Dietitian Lyndi Cohen shared the nine tricks that will make your groceries last longer during closing, and while she said you should make good use of your freezer right now, there are four foods you should never freeze.
The Sydney dietitian said in Australia that we are wasting 25 percent of the food we buy, and this figure is likely to increase in so many of us who panic about buying and stocking up after COVID-19.
But there are ways to make your fresh food last longer.
From freezing your milk to wrapping your vegetables in paper towels and changing the temperature of your fridge, FEMAIL reveals what to do next.
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Dietitian Lyndi Cohen (pictured) shared the nine tricks that will make your groceries last longer during the coronavirus lock
1. Wash your products at the right time
While we all know we need to wash our fruits and vegetables – and especially carefully during the coronavirus pandemic – Lyndi said that when you wash your food, keeping it fresh is critical.
“Some people think it’s best to wash everything off as soon as you get home from the stores, but in fact the water can cause your food to spoil faster,” she said in a Youtube video.
Instead, the dietitian said that you should rinse your food quickly before eating it, and get more miles out of your vegetables.
Lyndi’s second tip concerns the life of your green vegetables – and how to make them last longer by wrapping them in paper towels (photo)
2. Store your vegetables in kitchen paper
Lyndi’s second tip concerns the life of your green vegetables – and how to make them last longer with a paper towel.
“Let’s say you have some fresh crispy lettuce and you want to make the most of it,” she said.
“One of the things you can do is grab a paper towel and put it in a container with the vegetables. This helps to get rid of some of the moisture. ‘
The dietitian (photo) explained that it is important to wash your groceries at the right time, ideally just before eating them, to avoid damaging the water
Lyndi recommends putting your herbs in a tray of ice trays and pouring some broth over them (shown)
3. Soak herbs in stock
Spices are one of those things where you always want them, but don’t always have fresh ones on hand.
So if you don’t go to the store that often, Lyndi recommends putting your herbs in an ice tray and pouring some broth over them.
Put them in the freezer and when it comes to cooking, all you have to do is take them out, pour them into your cooking and you have a ‘great taste base’.
Pour your milk into ice trays and freeze for one serving, or put an entire box in the freezer before you need to defrost it in the sink (shown)
Freeze your milk
“It can be very difficult to get a whole gallon of milk if you live alone or in pairs,” said Lyndi.
Bypass this by pouring your milk into ice trays and freezing a few servings, or by putting an entire box in the freezer before you have to defrost it in the sink.
Choose meat alternatives
The benefit of so little meat available in supermarkets, Lyndi said, is that more and more people are turning to plant-based alternatives to keep them fed and fed.
Vegetable options like marinated tofu and beetroot burgers are a great option because they last longer than meat and you can use them in a variety of ways.
For fresh food, your refrigerator’s ideal temperature should be somewhere between zero degrees and four degrees Celsius (shown)
6. Check your refrigerator temperature
You may be doing everything right, but your refrigerator may be set too hot or too cold to take full advantage of the benefits of fresh vegetables that last longer.
“You don’t want your fridge to be too hot or too cold, and it’s worth remembering that if you put hot food in the fridge, you need to turn the temperature down a little bit,” Lyndi said.
For fresh food, the ideal temperature of your refrigerator should be somewhere between 0C and 4C.
Lyndi said beans and legumes are a great buy for your pantry because they don’t go off and can be used in many different ways in curries, stews, and soups (photo)
7. Get the most out of beans and legumes
Like plant-based meats, Lyndi said beans and legumes are a great buy for your pantry because they don’t go off and can be used in many different ways in curries, stews, and soups.
“I always have a lot of tins on hand and always use them,” said Lyndi.
You can even make your own dried beans, she explained, by pouring some beans into a bowl, covering them with water and placing a tea towel on top.
“Leave it overnight and just bring it to a boil in the morning, let it simmer and let it sit for an hour,” Lyndi said.
She then recommends adding your beans to foods like bolognese if you don’t have a lot of ground beef and said your family won’t even be able to taste the difference.
8. Store your onions and garlic properly
While many people know that onions and garlic should be separated from most foods, some people still place them with other foods.
“Food products like onion and garlic provide a chemical called ethylene,” Lyndi said.
“Ethylene can cause all your other products to go bad, so we want to keep nutrients containing ethylene away from other nutrients.”
Lyndi recommends keeping your onion and garlic in your pantry away from other food items, ideally covered so it’s a little dark.
“I freeze strawberries, bananas and vegetables in containers,” Lyndi said – this is cheaper because seasonal things are cheaper (photo: her containers)
Which foods should you never freeze
9. Buy seasonally and freeze
Finally, the dietitian said seasonal purchases are always a good idea.
Not only because seasonal food is often cheaper, but it also means you can buy and eat bulk later.
“I freeze strawberries, bananas, and vegetables in containers,” Lyndi said.
“Pretty much everything freezes well.”
Lyndi emphasized, however, that there are four foods you shouldn’t freeze: lettuce, celery, cucumber, and radishes.
This is due to their water content, while anything with a high fat content like avocado will work particularly well.