Store it Right
| September 30, 2020Since we spend a considerable amount of time prepping our produce, we need optimal storage solutions to preserve them for as long as possible. For me, that checked arugula is more precious than anything else in my fridge, and I want to make sure it lasts as long as possible! I’m sure you can relate. I’ve explored storing three categories of food: crispy shallots, lettuce, and strawberries (or any berry).
The general rule is that oxygen and moisture hasten spoilage. Let’s find the best way to protect our food from these elements.
Crispy Shallots
Crispy shallots make a glorious addition to rice, a vegetable side dish, or a salad. They add crunch and so much flavor. Once fried, allow them to cool completely before storing.
Lettuce
Before storing, make sure your greens are completely dry. A salad spinner makes this task quick and efficient, but letting them air dry on kitchen towels works fine. Blot with a paper towel to remove any excess moisture and then store.
Excerpted from Mishpacha Magazine. To view full version, SUBSCRIBE FOR FREE or LOG IN.
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