The Scientific Method Of Storing Food At Home, Have You Done It Right?

1. Garlic and shallots: 

Store in a dry, low temperature place. If placed in the refrigerator, their moisture and taste will be lost, and the taste in the refrigerator will become unpleasant.

2. Tomatoes, potatoes and bamboo shoots:

Although people generally store them in refrigerators, USDA experts still recommend storing them in a dry and low temperature place to maximize their flavor. Bananas, citrus, and melons: These fruits are best kept at room temperature before being cut. However, once it is cut, it must be wrapped in plastic wrap and placed in the refrigerator. 

3. Bread: 

If you want to keep it fresh, it is recommended to seal it with tin foil or put it in a plastic bag to reduce water loss. Store at room temperature for up to two days. If two days have passed the production period, seal it with tin foil and put it in a refrigerator. If you want to restore the taste of bread that has been refrigerated for more than a day, place it in the microwave for a few minutes. If the whole cake is sealed in a food bag, it can be stored for about a week at room temperature. The storage time of the cut cake is relatively short, about three to four days. Fruit pie can be stored on the stove for up to two days.

 4. Herbs:

Store perilla, celery, coriander and other herbs like flowers, trim the ends of the stems and place them in a bottle of water. Cover it loosely with a plastic bag so that it will stay fresh for at least a week.

5. Cereals: 

Scientists at Colorado State University found that: Generally speaking, grains can be stored for up to six months. Once the packaging bags are opened, it is best to put them in airtight food tins.