Any product has its own shelf life, after which it is dangerous to eat it. Knowing how to keep food fresh at home is important not only for family health, but also for saving the family budget.
Instructions
Step 1
Bananas will last 5-7 days longer if the bases of the bunch are wrapped in cling film. Foil can be used for the same purpose.
Step 2
The cheese will keep its freshness perfectly if it is smeared with butter. This will prevent the formation of a dried crust. Also, to extend the shelf life of the cheese, it is wrapped in parchment paper.
Step 3
Potatoes will never sprout if stored in the same bag or container with apples.
Step 4
Fresh mushrooms retain their beneficial properties best in a paper bag than in cellophane.
Step 5
Milk and dairy products should be stored in the main part of the refrigerator and not in the door compartment, where the temperature is much higher.
Step 6
If any food deteriorates and molds on it after you throw it away, you need to rinse and disinfect the refrigerator shelves, as mold can spread to other food items.
Step 7
Fresh herbs: dill, parsley, lettuce, basil are best kept in foil, which will keep it for up to 2 weeks. Before storage, the greens must be washed, sorted out, removing the yellowed leaves, and then placed in foil and tightly closed.
Step 8
To keep fresh strawberries for up to two weeks, pour a weak vinegar solution (1 vinegar: 10 water) over the berries, then drain and rinse the strawberries under running water, then refrigerate. The vinegar solution is very weak and will not spoil the taste of the strawberries.
Step 9
Chicken eggs should be stored on the middle shelf of the refrigerator, in which case their freshness will last up to 3-4 weeks longer than the period indicated on the package.
Step 10
An ice cube will help restore freshness to stale bread. Stale bread is rubbed with a cube on all sides and placed in a preheated oven for 10-12 minutes.
Step 11
Tomatoes should not be stored in the refrigerator, but at room temperature, as tomatoes deteriorate faster under the influence of cold.
Step 12
Chilled meat should be stored for no more than a day on the bottom shelf of the refrigerator or in the vegetable compartment under a tightly closed lid.
Step 13
Cooked meals should be stored separately from raw meals in specially designated containers with a lid. For storage, it is best to choose glass or enamel dishes.
