Be a storing Superhero
Your fridge freezer is the best storing Superhero in your kitchen, check out our Fridge Freezer of tips to help you get more from your apples, milk, eggs, bread and bagged salad. Check the temperature of your fridge, keeping it between 0oC and 5oC will make sure your food has a longer life.
So now you’ve put your apples in the fridge, here are a few more top tips to keep your food ready for eat for a little longer.
- Airtight containers
- Green leaves (salad, spinach etc)
- Lemon and lime
- Wine, beer and cider
Another great storing Superhero to have at home. Coming in all shapes and sizes – boxes and bags with airtight seals are a must have. You can buy them in a lot of shops of you could just collect takeaway containers or some ready meal containers and use them over and over again.
Unlike every other (except pineapples) fruit, bananas shouldn’t be put in the fridge unless you’re trying to make them go brown. Keep them in a fruit bowl, away from everything else because they ripen other fruit. Any bananas you can’t eat in time can be frozen – just peel and take out it of the skin and put in a sealed bag/box either whole or sliced or make them into a smoothie and freeze that in a plastic bottle.
There are lots of things you can make with bananas you’re not going to eat, take a look online or in recipe books for banana cakes, smoothies and ice cream.
Bread in the fridge goes stale more quickly but bread in the bread bin goes mouldy before it can go stale. The best place to store it is in the freezer – you can toast straight from frozen, make sandwiches on frozen bread which defrost by lunch time or you can get out a slice/roll leave it for a little while and spread with something for a quick snack. Find out other ways you can save a slice or two.
Airtight containers in the fridge stop the edges going crispy but you can also freeze most cheeses if you want to. Hard cheeses including parmesan can be frozen whole and grated straight from the freezer. For softer cheese like cheddar grate on to a baking tray, put the baking tray in the freezer and when it’s frozen put in to a bag or box so you can just take out how much you want to use.
Freeze your eggs if you can’t eat them before the best before date. Yes really – you can freeze raw eggs. Take them out of their shells (if you don’t they’ll explode), put them in an airtight container and then in the freezer. You can keep whites and yolks separate or mix them in together – just write on the outside how many are in each box.
Whether it’s fresh herbs or salad add a small bit of kitchen roll to the open bag, it absorbs extra moisture and gives you a few more days before slimy leaves take over the bag. For an extra week take them out of the bag and put them in an airtight plastic box lined with kitchen roll.
Cut them into slices and freeze on a baking tray, once they’ve frozen transfer them into a plastic bag so whenever you want to add one to a drink you can dip into the freezer.
The best place to put them is somewhere cool and dark. Inside a potato bag in a cupboard (away from the oven) is great, you could even add an apple to stop them sprouting as quickly. It’s not a good idea to keep them in the fridge though but the freezer is another story. You can cook, mash and then freeze them. Find out more about how to save a spud from the bin.
If you ever have any left at the end of a bottle or can that you can’t drink freeze it! Pour into an ice cube tray, so when you need wine to add to a dish pop it straight in to the pan or use beer ice cubes in your next pint.
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