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did you open a crisper drawer and find dead herbs, wet onions or lifeless tomatoes? Throw away sprouted potatoes, rotten flax powder, dried garlic or suspicious eggs? If so, you are not alone. According to a 2012 report by the National Resources Defense Council, Americans on average throw away nearly 20 pounds of food a month, which is like dumping $165 billion into landfills. The American Olive Oil Producers Association recommends buying olive oil in dark glass bottles and storing it in a cool, dark place, such as a cupboard or pantry. Don't put olive oil in the fridge. You run the risk of condensation - water droplets forming in the bottle - which changes the taste. Shelf life: according to aoopa, unopened and properly stored olive oil can be kept fresh for two years from the date of bottling. After opening, it can be consumed within a few months.
integral: Eric audras / onoky / Getty Images why the obsession with "happiness" in the United States makes us feel pressured. Credit: Adam GALT / Ojo picture / Getty picture Credit: Lenora GIM / the image bank / Getty Images ignore the lovely egg tray on the refrigerator door. Instead, stick the cartons where the sun is not shining (such as on the shelves in the middle or below). Put the raw eggs in the coldest place in the refrigerator, not in the place where the temperature fluctuation will reduce the quality of the eggs. Credit: okssi68 / iStock / Getty Images grinding the whole flaxseed will destroy its hard shell, so that the fibers and omega-3 fatty acids in it can be digested by the body. Very good. However, grinding can expose the sensitive omega-3 fatty acids inside to oxygen and heat, leading to deterioration. That's not good. The freshest flax powder needed to grind the whole seed, according to the Canadian flax Council. Put the shop bought flax powder in the refrigerator or freezer to maintain its quality and freshness. Credit: g.g.bruno/motion/getty images refrigerate the berries in the original container (not cleaned). Rinse lightly with cold water before eating. On the other hand - you can easily freeze fresh berries and enjoy them all year round. Rinse berries (except blueberries) gently with cold water, let berries dry completely, and put them into a sealed container. Driscoll does not recommend cleaning blueberries before freezing because it hardens their skin. Instead, thaw and wash before use. credit card: mercy Eye Foundation / photodisc / Getty Images integral: Sarah Palmer / motion / Getty Images credit card: alter_photo / iStock / Getty Images credit card: Nick daily / culture / Getty Images in order to keep lettuce fresh, Sara Haas and RDN suggest sealing the cleaned and dried leaves in a plastic bag between two clean paper towels. " Avoid humidity, which can cause the leaves to wilt, "she added. Experts from the national onion Association suggest that the whole onion bulb be kept in a cool, dry, dark and well ventilated place. In other words, don't put onions in plastic bags, in front of windows or in the refrigerator. Exception: sweet or mild onions with low humidityYou can refrigerate it in your drawer to extend the shelf life. Onions should be refrigerated after peeling. Credit: John lenston / choice of photographer / Getty Images is like a bunch of flowers. Trim the stem and put basil in a glass of water. Don't let the water touch the leaves, which "causes them to turn black," Sarah Haas warns. Next, cover the leaves with a plastic film or bag and secure with a rubber band. Credit: All rights reserved to c.k.chan/moment/getty images immature, strong avocado ripens on the counter at room temperature (it may take 4 to 5 days). The Haas avocado Council recommends that they not be kept in the fridge, which slows down the ripening process. To speed ripening, put avocados and bananas or apples in paper bags; these fruits produce ethylene gas, a natural ripening agent. After cutting, sprinkle lime juice or lemon juice on the fruit, or lightly coat it with oil and refrigerate it in a sealed container for one day. Credit: Bush / iStock / Getty Images what food did you store wrong? Any surprises? Do you have any tips or tricks for keeping certain foods fresh and safe? credit card: jackf / iStock / Getty Images Advertisements 2. Potatoes like to be dark and comfortable, so put them in perforated plastic bags or paper bags in the dark corners of the kitchen. Avoid extreme temperatures. Heat (think under a kitchen sink or in front of a window) promotes germination, while cold storage quickly turns starch into sugar, causing discoloration and sweet potatoes. Now listen to the following:
nuts are natural oily food, which are good for their flavor and heart health, but bad for their life span. The oil will eventually stink and the deteriorated nuts will show a bitter, sharp and overall flavor. Fortunately, cold temperatures can slow their death. Once in a sealed container in the refrigerator, nuts can be preserved for about a year.
4. Eggs
5. Grinding flaxseed (flax powder)
6. Berries
7. Whole wheat flour is more susceptible to oxidation than whole grains because the surface area of the grain surface is more exposed to heat, air and moisture - the biggest enemy of whole wheat flour, according to Katie walker, a spokesman for Arthur flour. In order to keep the flour fresh, King Arthur flour recommends that all whole wheat flour and alternative flour (such as spelter, quinoa, millet, amaranth and rye) be stored in a refrigerator in a sealed container. " If the refrigerator is too full, it's better than nothing, "Walker added. The whole wheat flour can be stored for 3 months in the storage room, 6 months in the refrigerator, and longer in the refrigerator after opening. If in doubt, trust your nose. " Flour should have a light fragrance, or no fragrance at all. "If you smell moldy or greasy, the flour is past its peak," Walker said. Asparagus should be stored "clean, refrigerated and covered," according to the Michigan asparagus Advisory Committee. For best results, cut the asparagus a quarter of an inch from the stem, wash thoroughly, pat dry, and place the stem in a jar filled with two inches of cold water. The Advisory Committee recommends consumption within two to three days of storage.
9. Close the refrigerator door and walk away. You ruined your tomatoes. Cold temperature will destroy the flavor of tomatoes, so that tomatoes do not mature to the most delicious degree. The Florida tomato Board recommends putting the stems on the counter at room temperature. If they are not mature enough, it takes only one or two days (no more than five days) to turn into a rich and mature red. Place garlic in a cool and well ventilated place. A net bag or basket will do. The American Herbal Medicine Association recommends t cooling to speed up mildew. The vanilla Association says you can freeze garlic into whole cloves or put a little water in an ice plate to make mud.
11. To minimize waste, just buy what you need (in most stores, it's OK to break a piece off). Sara Haas (RDN, LDN), a spokesman for the school of nutrition and nutrition, a consultant chef in Chicago, suggested that ginger be dried, peeled and sealed in a plastic bag in the refrigerator. Clean and peel before use.
12. Lettuce
14. Basil
15. Avocado
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