Irshadgul News report,
Keeping an informed eye on food is essential to prevent wastage and premature termination – it also helps prevent you from spending long hours with the bucket! Megan Jane de Paulo spills the beans.
It’s morning. You stumble into your kitchen with sad eyes, grab a bowl, stir in some cereal and pour it into milk, but it tastes just wrong. That’s when you spy the “use-by” date…
As we move towards being more aware of food waste, it helps to be aware of menu planning and track the use-by dates of products – this will save you long hours on the toilet with the bucket Also helps curb spending!
There is a difference between “use by” and “best before” dates – and it’s not just a matter of language or marketing.
Products marked “use by” must be used by that date, as there is a risk of illness if consumed after that date. Such items include milk, sliced ​​meat and ready meals.
These products can be frozen past their use by date and used later. The use-by date is also just an indication—if improper storage has occurred on its trip to your fridge or since it’s been there, the food may go off before the date mentioned.
Before you run off to the Internet with a picture of a suspicious item and ask random people if it’s safe to eat, maybe use your nose more: If there’s a change in color or texture, whether bubbles are present or little slimy, put it in the compost bin, the safety ship has sailed on that item!
Best-before dates are more of a general guide to when food is at its best; The quality will have deteriorated after that date, but it will not be dangerous for you to consume. Unless, of course, it’s showing signs of bacteria, smells bad or has changed color and texture. Mostly, you see these dates on packaged, tinned or canned food products.
There’s a third label that’s only for baked goods: the “Baked On” date. Here, you are left to your own judgment on freshness. Keep in mind that if you see spots of mold on one slice, you can be pretty sure that the whole loaf is infected with mold. The rest is yet invisible to you. Bread mold is not considered safe to consume. Fertilizing time for sure.
There is also a difference in the ending Afterwards Product is unlocked. While the date may be up to a year away from purchase, once opened, it may be a matter of days before the product expires. With items packaged using vacuum or jar preservation techniques—like the first pee on a beer-bender—all bets are off once the seal is broken.
Safe storage at home is important to prevent wastage and premature expiration of food. And despite the long debate over what should or shouldn’t be kept in the fridge, it’s usually best to follow the manufacture’s directions.
Safe storage can also depend on conditions such as your location – this might call for keeping in a cool dark pantry, but if you’re in the middle of a Cairns summer, that place might just be the fridge.
Things that go into the pantry after you open it: Vegemite, Peanut Butter, Honey, and Coffee. Yes, Coffee! Want to store it in an air-tight container in a dark place, not the fridge.
Maple syrup: Should be kept refrigerated after opening to prevent the growth of xerophilic fungi valemia sebi – Not toxic, but you will end up with a carpet of mold on your pancakes.
tomato sauce: While some retain the acetic acid (vinegar), manufacturers recommend storing it in the refrigerator to maintain stability.
Mustard: While it won’t necessarily spoil in the pantry, its flavor will last longer in the fridge, especially with Dijon and horse-radish-based mustards.
Soy Sauce: This Can keep in the pantry for a few months after opening. However, fish sauce should be stored in the pantry, not the refrigerator, to prevent the salts from crystallizing.
commercial jam: Due to the amount of sugar, jam can be kept in the pantry after opening, but homemade marmalade should be kept in the fridge.
Do not keep raw and cooked food together!
Label and date items in your freezer.
According to the World Health Organization (WHO):
‘Foodborne diseases are usually infectious or toxic in nature and are caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food.’
it is included salmonellalisteria and vibrio cholerae —and best not to forget norovirus.
While, fortunately, the death rate from these diseases is quite low in Australia, the number of cases is high.
Food safety at home can save you hours of agony and toilet paper use: a good guide – according to the Better Health Victoria website – keep leftovers for up to three days and store cooked food in the fridge as soon as you close it To do. Steam.
It is also important to clean your fridge and freezer regularly. Wash with dish soap and water. Bicarbonate of soda can be used for more stubborn stains and to remove fridge odors.
Regular doesn’t mean once a year, but every two months. Consider this a reminder to end your current germ use!
Think of using leftovers as more of a creative adventure than a chore — sure, almost anything can be made into soup, but, let’s face it, anyone can get tired of soup pretty quickly. Is. Here’s a recipe for leftover steamed pumpkin that means you don’t just have to settle for soup.
recipe
This makes about eight tortillas.
Pumpkin Tortillas
Fill with beans, meat and sauce. roll; Top with cheese sauce and bake, or use as flatbread for dips.
- 180 grams plain flour
- 2 grams baking powder
- 2 grams salt
- 50 ml oil
- 120 g pumpkin puree
To make pumpkin puree, peel the pumpkin, dice and squash the pumpkin pieces with a fork or stick blender and then strain through a fine sieve for at least one hour.
Mix all the ingredients together.
Knead the dough for about ten minutes until smooth.
divide into eight parts; Roll into balls and rest for 15 minutes.
Heat a (preferably) cast iron skillet.
Roll the balls into large thin circles.
Cook in a dry, hot skillet for a few minutes on each side – you’ll know when it starts to blister and brown.
Place the cooked tortilla under a clean tea towel to keep it warm and soft.
Megan Jane De Paulo is a Melbourne-based, inner-city latte sipper and social media provocateur. You can follow Megan on Twitter @gomichild,
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