The cult of food is especially thriving on the eve of the big holidays and the New Year. At this time, in every house, the table is covered with various salads. And it doesn't matter that some of them are a week old. This is why infectious disease wards in hospitals are often overcrowded after big holidays.
It is necessary
Salad, mayonnaise, olive oil, glass dishes, plastic dishes, enamel dishes, stainless steel dishes
Instructions
Step 1
In catering establishments, the seasoned salad should be stored for no more than 30 minutes. At home, the shelf life can be made longer. Much depends on the salad dressing. For example, store a salad of fresh vegetables seasoned with olive oil in a glass jar in the refrigerator for two hours. After this time, the vegetables, of course, will not deteriorate, but they will look lying down. The point is that chopped vegetables secrete a juice that affects their appearance.
Step 2
According to sanitary standards, the shelf life of a salad seasoned with mayonnaise is 3 hours in the summer. Unfilled salad can last twice as long, that is, 6 hours. If the salad contains any preservative, the shelf life is increased. Of course, the salad will not turn sour after 3 hours. However, the amount of pathogenic flora can exceed the norm. So, in the summer, the salad preserved on the second day is generally not recommended to be eaten.
Step 3
Use a glass container with a tight lid to store the salad. Alternatively, plastic packaging, stainless steel, enamelled is suitable. Never store salads in aluminum containers, as they react with food, especially those containing vinegar or acid.
Step 4
Shelf life of salad "Olivier" in winter is different. Maximum storage time: 18 hours. That is, the Olivier salad must be eaten within 18 hours after it is made. Note that this applies to an already seasoned salad. If Olivier is empty, store in the refrigerator for 24 hours. Eating expired lettuce can lead to indigestion or even poisoning. In order to preserve Olivier for a longer period, make a preparation: cut potatoes, carrots, eggs. And add the rest of the products: pickled cucumbers, peas, sausage to the salad before serving.
Step 5
Meat and fish salads, not seasoned with sour cream, mayonnaise or other sauces, can be stored for no more than 18 hours at a temperature of + 4 ° C, that is, in the refrigerator. Mayonnaise is a perishable product. It is especially dangerous in hot weather. Therefore, making a whole bowl of salad for future use is a rather bad habit. Sour cream cannot stand warm at all: it sour in literally half an hour. Canned green peas can also be classified as perishable foods. Open the jar just before adding the peas to the salad.
