Food storage guide
Storing food in the right conditions and using healthy ingredients is more important than wonders in the kitchen.
But how well are we aware of the nutritional storage guidelines that we should have at least as much as the recipes? Let's explore the details of the business with healthy kitchen products ...
When you enter the kitchen and cross the fridge, the question is that we all have questions in mind: How should we store food? This is precisely why we have explored methods that are particularly important for mothers and expectant mothers, and can often become an enigma. Of course, it is very important for our health to preserve the nutrients correctly without spoiling, but the nutritional value should also be taken into consideration.
First of all, it is useful to remember the basic information we should all know. For example; meat, poultry and fish should be stored in separate packages or containers; meat, chicken and fish that will not be consumed in one or two days should be frozen flat packaged, thawed food should not be re-frozen, refrigerators should not be overfilled, cereals, legumes and dry foods should be stored in a dry and cool environment. quite important. Containers do not come into contact with very high heat; not using plastic containers, especially for storing cooked food; a small amount of detergent should be used and thoroughly rinsed to clean the container. The first and most important thing to be aware of before all these things when buying and consuming food before the expiration date must be sure. This is because consuming food that has expired has a negative impact on our health.
Long story short, it is necessary to preserve the nutrients in a way that does not harm our health and ensure that the nutrients do not lose their value in this process. Let's take a look at the nutritional storage guide prepared by Nutrition and Diet Expert Funda Ozkan in order to increase our consciousness coefficient in these days when the bacteria grow rapidly as the weather gets warmer and the ideal environment for food spoilage occurs.
Which foods should we store in which container?
Aluminium foil
Since it does not contain light, moisture and oil, it can be used for storing many foods. For example; butter, chocolate, cheese, chicken and meat products.
Glass containers
Since it is not affected by acid and alkali, it can be used both as a storage and cooking vessel. Glass containers are also a healthy choice for microwave ovens. Food should be cooked at low temperatures when using glass containers. We prefer glass containers especially for liquid foods, yogurt, milk, pekmez and cooked dishes
Plastic Containers
It can be used for storing dry food, but it is not a healthy option to store yogurt, molasses, cooked and acidic foods as plastic containers may contain harmful substances.
Teflon
Teflon pots or pans do not stick to the food and can be cleaned easily because it is very preferred kitchen utensils ... There is a heat-resistant plastic coating on them. While cooking, this chemical substance does not interfere with the food, but if the Teflon is drawn, the substance underneath can interfere with the food, which is harmful to health.
Put it on time in the refrigerator
Foods must be stored in the refrigerator to prevent bacterial growth. It is especially important to store foods such as ready meals, cooked foods, cheese, milk, yogurt, buttermilk, sweets in the refrigerator ...
To prevent the formation of bacteria in the refrigerator:
• Keep your refrigerator clean at all times.
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• Remove food from the refrigerator when you eat or cook.
• Keep your refrigerator at 5 degrees or below.
• After the remaining cooked food has cooled down for no more than 1.5 hours, store it in the refrigerator and consume it within two days at the latest.
• Store the eggs in their boxes in the refrigerator.
Healthy cooking methods
Boiling: Cooking with boiling method; it is the most common and healthiest of cooking techniques. Vegetables, beef, veal, chicken and fish can be cooked with this method. After boiling water in the pot, the desired nutrients are thrown into the water and boiled for a while at low heat. Heat should not be too high because if it is cooked at high temperature; the vegetables are dispersed or the meat hardens. Since the vitamins of boiled nutrients pass into the water, boiling water should not be discarded, if desired, it should be used as chicken broth, meat broth or vegetable broth.
Grill: The method of cooking all sides of the food evenly by keeping the food directly to the heat.
Baking: For vegetables, fish, chicken, meat products, pastries, baking can be preferred. Each food has a different cooking temperature. The oven should be brought to the cooking temperature according to its nutritional properties. The cooking temperature varies between 150 and 250 degrees, depending on the food. The healthiest part of baking is that there is no need to add extra fat to the food.
Steam: When you cook food with this method, the food is easy to digest and the loss of nutritional value is low. The appearance remains good because there is no deformation in the food. To cook a steamed food; water is added to a large container and boiled. A special steam container is placed on it and food is added to it. The top is covered with a lid and the food is cooked until soft.
Steam: Dry or wet steam cooking with or without pressure.
How are vegetables and fruits stored?
• If you wash fruits and vegetables before putting them in the refrigerator, you will increase the decay rates as they become moist. Wash the most healthy time you will consume.
• Vegetables and fruits should be on separate shelves in the refrigerator because they break down quickly when they touch each other.
• Some foods should be stored at room temperature. For example; garlic, onion, tomato, potato, avocado, banana, apple, melon.
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