How to store milk
Milk stored in the refrigerator at a temperature of 2-6 degrees in the zheter, in which it was purchased, during the period indicated on the packaging. The milk is also stored in the cold, but must be boiled before use.
How to store meat and fish
Meat and fish are stored at a temperature of 2-6 degrees for forty-eight hours, offal - for twenty-four hours.
How to store eggs
Eggs are stored in the refrigerator for ten to fifteen days. They are highly susceptible to smells, so they are kept apart from other foods. Eggs with cracks should be used especially soon - within one to two days.
How to store butter
Butter, wrapped in foil or parchment, stored in the refrigerator for five to seven days. Ghee is stored for a period of fifteen to twenty days.
How to store vegetable oil
Vegetable oil is stored at room temperature in dark, well-sealed dishes for several months, in the cold - up to a year. The stored vegetable oil sometimes gets an unpleasant smell and taste. This oil in the diet should not be used.
How to store fresh vegetables
Fresh vegetables should be stored in a cool place at an air humidity of 85-90% (ideal place is a cellar, in a cold time - insulated loggia). Stores without access to light. This is especially important for potatoes, since even by the illuminated lighting, a poisonous substance called solanine is produced in it, giving the passengers a green color. Such tubers in the diet are dangerous to use. Carrots, beets and parsley roots for long-term storage are well placed in a slightly damp sandbag.
How to store fruits and berries
Fruits are stored in about the same conditions as vegetables. For long-term preservation should be selected whole, not infected with pests, fruits. Many berries (cranberries, cloudberries, blueberries, lingonberries) are well stored in the frozen form. For example, they should be thawed only immediately before consumption.
How to store solids
Loose products (cereals, flour) are stored at room temperature with closely closed glass or metal jars. Periodically, these products are scanned for pests. The shelf life of most cereals can be quite long - up to several months. Oatmeal, especially "Hercules", does not apply to this majority. Due to the high proportion of fat content (up to 6%), which is rapidly oxidized, the product acquires an unpleasant aftertaste.
How to store bread
Bread is best stored in special breadboxes (enameled, wooden), where it can remain fresh for two to three days. The breadbasket must be cleaned from time to time from crumbs and wiped with a napkin soaked in a one-percent solution of table vinegar.
How to handle products
When preparing food, it is very important to follow the recommended methods of processing various products. This allows not only to improve the taste quality of dishes, but also to maximize the preservation of important food substances.
Milk and dairy products
- Milk is made to boil in a saucepan, it is better not enameled, with a thickened bottom, since milk burns in it. Pre-pan it with cold water.
- If the milk is burned, immediately pour it into another container, adding a pinch of salt and putting it in a basin with cold water, which can help you avoid an unpleasant aftertaste.
- In order that the milk does not run off during boiling, it is possible to use a special device ("watchman") in the form of an enameled or porcelain mug with a raised spout.
- Milk is not recommended to store in copper, galvanized and tin-plated vessels.
- Milk ware should be washed first in the cold water, and then in hot water.
Meat and poultry
- Meat is thawed slowly at room temperature, so that the extracted meat juice is absorbed back.
- If you graze the beef powder from the evening, it will cook much faster in the morning and be tastier.
- Better to scorch the carcass of the bird will help you the following: clean the carcass from the remains of feathers, dry it and grate with bran or flour to pick up the remaining hairs.
- If you accidentally crushed the gallbladder, salt the stained areas of the carcass with salt and rinse them thoroughly with cold water.
A fish
- In order to preserve the minerals in unclean fish, defrost it in salted water (10 g salt per 1 floe).
- Before preparing the fish fillet, completely defrost it, as this results in a lot of juice and the taste of the dish is deteriorating.
- Fish with hard-to-remove scales (perch, pike perch) lower the boiling water for 15-20 seconds. Do not get carried away with this process excessively, as the scales will go along with the skin.
- If you crushed the gallbladder, stained the fish should be rubbed with salt and rinsed in cold water.
- Destroy during cooking a specific smell of the sea fish (flounder, cod, halibut) will help the addition of cucumber brine in the broth (1/2 cup per 1 liter of water).
- When cooking, the fish will be deformed less if 2-3 incisions are made on the skin, and heat treatment is carried out only until ready.
- Boil the fish in large pieces on low heat with a small amount of salted water.
Eggs
- Eggs are stored at a constant temperature around zero degrees. With sudden fluctuations in temperature, air is sucked in, and possibly various microbes inside the egg.
- If the eggs you store are not in the refrigerator, put them in a bowl of salt.
- To an egg with a cracked shell when cooking is not leaking, add salt to the water.
- If you boil an egg in boiling water, the protein will turn out to be dense, and the yolk, on the contrary, will be softer. With a slow cook, the result is the opposite.
- To determine the freshness of eggs, dip them into salted water (20 g salt per 1 liter of water). Fresh eggs sink, and shriveled float.
Fat products
- Butter does not melt even in hot weather, if you wrap a butterfly with a napkin moistened with salt water.
- Vegetable oil is well preserved if a small pinch of salt is added to the bottle.
Vegetables
- Wilted and dried vegetables soak for a few hours in cold water, then it will be easier for you to clean them.
- If you find a caterpillar or other pest in the cabbage, lower the head into salted water (50 g of saline, 1 liter of water) - all the animals will come up. After that, rinse the cabbage.
- To make the new potatoes easier to clean, lower them first for a few seconds into boiling water, and then pour cold water. The same procedure can be done with a tomato if you need to peel it off.
- If you want to get rid of the bitter taste of bile cabbage, immerse it for 2-3 minutes before use.
- Red cabbage will be softer if it is fed by consumption with boiling water.
- Beets should be boiled in water, slightly acidified with vinegar, which will better preserve its color.
- Potatoes when cooking in the peel will be less boiled, if the water is added cucumber (cabbage) brine or a little vinegar.
- Cauliflower will taste better if you add a little milk (1/2 cup to 2 liters of water) in the water.
Bread, dough, cereals
- Bread will not stale so quickly if you put a piece of apple, potatoes or a little salt in the vagle.
- Do not store rye and wheat bread together, as white bread easily absorbs the smell of black.
- To make flour and cereal not a haven for pests, put in them a slice of garlic.
Eat right and stay healthy!