Food and refrigerator: reminders and tips

Les périodes de fête s’accompagnent toujours de nourritures entamées, qu’on n’a parfois du mal à finir, mais qu’on veut garder. On évite le gaspillage alimentaire en respectant les consignes de conservation des aliments. Ces rappels et astuces préviennent également les intoxications alimentaires.

Use the fridge in the best conditions

The refrigerator can keep food longer, as long as you follow the rules. On the one hand, it must be used optimally. On the other hand, a well-maintained device is much more efficient. Care is also taken not to overload it, at the risk of limiting the circulation of air inside, thus impairing its functionality. There are also some basic rules for storing food. Temperature control is important to keep foods in the best condition. A temperature below 4 ° C limits the development of microorganisms, unless it is decided to preserve through a lacto-fermentation process. For the fridge, the temperature must be adjusted regularly, often depending on the season and the foods stored. To control, we have a thermometer in the refrigerator, allowing to adjust at the right time.

Respecter les températures de conservation

Un petit rappel des compartiments sert à réorganiser son frigo. Les nourritures périssables sont disposées dans le compartiment le plus froid, from 0 ° C 0 4 ° C. Les plats préparés, tout aliment à base de viande (crue, hachée, charcuterie fraîche, etc.) sont rangés dans cette partie froide. Le compartiment intermédiaire, à température between 5 ° C and 7 ° C, accueille les nourritures cuites (viande, poisson, légumes, potages, etc.) ainsi que les produits laitiers et les desserts lactés. On y place aussi les fruits rouges et les pâtisseries. Les portes sont conçues pour conserver les boissons, le beurre, les œufs et les sauces entamées. Cette partie est particulière par la température variant of 5 ° C to 15 ° C. Enfin, le bac à légumes, avec sa température de +8°C à +10°C, allows you to store vegetables, fruits and cheeses.

Adopt the right actions on a daily basis

There are a few useful tips for keeping food longer. We sort our provisions and put it away differently. Cucumbers are placed out of the fridge, as some fruits produce ethylene gas, which they do not tolerate very well. Herbs last longer and retain their freshness when stored in the fridge in a pot filled with water. Onions and garlic can be stored together and out of the refrigerator. The same goes for potatoes, which can be stored very well in a paper bag. Tomatoes do not perish in a dry place at room temperature. However, when they are started, they must be stored in the fridge to limit the development of bacteria. Also for opened and hot foods, they must be cooled before putting them in the refrigerator. Finally, they must be contained in an airtight box (glass or stainless steel) to avoid contamination and especially the smells. However, the original packaging is the best option if the feed is not yet started.

Cette liste n’est pas exhaustive, car il existe mille et une façons de préserver le goût et la fraîcheur des aliments.