How To Cook How To Store Different Foods - Part Two - Recipe

After in the first part we saw how to preserve the qualities and suitability of bread, eggs, flour, cheese and sausages, we continue with vegetables, fruits, dairy products. It is important to know how to store the various foods so that we can extract their nutrients to the maximum benefit of our own health.

The vegetables

Vegetables cooked for salad are stored unpeeled.

Tomatoes are placed on the lowest level of the refrigerator, arranged in a row in an enamel bowl. If there are cracks among them, sprinkle plenty of salt on the place so they will not spoil. At room temperature it is best to keep medium-ripe tomatoes. Overripe last no more than 2-3 days.

You can keep the tomato puree for a longer time and remove the mold with the help of salt and oil - sprinkle with white powder and pour a little vegetable fat.

Potatoes, carrots and beets are stored in a cool and well ventilated place with high humidity. The appropriate temperature for potatoes is 1 - 3 degrees, and for carrots and beets - 0 - 1 degrees.

The optimal conditions for cabbage are 1 - 2 degrees and a dry room. In addition, it is important for it to be dry, so it is good to wrap it in paper.

These vegetables and garlic are kept at the bottom of the refrigerator, where the temperature is +1 degree. Peeled garlic cloves are placed in a closed container with oil, which is placed at the top of the refrigerator. This way you will also get garlic oil.

Fresh cucumbers are stored for 10 days on the bottom shelf (box) of the refrigerator, but in the cold they ripen faster and lose their flavor. Therefore, it is best to store in a dry place and protected from direct sunlight or in a refrigerator, but in a vacuum pack.

Leafy vegetables and green spices

Parsley and other green spices are stored for several days in a tightly closed container, but must be dry.

Rhubarb is washed, wrapped in paper and placed in the refrigerator, so it lasts 2 days. In the frozen state, the period is extended to 30 days.

The sorrel lasts up to 2 days in the refrigerator at the average level.

Lettuce, parsley, dill, green onions are stored for up to 2 weeks, placed at the bottom of the refrigerator, pre-wrapped in a wet towel and placed in a container with holes or in a plastic bag, which you pierce in several places.

The fruits

Lemons can be stored for several weeks if you put them in a container of water and store in the refrigerator.

Tropical fruits, including bananas and pineapples, do not tolerate cold, so they should not be refrigerated.

Fresh berries are stored in a container at the middle level of the refrigerator. Strawberries, white and red currants are stored in it for about 2 - 4 days, black - 5 days, and sea buckthorn - a day or two.

Milk, cottage cheese, cream

Cream and cottage cheese can be stored in the refrigerator at a medium level. When fresh, they have their inherent sour-milk taste and smell. It is better to transfer the curd from the package in which you bought it to a glass or enamel container.

Milk should not be placed on the refrigerator door. If it is open, it can be consumed within 2 - 3 days, and the closed one lasts up to 5 - 7. From the soft packages you can pour into clean glass jars, tightly closed and put on the middle level (so it lasts about 2 - 3 days).

For the third part we leave the mushrooms, meat and fish.