Keep your food at their freshest state with these tips!
To keep meat fresh, drain any excess water, pat dry and cover with cling wrap or store in a container. Wrap leftovers in aluminium foil and place on a plate.
Chill fresh fish and prawns like you do with meat. Keep live shellfish like oysters in their shells, place in a bowl and cover with a damp towel. Leftover prawn, crab or lobster meat that you have de-shelled can be store in a zipper bag or airtight container for up to four days.
Keep them in perforated plastic bags so any moisture can evaporate and not cause the vegetables to rot.
Leave perishable fruits like berries and grapes in their original packaging or wrapped in kitchen towels to soak up the juice when they become overripe. Cover cut fruits with cling wrap, or store in sealed containers.
Keep hard cheeses in cling wrap with holes and on a plate. Or if you want to keep the aroma in, store hard or soft cheeses in airtight containers without wrapping them. Keep blue cheese in aluminium foil to keep its shape. If there are water droplets on cut cheese, leave it unwrapped in the chiller section of the refrigerator to dry before storing.
Store eggs in their original cartons to keep them fresh for a longer time. They absorb smell very easily so do not place them next to strong-smelling foods.
This article was first published in Simply Her, 2011.