What products can not be stored in the refrigerator

Tonya Rubtsov

Author Layfhakera. Tired to throw away spoiled food.

It may seem that such attentiveness to the product storage - some corral. Why not just put everything in the refrigerator or scattered on the shelves? The problem is that if part of the products will deteriorate in the open rump will fly midges or dirt, something will be tasteless, the other - a health hazard, and the third will go in the trash. It is terribly annoying, not only because of the discarded money. Begin to appear himself a barbarian who scattered food. I completely imbued with this theme when writing material about perishables and talked with the victims of food poisoning.

At the same time to buy a little it is not always convenient. I've been trying to figure out how to be procured for the future and still maintain all fresh. In the end, I came up with non-original, but works scheme. Besides, I like order, so was terribly pleased with herself, bringing the beauty of the kitchen.

Content

• Fruits
• Vegetables
• Meat and fish
• Grains & Pasta
• Dairy products and eggs
• finished products
• Tea, coffee, spices

Fruits

• Briefly: fruits and berries have to go through at once, but do not wash. Packaged in paper bags or paper wrap. Put in the fridge all ripe and unripe, tropical fruits apples and leave at room temperature.

Fruit I put in the bottom drawer of the refrigerator or in a dish on the table. Immediately after the purchase I have them sort out and throw rotten. This is especially important for apricots, cherries, strawberries and other berries. Mold is growing faster than gasoline prices, so if you remain at least one moldy berry, the whole package immediately comes into disrepair.

But I do not wash the fruit beforehand - it also accelerates How to properly wash fruits and vegetablesspoilage. It turned out that under the influence of water covers the fruit begin to break down, and he is quickly losing vitamins.

In the fridge are all berries, ripe fruit, peaches, apricots, grapes, oranges, lemons, pineapple, tangerine, ripe kiwi.

I recently found out that increase the shelf life of oranges helps SHELF LIFE ORANGE according to GOST alternating temperature and used in the refrigerator, took out for an hour, again removed in the cold. There is information that tropical fruits lose What products can not be stored in the refrigerator vitamins in unusual climatic conditions. Surely you have noticed yourself that the bananas in the refrigerator blacken faster - it's all decay of carbohydrates in the fruit at low temperature. Juicy mango, I also try not to supercool. Although I love the mango, which usually has nothing to cool.

At room temperature, stored apples, bananas, watermelon, melon, kiwi fruit and unripe all.

Minute entertaining chemistry: fruits produce ethylene - a colorless gas, causing ripening all around. Especially in this respect insidious apples, pears, bananas. Because of this fruit quickly deteriorate in contact with each other. So I lay them out on paper bags or paper plates share. Cellophane in this case does not fit - it does not circulate in the air, plus I try not to use disposable plastic when I can.

If I understand that overripe fruit, and eat them, we do not have time, I cut them into pieces and freeze. And then I make homemade lemonade. I add ice quite a bit, because the fruit is already cold. The main thing - to brew.

Vegetables

• Briefly: keep vegetables in the refrigerator away from the fruit, it is better in paper bags apart from one another. Potatoes, onions, garlic - in a cool, dry place. The greens can be cut and put in a glass of water.

Because of the notorious ethylene vegetables are best kept separate from the fruit. Mean bananas can make your soft fresh cucumbers and tomatoes - begun to rot. By the way, tomatoes and peppers, too isolated Compatible products during storage a lot of ethylene.

Almost all the vegetables I send in the refrigerator. Usually the bottom drawer already busy fruit, asparagus and zucchini so go to other regiments. The cold is also better preserved eggplant, carrots, cabbage, radish, beans, beets, mushrooms, lettuce, fresh avocado.

Here, too, I shift I still use paper or package. If the salad is already in the package, so I leave.

The refrigerator is better not to put:

• potato - it grows faster and becomes green;
• garlic and onion - sprout and rot;
• Tomatoes - are losing the taste.

It's all the best kept in a cool dry place where the air circulates. But I still thrust tomatoes in the refrigerator, because the annoying search for a place for them. If you do too, so just get them in a couple of hours before eating. tomato flavor recover. If you come across a green avocados, I leave it close to bananas or apples. Hi, ethylene.

Single moment - green. I am always upset when used sprig of basil for meals and rest a bunch of sad withered, so got himself a garden of herbs. Cut off as I need, and the rest is growing further.

But the garden is still quite small, so the rest of the herbs you need to buy more. I usually just going over the branches, cut and put in a glass of water. The refrigerator is obtained here is a bunch.

Meat and fish

• Briefly: just before cooking to keep in the refrigerator. When +7 ° C- not more than one day at +3 ° C - about two days. If you want to keep longer - freeze. Monitor the shelf life of smoked.

I do not eat meat, but the husband buys a Parma ham or bresaola - beef jerky. Sometimes he forgot to eat it - and the whole package was in the trash. When the situation is repeated several times, we have brought in a refrigerator box ASAP! and we place to the products that will soon come into disrepair.

Fresh meat is much lusted. Bacteria multiply rapidly on contact with air, so meat and minced better put in a sealed container with a lid. But even there, the products can not be long. Here are some sample periods of storage in a refrigerator at a temperature of +7 ° C:

• chicken or rabbit - 12 hours;
• beef and pork - 24 hours;
• mince - up to 24 hours.

If the chamber is less than +3 ° C - add on more day.

I love fresh fish and seafood, and I try to buy them right before cooking, since even in the refrigerator they stay fresh overnight. Cleaned fish I put in a glass container with a lid, or a form which wrap film. I plan to move to a more eco-friendly alternative to the polyethylene: silicone reusable covers or fabric beeswax.

If you quickly prepare fresh meat and fish is not obtained, it is better to freeze them.

Grains & Pasta

• Briefly: cereals, pasta and flour should be stored tightly - fitting in a bank or the original packaging, closed on the clothespin. If you throw away the packaging, glue the sticker to the new packaging with a shelf life.

It seemed to me that the rice or spaghetti - products without expiration date. But this is not the case. "Shelf life" is always listed on the packaging, so I prefer to keep them in the original pack. Such prudent, I was not always, but only as long as the bitter cooked pasta three years ago.

There is a problem worse - gnats. Did you know that they can not be seen in the very rump, but they float to the surface during cooking? I now know and dream razvidet this picture. In general, I carefully shut all started clothespins pack.

The best place to store cereals - cabinet with a door, which is dry and cool. The same storage conditions require flour. I often use different seeds for food. They have no time to go bad, but not like moisture, so I keep them on hand here in these jars.

Dairy products and eggs

• Briefly: store in the refrigerator in accordance with the expiry date on the package. If bought in bulk, eat the eggs for 28 days, and cheese - for two days. Vegetable milk also need to put in the refrigerator after opening.

These products are immediately sent to the refrigerator. They always display an expiration date, but if the cottage cheese lay in the heat, it will deteriorate within a few hours. I'm sure you will not have a sour yogurt, referring to the date on the package. Cottage cheese, which you bought in the market with it, will How to store the cheese in the refrigerator, the shelf life fresh no more than two days. Open pasteurized milk is stored 48 hours Sterilized - 96. On the pack is usually written, which option in front of you.

Vegetable milk too insidious. I empirically found that the shelf life - usually several months - applies only to the product in closed containers. If you leave started soy milk in the kitchen in the summer, it will deteriorate in one day.

Fresh raw eggs stored How many eggs can be stored in the refrigerator in the refrigerator 28 days, quail - up to two months. On the product from the store will be listed expiration date. Interestingly, the eggs are advised to keep Should eggs be stored pointed end down? blunt end up. In this part there is an air bubble which expands as storage. When the bubble on top, the internal structure is not disturbed.

I always my eggs before cooking, because I love the liquid yolk and afraid of salmonellosis. Especially after I learnedThat infected them from dirty shell and the truth as possible. Boiled eggs, too, need to be refrigerated and eaten within two days.

I cheese wrap with paper and then foil. Notice that if the film goes to the very cheese, its surface becomes slimy and unpleasant. On top of the adhesive sticker with a shelf life. In short, I sketched out here little list of 100 items, why am I not boring.

finished products

• Briefly: food out of the refrigerator can hold no more than four hours. Fold the leftovers in an airtight container, eat for three days. Be heated at a temperature of 75 ° C and above.

I try to cook at one time - did eaten fresh, and no problems. Of course, as it turns out not always. Leftovers I immediately put into a container with a cover and send in the refrigerator. If the dish is held Here's how long food can be left out at room temperature on the table for more than two hours, it is better to simply throw.

The container in the refrigerator, ready meal can spend 3-4 days. Warm up the same dish can be How many times can you reheat leftovers? several times, but the temperature should exceed 75 ° C. Otherwise, you'll just help the bacteria to multiply.

On cut fruit and vegetables I drip lemon juice - so they do not blacken.

Tea, coffee, spices

• Briefly: stored in a sealed jar with the lid closed in a dry place to limit evaporation and drying.

To these fragrant bulk products are not exhausted and are home to insects, I peppered them in jars and signed. Such packaging is very convenient when you use the products frequently.

They are afraid of moisture and does not need to be cold, so the kitchen cupboard with a door - the perfect place.

I hope my tips will help you keep track of the freshness of the food and never set foot on the ill-fated path "supermarket - Refrigerator - trashcan." If you know of any other secrets storage products - write in the comments!