Food Hacks: To Keep Your Food Fresh For Long Time

 

The average American eats more than 20 pounds a month. That's right, 20 pounds a month! It is bad to think that a person who has worked hard will spend their hard earned money on food that they do not want to eat, so what is the problem? Although some of this food is lost during production and processing, a large amount is wasted because food spoils before people eat it. You know you're there ... You open the fridge to find a bag of diggers that you plan to eat. So how to fix it? 

Here are 9 simple hacks to keep your food fresh for a long time.

Place the lettuce with dry paper

When lettuce leaves are harvested, it is difficult for them to wilt quickly as they immediately begin to soak in water. Then naturally occurring bacteria and mold invade the plants and make them thin. To avoid these problems, wash your spinach, arugula or any other greens when you get home from the market, dry them in a salad spinner and store them in plastic bags or tight containers with a dry paper towel to keep them dry.

Put your basil on the countertop

Many new plants prefer refrigerators, but basil is not one of them. It turns black and falls quickly at low temperatures, so it is best stored on the countertop. Leave the stems intact and place the bunch in a cup of water or wrap it in moist paper cloth.

Sprinkle half of your butter and apple with citrus

When harvested, these two fruits begin to brown within minutes. This is because cutting them exposes the oxygen inside the fruit, and releases enzymes that increase the rate at which the fruit responds to that oxygen. But citric acid, found naturally in lemons and limes, acts to activate those enzymes, thus slowing down the browning process. All you have to do is brush the butter or apple with lemon or lime juice and store it in a container without air or plastic wrap.

Turn your herbs into ice cubes

If you cut a bunch from your garden or buy it from the store, sometimes you don't pass your new plants quickly and they spoil before you have a chance to enjoy them. If you only want one recipe, do not plan to use it for the next several days, cut it into ice cubes made with olive oil and water and freeze so that they do not rot or dry up.

Store potatoes in brown paper bags

Upon exposure to excessive light, the potato begins to acquire a green color, which is the result of the production of a compound called solanine—a glycoalkaloid toxin. This not only spoils the taste, but it also makes you sick, so keeping your potatoes light is a good solution. Store them in a brown paper bag to reduce excess moisture. Remember not to keep them in the fridge as this will convert the sugar into their starch.

Store tomatoes in a brown paper bag

When you take your tomatoes home in plastic bags, they should not be stored in such a way that the ethylene present in them will quickly ripen and break. Instead, store them in a paper bag and dry at room temperature away from the sun. If they are not ripe yet, keep them aside and if they want to ripen faster, cover them with other fruits that contain ethylene.

Let your cheese breathe

Wrap your cheesecloth in a microscopic material like parchment paper or parchment paper, and avoid wrapping it in tin foil and tight plastic. It dries very quickly because it does not allow your cheese to breathe.

Refresh your crystallized honey

It always feels like a shame when your precious honey jack is rock solid, but don't be afraid! You can keep your crystal honey by placing the jar in a pot in the oven with boiling water and activating the honey until the crystals disappear. Be careful not to cool the honey that causes crystallization. Honey lasts forever for enzymes in the stomach of bees.

Keep your berries fresh

Do you know how to turn your fresh berries into mushrooms and molds? When you bring your berries out of the market, it is important to kill any spores in the fruit, and the pH response to vinegar. Just pour the berries into a bowl and wash in 1 cup of white vinegar and 8 cups of water. Let them sit in the slurry, gently rotate the bowl to remove any dirt and allow the vinegar to kill the spores and bacteria. Next, strain the berries through a sieve, rinse thoroughly in water, dry with a paper towel and store in a sealed container sealed with paper towels.