4 Tips to Make Your Fridge Last
At TeakOrigin, we care about what’s happening inside food. That usually means testing produce to find the exact, scientifically-verified, nutrient levels. But as we limit our trips out of the house to busy grocery stores, we’re also trying to make our food, and its nutrients, last as long as possible in the fridge. So, here are some of our teams’, and other food experts’, favorite tips to extend the life of your food.
No More Rotten Avocados
When those avocados you bought in bulk all start to ripen at the exact same time, freeze them! Peel, pit, and puree them with a fork before putting them in a plastic bag or container in the freezer. Adding a tablespoon of lemon juice for every two avocados may help improve flavor when they thaw. Throw frozen or thawed avocado in smoothies, stir frys, or guacamole.
Forget Meal Prepping
Meal prepping might actually be depriving your produce of nutrients. Some foods may lose nutrients, like vitamin C and carotenoids, when cut. “Intuitively, we get that damaged food loses nutrients, but damage by cutting is often no different.” says Felicity Meyer, Senior Chemist at TeakOrigin. If you can, wait to cut that produce until you need it.
Stock Up on Herbs
If you’re looking for a way to keep flavor in your food, consider stockpiling herbs by freezing or drying them.
For drying, wash and dry the herbs before placing one layer between two paper towels in the microwave next to half a cup of water. Microwave on low and check the herbs every 15 seconds, flipping occasionally. The herbs are dried when they crumble easily and the stems break. Label for storage.
For freezing herbs, wash and dry, pull leaves off of the stems, and place them on a cookie sheet in the freezer for 30 minutes. Then, take out the sheet and move the herbs into a sealed and labeled plastic bag in the freezer.
Don’t Misdiagnose Your Yeast
If your baking yeast is expired or sad looking, find out if it is still active by “proofing” it before you toss it. “Make a 1/4 cup of warm water (105–115 F) and add about a teaspoon of sugar,” says Ellen Miseo, TeakOrigin’s Chief Scientist. “Then sprinkle the yeast on top, let it dissolve and sit for 10-15 minutes. If the yeast is still active, the mixture will foam and can be used.” Even the saddest looking yeast will make your bread rise if the mixture foams. If it doesn’t, toss it.