How can you keep vegetables fresh? The best way is to keep them upright. Vegetables after they have been collected continue to breathe and emit moisture. In other words they live. So if you keep them in a fridge in the same position they grew in beds they will keep fresh.

To prevent exudation of moisture while storing vegetables one must wrap them in newspaper for example and put in special packages for vegetables sold in supermarkets or polyethylene packages. Bananas and tuberiferous are stored under corresponding temperature and vegetables with leaves are put upright in a cell for vegetables. That restratins exudation of ethylene, which accelerates aging.

Perilla

Perishable leaves. Water supply through leaves' sprigs enlarges storage period. Perilla leaves are perishable so it is desirable to use them on the day of purchase. If it is necessary to store them the main thing is to remove moisture. Moisture makes perilla change its odor and leaves get brown.

To remove moisture perilla leaves are wiped with a paper towel or something else, wrapped into a polyethylene film and placed in a fridge. Storage of perilla leaves:
1. Thoroughly remove moisture wiping with a paper towel and something else
2. Wrap into a polyethylene film and put into a fridge.

Other means of storage

One can put a wet cotton-wool on the bottom of some glass jam and place perilla leaves sprigs down on it. Jam is to be closed with a cover. When stored like this perilla leaves don't fade for at least one week. If you don't have a suitable dish you can use a glass covered with polyethylene film. This means is also applicable for parsley.

Lettuce

Gets brown. Dredge a core with flour. Lettuce even stored in a fridge starts to spoil from its core. It starts to get brown at the same time. But there is a very good means of storing this tender vegetable. You need to dredge a core of a just-bought lettuce with flour. After that it is to be wrapped into a paper towel and being put in a polyethylene pack for vegetables placed in a fridge. Lettuce stays fresh and smooth.

There is another way of preserving it. You need to cut off the part, which starts to turn yellow or cut off a core from the very beginning. One need to knock around a core with a fist after that it can be pulled out easily. When you need lettuce you should put it in some dish and wash, pouring water in the hole that remained after a core was removed.

Storage of lettuce

1. Dredging a core with flour.

2. Cutting off the part that got yellow.

3. The way of cutting off a core itself.

4. Washing lettuce by pouring water in the hole, remained after a core was removed.

Vegetables with leaves

To keep vegetables fresh one can wrap them in a wet paper towel. Daikon radish, turnip and other vegetables become harder when stored with leaves. That's why you should cut off leaves right after you buy them. After that wrap the cuts in a wet paper towel or polyethylene package for vegetables and place it in a fridge. A required amount of water will help store vegetable freshness.

Cabbage

Cut out the cabbage stump and place a cotton wool there to prevent drying up. If you have a small family then you won't eat the whole cabbage. If you store a cabbage in a fridge it starts to fade soon and you have to through it away. Have you ever dealt with it?

To keep a cabbage fresh you need to cut out cabbage-stump right after you bought it. It is difficult to do it with a kitchen knife so you'd better use a fruit knife. Fill the hole with wet paper napkins or cotton wool. In the future it is necessary to add water and your cabbage will remain fresh until its last leaf.

Potato

An apple is enough to prevent germination. Potato is a vegetable, which is to be stored in room temperature, but it starts to germinate if stored for a long term. Potato sprouts contain harmful substances called solanin, that's why it is better to prevent germination. And it's enough to have an apple in this case. Put one apple in a basket with potato. On the one hand ethylene, produced by an apple, is a gas that accelerates ripening of fruit and vegetable. And on the other hand it restrains potato shooting.

Spring onions

To store not used green onion put it in glassware and close it hermetically.

We recommend that you use high glass jar with a wide neck. A wet paper napkin or a cotton wool is placed on the bottom. Onion is put there, sliced at the jar's height, cut down. Close a jar and put it in a fridge. Onion preserves freshness in such a way. If you wash onions before packing, you will be able to use it right after taking it out of a jar.

Spring onions storage

1. Use a high jar with a wide neck.

2. Onion is cut at a jar's height

3. A wet cotton wool is put at the bottom.

4. Jar is closed and placed in a fridge

Sprouts

Sprouts spoil quickly and it is desirable to eat them on the day of purchase. If you have to preserve them, you should soak them in water. It is necessary to change water every day and sprouts will be fresh for about a week.

If you use this means it is convenient to place sprouts on a colander or gauze. When you change water sprouts won't swim away with water.

Tomato

Freeze the remaining tomatoes and use them to prepare tomato sauce. Tomatoes are put on the list of summer vegetables. They shouldn't be overcooled as it affects their taste. It is desirable to store them under normal temperature and eat them within 2-3 days. If nevertheless tomatoes remain, it is necessary to store them frozen. Frozen tomatoes are not suitable for salad, but they can be used for tomato sauce and in boiled dishes.

Cucumbers and daikon radish

They are not suitable to be stored frozen. They can be frozen being kneaded beforehand.

Cucumbers, daikon and carrot, containing much water are not suitable for strict freezing. But if they are cut in rings or hashed and knead with salt they can be frozen and placed in a freezing package. When necessary you can take them out of a package and serve. If it seemed to be oversalted you can wash the vegetables in water after kneading.

Onion

If you have bought too much you can hang it up in a well-blown place. The onions that get on your table daily should always be in a food basket. But if you have bought too many onions, it can cover all other vegetables that are in a basket and they will get spoiled. The best way to store the onions is to hang it up in a blown place. You might have seen how sheaves of onions hang under canopies in villages. But to make such a sheaf is a laborious business and we recommend using grids from tangerines. Having hung out the onions, you can store it for a long term.

Onion storage

1. Hag up in a well-blown place

2. Use, for example, a grid from tangerines

Shiitake

How to preserve crude mushrooms for a longer period? Store it in low temperature with legs upwards. If you place washed crude mushrooms shiitake in a fridge their caps start to blacken, and mushrooms get out of order quickly. The spores that placed at internal part of a cap are the main things in shiitake. When these spores are washed off with water, mushrooms lose both freshness and taste.

Shiitake are stored longer in a low temperature. Thus it is recommended to store it in a fridge. The mushrooms should be placed in a plain splint basket with legs upwards and covered by polyethylene pellicle to prevent the spores from falling dawn.

Shiitake storage

1. Place shiitake in a plain splint basket with legs upwards

2. Cover it with a polyethylene pellicle and place it in a fridge.

Parsley

How to be with the rests? Cut off leaves and place it in a deep freezer.

Parsley is rich of nutrients and is one of representatives of fragrant vegetables. It is spent a little for one time. But since it is sold in wisps, frequently unused part of it gets spoiled and thrown.

Having bought parsley you should cut the leaves off and put it in a freezing package and place it in a fridge. When it is necessary, you should knead it right in a frozen state. You will get the crushed parsley not using a knife.

Parsley storage

1. Put leaves into a freezing package and place it in a fridge.

2. Knead it in a frozen state and get crushed parsley.

Chinese cabbage

How to prevent from drying? Wrap it in a newspaper.

Such large vegetables as white cabbage, Chinese cabbage etc., frequently are not eaten to the end. It is convenient to use old newspapers when storing to avoid drying. Having cut the cabbage into four parts, wrap them in newspapers and put into polyethylene packages. In such a way vegetables are preserved from drying. And it's sweating soaked into newspapers helps to keep freshness.

Chinese cabbage storage

1. Cut into four parts

2. Wrap in a newspaper

3. Store in a polyethylene package

DRIED PRODUCTS

Occurrence of a mould and parasites. During the season of rains and in the summer dried products should be stored in a fridge.

Dried products as, for example, dried mushrooms siitake, dried pumpkin, koya-dofu (type of soy curds) etc., are frequently stored in one of boxes of a kitchen table. But during the season of rains and in the summer occur parasites and a mould in the dried products due to heat and humidity. The dried beans that have been stored in summer are badly boiled and it is better to use up to end before the season of rains. But if it has remained it is necessary to place it in a hermetically sealed utensil and store it in a fridge. You can divide it into small portions and freeze in a freezing package. Anyway, you should not buy dried products in a plenty.

Sushi and sashimi

The rests of sashimi made from tune, can be stored by soaking in sake or soy sauce.

Placing rests of tune sashimi in a fridge does not give full confidence of it's safety. Even the tune placed in a fridge should be eaten the following day.

But if you don't want to have sashimi for dinner two days long you may preserve it by soaking in sake or soy sauce. You can also fry it in a pan or batter with starch as well. You will relieve the monotony of your menu.

White fish meat

A tasty dish from the rests of white meat can be transferred into an Italian dish with the help of salt and black pepper.

The rests of white meat of such fishes like king mackerel, sea pikeperch are soaked in vinegar or pickled in soy paste miso. But young don't want to potter with it and they are interested in new ways of storing.

First of all, the layers of a fish are sprinkled with salt and black pepper. Then add olive oil and white wine. Add to taste lemon, sliced into circlets, parsley, thyme and garlic.

The prepared in such way fish meat is placed in a freezing package and placed in a deep freezer. Replace the package into a fridge for a natural thaw. Then fry it or deep-fry and you will get an Italian grill of white fish meat.

White fish meat storage

1. Salt, black pepper

2. Add olive oil and white wine

3. Add parsley, thyme, garlic and lemon to taste

4. Put it in a freezing package and place it in a deep freezer

5. Deep-fry it

Parasites

They are met in mackerel and squids, but they are dieing when freezing for at least two hours.

The mackerel and squids have parasites anisakis, therefore you should be attentive when preparing sashimi. Having got in the human's organism, these parasites start to move, gnawing through gastric and intestinal walls and causing intolerable pains.

Basically they perish at influence of fire, but also do not maintain freezing with duration more than two hours. You should mean that soaking in vinegar does not operate on these parasites.

Clams

Stew perishable clams in sake and freeze.

Clams are perishable product and it should be eaten in day of purchase. But if you need to store it you should stew it in sake and freeze up. A clam, carefully cleared of sand, is stewed in sake or in wine, then cooled down and placed in a freezing package and then in a deep freezer. They are convenient for using in such a state. It can be fried right in a frozen state for spaghetti or for dishes with karri etc. But it is not recommended to store for a long period. It is preferable to consume it within month.

Asari clam storage

1. Clear the clam of sand

2. Stew it in sake. Cool down and store in a frozen state.

Fish layers

The fridge can become permeated with the smell of a liquid allocated from layers of a fish. This smell will be absorbed with a water-absorbing spreading.

If you put the layers of a fish into a freezing package and set aside to freeze, then the layers while melting begin to sweat with an unpleasant smell of a crude fish.

When freezing the layers of a fish you should place them on a water-absorbing spreading. Then put it in a freezing package and close up. When the layers begin to sweat during melting, this spreading will absorb this moisture.

Water absorbing spreading is sold in supermarkets.

Freezing of fish layers

1. Place the layers on a water-absorbing spreading

2. Put it in a freezing package

3. There is no unpleasant smell after melting.

Protection against the parasites that met at an alive fish

About half of cases of food poisoning are connected with vibrios causing an inflammation of intestines. Therefore you should be very cautious when you eat a fish alive without dependence on the season of its catching. But you can secure yourself substantially, having taken precautions before placing a fish in a fridge.

Vibrios mentioned above love salty water. Therefore you should wash it up in pure water before placing in a fridge. The same process should be done before preparing any dish with this fish. Thus you prevent a fridge infection.

Lemon

How to prevent a lemon drying?

Usually to preserve started lemon, it should be wrapped in a polyethylene pellicle and placed in a fridge. But whatever you wrapped the lemon, the evaporation through the cut takes place, and once you notice that the lemon has dried up. The thing is that a needed quantity of moisture should come in the cut. The simplest purpose for that is using a cup, in which the lemon is placed. It should be narrow in the bottom. Pour a little bit of water in this cup and place the lemon in it. But do not touch the water.

1. For storage of a started lemon you should keep the moisture in the cut.

2. Put the lemon in a cup

3. Water in a cup should touch the cut

4. The cup should be narrower.

Bananas

Bananas those blacken in a fridge.

Bananas, pineapples, papaya and other tropical fruit demands for a special attitude towards it preservation. If you put it just in a fridge than bananas and pineapples will blacken, avocados and papayas will stop ripening. How to cope with it? The answer is rather simple. You should store fruit in room temperature before ripening and in a fridge after ripening. But you should not store fruit in a fridge for several days. The cooled fruit should be eaten faster.

1. Store in room temperature before ripening

2. Place in a fridge after ripening

Strawberry

The long-term preservation of a perishable strawberry

Strawberry is a very delicate product and gets out of order even in a fridge. Thus it is better to freeze it for a longer storage.

Remove cups from the washed strawberry. Sprinkle sugar on it. Place it on a tray in such a way that the berries do not stick to each other. Then place the tray in a deep freezer. When strawberry's frozen it is put in a freezing package and placed in a deep freezer. It can be eaten right from the deep freezer or served with an ice cream or yogurt.

1. Wash up well and remove cups

2. Sprinkle sugar on it and place on a tray

3. Put the frozen strawberry in a freezing package and place it in a deep freezer.

Yunos and kabos (citrus)

What to do with the rests of yunos (type of tangerine) and kabos?

There are cases when somebody gifts you lot of yunos or kabos and you don't know what to do. Use our idea.

Leave some number for the nearest days and use the rest for making juice. Pour the squeezed juice in a utensil for making ice and freeze it. When it is necessary you can take out ice cubes and they having stayed a little in room temperature start to scent of fresh juice. It can be used in cookery and a cube can be put in sechu that will give to this drink special taste. The same method is used for lemon.

1. Squeeze juice. Pour it in a utensil for making ice

2. Thaw in room temperature when using

3. Can be added in drinks

4. The same method is used for lemon

The best way to store a perishable product is to store it in a fried state.

In families where there are children in the menu there is minced meat. Hamburgers, omelet and other dishes cannot do without minced meat. But minced meat get out of order faster then common meat due to its large surface. Therefore it is not desirable to store it in a crude state for several days.

If you fry it before storing, then henceforward you will save time for preparation and thus you will kill two hares by one shot. It is necessary to fry it with garlic and onions in salad oil. Give the taste by adding salt and black pepper.

After minced meat having cooled down, you should cut it into portions. Put it in a hermetically sealed utensil or in a polyethylene pellicle and place it in a fridge or seep freezer. Such a minced meat can be stored in a fridge for 3-4 days, and in a deep freezer for two weeks.

Minced meat storage

1. Fry in salad oil with garlic and onions

2. Put it in a hermetically sealed utensil or in a polyethylene pellicle

3. Store it in a fridge or deep freezer

Ham

Moisten the stayed piece with an alcohol in the place of a cut.

Ham is frequently met as a New Year's gift among other ones. You begin to eat it gradually but in some time you notice that the place of a cut has become sticky. That means that the ham has begun getting out of order.

This stickiness is formed because of occurrence of different bacteria in the place of the cut. The best way to avoid it is to disinfect it every time. But we can't use medicaments in this case. Sake or syochu will help us. You should take a brush and moisten slightly the place of the cut. Alcohol will disinfect the cut and let occur no bacteria. The ham won't be sticky.

Ham storage

1. Moisten the cut with sake or syochu

2. The storing ham won't have a stickiness

Eggs

Here is the secret of long-term preservation. Put it with round part upwards.

Eggs have an oval shape. But if you look at it more attentively you will learn that eggs have sharp and round parts. The secret of its long preservation is placing it in a fridge with a round shape looking upwards.

An explanation is in egg's construction. There is a so-called air chamber in the egg, through which it is breathing. Therefore if you put it with round part looking downwards, it will be harder to breath because it will get air worse. It is difficult not to agree with this method after such an explanation.

Eggs storage

1. Put it with round part looking upwards. Because there is an "air chamber" in it.

Tempura and fried dishes

You should wrap these dishes in a foil for a long-term preservation.

Quite often it happens that during preparing such dishes as the pork chops, cookers put not fried chops into a deep freezer with the dough. It seems to be convenient, with the result it is not so easy to fry frozen products. They burn quite often.

Thus it is more convenient to fry it first and then to freeze it. Such dishes as katsudon (rice with a chop) or sandwich with a chop, of which preparation requires lot of time, now will be prepared more quickly.

But do not forget to wrap it in a foil before freezing. It is necessary to avoid oxidation of oil.

Fried dishes storage

1. It is better to fry it before storing

2. Cool down well

3. Wrap it in a foil to avoid oxidation

Kagamimochi

It is not so easy to preserve the freshness and appearance of the New Year's rice flats, called kagamimochi.

The mould or cracks can appear on it. This can spoil the festive mood.

We will tell you what to do. Dip clean towel in syochu (strong spirit) and rub the flats down. Alcohol won't let the mould and cracks to occur. The flats keep its look until the day of its consuming.