- Store fruits and vegetables separately! Fruits give off ethylene gas which will speed up the ripening process in vegetables.
- Cooked meat, poultry and seafood can be stored in the refrigerator up to 3 to 4 days.
- Chicken breasts can keep in the freezer for up to 9 months, uncooked steaks or chops can be frozen for 4-12 months and casseroles, soups and stews are fine frozen for 2-3 months.
- Four Steps to Safe Food Handling
- Clean Wash hands, counter tops, cooking utensils and all raw vegetables and fruits, including those with a rind that you will be cutting through.
- Separate Always use a separate cutting board for raw meats and another for fruits and vegetables to limit any cross-contamination.
- Cook Use a food thermometer to ensure foods are cooked to a safe internal temperature.
- Chill Refrigerate perishable food and leftovers within two hours to avoid letting foods sit in the danger zone (4°C to 60°C).
- Do not let meat defrost at room temperature! It will enter ‘The Danger Zone’ (4-60 degrees Celsius). Instead, thaw meat in the fridge, a cool water bath (replacing water every 20 mins) or in the microwave.
- Broccoli florets cook quicker than the stalks – cutting an X in each stalk helps the stalks cook more quickly.
- The skin of a cucumber is rich in fibre and contains many nutrients. It is completely edible, so be sure not to peel them!
- To prevent apples and pears from browning, coat the sliced fruit with lemon juice immediately after slicing.
- Frozen grapes can replace fresh grapes in every recipe as they retain their intense colour and flavour and hold their shape when thawed.
- For optimum flavor, bring refrigerated blueberries to room temperature before serving.