Periods of celebration are always accompanied by started foods, which sometimes it is not difficult to finish, but which we want to keep. Food waste is avoided by respecting food preservation instructions. These reminders and tips also prevent food poisoning.
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.
Observe storage temperatures
A little reminder of the compartments is used to reorganize your fridge. Perishable foods are placed in the coldest compartment, from 0 ° C 0 4 ° C. Prepared meals, any meat-based food (raw, minced, fresh cold meats, etc.) are stored in this cold section. The intermediate compartment, at temperature between 5 ° C and 7 ° C, accommodates cooked foods (meat, fish, vegetables, soups, etc.) as well as dairy products and dairy desserts. There are also red fruits and pastries. The doors are designed to store drinks, butter, eggs and started sauces. This part is particular by the varying temperature of 5 ° C to 15 ° C. Finally, the vegetable drawer, with its temperature from 8 ° C to 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.
This list is not exhaustive, as there are a thousand and one ways to preserve the taste and freshness of food.