The Arabic Food Recipes kitchen invites you to read this article about Tips on Keeping Food Fresh.
Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more.
- If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
- Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
- To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
- To keep potatoes from budding, place an apple in the bag with the potatoes.
- The best time to harvest fruits and vegetables for maximum flavor is in the morning.
- Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
- Place a slice of apple in hardened brown sugar to soften it.
- What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
- Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
- To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.
- Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
- Avoid rinsing potatoes before storing.
- Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
- Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
- Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
- Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
- Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.
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