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Samosa | |
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Tips from Co-Op Islami Kitchen Safety. Food Storage. Helpful Hints. |
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Food Storage Apple Storage If the apples have been stored in your refrigerator, they should be fine to eat for up to 2 months. Beware of Bacteria Bacteria grow most rapidly between 40 degrees F and 140 degrees F. Keep foods above or below this range as much as possible. Bread in the Refrigerator Don’t let bread go to waste. Bread will keep up to 3 weeks in the refrigerator if you wrap it in foil and store it on a low shelf. Cheese Storage 1) The best place to store cheese is in the refrigerator, the closer to the bottom the better...preferably in the vegetable crisper. 2) Hard cheeses will keep in the freezer, tightly wrapped in plastic wrap and aluminum foil, for two to three months. It is best not to store a soft cheese in the freezer. Chicken safety You should always wash your hands, knife and cutting board thoroughly in the dishwasher or very hot, soapy water after cutting or skinning raw poultry. Do not reuse the knife and cutting board until it has been thoroughly cleaned. Never place cooked poultry on the same platter that you used for your raw poultry. If I am taking chicken outside to grill, I will cover a plate with foil, place the raw chicken on top of that, and then remove the foil for after the chicken has been cooked. Chicken Safety -Marinade in which raw chicken has been soaking should never be used on fully cooked chicken. -Thaw frozen chicken in the refrigerator, not on the countertop. -Freeze uncooked chicken if it is not going to be used within 2 days. Crisp Celery Dampen a paper towel, wrap it around your celery, and then wrap completely in foil. It will stay crisp in your refrigerator for at least a month. Cucumber Storage To extend the life of a cucumber once it has been cut open, wrap it in a paper towel and keep it in the vegetable drawer of your refrigerator. Freezing Berrie Freezing berries is easy. Spread berries out on jelly roll pans in a single layer, making sure the berries are not touching. Freeze until firm. When berries are completely frozen, remove from the pan and place in freezer containers of your choice. Freezing the berries individually means you can remove the amount you want without having them stick together. Fresh Fish The best way to keep fish really fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen. Got Milk? Expiration dates on milk are usually very conservative. If the milk is properly stored, it should be fine to drink up to a week after the date on the carton. Grated Chees Put a teaspoon of baking soda in your container of grated cheese. Shake well before freezing and your cheese will not stick together. Ground Meat Safety Ground meat will keep safely in the refrigerator for only 1 to 2 days. If you don’t plan on using it immediately, put it in the freezer where it will keep for 3 months. Keep Celery Fresh For Weeks I found a way to keep celery fresh for 2 weeks or longer. Take it out of the bag it came in, rinse it with water and wrap it in aluminum foil. This will keep it chilled and lasting longer. Keeping Raw Meat Place raw meat on a plate or pan in the refrigerator to keep juices from dripping on other food. Marinating: Safety Don’t put cooked meats in the same dish that held the meat\marinade when it was raw. The bacteria from raw meat can contaminate cooked food. Nuts! If I am not planning to use nuts immediately, I like to store them in the freezer to preserve their freshness. They will also crack more easily after freezing. Organize Save time in the kitchen by making storage space work for you. Keep baking products, mixer bowls, baking pans and measuring cups in the same area of the kitchen. Save space by storing coffee, filters and mugs near the pot, dishes and cutlery near the sink. Picnic Safety Measures Food poisoning is a real danger at outdoor picnics. Make sure to keep any food you plan on serving below 45 degrees or above 140 degrees for as long as you possibly can. Keep your salads (especially mayonnaise based salads) in the refrigerator until mealtime, and make sure that any grilled foods are fully cooked and served hot. If possible, keep your cold foods in a cooler at all times, or replace in the cooler as soon as everyone has been served. Saving Sauce Place any extra sauce or broth into a plastic ice cube tray. When they are frozen, pop them out and put them in a Ziploc bag for storage. If you measure out the sauce or broth before you freeze it, you won’t even have to defrost it when you need to use it, just toss it into the pot. Seasoning Defrosted Food Freezing may affect some spices, so it’s a good idea to check and re-season if necessary when cooking previously frozen food. Spice Storage Your herbs and spices will keep for about a year, if you store them in a tightly sealed container, preferably out of the light. They will be safe to eat after the year is up, but will have lost most of their flavor. Storing Bananas You can save ripe bananas for baking later, just mash them and freeze in the amounts needed for your recipes. If you are short on time just put them in the freezer, unpeeled, and when ready to use let them defrost and peel. You barely have to mash them, because they are already very soft. Storing Dried Foods Almost anything can be used as a storage container for dried foods, as long as it has a tight fitting lid. Lidded jars or other containers work well, as well as storage bags or plastic containers. Be sure to store the dried food in a dark, cool place to prevent oxidation. Store the food in small batches, and be sure to check weekly for signs of mold for the first several weeks. Storing Pasta Store uncooked pasta in a tightly sealed package or container in a cool, dry place. Store and use non-egg pasta for up to three years and egg pasta for up to two years. Tough Tomatoes Keep tomatoes in a brown paper bag or closed container. Adding an apple or pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up to avoid bruising. |