Did you know that potatoes should not be stored next to onions and that it is recommended to remove the cabbage leaves before storing?
Get tips for optimal storage of products in the kitchen and save money and time!
vegetables
Optimal storage: It will keep for over a month if it is stored at 1 degrees Celsius, but in the home refrigerator it tends to turn yellow and rot within a few days. If you bought broccoli without packaging, or if the packaging was torn, transfer it to a bag without holes, close the edges - with a rubber band ("granny knot") and after removing the air, poke one tiny hole in the bag with two toothpicks. In this condition, the nose will remain green for more than two weeks.
Freezing: Fresh - not recommended. Cooked - can be frozen, it is better to freeze in pieces, during thawing it can be watery. You can also freeze the stems of the broccoli.
Tip: Recommended for use in cooking, baking (recommended in pies) and live salads. Has a particularly high nutritional value and contains a high level of antioxidants and cancer-preventing substances, therefore, it is very important to maintain its quality during storage.
Just before the bin: The stems are full of flavor and nutrients and you can freeze them and pull them out when making stock or soup that takes a long time to cook. Tired broccoli can be dipped in ice water for a few minutes.
Optimal storage:Store in a cool, dark, dry place with good air circulation, such as a basement or pantry. Under these conditions sweet potato will keep well for 3-4 weeks. Under normal storage conditions at home, the sweet potato must be used within a week of its purchase. Not recommended in the refrigerator for fear of aftertaste and stiff texture.Freezing:Fresh - not recommended. Cooked - can be frozen.Tip:Recommended for use in cooking (especially soups), baking, cooked salads and spreads. Do not wash the sweet potato before cooking it. The humidity will cause it to fade quickly.Just before the bin:You should know that the skin of the sweet potato is also edible.
Optimum storage: Depends on the color and the ripening stage: the optimal temperature for red, yellow or orange pepper is 7 degrees. The optimal temperature for a green (unripe) fruit is 21 degrees.Solid pepper without defects, can be stored in the refrigerator for up to 21 days. If the skin of the fruit is red, but has a green cheek, you can store the fruit in the refrigerator for up to two weeks. To maintain the quality of the fruit, the pepper sting (the green stem) must be chopped up to the height of the "shoulders of the fruit". It is possible to extend the storage period of pepper by packing it in a plastic bag with a large hole, where a paper towel was placed inside the bag to absorb the water vapor generated from it.
Freezing: Fresh - not recommended. Cooked - better not, you can freeze together with another vegetable.
Tip: Recommended for use in cooking, baking, soups, raw and cooked salads and spreads. All peppers start out green which changes to one of a wide variety of colors during ripening, depending on the variety.
Just before the bin: Can be dried by hanging in the sun and in a ventilated place as long as it doesn't get too cold at night. Tired peppers will become a successful antiseptic.
Optimum storage: Its tropical origin, so it is damaged at storage temperatures below 21 degrees.Storing it in the refrigerator will cause it to turn brown within a day or two and leaving it outside the refrigerator in a plastic bag will cause it to rot. The solution is to use near the purchase.
Freezing: chop and store in an airtight container with olive oil.
Tip: It is advisable to trim the ends of the stems, as is customary with flowers, and immerse in a jar containing water up to the height of the lower leaf (3-5 cm). Place the jar on the kitchen counter in a well-lit place. Cover the The leaves in the first day in a plastic bag with holes to prevent them from falling. Within a few days roots will grow which will give freshness to the plant for over a month.Recommended for use in cooking, baking, live salads and sauces.
Just before the bin: In case of browning of the leaves, its quality will be damaged and the use is not recommended. If stems and flowers have grown, you can take them off and use normally.
Optimal storage: Recommended in a paper bag and not a plastic bag. A paper bag will absorb the moisture and prevent the mushrooms from rotting. Preferably in a cool and dry place.
Freezing: You can freeze fresh or cooked but depending on the type of mushroom - portobolo and champignon mushrooms are common and can be frozen. Clean and cut before freezing.
Tip: Recommended for use in cooking, baking, soups, raw and cooked salads.
Just before the bin: Too tired mushrooms can be soaked in oil and vinegar.
Optimum storage: in the refrigerator after removing their leaves completely, as the leaves attract moisture. Carrots, without the leaves and with the peel, can be kept fresh for two weeks in an airtight plastic bag. Carrot sticks can be kept for a longer time in an airtight container filled with water, but then the water must be changed frequently.
Freezing: Fresh - not recommended. Cooked - can be frozen. Boiled white carrots - can be frozen, while thawing can be watery.Recommended for use in cooking, baking, soups, raw and cooked salads, juices and smoothies.Long shelf life in a sealed bag in the refrigerator.
Just before the bin: Immerse in ice water for a few minutes to harden carrots that have softened and lost their natural texture.
Optimum storage: in an open but dark space at room temperature. Even on the hottest day of the year - a refrigerator is not an option, as the cold and humidity cause the onion to become sticky. It is best to place it near garlic during storage and under no circumstances near potatoes.
Freezing: Fresh - not recommended - but can be frozen when cut into cubes. Cooked - better not, you can freeze together with another vegetable.
Tip: It is recommended to insert a pair of old, clean pantyhose into each leg and tie them.Recommended for use in cooking, baking, soups, raw and cooked salads.
Just before the bin: take off green buds or damaged parts and use the rest.
Optimum storage: Outside at room temperature (not in summer). preferably with the stem upwards. If cut or very ripe - in the refrigerator.Do not wash until the stage of use. It is recommended to take it out of the refrigerator a few hours before eating because the cold breaks its cellular texture and makes it too soft. Shelf life is one to two weeks. Note that the tomato emits ethylene, so do not store it near cucumbers or other vegetables that will harm it.
Freezing: Fresh/cooked - not recommended. During defrosting, a lot of liquid oozes out of it and the texture and shape are damaged. You should freeze in the form of a sauce.
Tip: If the tomato is too green, put it in a brown paper bag with ripe fruit.
Just before the bin: Recommended for cooking sauces, soups and stews even when overripe. A tomato that is smooth with spots - you can remove the ripe parts and use the rest.
Optimum storage: Does not get along with cold below 10 degrees Celsius and on the other hand, rots quickly outside the refrigerator. When stored in the refrigerator, it is recommended to wrap in absorbent paper and consume no later than three days.
Freezing: Not recommended - when defrosting, a lot of liquid will drain from it, its texture will be damaged and it will lose its shape.
Tip: Recommended for use mainly in fresh salads. It is recommended to buy close to use.
Just before the bin: Cucumbers are sensitive to ethylene gas, so it is not recommended to place them next to bananas, melons and tomatoes as they will then ripen quickly.
Optimum storage: In the home refrigerator in a plastic bag ventilated by holes, to prevent the accumulation of moisture and closed at the upper edge to prevent the leaves from curling. Separate leaves can be kept in the refrigerator for several days. To do this, wash them in running water, dry well and store in a plastic box lined with absorbent paper. Keep for about a week in the fridge.
Freezing: Not recommended. If you are still interested, you can brew in boiling water for a short time and then cool in ice water. The solution damages the enzymes that damage the vegetable during its freezing and thawing.
Tip: Recommended mainly for use in fresh salads. Found all seasons of the year.
Just before the bin: Make sure that the lettuce is not stored in the refrigerator near apples, as the ethylene secreted in large quantities may cause the formation of brown spots along the white veins of the lettuce.
Optimum storage: Refrigerated herbs will rot within a day or two, and even if left outside they will suffer from a rapid rotting process. The solution: Put the herbs in a glass of water, cover with a plastic bag and seal the bag with a rubber band. The herbs will remain fresh even after a week.
Freezing: Certain herbs, such as parsley, dill and coriander, can be frozen chopped in a closed container. Others, like basil and mint, will turn black. Freezing in oil will help preserve their color. Herbs such as rosemary and thyme are not suitable for freezing.
Tip: Recommended for use in cooking, soups, baking, salads and spreads.
Optimum storage: In the refrigerator in a plastic bag with a large opening, after removing the foliage (covering leaves) or wrapped in cling film.
Freezing: Fresh - not recommended. Cooked - you can freeze in pieces but during thawing it can be watery. The stems of the cauliflower can be frozen.
Tip: Recommended for use in cooking, baking (recommended in pies), fresh salads, soups and you can even make cauliflower spread. It is not recommended to throw away the stems as they are full of flavor and nutrients and can be frozen and pulled out when making stock or soup that takes a long time to cook.
Just before the bin: Chop off black/rotten parts and use the rest as usual.
Optimum storage: Dark green zucchini is relatively cold tolerant and can survive in the refrigerator for up to two weeks or even more. Yellow zucchini suffers from cold damage already at temperatures lower than -21 degrees Celsius. It should not be kept in the refrigerator for more than a week and the flowers attached to the zucchini must be removed before storing in the refrigerator.
Freezing: Fresh - not recommended. Cooked - can be frozen.
Tip: Recommended for use in cooking, baking (recommended in pies), soups, salads mainly cooked, but also raw and you can even make a zucchini spread. It is recommended to use shortly after purchase, it is important to choose firm and shiny zucchini. The yellow varieties are best purchased close to the time you intend to use them.
Optimum storage: in a dark and cool place - but not in the refrigerator. The cold and moisture in the refrigerator will cause the starch in the potatoes to turn into sugar, which will damage their taste and texture. It is recommended to put them in a paper bag (which is less sealed than a plastic bag). They should be placed away from onions and apples, the ethylene gas they secrete may cause the potatoes to sprout.
Freezing: Fresh - not recommended. Boiled - white potato - can be frozen, during thawing it can be watery.
Tip: Recommended for use in cooking, baking, soups and boiled salads.
Just before the bin: Take off green (indicate toxicity) or rotten parts and use the rest.
fruits
Optimal storage: They are relatively resistant to cold and the ideal temperature for their storage is about 5-6 degrees, therefore for a relatively short time of up to 2-3 weeks after purchase, they can be kept in good quality in the home refrigerator. If desired, they can be kept for up to a week in a bowl on the counter or on the kitchen table.
Freezing: fresh/cooked - better not.
Tip: Recommended for use in baking, desserts, juices, jams, smoothies and as an addition to raw salads.
Just before the bin: Squeeze juice even those that have softened. If there is a rotten part, take it off and use the rest.
Optimum storage: in the refrigerator for up to a week. Before cutting the watermelon, it must be washed well, even though the skin is not eaten. If you did not finish the whole watermelon, it is recommended to wrap the remaining part in cling film and return it to storage in the refrigerator.
Freezing: Not recommended. During thawing, many liquids are drained from it, its texture is damaged and it loses its shape.
Tips for choosing a watermelon that will last a lifetime:
The watermelon should have a shiny shade. Faded color indicates prolonged storage.
Each watermelon has one necessary bright spot formed in the area of contact of the watermelon with the ground. If additional, yellow or faded spots are detected, it is a watermelon that has experienced a very prolonged exposure to the sun, which causes a decrease in its quality.
A green and fresh watermelon sting indicates a fresh watermelon. A dry sting indicates a less fresh watermelon that was picked many days ago.
Choose a watermelon that is as solid as possible. The shape of the watermelon should be as symmetrical as possible, round or oval. This structure indicates the normal development of the fruit and ensures that no cavities will appear inside the fruit's surface
When tapping the watermelon you should hear a clean sound.
Optimal storage: in the refrigerator, preferably at 5 degrees Celsius. A yellow melon with a little green color will keep refrigerated for about a week to 21 days. Melon cut into large pieces can be stored in closed plastic boxes, but be sure to wash the skin before cutting.
Freezing: fresh/cooked - better not.
Tip: Recommended for use in desserts and smoothies.
Tips for choosing a hotel that will last a lifetime:
If it is a 'Gallia' (round) type hotel, it is recommended to choose a hotel with a full mesh on the shell.
In terms of skin color, it is better to choose a yellow melon with a little green, but not orange.
The smell of the fruit is also important, a melon with a very strong aroma is a melon with aftertastes and a shorter shelf life.
It is possible - shake the hotel a little to check if a watery sound is heard. If the sound appears, it means that the seed house of the melon is collapsing, which indicates a bad fruit.
When it comes to an oval pineapple of the 'pineapple' type (spring melons), an orange peel actually indicates a quality fruit. When buying this melon, you should also pay attention to the freshness of the fruit.
Optimal storage: The optimal temperature for mangoes is 12 degrees. On cold days there is no need to keep the fruit in the refrigerator. It is recommended to leave unripe mangoes on the shelf until they ripen and change color, and only then store in the refrigerator. After ripening, the fruit can be preserved for up to a week in the refrigerator.
Freezing: Fresh/cooked - it is better to freeze cut into cubes, during thawing it can be watery.
Tip: Recommended for use in desserts, smoothies, addition to live salads and spreads.
Optimum storage: Very hard pears will not soften properly at a low temperature, therefore, to enjoy the full aroma and juiciness of the fruit, the pears must be left out of the refrigerator until they soften, and only then put in the refrigerator. They will keep in the refrigerator for at least five days.
Freezing: Fresh/cooked - possible, but may burn, during thawing may be watery.
Tip: For use in baking, desserts, smoothies, juices and as an addition to fresh salads.
Just before the bin: Cut off browned parts and use in desserts, jams, pastries and drinks like sangria.
Optimal storage: To speed up its ripening, store it outside the refrigerator near an apple, pear, banana or peach. These fruits secrete ethylene - a natural plant hormone, thus accelerating the ripening of fruits and vegetables. In hot weather a ripe avocado needs refrigeration.
Freezing: Fresh - can be frozen with the addition of a little lemon juice which helps to keep the freshness.
Tip: Recommended for use as a spread and fresh salads. If you want to know if the avocado is ready to eat, peel the part of the stem at the bottom of the avocado and check the color: yellow - ripe. Heat - in the process of rotting.
Just before the bin: If you opened the avocado and it is not ripe enough, place a lemon slice on it, wrap it in airtight paper and place it next to fruit as above.
Optimum storage: It is recommended to completely separate one from the other (do not place as a cluster), and wrap each end of a banana in cling film. This action will reduce the banana's ethylene gas emissions, and the ripening process will become slower. Once the bananas have reached an ideal ripening state, they can be transferred to the refrigerator, to protect against rotting for a longer period of time.
Freezing: Fresh/cooked - better not.
Tip: Recommended for use in baking, desserts, smoothies and as a tasty addition to foods.
Just before the bin: You can get rid of black parts and use the rest of the banana. Overripe bananas will be used to make excellent pastries or smoothies.
Optimum storage: To prevent aging, keep at the lowest temperature in the refrigerator, preferably in an unsealed plastic bag to prevent weight loss. Apples can be kept in excellent quality in the refrigerator for ten days. It is recommended to avoid leaving a cut apple in the refrigerator because it tends to brown quickly, and if you still want to do so, it is advisable to drip a few drops of lemon juice on it.
Freezing: Fresh - browned. Boiled - possible, but may burn.
Tip: Recommended for use in baking, desserts, addition to live salads, smoothies and juices. There are studies that prove the apple's contribution to health, but the level of natural substances beneficial to health decreases during storage in all types of apples. You should eat the apple with its skin on after washing it with water.
Just before the bin: Soft apples are great for cooking and baking. Be impressed by our recipe for perfect apple chips. (link to apple chips)
Optimum storage: The early-season varieties usually soften in two to three days at room temperature, while the late-season peaches only soften after five or eight days. Peaches at the beginning of the season (April-May) should be put in the refrigerator, and they will be kept for up to a week and will also soften as required. When you buy peaches at the end of the season, you should first leave them out of the fridge for a few days until they start to soften, then put them in the fridge.
Freezing: Fresh/cooked - it is better to freeze cut into cubes, during thawing it can be watery.
Tip: It is recommended to buy peaches until the end of September. To enjoy the full juiciness of the peach it must be eaten when it is soft, then its aroma is also at its best.
Just before the bin: Even if they have softened, they are excellent for cakes, jams and other desserts.
Optimum storage: Can be kept outside the refrigerator for five days and in the refrigerator for up to ten days. Storing for too long causes the fruit to lose its juiciness and may even sometimes cause internal browning of the fruit's surface.
Freezing: Fresh/cooked - can be frozen, can be watery during thawing. Prunes - fresh/cooked - can be frozen, but there may be a change in texture and shape.
Tip: Recommended for use in baking and desserts.
Just before the bin: You can combine cooking and baking desserts even in a dried state.
Optimal storage: Fresh and healthy grapes with green stems can be kept in the refrigerator for about two weeks in the original packaging. It is advisable to wash the fruit only before consumption because the grapes are sensitive to touch.If the stems are brown or the grapes are very soft, or there are injuries, the beginning of rot and spots, it is advisable to consume the fruit after removing the damaged berries and soaking in water with a little soap and washing with tap water.During December to January, the grapes are mostly intended for immediate consumption and will only keep for a few days in the refrigerator.
Freezing: Fresh - you can freeze whole, halved or quartered for a natural and addictive sorbet.
Tip: Recommended for use in desserts. Fresh grapes are available from May to November and in small quantities in the winter months as well.
Just before the bin: If you discover rotten grapes - just throw them away and leave the rest.
Optimum storage: In winter they will keep in the fridge for several days to a week. In the hot seasons, the strawberry does not last more than two or three days in the refrigerator. Packing the fruit in low baskets, in an arrangement of one or two layers, is preferable to deep multi-layered boxes, which encourage the development of rot. Strawberry does not suffer from cold damage, so a temperature slightly above zero degrees is good for it, as long as you are careful not to freeze it.
Freezing: Fresh/cooked - possible but the texture afterwards will not be suitable for eating.
Tip: Recommended for use in baking, desserts, jams, smoothies and as an addition to raw salads. It is recommended to consume in winter. In the spring, with the increase in temperature, it tends to rot faster.
Just before the bin: You can make different jams and desserts from them.
Dairy products and eggs
Optimum storage: an unopened soy drink does not require refrigeration and can last a year at room temperature. After opening, store in the refrigerator and consume within five days or as long as the taste and texture are good.
Freezing: Freezing is not recommended due to a possible change in taste and texture. When it comes to frozen desserts from soy milk then there will be no problem with the frozen texture.
Just before the bin: Soy milk that has been wasted can be combined instead of milk or yogurt in recipes for cakes, pastries, pancakes and more.
Optimum storage: exclusively in the refrigerator and to prevent contact between the fresh eggs and raw (uncooked) foods of various types such as meat and vegetables. It can be stored in the refrigerator for 3-5 weeks after the 'sell by' date. A boiled egg can be kept in the refrigerator for a week.
Freezing: You can freeze fresh eggs without the shell for up to 12 months in an airtight container.
Tip: Do not wash eggs, the washing may cause bacteria to penetrate through the shell. In case you want to put the egg together with the shell for prolonged cooking (like in broth) you can wash the egg immediately before use, and that way there won't be enough time for bacteria to develop.
Just before the bin:An egg whose shell has broken can be kept in an airtight container in the refrigerator for up to two days. Stuck with a lot of eggs? Make frittata, shakes, pies or any other food that can be kept in the fridge for a few more days.
Optimal storage: keep at a temperature between 16 and 18 degrees in a dark and dry place. If the chocolate has received a white coating, this means that the cocoa butter has melted and risen to the surface, which creates a less attractive appearance, and sometimes also a less successful texture of the chocolate. In this situation the chocolate is not 'spoiled' and you can definitely eat it.
Freezing: It is possible but likely that the texture will change after thawing.
Tip: Do you have a wine fridge? This is the ideal place to store chocolate. The advantage is in the perfect temperature for the chocolate and the appropriate humidity percentages.
Just before the bin: Did the chocolate visit a place that was too hot and grow a white bloom or did it change its texture? Use it for cooking or baking and you won't even feel the change it went through.
Optimal storage: in the refrigerator on the coldest shelf. Can be stored for up to four weeks - depending on the type of cheese. To extend the life of the cheeses it is extremely important to maintain hygiene and make sure to use only completely clean cutlery with the cheese.
Freezing: Not recommended. The texture will be lost and the taste will be spoiled.
Tip: If mold has developed, throw away the cheese.
Just before the bin: Mix leftover cheese with olive oil to create a delicious and interesting dip.
Optimal storage: in the refrigerator for up to ten months when the cheese is wrapped in special, loose paper that allows the cheese to breathe. You should buy small pieces so that the cheese stays fresh.
Freezing: Can be frozen but there is a chance of texture change. Freeze only if the future goal is cooking or baking with the cheese.
Tip: If mold forms on the cheese, you can scrape off the infected part and use the rest of the cheese normally.
Just before the bin: Use small pieces of cheese left over to season soups and stews.
Optimal storage: in the coldest part of the refrigerator. You can eat the yogurt even if a week or two has passed since opening it. It is important to make sure the yogurt is closed and stored well. If it has been left outside for more than two hours, it must be thrown away.
Freezing: Can be frozen for up to two months in a completely sealed container.
Tip: Is the expiration date long past? Do not rush to throw and smell it before the shot.
Just before the bin: Yogurt that has missed can be heated a little in the microwave and put on the face for 20 minutes, mix with water (half and half) and water vegetables and fruits in the garden or feed pets.
Optimal storage: closed in the original container and in the coldest place in the refrigerator (preferably between 2-3 degrees). When stored properly can last 7-10 days.
Freezing: You can freeze milk for about 3 months in ice bags or other containers, but be sure to freeze while the milk is still fresh. The texture may change and the application may break down into several different textures.
Tip: Spoilt milk can be used to clean ceramic tiles, wooden surfaces and lacquered surfaces.
Just before the bin: Milk that has been wasted can be combined in foods such as homemade cottage cheese, pancakes, sour milk cake - link to the recipe of the cake and more
Legume and cereal pastries
Optimal storage: Before cooking, dry pasta can be stored in the pantry in the original box or in a sealed box at room temperature for up to two years. Fresh pasta - keep refrigerated for up to two days. After cooking, keep refrigerated for 3-5 days.
Freezing: You can freeze fresh pasta for up to two months in an airtight container. It is not recommended to freeze cooked pasta if it is combined with a dish such as a pie or soup.
Optimal storage: in an airtight container, preferably with a hermetic seal. Place the sugar box in a cool and dry place and away from spices and foods with a strong or spicy smell. Sugar is known to absorb odors from other foods. Do not store in the refrigerator to avoid lumps of sugar.
Freezing: You can freeze. Take out the evening before use. Brown sugar has a higher moisture content than white sugar, therefore, it is important to store it properly to prevent lumps from forming. It is recommended to store in a hermetically sealed container, that way we will separate it as much as possible from moisture and keep it grainy and fresh for a long time.
Optimum storage: in a sealed box and in a dark place, since exposure to light, moisture and air will damage its taste.
Freezing: Can be kept frozen for an unlimited time.
Tip: There are claims that salt is a product that will never go bad. We recommend checking the salt you have before purchasing a new one.
Optimal storage: in a dry and cool place, tied in a bag or wrapped in a towel, on a table or in the pantry. It is advisable to avoid storage in a humid environment and it is recommended to store in dedicated and closed containers. Be sure to close the bag well after each opening. In any case, it is not advisable to store bread in the refrigerator.
Freezing: It is recommended to freeze the part that is not used immediately while the bread is still fresh. If you wait two days and only then freeze when the bread is thawed, it will return to its previous state - that is, bread that is two days old and not fresh. You can keep it frozen for up to six months and more.
Just before the bin:Bread that has lost its freshness can be used for foods such as bruschetta, fried bread, croutons and more.
Optimal storage: up to two days at room temperature in a cool, dark place in an airtight container.
Freezing: Freezing is recommended if not used within two days after purchase. They can be in the freezer for a month or more, but the longer the storage time, the drier the pita will be.
Tip: Pita that has lost its umbrella can be heated in the oven for a few minutes on baking paper.
Just before the bin: Use pita as a base for pita with olive oil and thyme, toast pita with an egg and use it for other quick and lovable recipes.
Optimum storage: in a dark and cool place and in an airtight container. After cooking, keep in the refrigerator for up to a week.
Freezing: You can freeze cooked rice after it cools and store it in an airtight bag.
Tip: Whole rice will last less time in the pantry due to its properties and is recommended for consumption up to 6-12 months.
Just before the bin: Rice that has been cooked and dried in the refrigerator can be revived by heating it with a drop of water.
Optimal storage: If you bake regularly, store in a closed box in the pantry. The flour will keep fresh for about 3 weeks or more. Live in an area with high humidity? Store the flour in the refrigerator in a closed box and bring the flour to room temperature before use. Keep away from strong odor sources.
Freezing: If flour is not a popular commodity in your kitchen, you can store the flour in a sealed container in the refrigerator and freezer, thus keeping it fresh for up to two years.
Just before the bin: Don't have time to cook right now? You can make a base for a pie or dough for cookies and freeze for up to three months
fish and meat
Optimal storage: up to two days in the refrigerator. After cooking - up to four days in the refrigerator. Smoked fish should be stored in a completely sealed container on the bottom shelf of the refrigerator.
Freezing: Fresh fish can be in the freezer for 2-6 months. Cooked fish in the freezer - 4-6 months.
Tip: Try to make fish tacos if there is too little fish left over.
Optimal storage: up to five days in the refrigerator. Cooked: 4-5 days in the refrigerator. Immediately after cooking, it is recommended to eat the meat or put it in the refrigerator (you should not consume meat that has been cooked and left for two hours or more outside the refrigerator). Store in the refrigerator only at a temperature of 0 - 4 degrees Celsius. They should be cooked as soon as possible (according to the manufacturer's or butcher's instructions).
Freezing: Cooked can be frozen for up to 3 months. Fresh up to 12 months in the freezer - depends on the cut. If you want to store them for a long period of time, it is recommended to purchase frozen meat in advance.
Tip: If storing in the freezer, wrap in double wrap to prevent cold burns to the meat.
Just before the bin: If the meat is damaged by frostbite in the freezer, you can remove the dry parts and use the rest.
Optimal storage: up to five days in the refrigerator. Cooked: 4-5 days in the refrigerator. Immediately after cooking, it is recommended to eat the meat or put it in the refrigerator (you should not consume meat that has been cooked and left for two hours or more outside the refrigerator). Store in the refrigerator only at a temperature of 0 - 4 degrees Celsius. They should be cooked as soon as possible (according to the manufacturer's or butcher's instructions).
Freezing: Cooked can be frozen for up to 3 months. Fresh up to 12 months in the freezer - depends on the cut. If you want to store them for a long period of time, it is recommended to purchase frozen meat in advance.
Tip: If storing in the freezer, wrap in double wrap to prevent cold burns to the meat.
Just before the bin: If the meat is damaged by frostbite in the freezer, you can remove the dry parts and use the rest.
from nature
Optimum storage: Almonds and nuts will lose their freshness very quickly without refrigeration, especially when it comes to bulk cracking. When they are packed, follow the date written on the package. Can be kept in normal refrigeration for a year. If you choose to store in the refrigerator, watch out for mold. An ideal long-term temperature is between 10 and 15 degrees with a humidity level below 50%.
Freezing: Fresh nuts and crackers can be kept frozen for up to two years and more. Roasted nuts and crackers cannot be stored for the long term in the freezer, because the oils in them will go rancid.
Tip: It is recommended to take it out of the freezer about fifteen minutes before eating.
Optimum storage: crackers of all kinds, including almonds and walnuts, will lose their freshness very quickly without refrigeration, especially when it comes to bulk crackers. When they are packed, follow the date written on the package. Can be kept in normal refrigeration for a year.
Freezing: Can be kept for two years or more, with the exception of sunflower seeds, in which freezing may go through a process of separating the oil from the meat of the seeds, which will damage their taste.
Tip: It is recommended to purchase fresh crackers rather than packages closed in bags. The fresh ones are supposed to be of better quality in taste. The toasted crackers will last longer.
Just before the bin: To refresh the taste of nuts, nuts and almonds that have been taken out of the freezer, it is recommended to put them in the oven for 5 minutes. Even a touch of salt works wonders with them.
Optimum storage: can be kept in a dark and shaded place in an airtight container at room temperature. It is recommended to consume within a year to maintain a quality and maximum taste. Cooked legumes can be kept in the refrigerator in an airtight container for up to a week.
Freezing: The freezer is the legume's best friend: dry, soaked and cooked legumes can be kept in the freezer for three months and even more.Tip: It is important to choose legumes in a spice store with a high turnover or to choose packaging with an expiration date as far back as possible. Old legumes require longer cooking times until they cannot be softened.
Optimum storage: Store in the refrigerator in the original box until opening. After opening, keep in a sealed box with water and change the water every day. In this way it can be kept for up to a week.
Freezing: Freezing tofu changes its texture. The tofu can be squeezed out of liquids before freezing (drying on paper towels and squeezing by lightly pressing with the block.
Optimum storage: Store in a sealed container away from heat. Dates can be kept at room temperature for up to six months. (in the summer less). Can be washed before use.
Freezing: You can freeze the dates and keep them frozen for up to three years.
Tip: There are differences between dates that come from different regions of the country: dates from the Jordan Valley and the Sea of Galilee are more moist, and their shelf life outside the refrigerator is a little shorter (they may spoil more quickly). Dates that come from the prairie have lower moisture percentages, and they last longer.
Coffee and tea oils
Optimal storage: in a dark and cool area. After opening only in the refrigerator. It is recommended to mix well before putting in the refrigerator. If you had a hard time in the refrigerator, let it warm up at room temperature and then mix well.
Freeze: not suitable
Tip: If you pour the tahini from the box directly into the bowl, without a spoon, fork or anything else touching it - the tahini will survive for years in the refrigerator.
Optimum storage: It is recommended to store in an airtight glass container or in a ceramic container, in a dark and cool location. You should buy coffee for the next two or three weeks.
Freezing: If you bought coffee in large quantities, you can freeze part of it. It is important to freeze in a completely sealed container. After defrosting, you should not freeze again.Just before the bin: Coffee beans that have lost their aroma can be used as a material to absorb odors in the refrigerator and can even come in handy when a bad smell sticks to your hands.
Optimum storage: in a sealed, dark, cool and dry container and not in the vicinity of materials with other strong smells
Freezing: Not recommendedJust before the bin: Tea is not destroyed but it may lose its unique taste after a long time in storage.Tea in an almost empty and sealed container will spoil faster than in a completely sealed container full of tea because of the contact with the oxygen in the larger container. Do not leave the bags alone.
Optimum storage: can be kept in a dark and shaded place in an airtight container at room temperature. It is recommended to consume within a year to maintain a quality and maximum taste. Cooked legumes can be kept in the refrigerator in an airtight container for up to a week.
Freezing: The freezer is the legume's best friend: dry, soaked and cooked legumes can be kept in the freezer for three months and even more.Tip: It is important to choose legumes in a spice store with a high turnover or to choose packages with an expiration date as far back as possible. Old legumes require longer cooking times until they cannot be softened.
Just before the bin: It is important to choose legumes in a spice store with a high turnover or to choose packaging with an expiration date as far back as possible. Old legumes require longer cooking times until they cannot be softened.
Optimum storage: store the spices in boxes with a closed lid in a dark place in the refrigerator. Ground spices will keep fresh for about 6 months while whole spices will keep fresh for longer.
Freezing: You can freeze the dates and keep them frozen for up to three years.
Tip: There are differences between dates that come from different regions of the country: dates from the Jordan Valley and the Sea of Galilee are more moist, and their shelf life outside the refrigerator is a little shorter (they may spoil more quickly). Dates that come from the prairie have lower moisture percentages, and they last longer.
Optimum storage: keep as far away from a heat source as possible - not near the stove or on the table. Closed bottle - about two years from the moment of harvest. Open - up to 3 months.
Freezing: Not recommended.Just before the bin: If it has been a long time since it was opened or was not stored properly, it can be used for polishing furniture, skin care and making homemade hand cream.
Optimal storage: in the refrigerator. After opening it is recommended to consume about two months.If you purchased a large quantity, transfer a little to a small bottle for daily use and store the rest in a cool, dark place.
Freezing: Not recommended.Just before the bin: It is advisable to buy in a small quantity because from the moment it is opened its quality will be damaged by exposure to light, heat and more.
Optimal storage: Before opening - up to two years at room temperature. From the moment of opening up to two/three months in the refrigerator. If it has been outside the refrigerator for more than eight hours, it must be thrown away.
Freezing: Not recommended.Just before the bin: If it became difficult due to storage in the refrigerator, you can add a few drops of water and mix before use.
Optimal storage: The closed bottle should be kept in a dark, cool and dry place. After opening the bottle, keep it in the refrigerator. It can be used even after the recommended expiration date, depending on the smell and taste.
Freezing: Not recommended.Tip: It is recommended to buy a pressure bottle that prevents extensive exposure to bacteria.