Scallion

JUNCA Onion

Purchase of Scallion:

The long onion (Junca or green), is white and slender stem, dark green and intense leaves.

Scallion Freshness:

It is noticeable in the stiffness and firmness of its stem (not soft), non-yellowish white color. Intense green leaves (not yellowish, brown or dry) and firm (non-soft) texture. Characteristic fresh smell. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

As an ingredient for stews, marinades for meat, pickles typical with cilantro and paprika “minced”, in preparation of rice and in general as a condiment.

Storage of Scallion:

If the onion is buried, rinse with water at room temperature, dry with clean cloth and when it is dry, store in snood or unpacked (never in plastic bag), in the drawer or vegetable drawer in the refrigerator so it is split. They can also be stored at room temperature in cool, ventilated place (for approximately 8 days), although it will eventually dry out. Its refrigerated life is 10-15 days and depending on its freshness at the time of purchase.

Scallion Conservation:

Temp. Environment or refrigerate.

Duration of the Scallion:

Eight days. 10-15 according to case.

Tips:

Some people send out the green leaves of the long onion, but they are the most delicious for meat marinades. They are macerated (crushed in wood or stone mortar) with oil and salt and the meat is smeared for roasts. Delicious stews are also prepared picándola very small, or to fry (whole) when preparing rice and in soups or cooking potatoes the whole leaf is placed and then removed.

Nutrients and properties:

The Scallion contains a lot of water and low calories. It contains flavonoids that have properties that help in the reduction of cardiac conditions, in addition they are anticancer and anti-inflammatory. -Flavonoids are also antioxidants. Why onion intake is recommended for people with high blood pressure and high cholesterol. Vitamins. Contains folic acid. Vitamin C (antioxidant), vitamin B6 (metabolic functions),-onion also contains thiamine, a vitamin associated with the proper functioning of the vision and liver and the health of the skin. -Minerals: Phosphorus and magnesium that help in the metabolism of carbohydrates. Potassium that contributes to the good functioning of the heart. Note: Never store it in a soiled or damaged blade.

  • It should always be stored clean and dry.
  • Periodically check the status of the product to be able to consume it in time.

Broccoli

Broccoli

Purchase of Broccoli:

Broccoli, it’s a vegetable, from the group of Green cabbages.

Freshness of Broccoli:

It is known in its firm and hard texture, of intense green color, without yellowish or brown parts. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

This vegetable should always be softened because it is very hard:

  • Steamed or bleached for salads, creams or sauces. It is also used for molds au gratin with meat chicken or fish or empanadas, among others.
  • Sauté (low oil and/or butter) to wok (large and deep frying pan) for “oriental vegetables”.

Broccoli Storage:

  • Whole in plastic bag.
  • o Remove excess stem and leaves, split into bites and whiten in boiling water with salt or steam. Allow to cool and then place in a glass or plastic container with lid and refrigerate.
  • Its duration, refrigerated whole and crude, 8-10 days approximately. Refrigerated portioning cooked, 3-5 days approx.

Broccoli Conservation:

Cool.

Duration of broccoli:

8-10 days approximately.

Tips:

  • Before cooking, it is advisable to soak the broccoli in water with vinegar so that the worms come out of the stems, if they have them.
  • To cook broccoli, it should preferably be steamed, on metal grid or bamboo kettle, so that it does not touch boiling water and lose nutrients.

It is sprayed with salt before cooking to preserve the color. If you do not have the means to cook steam, place it in salt water to boiling point (boiling) to keep its color intense, until they acquire the crispy texture (do not use coarse stems). Note:

  • You can only freeze it if you are going to use it for creams or sauces and after cooked, because it changes its texture and flavor.
  • Do not use thick stalks because they are very fibrous.
  • Periodically check the status of the product in order to consume it in time.
  • Do not freeze crude.

Rocket

Rocket

Rocket Purchase:

The rocket or arugula, is a thin and narrow leaf vegetable, dark green, elongated with peaks on the edges and long and slender stem, rocket is not a vegetable any, is really special, not only for its peculiar and pleasant flavor, but for its great Ventaj As for our organism

Arugula Freshness:

It will be seen in the intense green color of its leaves and the firmness of these and its stalks. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

Arugula is used raw in salads with vinaigrettes and dressings. It is of a rare and delicious taste.

Rocket Storage:

  • In Styrofoam and vinyl paper or preferably plastic container, with lid and with absorbent paper (dry) inside.
  • Keep refrigerated in the vegetable drawer or at the bottom and front of the refrigerator, not the bottom, because it is very cold and burns.
  • Its duration also depends on the freshness at the time of your purchase.

Arugula Conservation:

Cool.

Rocket Duration:

8-10 days approximately.

Tips:

  • When you use it, before recapping the storage container, dry the lid, removing excess moisture so that it does not rot, lengthening it even more “the useful life” of the vegetable.
  • It should be cut by hand or with a stainless steel knife so that it does not wither.
  • After chopping, place in icy water to make it crispy and brighten up the color. Drain in the hand fist or in vegetable centrifuge.

Nutrients and properties:

(See nutrient content and its properties in vegetables). Note:

  • Do not freeze.
  • Periodically check the status of the product in order to consume it in time.

Purslane

Purchase of the Purslane:

The Purslane, is a vegetable of small leaves of dark green color.

Freshness of the Purslane:

It can be seen in the firmness and in the intense color of its leaves. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

  • They are used in salads and as a garnish of various Mexican cuisine dishes.
  • They are cooked in boiling water with salt and cooled with water to stop cooking and preserve the color.

Purslane Storage:

  • The purslane is stored, cleaned and dried in a container with a lid, preferably plastic, with absorbent paper (dry) in the bottom and before the lid.
  • Refrigerate in the crisper or at the bottom and front of your refrigerator, not the bottom because it is very cold and can burn.
  • Its duration also depends on the freshness at the time of your purchase.

Conservation of Purslane:

Cool.

Duration of Purslane:

8-10 days approximately.

Tips:

When using the Purslane, before recovering the remaining one, shake or dry the lid of the container, to remove excess moisture, lengthening even more “the life” of the vegetables.

Nutrients and properties:

The purslane stands out mainly because it is one of the richest vegetables in omega-3 known. A fresh plant cup can contain 400 mg. Of this essential fatty acid. But it also offers a very complete contribution of a wide variety of nutrients and medicinal principles:

  • Vitamins: A, beta-carotene (7 times more than carrot), B1, B2, B3, C, E (one of the plants that most contain)…
  • Minerals: potassium (more than spinach), calcium, magnesium (one of the best vegetable sources), iron, phosphorus…
  • Amino acids
  • Bioflavonoids as Liquiritina
  • Important antioxidants such as glutathione or betalains (in their pigments)
  • Neurohormones and neurotransmitters in the fresh plant such as dopamine and L-noradrenaline (vasoconstrictor action, Antihipotensora and helping to reduce bleeding)

(See nutrient content and its benefits in vegetables). Note:

  • Do not freeze.
  • Periodically check the status of the product to be able to consume it in time.

Lettuce

Purchase of Lettuce:

The lettuce or ICEBERG, is a leafy vegetable. Of the lettuces is the one that contains less nutrients, basically is stuffed. In its form it looks like a cabbage. It is round with thin, concave and tight leaves, light green.

Freshness of the lettuce:

It can be seen in the firm leaves not soft, without brown spots and that its small stem is not of dark or pink color. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

Lettuce is used raw in salads with other vegetables and dressings or vinaigrettes.

Storage of lettuce:

  • First the round stem is removed and its leaves are separate.
  • Observe that they are in good condition and without animals (slugs).
  • Wash them with cold water (if they are dirty) and dry with absorbent cloth and clean.
  • Place in a container with a lid preferably plastic, putting absorbent paper (dry) in the bottom.
  • Place the leaves of the vegetable sandwiched to one side and the other.
  • Again absorbent paper cooking before the lid. Cool.

Conservation of Lettuce:

Refrigerated in the vegetable drawer or at the bottom and front of your refrigerator, not the bottom, because it is very cold and burns.

Duration:

Refrigerated, 8-10 days approximately or more by applying the given tips and depending on their freshness at the time of purchase.

Tips:

  • Dry the lid of the container often to remove excess moisture, this will prolong its “service life”.
  • It should be cut by hand or with a stainless steel knife so that it does not rust (it becomes black).
  • When you chop for the salads, place it in icy water to enliven the color, drain and it will be crispy and delicious texture.

Nutrients and properties of Lettuce:

Lettuce, is the lettuce that has less nutrients, is basically stuffed.

Note:

  • Do not freeze.
  • Periodically check the status of the product to be able to consume it in time.

Purple lettuce

Purple lettuce

Buying purple lettuce:

Purple lettuce, it’s a leafy vegetable.  of erect stems, gooseberries leaves, red wine color with some green. Its taste is slightly bitter. One of the most common problems when you buy a lettuce and not consumed right away is that the leaves wither. In most cases, the purchase is made every 8-10 days and at best once a week. This leads to the deterioration of the food but with a little attention and certain care, these products do not have to end up in the trash.

Freshness of purple lettuce:

It is observed in its stems and leaves erect and satin. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

Purple lettuce is used raw in salads, seasoned with vinaigrettes and dressings.

Storage of purple lettuce:

  • First the Union of its leaves is removed and they separate.
  • Observe that they are in good condition and without animals (slugs).
  • Wash them with water at room temperature (if they are dirty) and dry with absorbent cloth and clean.
  • Place in a container with a lid preferably plastic, putting absorbent paper (dry) of kitchen in the bottom.
  • Place the leaves of the vegetable sandwiched to one side and the other.
  • Again absorbent paper cooking before the lid.
  • Refrigerate in the crisper or at the bottom and front of the refrigerator, not the bottom, because it is very cold and burn.

Its duration also depends on the freshness at the time of your purchase.

Conservation of purple Lettuce:

Cool. Fresh foods such as lettuce, carrots and tomatoes, among others, whose growth is given in direct contact with or near the ground, meet some of the perfect characteristics to cause food infections, reason why they should be taken into account A series of precautions at the time of handling and consumption, to avoid residues of environmental pollutants. The process of preserving at home, is one of the aspects that influence, at the time of obtaining a safer product. It should be noted that in any fresh food that requires cold, if it is not refrigerated quickly, the possible microorganisms it contains can multiply. In the case of lettuce, conservation can be improved. It is also important to know how they should be kept in good condition since they are bought until they are consumed to extend their useful life. There are ways in which the leaves of the lettuce can be kept fresh and thus guarantee the extension of their useful life. These are important aspects: washing, cutting and storing in the refrigerator of this product. Lettuce is a vegetable that is consumed raw. All this implies, at times, a greater load of pollutants, since they are not subjected to any cooking process that destroys the existence of possible pathogens, traces of soil, insects or other type of dirt with the capacity to contaminate the surfaces of The kitchen where they are handled and the utensils that are used for it.

Lettuce in bag

The lettuce that comes in the bag tends to last longer, although it is also damaged once the container is opened. These products (IV range) are already clean, cut and ready to eat and have been removed from the non-edible parts. The fruits, vegetables and vegetables occupy a special place in this sector for the comfort of the client, but one has to be careful not to break “the cold chain”. In most cases these products are presented in containers such as bags or trays. They have a shelf life of about seven days. They must be kept at a temperature of about 3 º C or 4 º C until they are used. Although in recent years there has been much progress in improving the quality and stability of fresh and processed foodstuffs, special attention must be paid to the presence of microorganisms or pathogens, through techniques to improve their Packaging and processing and storage and maintenance maximizes the shelf life and maintains the quality of the product.  

Purple Lettuce Duration:

8-10 days approximately.

Tips:

  • It should be cut by hand or with stainless steel or plastic knife so that it does not wither (oxidize or darken).
  • After chopping, place it in icy (or ice) water and with lemon, for at least 5 minutes, it will become crispy and also lose its bitter taste.

Drain squeezing in the fist or in a vegetable centrifuge. 

Nutrients and properties.

(See nutrient content and its benefits in vegetables). Note.

  • Do not freeze.

·  Periodically check the status of the product to be able to consume it in time. 

Endive

Endive

Buy the endive:

They are leafy vegetables, similar to lettuce. Light yellow or red wine, so they are cultivated in dark places, without receiving electricity. Of short, tight leaves. It’s a pretty modern vegetable. Around 1850, a peasant from around Brussels, he realized that wild chicory roots that had been abandoned in the leftovers and in the heat were giving off elongated, yellow-leafed buds. He discovered that they were edible, and from that day on he dedicated himself to cultivating them. Shortly after, a Belgian botanist named Crézier improved the discoloration procedure and the buds acquired its current appearance

Freshness of the endive:

It is seen in its firm texture with erect, short and tight leaves. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination, refrigerate so that the “cold chain” is not interrupted.

Uses:

  • Endive is prepared raw as lettuce in salads.
  • Also baked in the oven (with cream sauce and cheese), or stuffed with cheese and meats with sauces.

Endive Storage:

  • Refrigerated in container with lid preferably of plastic.
  • or plastic bag with absorbent (dry) kitchen paper inside.

Its duration also depends on the freshness at the time of your purchase.

Endive Conservation:

Cool.

Endive Duration:

Eight to ten (8-10) days approximately.

Tips:

  • Cut with stainless steel knife, to prevent them from getting black (oxidation).
  • Check often and remove excess moisture, shaking or drying the lid of the container, so that the remaining stays are better preserved.

Nutrients and properties of endive:

(See nutrient content and its benefits, in vegetables). Note:

  • Do not freeze.
  • Periodically check the status of the product in order to consume it in time.

Watercress

Purchase of watercress: watercress, are a small leafy vegetable, rounded dark green and short and slender stems. They are not just a simple vegetable to incorporate into the food. In fact, watercress contains a lot of properties that bring many benefits to our health. Watercress contains countless vitamins and minerals, it is a powerful antioxidant and protects us against many diseases if we consume it frequently. Let’s see some of the most interesting properties of this vegetable

Watercress Freshness:

It is detected in intense green leaves, without black or flecks spots, upright stems and fresh aroma. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination, refrigerate so that the “cold chain” is not interrupted.

Uses:

  • Watercress are used raw in salads, with vinaigrettes and dressings.
  • Alone or accompanied by other vegetables.
  • Also cooked in soups or creams.

Storage of watercress:

  • Refrigerated in a container with preferably plastic lid.
  • Don’t be too tight.
  • A kitchen absorbent paper (dry) is placed at the bottom and the other before the lid.

Its duration also depends on its freshness at the time of purchase and its storage and conservation.

Conservation of watercress:

Cool.

Watercress Duration:

Approximately eight (8) days.

Tips:

  • Dry the excess moisture from the lid of the container and change the paper if it is wet so that the remaining ones do not rot.
  • It should be chopped with your hand or with a stainless steel knife so that they do not rust (put black).
  • Place in a container with icy water to make them crispy and intensify the color before using them in salads.

Note:

  • Do not freeze.
  • Periodically check the status of the product to be able to consume it in time.

Vegetables

Vegetables

Vegetable Purchase:

They must be bought according to the people (diners) who feed at home and their habitual consumption. This means, do not exaggerate in quantities so that they are not damaged and not tired with the same thing to the family. I don’t buy what they don’t like, just because it was cheap. Of course if it is good to buy what is in season of “Harvest” if the family likes such foods. When you go to buy the vegetables in the supermarket, we recommend:

  • Note that the refrigerator where the product is being exhibited is clean and operating properly (cool).
  • Preferably choose in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the pantry products, but before meat, poultry, fish and shellfish.
  • When it reaches its destination refrigerate, so that it does not interrupt “the cold chain” of it.

(See more tips and characteristics of freshness and vegetable status at the time of purchase, in each of the products developed).

Uses of vegetables:

A balanced diet should include in your menu the vegetables.

  • These are used either as a strong dish with meats.
  • As a garnish (accompaniment) and in salads.
  • As an ingredient and seasoning for other preparations.
  • It is advisable to always include them in the daily diet.

Vegetable storage:

As soon as you get home with the market, refrigerate, so as not to interrupt the cold chain of the product.

Cooling.

It is a cold method of food preservation, which consists in lowering its temperature between 4-6 degrees Centigrade (42 degrees F), to reduce bacterial activity. For the conservation (prolongation of “the useful life”) of the vegetables, it is important to bear in mind that, it is most convenient to buy them every 7-10 days, because it is a prudent time for storage (space in the refrigerator) and also to preserve its freshness. and nutritional value. (See more tips for storage and conservation of vegetables, in each one).

Vegetable Conservation:

Freeze. Cool. Temp. Environment.

Duration:

 (see according to product).

Tips:

(see tips on each one of the vegetables).

Nutrients and properties:

It is advisable to know that when consuming vegetables, it is important to consider not only the aesthetic factor in the menu, but most importantly, its nutritional value. They provide large amounts of vitamins and minerals and some are also rich in starch (carbohydrates) such as plantains and some tubers such as potato, cassava, arracacha, among others. Legumes are rich in proteins, vitamins, minerals and low carbohydrates, such as beans and lentils among others. They are very complete foods. The yellow and green vegetables are a source of carotene, vitamin A, riboflavin, iron, calcium and others.

Vitamins and minerals present in vegetables (vegetables).

Vitamin A.

It’s important for normal growth. Protects the surface of the respiratory tract, throat, bronchial tubes, eyes and skin. It helps to resist infections. It stimulates appetite and is good for digestion.

It is found in green vegetables and carrots.

B. Complex (water-soluble vitamins).

It should be consumed daily because the body cannot store it. It favors the generation of red blood cells and maintains a good state of the nervous system. This type of fruit also contributes fiber, thus improving your digestion. Beneficial for eyes and hair. Avoids fatigue and fatigue.

Vitamin B1 or thiamine.

Essential for growth. For metabolism. Nervous system.

It is found in the bean, cauliflower, tomato, spinach, carrot, corn and turnip, among others.

Vitamin B2 or riboflavin.

Important in cellular respiration. Antiinflammatory. It is usually found in vegetables, legumes and fruits.

Vitamin B6.

Helps in pregnancy symptoms such as nausea. Stimulates appetite.

It is usually found in grains, whole grains and walnuts.

Vitamin B12. Intervenes in the growth. Antianemic.

Found in the carrot.

Niacin. It’s important for the skin.

It is found in vegetables legumes and potatoes.

Vitamin C or ascorbic acid. (Water-soluble vitamin).

It should be consumed daily because the body cannot store it. Strengthens the immune system. It intervenes in the repair of the tissues (connective). contributes to the formation of collagen. It gives strength to the blood vessels. Helps resistance to infections In wound healing.

Found mainly in citrus fruits (orange, lemon, grapefruit, mandarin), chard parsley, celery, carrot, watercress, green paprika, potatoes, tomatoes, turnip among others.

Vitamin D.

For the formation of strong bones and teeth. Regulates metabolism. Support for phosphorus and calcium absorption.

It is found in cabbage and carrot.

Vitamin E.

Avoids the appearance of eye disorders and clots in the blood vessels (thrombi). Fertility aid. Prevents premature old age. It also increases the cellular response to infections or illnesses. Auxiliary in the growth and the corporal development. It benefits the nervous system.

It is found in spinach, watercress, lettuce, and general in the vast majority of plant-derived foods.

Vitamin K.

Very important for blood clotting.

It is found in green leafy vegetables, such as spinach, green cabbage, egg yolk, among others.

Minerals.

Calcium.

It constitutes 50% of the minerals present in the human body. Prevents bleeding. It helps keep your heartbeat constant. For the maintenance and development of bones, fingernails and teeth. Helps in blood clotting and good muscle functioning.

It is found in chard, tomato, orange, lemon, lettuce, celery, and green leaves in general, among others.

Chlorine.

It is important in the formation of gastric juices.

It is found in tomato, spinach, turnips, lettuce, avocado, bananas, pineapple coconut, mango, lemon, among others.

Copper.

Very important for the assimilation of iron and hemoglobin formation.

Found in: cucumbers, spinach, celery, onions, potatoes, bananas, carrots, soybeans, radishes, onions, beans, lentils, wheat, maize and rice.

Phosphorus.

Along with the calcium it forms the cover of bones and teeth. For the proper functioning of the brain.

It is found in broccoli, cauliflower, cabbage and Coles in general.

Fluor.

For the formation and hardening of bones and teeth.

It is found in: garlic, cauliflower and chard.

Iron.

It is the main component of red blood cells and hemoglobin in the blood. They help build blood cells. It creates resistance against fatigue. It helps to avoid anemia.

It is found in green vegetables, legumes (beans, lentils), whole wheat.

Iodine.

It is vitally important for the proper functioning of the thyroid which regulates the metabolism.

It can be found in garlic, tomato, lettuce, pineapple, among others.

Magnesium.

Essential for the correct functioning of the nervous system. Helps the functioning of the glands. Helps the formation of albumin in the blood.

It is located in: avocados, pineapple, bananas and vegetables in general.

Sodium.

For the blood and the nervous system.

Potassium.

It develops the cells of the muscles and the red blood cells. It is basic for muscle tissue and glycogen formation. Avoids muscle fatigue.

It is found in: chard, cucumber, tomato, eggplant, celery, mango, orange, lemon, avocado, lettuce, turnip.

Zinc. 

Improves the skin. Helps children and adolescents grow. For healing the wounds.

Carotenes.

By their antioxidant power they protect against free radicals (causing aging). They have anti-cancer properties and prevent heart disease. They are found in yellow vegetables and fruits. Some vegetables also contain carbohydrates, which provide energy to the organism and proteins, for cell regeneration.

Nutrients that should contain any balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

A balanced diet must then contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.

Note.

  • It should be remembered that the useful “life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation.
  • Periodically check the status of the product to be able to consume it in time.
  • Always handle with clean hands and utensils.

CONSERVATION

Food Conservation

In addition to knowing how to buy, it is vital to know how to conserve the food we take home, to prevent them from breaking down, and that bacteria that are in them proliferate, endangering family health.   For this we have to know some fundamental techniques for food preservation, such as: Refrigeration, freezing, salting, smoking and not least thawing in order to preserve the nutritional quality and the organoleptic characteristics of food as they are, the color, smell, texture and flavor of them, thus prolonging their “shelf life”.

Conservation by Refrigeration.

It is one of the cold food preservation techniques, which consists in placing the food in the refrigerator at a temperature of 3-5 degrees C (Celsius or Celsius), for a short period of time, before cooking them. or its subsequent freezing, thus delaying the proliferation of bacteria in these.

When cooling, it must be taken into account that:

  • For the conservation of fresh food in the refrigerator, glass containers usually produce more moisture and tend to rot, so it is advisable to use plastic or Styrofoam containers, wrapped with plastic wrap or vinyl (many foods already come in these packages).
  • The use of metal containers should be avoided, since they tend to reduce the “shelf life” of fresh food inside the refrigerator, because more moisture is produced.
  • Processed foods are best preserved in glass containers, so as not to alter their taste.
  • Foods processed with salt should not be stored in metal containers, because there are some metals that release toxic substances to the body in contact with salt.
  • The refrigerator works best when it is not overly full, so you must calculate the amount of products to buy, so that there are spaces for the cold air to circulate evenly inside it.

Conservation by Freezing.

It is one of the most used and most effective methods for the conservation of cold foods. It consists of subjecting the food to temperatures of less than 0 degrees C (Centigrade or Celsius), which is the freezing temperature of water. Here by freezing cold, bacteria that break down food are inhibited in such a way that their “shelf life” is prolonged. For this method the freezers of the refrigerators are used, programmed at temperatures below 0, or if you prefer and there is enough space at home, you can obtain an additional freezer.

Some guidelines or tips to freeze:

  • Refrigerator freezers work much better when they are full.
  • All foods, both raw and processed, must be properly packed so that the cold does not burn them. Raw foods such as meat, fish and seafood can be packed in plastic bags or vinyl paper (film). The processed can be frozen in plastic containers with lid (never glass to avoid accidents, because the low temperatures can break).
  • Before freezing the food that has been prepared, it should be left to cool, since the temperature of the freezer can go down and as a consequence, decompose the food already frozen. The refrigerator also consumes more energy by having to re-regulate the temperature it lost.
  • Do not freeze food that has already been thawed, to avoid the proliferation of bacteria.

Defrosting

Thawing should be done inside the refrigerator, never at room temperature, to avoid the proliferation of bacteria. The food is taken out of the freezer and placed in the refrigerator the night before so that it thaws. If you forget, you can place the package in a container with drinking water at room temperature and leave it in the refrigerator to thaw. To defrost processed foods, you can use the microwave oven by pressing the defrost button. This is not so convenient for raw meats or fish as they can start their cooking unevenly and activate the microorganisms in them. When defrosting meats, fish or seafood, they should be consumed in their entirety. They should not be refrozen. In fact, no defrosted food has to be refrozen, because the bacteria have been activated and can turn into toxic foods, harmful to health.

Salting or drying.

It is known as salting or drying, the oldest conservation method used by man to preserve some foods, microorganisms (bacteria) that break them down. It consists of using salt in large quantities with the addition of nitrates, to sprinkle with this mixture, meats and fish, in order to slow down its decomposition. They are put to air currents, without the direct sunlight, to lose moisture, as it is an effective means for the proliferation of bacteria.

Smoked.

Smoking is a method of food preservation, which consists of using flaming aromatic woods, exposing food to the smoke of these, to preserve them, giving them flavor and aroma. According to the food, the wood of the tree that best suits itself is chosen. Any hard wood, free of resin (apple tree, oak) and other than pine, cypress, eucalyptus and any red wood is used.

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