Purchasing groceries in bulk is always less expensive. With all of their offers and discounts, supermarkets ensure this. Yes, I understand how difficult it is to resist the allure of discounts. However, storing big quantities of goods in such a way that they survive longer comes with a great deal of responsibility.
When you’re busy, keeping track of all our groceries seems to be an added hardship. Many of our groceries deteriorate or lose their freshness as a result of this procedure. There is a lot of waste as a result of this. We can squander up to 40% of the food we buy if we don’t store it properly. Every item appears to have a varied shelf life, and remembering them all might be intimidating if you are a novice in the kitchen.
Here are some simple ways for extending the shelf life of groceries:
- Rice: rice should be stored with neem leaves in an airtight stainless steel container. Worms will not be able to infest the rice as a result of this. Make sure the leaves are totally dry before using them. Bay leaves could also be used.
3. Tomatoes: It’s best to buy small amounts of fresh tomatoes and keep them refrigerated. They lose their greatest properties over time, and their taste changes. Ripe tomatoes hasten the ripening of other vegetables, causing them to deteriorate. As a result, keep them separate.
4. Eggs: Store eggs in a carton in the back of the refrigerator on the upper shelves. This will protect them from being exposed to temperature changes when you open the refrigerator. Temperature fluctuations can cause them to spoil more quickly.
5. Apples: apples should not be kept in the refrigerator. You can keep them in an onion-skin-filled box. The moisture will be absorbed by the onion skin, which will keep them fresh.
6. Paneer: Place paneer in a bowl of gently salted water and refrigerate. If you change the water every day, the paneer will last longer.
7. Onions and garlic: on the other hand, prefer a warm environment. They also don’t keep well in direct sunshine. So put them away in a dark spot or in a bag. Do not store them in the refrigerator.
8. Idli/dosa batter: To keep idli/dosa batter from going sour, place it in a container and cover it with a banana leaf.
9. Greens: should be kept in sealed plastic or steel containers. Over and below the greens, place paper towels. The extra moisture will be absorbed by the paper towel, and the greens will last for more than a week.
10. Milk, yoghurt, and cheese: should be kept on the middle shelves of the refrigerator, not on the doors. To avoid mould growth and drying out, cheese should be covered in plastic film or foil.
11. Meat: It’s best to buy meat the day you’re going to prepare it. If not, keep them in the freezer at extremely low temperatures.
12. Dal/lentils: Dry the lentils in the sun to extend their shelf life. Make sure the container you’re storing the dal in is completely dry. In the middle of the container, place the asafoetida. Insects and bugs will be kept out of the dal as a result of this.
13. Pappad: Store papads in an airtight container or steel containers. Add a couple red chillies and 2-3 pieces of asafoetida/hing. You can also add a pinch of red chilli powder. This will keep the papads from becoming infested with ants.
13. Honey: honey should be kept in a glass, ceramic, or metal container while not in use. It’s best to keep it somewhere dark and dry. Its antibacterial capabilities will be lost if it is exposed to sunshine.
14. Watermelon and melons: Store fruits like watermelon and normal melon at room temperature. They lose their antioxidants when kept in the refrigerator.
Make careful to store your goods in these simple ways so you won’t be blaming the ingredients the next time your cuisine goes wrong. If you still think organizing your shopping is a nuisance or you don’t have time to cook, order food from Melbourne’s best Indian restaurant, which delivers excellent home-cooked meals prepared by our in-house chefs. It’s a healthful, simple, and dependable cooking choice.