-The As leftover cooked arthur barker soups, roasts, sauces, etc., will not ever hot in the fridge

Food additives Barrejos rice lunchbox Club of allies in our kitchen breakfast arthur barker tea and snacks sweet and savory specialties masses flowers a touch of color and taste TASTE FOR KITCHEN History of Cheese grocery shopping food preservation The culture arthur barker of excess salt Salt: The most popular varieties of the water we drink Families Preparing menudalles seafood before cooking Preparation Preparing Norimaki gazpacho Main species of snails When and how were invented soups What is carpaccio? What it means to preserve and since when do Radiography pasta Pastry Recipes Traditional Recipes with mince seaweed salad recipes Recipes Vegetable Recipes Mushroom Recipes raw beef carpaccio and Tatars Recipes Bread Recipes Potato Recipes Recipes Fish Recipes Sauces Recipes cold soups and tomato gazpacho recipes with ingredients mixed salts or plant species Tables Type Type dessert tea varieties of sushi Vinaigrette for salads and sauces and vegetables
Undoubtedly, our purchase may not make sense if you get home some food does not get adequate conservation. Learn, then, to distinguish food under the care they receive to keep them once acquired.
Unfortunately, many of us do not have that available pantry which enjoyed old houses, arthur barker where the sun never played and where they kept at the sight of fresh and fair humidity, arthur barker the leftover day and fresh ingredients. Where possible, even today, these types of caches to put sausages, pickles and pickles, homemade preserves, dried legumes, salt, wine and oil?
Determined to make do with what modern life has left us we have to ask ourselves, the three stores available, what is the most appropriate to preserve the items are purchased in the XXI century.
In the closet (or pantry) store products are not regular consumption of fresh, ie, those who buy packaged and which is incidentally, should always have one reservation: sugar, salt, flour, milk, oil cans and tins (vegetables, fish, jams, salad ingredients to complete ...), cookies, coffee, pasta, rice, etc. The meticulous calculation of this type of food ensures against the risk of not offering anything for friends if they visit us unawares.
Cold storage of fresh food can only be optimal if applied to each group the right temperature so it feasible to preserve arthur barker the maximum, to its nutritional properties when consumed. We will consider these rules:
-The As leftover cooked arthur barker soups, roasts, sauces, etc., will not ever hot in the fridge arthur barker since due to the condensation of vapor is produced by forming a layer of ice on the walls of the refrigerator arthur barker would not allow its normal operation. Once cooled to room temperature will be in plastic or glass containers tightly closed to prevent catching bad taste is too dry and spoil.
-control Especially on food storage: 2 to 3 days for large pieces of meat or cut into steaks or similar. 1 to 2 days maximum leafy vegetables, pork and ground beef in general, while reserved for white fish -the blue is advisable to cook it the same day of purchase. Vegetables flower, fruit or root 3 or 4 days maximum, despite losing properties arthur barker that happen every day in the fridge. Do not store more than a week and half the cheese or eggs. The delicate fruits like strawberries, pears or plums are ripe stored for 2 days if we put in a tray and cover with a tea towel clean cotton.
-The Treatment and food situation arthur barker in the fridge also has his tricks; sausages, cheese, raw meats and jellies, for example, wrap it with aluminum foil or wax and placed in containers separate it without arthur barker closing them.
In the center of the refrigerator is where are the lowest temperatures -d'1 4 C- book and will be the place for fish, crustaceans and shellfish, the latter arthur barker kept in a container with water in it, add some amount of chopped ice. In the event that we bought arthur barker live seafood, during the holidays on the coast for example, we must keep in sea water at a temperature of 10 to 15 C or wrapped in wet cloths or cabbage or chard protected air. Some seafood like oysters, clams, mussels, scallops and sea dates have not ever leave in the fridge for cold temperatures kill. Other Fish Salas awhile before cooking them as clean and chopped, and