In bad economy, it's wise to learn good food-storage techniques

January 12, 2009

In bad economy, it's wise to learn good food-storage techniquesBy Joan ObraMcClatchy NewspapersTucson, Arizona | Published: 01.07.2009The economy takes its toll on all of us.That means it's time to take extra care with food storage.If you don't pack items properly, the result is spoiled food. So grab amarker and some tape (to date and label your food containers), and checkyour refrigerator and freezer temperatures. (The fridge should be 40degrees or colder, while the freezer should be at zero degrees).After that, follow these guidelines:Dairy and eggsTry not to consume eggs beyond the expiration date on the carton. Storewhole eggs in their carton in the refrigerator; do not freeze. A fresh eggshould have no odor.When storing different dairy products, consult the "Cold Storage Chart" atwww.foodsafety.gov. It lists appropriate refrigerator and freezer storagetimes for different cheeses, creams, milk, butter and margarine.Flours and baked goodsFlour should be stored in airtight containers. Other storage tips depend onthe type of grain. In their original state, grains have three components:the bran, germ and endosperm.When making refined grains, such as all-purpose flour, the bran and thegerm are removed, resulting in a shelf-stable product. Store refined grainsin the pantry, but add a dried bay leaf to the airtight container."It will discourage insects without imparting any flavor," says AllisonFurbish, a spokeswoman for the King Arthur Flour.In cool and dry conditions, refined flours will last indefinitely.Whole-grain flours, such as whole-wheat flour, are not shelf-stable.Keep the airtight container of whole-grain flour in the refrigerator forabout six months. Or freeze it to keep the flour several months longer,Furbish writes.Keep shelf-stable foods, such as sugar cookies, stored in a box in a cool,dry place.Fresh produceStorage tips differ according to the type of fruit or vegetable. Ask yourgrocer (or farmer, if you're buying from a farmers market ) for the bestmethods.Also consult books that contain vegetable-buying guides with specializedadvice.For example, "Martha Stewart's Cooking School: Lessons and Recipes for theHome Cook" (Clarkson Potter, $45), advises cutting off carrot greens,wrapping the carrots in paper towels and a resealable plastic bag, thenkeeping them in the refrigerator for one week.MeatBuying good-quality products is essential to extend storage times at home.Beef should look red, while pork should be pink. Avoid packages withbrownish products.Poultry should have no tears in its skin and no discoloration.To keep meat, follow the guidelines from www. foodsafety.gov's storagechart.Refrigerated meat and poultry should be stored in their original packaging;to avoid drips, place the food on the bottom shelf of the refrigerator "ina non-reactive glass bowl or on a rimmed metal baking sheet," Stewart'sbook states.To defrost frozen meat, it's best to let it thaw out slowly in therefrigerator.A quick method from the U.S. Department of Agriculture: Put the meat in anairtight plastic bag, and cover it in cold water. Change the water every 30minutes until the meat is thawed.http://www.azstarnet.com/altsn/food_inside/food/274648

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