REVEALED: The nine tricks that will make your groceries last weeks longer in lockdown – and the four foods you should never freeze
- Dietitian Lyndi Cohen shared the nine tricks to make your fresh food last longer
- The expert from Sydney recommends soaking herbs in stock and freezing
- She also said it’s a good idea to wrap your greens in a paper towel to preserve
- Lyndi said you need to check your fridge temperature and freeze seasonal food
- Coronavirus symptoms: what are they and should you see a doctor?
Dietitian Lyndi Cohen has shared the nine tricks that will make your groceries last longer throughout lockdown, and while she said you should make good use of your freezer at this time, there are four foods you should never freeze.
The dietitian, from Sydney, said in Australia, we waste 25 per cent of the food we buy, and this figure is only likely to go up with so many of us panic buying and stocking up in the wake of COVID-19.
But, there are ways to make your fresh foods last longer.
From freezing your milk to wrapping your greens in paper towel and changing the temperature of your fridge, FEMAIL reveals what you need to do now.
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Dietitian Lyndi Cohen (pictured) has shared the nine tricks that will make your groceries last longer throughout the coronavirus lockdown
1. Wash your produce at the right time
While we all know we should be washing our fruit and veg – and especially carefully during the coronavirus pandemic – Lyndi said when you wash your food is critical in keeping it fresh.
‘Some people think it’s best to wash everything as soon as you get home from the shops, but in fact the water can make your food go bad more quickly,’ she said in a YouTube video.
Instead, the dietitian said you should give your food a quick rinse before eating it, and you’ll get more mileage from your vegetables.
Lyndi’s second tip concerns the life of your green vegetables – and how you can make them last longer by wrapping them in paper towel (pictured)
2. Store your greens in paper towel
Lyndi’s second tip concerns the life of your green vegetables – and how you can 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 get a paper towel and place it inside a container with the veg. This will help to get rid of some of the moisture.’
The dietitian (pictured) explained that it’s important to wash your groceries at the right time, ideally just before you eat them to prevent the water from damaging them
Lyndi recommends you pop your herbs into an ice tray container and pour some stock over the top of them (pictured)
3. Soak herbs in stock
Herbs are one of those things where you always want them, but don’t always have fresh ones on hand.
So if you’re not going to the shops just as often, Lyndi recommends you pop your herbs into an ice tray container and pour some stock over the top of them.
Put them in the freezer, and when it comes to cooking, all you need to do is get them out, pour them into your cooking and you’ll have a ‘great flavour base’.
Pour your milk into ice trays and freezing single serve portions, or pop a whole carton into the freezer before you need to defrost it in the sink (pictured)
4. Freeze your milk
‘It can be really hard to get through a whole litre of milk if you’re living alone or in a couple,’ Lyndi said.
Get around this by either pouring your milk into ice trays and freezing single serve portions, or popping a whole carton into the freezer before you need to defrost it in the sink.
5. Choose meat alternatives
The upside to such little meat available in the supermarkets, Lyndi said, is that more and more people are turning to plant-based alternatives to keep them fed and nourished.
Plant-based options like marinated tofu and beetroot burgers are a great option, as they will last longer than meat and you can use them in a variety of ways.
For fresh food, the ideal temperature of your fridge should be somewhere between zero degrees and four degrees Celsius (pictured)
6. Check your fridge temperature
You might be doing everything right, but your fridge might be set too hot or too cold for you to fully reap the benefits of fresh, longer-lasting vegetables.
‘You don’t want your fridge to be too hot or too cold and it’s worth remembering that if you do put hot food in the fridge, you’re going to need to turn the temperature down just a little bit,’ Lyndi said.
For fresh food, the ideal temperature of your fridge should be somewhere between 0C and 4C.
Lyndi said beans and legumes are a great buy for your pantry, as they won’t go off and can be used in a multitude of ways in curries, stews and soups (pictured)
7. Make the most of beans and legumes
Like plant-based meats, Lyndi said beans and legumes are a great buy for your pantry, as they won’t go off and can be used in a multitude of ways in curries, stews and soups.
‘I always have loads of tins on hand and use them all the time,’ Lyndi said.
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 of that.
‘Leave it overnight, and in the morning, just bring them to the boil, reduce to a simmer and leave them for an hour,’ Lyndi said.
She then recommends adding your beans to foods like bolognese when you don’t have much mince and said your family won’t even be able to taste the difference.
8. Store your onions and garlic correctly
While many people do know that onions and garlic need to be separate from most foods, still some people put them with other foods.
‘Food items like onion and garlic provide a chemical called ethylene,’ Lyndi said.
‘Ethylene can actually make all of your other produce go bad, so we want to keep food substances that have ethylene away from other food substances.’
Lyndi recommends keeping your onion and garlic in your pantry away from other food items, ideally covered so it’s a bit dark.
‘I freeze the likes of strawberries, bananas and vegetables in containers,’ Lyndi said – this works out cheaper because seasonal things are cheaper (pictured: her containers)
What foods should you never freeze
9. Buy seasonal and freeze
Lastly, the dietitian said buying seasonally is always a good idea.
Not only because seasonal food is often cheaper, but it also means you can bulk buy and eat later.
‘I freeze the likes of strawberries, bananas and vegetables in containers,’ Lyndi said.
‘Pretty much everything freezes well.’
Lyndi highlighted that there are four foods you shouldn’t freeze however – lettuce, celery, cucumber and radish.
This is down to their water content, whereas anything with a high fat content like avocado will work especially well.
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