Make Your Produce Last Longer

Make Your Produce Last Longer

Often after loading up during our weekly trips to the supermarket we tend to forget about the veggies and fruits we had bought, only to find them limp in the crisper section days later. The good news is if you don’t always eat your fruits and veggies the same day you buy them, it won’t cause you to miss out on key nutrients.

 

Some studies have indicated that most produce maintains its antioxidants for several days on the kitchen counter or in the crisper. In fact, most fruits and veggies (with the exception of bananas and broccoli) will spoil before they start to lose antioxidants! Black grapes, strawberries, plums, cherries and peppers have especially good staying power.

 

Here are simple tips and tricks to keep your fresh fruits and veggies firm and juicy for as long as possible — and throw away less food.

 

Celery Use aluminum foil to wrap the stalks and store in the veggie bin in the fridge. It lets the gas that spoils your celery escape, rather than trapping it like plastic.

Leafy Greens Store them in an open container in the fridge. If you opt to leave the vegetables in the bag, poke holes in the plastic to let them breathe.

Bananas Wrap the stems of the bananas in cling film when you first buy them, and only snap one off when you’re ready to eat it. This should give you a couple extra days of perfectly ripe banana joy.

Oranges, Lemons, Limes Lengthen the lives of these citrus fruits by storing them in a mesh or perforated bag in the fridge. Alternatively you can store them in a cool, dark place up to a week.

Tomatoes Store on the counter, stem side down. Avoid the fridge; they’ll lose their flavour and texture. Plus don’t leave them in a plastic as they won’t last as long.

Carrots Place them in separate plastic baggies in the crisper in your fridge. Make sure they’re dry since moisture speeds up spoiling.

Pineapples Cut the leafy tops of your pineapple off and store it upside down to help it keep longer.

Berries Moisture causes mould, so don’t wash your berries until you’re ready to consume them.

Broccoli, Cauliflower Remove from the plastic bag and lightly wrap heads in paper towels. Store them stem side down in the fridge crisper drawer.

 

If you normally forget to use up your daily fruits and veggies if you put them in the crisper, then buy only what you need to avoid wastage. Go to the supermarket more frequently, or if that’s not possible, plan out your meals ahead of time so you only buy what you know you’ll use!

Whipping Cream

Whipping Cream

Be careful to keep temperatures below 50 degrees Fahrenheit when heating whipping cream because any higher, the cream will churn into butter.

White Button Mushrooms

White Button Mushrooms

Mushrooms are rich in moisture and are made up of about 90 per cent water. The stem itself is rich in flavour and nutrients, so make sure to use them in your dishes as well.

Yellow Onions

Yellow Onions

Onions are a staple in any cook’s pantry. Their raw pungency turns sweet when sautéed, and they are an indispensable ingredient in building a flavour base for soups, stews, curries, risottos, and pilafs. Chopped raw onion is an important ingredient in salsas. Yellow onions are a good choice when a recipe specifies simply chopped onion. For the sake of freshness, opt to buy two smaller onions rather than one big one – this way, you’ll avoid having half a used onion shriveling in your fridge.

Lettuce

Lettuce

Save the end of a head of lettuce and place the stem end in a shallow dish of water. Next put it on a window sill and watch it regrow!

Fresh Chicken Eggs

Fresh Chicken Eggs

Always visually inspect eggs before buying. Best to check for cracks or liquid in the box to ensure there are no broken ones. Eggs are best stored in the refrigerator where they may remain for up to one month (or check the best-before-date on the box).

Spice Up Your Pantry – A Quick Guide to Herbs & Spices

Spice Up Your Pantry - A Quick Guide to Herbs & Spices

You might not be a cooking wizard, but you can easily take your cooking flavours up a few notches with a blend of herbs and spices. Throw in a healthy mix of herbs such as mint and basil leaves, or pantry staples such as paprika and cinnamon to add depth to your food. Here are six most commonly used herbs and spices;

 

1. Parsley

This multi-purpose herb can be used as a pretty garnish or as a vegetable in fresh salads. Flat-leaf parsley is strongly favoured in Mediterranean cooking. Just don’t mistake parsley with coriander leaves!

 

2. Mint Leaves

Fresh mint leaves have an aromatic, sweet flavour that will brighten any dish. This versatile herb can be used in teas, savoury foods and sweet treats. It goes particularly well with lamb dishes.

 

3. Basil Leaves

The sweet and strong scent of basil leaves are closely associated with Mediterranean and Asian cuisine. The many varieties of basil leaves include the sweet basil, Greek basil and Asian varieties such as lemon basil and Thai basil leaves.

 

4. Ground Cinnamon

This warm, aromatic spice has a reddish brown colour and a spicy-sweet flavour. Commonly used for baking, it adds a touch of earthiness to soups, stews and curries.

 

5. Chili Flakes

Use the flakes of crushed red chili to spice up pastas and soup or to just sprinkle on pizzas. Adding them to any dish will increase the flavor and decrease the need for salt.

 

6. Oregano

Oregano has a bold flavour and is best paired with strong flavored dishes. It is a common addition to salad dressings and does much to enhance the flavour of soups, grains, bean dishes and pasta sauces.
 

There are a plethora of herbs and spices that flavour global recipes. Visit Cold Storage and discover our wide selection of herbs, spices and seasonings from all over the world to help take your ordinary dishes to a whole new level.