Let’s be honest, before the pandemic, most of us were probably guilty of wasting more fresh food than necessary and not paying much attention to how certain ingredients should be stored. But now, to help reduce the need for supermarket trips, we’re trying to make the food we already have last longer. So these are some of the storage hacks we’ve come across, to help make your fresh produce last as long as possible.
Thanks to the Government-enforced lockdown to help combat the spread of Coronavirus, we’re all confined to our houses and, as a result, doing a lot more home-cooking than usual. (We miss you, Nando’s).
Wrap bananas in clingfilm
The secret to keeping bananas fresh is to wrap the stems in clingfilm, according to Sunripe, a Canadian food market. You can wrap the stems individually or cover a whole bunch. Don’t forget you can also peel and chop bananas to freeze, which are perfect for adding to breakfast smoothies, and overly-ripe (but not rancid) bananas are delicious when baked into banana bread.
Use kitchen roll in the fridge
Kitchen roll is your best friend for food longevity as it helps to absorb moisture, keeping fruit and veg fresh and crispy. Pop a piece of kitchen roll in a pack of mushrooms to keep them from spoiling, as well as with salad greens like lettuce to stop them going soggy. Some people even use sheets of kitchen roll at the bottom of the salad drawer in their fridge.
Store celery, cucumber and asparagus in water
Some veg needs water to stay fresh, however. Storing sliced cucumber in water will preserve it, as well as keeping greens like spring onion, asparagus and celery in jars of water like flowers (@making.homes.a.haven on Instagram shows us how to do it).
Is there any foodstuff that spoils quicker than an avocado? One minute it’s hard as a rock, the next it’s an inedible pile of greeny-brown mush. That’s why we were overjoyed to watch gut health guru Bethany Ugarte’s avocado hack on Instagram. She shows us an avocado that’s been in her freezer for four months – to defrost it quickly, simply run it under warm water, let it sit on the side for half an hour, and it’ll be good as new. Avo will keep in the freezer for a long time, but is best used within 3-6 months.
Turn yoghurt upside-down
Hands up who’s thrown out big tubs of dairy products – such as yoghurt, sour cream and cottage cheese – because of mould? Try storing them upside-down in the fridge next time; this creates a vacuum in the container that stops bacteria, and therefore mould, from growing. Just make sure the lid’s on properly!