Controlling ripeness
Some ripening fruits and vegetables release chemicals that cause other produce to go bad much faster. Unless you’re deliberately kick-starting ripeness, storing certain goods together is a bad idea. For instance, keeping onions next to potatoes will cause the potatoes to rot faster.
Refrigeration delays the ripening process. So if you need an avocado for next week or don’t want all of your bananas to be ready to eat at the same time, chill them in the crisper.
Golden rules for carnivores
If you eat food that has been stored improperly, such as raw meat sitting next to cooked meat in the fridge, you can become very sick. Store uncooked meat in a sealed container at the bottom of the fridge, to prevent the contents from dripping onto other food, and keep prepared food on the upper shelves. Don’t leave raw meat in the fridge for more than a couple of days. If you want to store it for longer, freeze it.
Leftovers: best friend to busy people
When saving cooked food, cool it on the bench until it stops steaming, then cover with foil or clingwrap or seal it in a plastic container. If you’re freezing food, use a plastic container or a freezer bag. If you leave your food exposed it will spoil. It’s a good idea to label your leftovers with a date.
Spoiled?
Spots of mould in your sour cream? That’s only what you can see with the naked eye so removing the visible spots won’t ensure that it’s safe to eat. A good way to prevent the growth of mould is to take care not to cross-contaminate foods. For instance, if you use one spoon to scoop hot mince, then dip it in the sour cream, you’re mixing together all kinds of microbes.
The labels “Use By” and “Best Before” have very different meanings. “Use By” indicates when the food will become unsafe to consume. Food cannot legally be sold after its expiry date. “Best Before” is more about food losing quality and nutritional value. Food may still be sold after its “Best Before” date, provided it is fit for human consumption.
Watch for signs of food deterioration like slimy, smelly meats. Fruits or vegetables that have turned black or squishy are best avoided, as are cans of food that have severe dents or bulging.
If in doubt, throw it out!
Helpful tips
- Always defrost frozen food in the fridge and not on the kitchen bench. To speed the thawing process up you can place the sealed freezer bag in the sink and run cool water over it. NEVER use hot or warm water.
- Avoid buying more fresh food than you need. If your fridge is stuffed solid, you’re likely to end up with hidden products going rotten. Sticking to your shopping list is a good idea.
- If you have plenty of ingredients but nothing appealing to eat, there are free websites that provide recipes based on using odds-and-ends from your pantry and fridge. The more ingredients you have, the more recipes you have to choose from.
By Grant J Everett, Panorama Magazine
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