Keeping food fresh is the best way to take advantage of their fragile nutrients and to avoid undesirable germs or alterations.
Good conservation practices vary according to each food category. In the fridge, in the freezer, at room temperature, for how long and in which containers? Know everything to preserve nutrients and enjoy their benefits by spreading microbiological risks.
Meat, poultry and cured meats
Salmonella, listeria and other dangerous bacteria love it.
● In the fridge: they are stored in the cold part, between 2 and 3 ° C: in their original packaging or on a plate covered with a film of food to avoid any flow of juice. They are eaten or cooked within two to three days, and once cooked, if there are leftovers, they are eaten within 72 hours. The minced meat, whose potential contact surface with germs is multiplied, is particularly fragile: bought in a tray, we choose the most recent expiry date (DLC) and we do not keep it for more than 24 to 48 hours. Ditto for meat intended for raw consumption (tartar, carpaccio).
● In the Freezer: meat, cold meats and poultry freeze as soon as possible after purchase, divided into small portions in airtight bags or suitable glass boxes, and only if there is a real freezer (identified by 4 stars). The minced meat does not keep for more than two to three months. Ditto for the most greasy meats and meats, which rancor when the conservation is prolonged. Otherwise, we can count six months.
Fish, molluscs and crustaceans
Their freshness must be irreproachable.
● In the fridge: they are kept like meats, hermetically packaged. Only the oysters go in the crisper and keep a maximum of five days from their packaging. Seafood that is eaten raw must be of irreproachable freshness, and must be consumed within forty-eight hours.
● At freezing: fish for carpaccios, sushi and other raw recipes must be frozen for a week in order to destroy any anisakis worms. Otherwise, the white fish will keep for up to six months and the oily fish only for three months so as not to give their omega-3s time to rancor.
Yogurts make resistance.
● In the fridge: they are placed in the cool part, between 4 and 6 ° C, with the exception of the raw milk cheeses, more fragile, which must go in the cold part. The cheese bought in the cup should theoretically not be kept more than three days. Regarding industrial dairy products, we rely on the DLC, except for yogurts for which we have a margin of one week: their acidity and their richness in good ferments inhibit the development of dangerous bacteria. Be careful, this is not valid for white cheeses or desserts creams.
● Milk: pasteurized or sterilized (UHT), once started, stored in the refrigerator and drunk within three days.
Egg and butter
Both to handle with care.
● The egg: it is well protected by its shell but, little by little, it becomes porous and passes bacteria (salmonella). We therefore use only "extra fresh" for raw egg recipes (mayonnaise ...) or little cooked (boiled ...). The leftovers must be kept in the fridge and consumed within twenty-four hours. Ditto for baker's cream pastries.
● Butter: It is not very popular with microbes but it rancid and loses its vitamin A when exposed to light or heat. It is kept in its original opaque packaging and avoids leaving it too long.
Fruits and vegetables
Stop the loss of vitamins! They do the feast of mold if you are not careful and they quickly lose their vitamins: except for thick-skinned citrus, the vitamin C content decreases by at least 50% in a week of conservation in the fridge and 80% at room temperature.
● In the fridge: except for the need to ripen them, they are put in the crisper, maximum 48 hours for red fruits and salads, three to seven days for others.
● At the freezer: they are stored as soon as possible after harvest or purchase. Blanch the vegetables beforehand to stabilize their color and their nutrients (2 minutes in boiling salted water, drained, passed under cold water and dried). The fruits are pitted and, if they are to be peeled, they are lemonized. They can keep one year.