Tips To Storing Food

Found this in the local magazine and thought I would share this with the readers. Certain food need proper handling and storing as food products can harbour different organisms that can cause food-bourne illnesses.












Eggs
Keep them in their box in the frigde, away from strong smelling foods. Eggshells are porous so they absorb flavours and smells.













Potatoes
Keep them in a dry, dark and cool place and never in a plastic bag where they will sprout. Onions and garlic should be kept similarly.












Bananas
They give off ethylene, which speeds up the ripening process of other fruits so store them separately.
















Leafy Green
All leafy greens have high water content so they wilt easily. To ensure they stay fresh for as long as possible. wash and dry them thoroughly using a salad spinner. Rip the leaves into bited-sized pieces and put them in the fridge in a sealed plastic container with tea or paper towel to absorb excess moisture.















Tomatoes
Keep them out of the fridge unless they have been sliced (if so, store them in plastic bag then put it in the fridge). In the fridge, their insides turn watery and it shortens their shelf life.














Mushrooms
They should be kept in paper bags in the frigde. Plastic bag causes them to go mushy.













Tofu
Once you have open a package, stored the unused portion in a container of water with a tight lid. Change the water daily. The tofu should be consumed within 3 days.