Food last longer when it`s stored properly. Here some of the tips from Nils Noren the vice president of the culinary and pastry arts at The French Culinary Institute.
1) Set your fridge temp at just over freezing, around 34F. That`s cold enough to slow the growth of bacteria with - out freezing the food.
2)Put items with short shelf lives in the back. Milk, meat, fish, eggs last longer in the back because that`s where the refrigerators are coldest - and that way they`ll also be protected from a warm air blast every time you open the door.
3)Stash raw proteins on the lowest shelf so no meat juices can drip on other shelves and season your food with the pathogens like E. coli and Salmonella. And wipe down your fridge at least once a week with a disinfecting wipe or a solution of soap, water and little bleach.
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