Reserve fruits and vegetables in
the refrigerator
Keep the avocado,
lemon, lemon, mango, orange, grapefruit, melons, nectarines, papayas, peaches
and plums on a table or kitchen shelves, and places the cold and placed in the
refrigerator if you were not fully mature provide you with information about
keeping fruit and vegetables in the refrigerator.
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| refrigerator |
They
provide the best environment for the following products:
Apples: Buy with a smooth rind fruits and keep them in a plastic bag or open a
paper bag. Ripening process is very slow and fruits remain more stable. Under
these circumstances, the apples keep three weeks.
• Asparagus: Stored at room temperature, and asparagus lose half of the vitamin C in
two days. Choose thin stems, fresh and with the same size so cook evenly.
• Islands: Stored in an open plastic bag or paper bag. It will keep for a week.
• Green beans: Choose non-deformed beans or impurities, smooth. They keep for four days
in a plastic bag closed clouds.
• Lettuce: Keep it away
from all the fruits. An apple, for example, emits ethylene, a gas that can
cause the formation of brown spots on the lettuce.
This is the
right place to put the food you need to be in the cold air circulation to keep
the food.
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/img source:google
reserve foods in refrigerator |
Shelves
• Berries: Cover with plastic without airtight closure or placed in a paper bag.
Eating addressed as soon as possible.
• Corn: Wrapped in a
grain of corn with peel a damp cloth and addressed at the latest two days
later.
• Option: And put it on the top shelf, where at least cooler than the refrigerator
to prevent the formation of ice crystals around the seed.
• Green pepper, red and yellow: Keep them in an open plastic bag or paper
bag. Addresses at the latest after four days.
• Herbs: Wrapped in a
damp paper towel, and then put everything in a plastic bag before
refrigerating. Used at the latest after five days.
• Mushrooms: If it was sold in a cardboard container, remove the plastic wrap covered
and wrapped in paper towels. If loose, and keep them in a paper bag. To clean,
wipe with a damp cloth or rinse quickly under tap water just before use.
Work and
the shelves in the kitchen table
• Tomatoes: Do not ever placing them in the refrigerator because the cold destroys
the flavor and texture of their flesh. Rather, keep them at room temperature,
away from sunlight, and away from the flies
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| blachberry/img source; google |
Garlic: Placed in dry places, good ventilation, it
will retain 10 weeks or more. If some of them have grown buds, it loses its
power but still edible.
• Onions: potatoes and root vegetables. Keep
them in the open air, for example in the baskets. They will stay fresher this
way.
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garlic and onion/img source:google
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