To avoid the risk of food poisoning, food should be kept at a good temperature for a maximum period of time. Even leaving food in the freezer, it is better to respect a certain time to regain quality both in terms of texture and taste and food safety. Managing the conservation of your food well will also allow you to reduce your food budget at the end of each month.
In your fridge
Usually, the food you put in your fridge is intended to be consumed fairly quickly, that is, in less than a week. But there may be exceptions. Do not panic, you will see more clearly at the end of this article.
In the essentials of the fridge, we find in first place the eggs. If having eggs with us seems obvious, their conservation is not necessarily. Indeed, a fresh egg (not having undergone any form of cooking) can be stored for up to a month while a hardboiled egg (cooked) can be kept for 1 week.
Also in the essentials, we have milk products. Again, their shelf life differs depending on the product. Firm cheeses such as mozzarella or cheddar will keep for 5 weeks in the fridge, yogurts will keep for another 2 to 3 weeks and opened milk bottles for only 3 to 5 days.
Concerning meats and meat derivatives, we reach fairly short storage times. About seafood, conservation should not exceed 3 days or even 2 days for shrimp and fatty fish such as salmon. Raw minced, cubed or sliced meat will not keep fish for as long, but raw bacon can stay in the fridge for up to 7 days. For meat derivatives like tofu, for example, you can keep an open package for about 6 or 7 days.
We often tend to think that cooked, processed products keep longer than raw products. But this is not true. Their shelf life does not exceed 4 days as for cooked pork, cooked red meat, poultry cooked without sauce or meat sauce. Soups, dishes cooked in a pan or poultry cooked in sauce can be kept for 2 or 3 days.
In your freezer
It is rare for frozen products to keep for less than a month, which generally makes it possible to keep leftover meals, make a few reservations or buy in large quantities for an event.
In products that have a shorter freezing date, we find yogurts, tofu, bacon, fatty fish, with a shelf life of 1 to 2 months. Storage can be pushed up to 4 months for ready meals, soups, cooked red meat, cooked pork, raw meat, poultry cooked without sauce or shrimp. Other products have long shelf lives, that is to say around 6 months, such as meat sauces, lean fish or poultry cooked in sauce.
Now that you know more about storing your food, treat yourself by filling your fridge and freezer! Do you have conservation or anti-waste tips? Share them without delay!
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