People always have a lack of time and they buy products in bulk. Stocking up the wrong things can lead to spoilage and wasting the food you have bought, and instead, in your dish it will end in the garbage.
We offer you with some tips about how you may extend the product’s life.
Firstly you need to search through your shelf products and look for signs of spoilage like the mold on the onions and green sprouts on the garlic’s top. When this is visible on these products, they are actually ready for planting, but if you are not into growing your own vegetables, try to find a way to preserve them in order to last much longer.
You need:
-blemish-free and firm onions and garlic; brown paper bags; paper clips so you can keep the bags closed; and a hole-punch.
Punch the bags throughout the bag’s upper half or randomly. Then you need to fold the bag lengthwise or across for a few times and then by leaving one inch of space between the holes, punch in a row. You shouldn’t be worried if the hole distances are not equal, because they serve just for airing.
After that, you should fill half of the bag with onions and garlic and then fold, clip and label it.
The air will be flowing around the vegetables because of the holes, and the freshness of the product will last much longer. Try not to overcrowd the garlic and onions, just store them as normal.
The temperature, the humidity and the light conditions of the storage place are the factors that may affect the effectiveness of this method.
Here are some additional tips:
-Try to keep away the potatoes from the garlic and onions because they can speed up decaying by releasing gases. Don’t keep them in a same drawer.
-Closed paper bags are not useful at all. But more effective are the open plastic or paper bags. If you store the products where there is no air in, it will speed up decaying and sprouting.
-Place the onions and garlic in your pantry or basement where is dry and dark instead of refrigerating them because the fridge’s cold temperature can soften them. They will start smell bad and the other food that is in your fridge may absorb it.
Source > healthyfoodteam.com