Table of contents TEN TIPS ABOUT FOOD 1. The minimum durability date is not a consumption date! 2. Pay attention to lid arching in milk products and canned 3. Wash fruit and vegetables just before consumption 4. Take mushrooms from plastic packaging 5. Test the freshness of a raw ice with the aid of a water glass 6. Water-containing foods such as soft fruit, juices, cucumbers, tomatoes, soups and sauces immediately throw away in mold attack 7. Smooth fruit and vegetables 8. Frozen thawing 9. Regular temperature control at the refrigerator 10. Regularly clean the refrigerator 11. The Expert
There are many myths about food, durability and proper storage. Housekeeper and TV presenter Yvonne Willicks has ten tips in stock that really helps unravel those myths.
“Let’s face it; we should not ignore food tips, especially when it comes to cooking.”
They are essential for culinary enthusiasts because they allow them to improve their skills, increase efficiency, experiment with new flavors, reduce food waste, and instill confidence in their cooking.
These helpful tips assist people in navigating the kitchen, refining techniques, and comprehending various cooking methods. They also offer shortcuts, time-saving techniques, and organizational hacks to make cooking more enjoyable. Overall, food tips create a culinary symphony in the kitchen.
Ready to dive in?
Alright then, here are the top 10 tips about when it comes to Food making.
1. The minimum durability date is not a consumption date!
When assessing whether the food is still dishonorable, rely on your own senses. What no longer smells good, tastes or looks good, you should not eat.
2. Pay attention to lid arching in milk products and canned:
If the lid grows, you shouldn’t eat the food. If he does not yet wish, the chances are good that he also has odor, taste and appearance tests.
3. Wash fruit and vegetables just before consumption:
The contact with water makes it more sensitive and tangible for germs.
4. Take mushrooms from plastic packaging:
Sweat water is rapidly formed in plastic, which makes the mushrooms rot. Better store in a paper bag or just some kitchen paper.
5. Test the freshness of a raw ice with the aid of a water glass:
If it floats down, it’s fresh. When the egg floats up, the air chamber has become bigger and care is required. When cooking or baking it can still be processed. Raw for a tiramisu should not be used.
6. Water-containing foods such as soft fruit, juices, cucumbers, tomatoes, soups and sauces immediately throw away in mold attack:
If food contains a lot of water, mold mushroom can spread quickly. molds such as aflatoxins are particularly critical for humans.
7. Smooth fruit and vegetables:
The motto applies to blurred fruits and vegetables: cook it, peel it or throw it away. Germs are usually located only on the surface and can be obtained by peeling or peeling. Kill heating.
8. Frozen thawing:
Frozen best packed and covered in the refrigerator at the bottom level. Regularly pour off the thawing liquid. This protects the aroma and prevents germination.
9. Regular temperature control at the refrigerator:
Place the thermometer centrally on one level and make sure that the thermometer is not covered by food. Correct the temperature setting on the device. The average temperature should be five degrees.
10. Regularly clean the refrigerator
At least once a month remove all removable parts and wash off with warm water and with little rinsing agent. This is one of those food tips that could come in handy.
Yvonne Willicks is a trained housekeeper. In 2005 she began her TV career as a TV host of household shows. Since then, she has successfully moderated numerous household formats on various channels, including her broadcast “The Big Budget Check” on WDR Television.
As a designated household and consumer expert, she is often a guest in various shows and talk shows. Since October 2014, she has been on the media space with her broadcast “The Budget Check with Yvonne Willicks”.
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