
Open the packaging and these fruits can be kept for up to five days.
Pears are best placed on your countertop, open the packaging and it will be nice to eat for four days, after which they will become too mushy.
Tomatoes don't need to be in the fridge.
It would be nice to put them on the kitchen counter, but remember to take off all the packaging.
You can also put them in a ventilated container for five days.
When it comes to vegetables, asparagus should put the stems in the water and gently cover the top with plastic (
Instead of Ziploc glued to the film)
Stand upright on the shelf of the refrigerator for four days.
Beet and bell pepper (capsicum)
All can be placed in plastic bags on the shelf of the refrigerator.
The former will remain fresh for two weeks and the latter will last for seven days.
Wrap it in plastic wrap and put it in the freezer drawer for five days.
Do the same with cabbage and you can stretch your head for two weeks.
Carrots can be placed in plastic bags and in the freezer drawer for three weeks.
Do the same thing with broccoli and let it last for five days.
Celery, on the other hand, should not be stored in plastic.
Instead, wrap it up with foil and put it in a drawer instead of on a shelf where it is stored for two weeks.
Put the plastic wrap on the cucumber and put it in the drawer for a week.
Dark green leafy vegetables can be stored in plastic bags, but remember to put in a dry kitchen roll paper to absorb all the moisture and they will remain fresh for a week.
A dark storage room is the perfect place to store garlic, onions, potatoes, sweet potatoes and winter vegetables like hemp rows and pumpkins.
In a dark and cool environment, unpacked heads of garlic and onions will remain like potatoes for up to two months.
However, sweet potatoes will only last for two weeks in the same environment, while extrusion and mud mar will last longer in one month.
However, half of the bone marrow or pumpkin should be wrapped in foil and stored in the freezer drawer for two to three weeks.
When it comes to meat, poultry, fish and eggs, safety is better than sorry.
Unopened bacon should be sealed in a bag without air and placed in the meat drawer of the refrigerator for two weeks.
Open packaging can be stored in the same way for a week.
But if you want your bacon to last for more than two weeks then you can freeze it for a month.
If you put the cold plate opened by the deli on a sealed bag and refrigerator shelf, it will be kept for a week and if it is not opened, it will remain fresh for two weeks. Pre-
The packed cut pieces should be left in the package and placed on the shelf, they will remain fresh for two weeks if they are not opened, and five days if they are opened.
Live shellfish should be kept in a shallow tray on the shelf of the refrigerator and covered with damp kitchen rolls-but do not store them like this for more than a day.
The same is true of raw fish and shellfish, such as scallops and shrimps.
Save them in the package and store them in the meat drawer, but do not need to cover them with a kitchen roll.
To store them in the refrigerator, remove all the packs, put them in the Ziploc bag and place them in the bag for three to six months.
The same is true of raw meat and poultry.
Eggs can be kept on the refrigerator shelf for up to two weeks or until they expire, but do not remove them from the carton.
Smoked fish such as salmon can stay on the refrigerator shelf for two weeks if they are not opened or opened for five days.
In the fridge, it will be kept for six months, but remember to put the fish in a sealed bag without air in both cases.