Food Storage

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[edit] General

  • If possible, store only what you absolutely need to. Buy food to eat, not to store! --RB 08:24, 25 Apr 2005 (EDT)
  • Some products have a recommendation of being used within x weeks of opening. Label the item using a permanent marker with that specific date. Note that manufacturers err very much on the side of caution when coming up with these dates. If something doesn't look/smell/taste off, it probably isn't. --dbush 08:23, 17 Apr 2005 (EDT)
  • Products that are not printed with a "Best Before" date should be labelled with the purchase date if you expect to store them for any length of time. Though most canned goods are safe for consumption for 2-5 (or even 10) years depending on the contents you should plan to eat the oldest tins first. A rubber stamp that can be set to print the month and year makes dating cans in bulk and replenishing your stores easy - turn the stamp sideways and apply vertically as necessary. --GaryG 12:15, 20 Oct 2005 (EDT)
  • Leftovers - package leftovers the way you will eat them. For example, after dinner, instead of packaging leftover meat in one container, potatoes in another, and beans in third container, package up leftover meals each containing meat, potatoes, and beans. That way, when you need to pack a lunch in the morning, you can just grab a ready-made dinner and go. The only exception: remember to package cold foods separately from hot foods, so you can easily put your leftover plate in the microwave.

[edit] Freshness

  • Tired of having your bread get moldy before you eat it? Keep it frozen, and pull out what you need when making toast or sandwiches to take for lunches (if you make sanwiches in the morning, the bread will be defrosted by the time you're ready to eat lunch, even if stored in a refridgerator). If you want to use the bread straight away, give it 30 seconds in the microwave. Don't store the loaf in the refrigerator, though: that makes it go stale more quickly.
  • Pay attention to the ties on your bread packages. They tell the dates the bread was baked: Monday - Blue, Tuesday - Green, Thursday - Red, Friday - White, Saturday - Yellow. --lure 25 Mar 05
  • Some things, like bananas and onions, make other foods go off quicker. Store these inside bags or seperately from your other fruits & veggies.

[edit] Refrigerated

  • Got a shared fridge in a student house and tired of people nicking your milk? Decant it into a clear container and add some green food colouring. Doesn't affect the flavour, but does deter milk thieves. Add a label if you really want like "Seaweed-flavoured breast milk" or something else unappetising. -- S.
  • Sauce packets are your friend (think marinades, salad dressings). Keep them in a fridge drawer in a gallon ziploc rolled down and set upright. Easy to drop in/retrieve; clean, and disposable should there be a leak.
  • Olive oil is tasty on bread and healthier than butter or margerine. You can make olive oil spreadable by putting some in an open container, freezing it, and then putting it in the refrigerator. --Nealmcb

[edit] Frozen

  • Keep a list of what's in your freezer on the front of the door, saves you from having 4 unopened packs of chicken and no mince. When you put them in, write the date you freeze them on the list, so you can keep an eye on how long it will keep and what needs to be used up. --Sophia
  • Use wax paper to separate bread slices if you freeze your bread. This keeps the slices from freezing together and breaking when you pull them apart. --25 Mar 05
  • Keep bread ends in the freezer, then give them a quick spin in the food processor to create fresh bread crumbs. Edward Vielmetti
  • Don't freeze your food (curry, casserole, crockpot etc) in one big container. It's hard to defrost quickly and you can't easily defrost a sub portion from it. Get some medium (mine are 18cm x 17 cm "sandwich") sized clipseal bags. Next time you want to freeze some food, put a single portion into each bag, squeeze all the air out, seal and stand the bags up in a rectangular container (maximizes space usage) Now, before you leave for work in the morning, calculate how many servings you'll need for dinner. Throw them in the sink to defrost - they'll defrost a lot quicker than that big ole container. Reheat as per usual when you get home. If someone drops around, the bags are microwavable as well (just don't forget to open them!). Nick G

[edit] Further Reading

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