How to Save a Vegetable

Happy Monday, Friends of Slimgourmet! Did you know that vegetable improper storage can affect the nutritional quality of vegetables? However, unfortunately not many of us know how to store vegetables properly. Newsletter this week will be sharing tips on the right way to store vegetables.

The first thing to do is to separate between the type of bulbous vegetables and leafy vegetables and fruit vegetables. Bulbous vegetable types such as: potatoes, pumpkin, onion, garlic. Materials of these foods should be stored at room temperature with good air circulation, not exposed to direct sunlight, dry storage space, and vegetables in a state not yet peeled and stored in plastic that has a hole. While these types of leafy vegetables and fruit vegetables such as broccoli, collards, kale, beans, peppers, tomatoes, etc. should be stored at low temperatures such as refrigerators (temperatures 5-8 ° C).

The most important thing in a low-temperature storage is temperature stability and cleanliness of the refrigerator. In addition, the vegetables to be stored in the refrigerator should be in pristine condition, each vegetable is packed in perforated plastic, vegetable position to be in an upright position so as not to overlap and place the vegetables in the crisper section (bottom room fridge). When the sections are walkin enough then low temperature resistant vegetables such as cabbage, carrots, turnips, and eggplants can be stored on the shelf PC on it as well positioned vegetable that requires a lower temperature in the rear.

Tim Kitchen Slimgourmet always pay attention to the storage of vegetables that will diolahnya to maintain the freshness and quality of the food quality will be presented to the client.

Let's live healthy, happy, prosperous together Slimgourmet!

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