Kitchen Tips 2021: When To Throw Away Produce And Meat

Here are some kitchen tips on storing meat and produce in your kitchen the right way. Read on to know the lifespan of your food to keep smart and healthy!

There are many ways to avoid your kitchen nightmares, one of which is strictly keeping track of the produce and meat you store. Just because you've stocked them all in the fridge doesn't mean you can keep them there for months.

Produce is grown and picked straight from stems and branches amidst nature. Greens will naturally decay over a short period of time and are not made to last all that long. The fresher the better! Similarly, meat tastes much better when it's fresh rather than when it's stored in the freezer for long periods of time. Having said this, it's always wise to know how long meat and produce is meant to be kept in your kitchen and when it's time to throw it out.

Above Photo: Pexels

1. Produce

IN THE FRIDGE

All kinds of berries and cherries should only be kept in a loose plastic bag in the fridge for five days, ten maximum for cherries.
Figs and grapes can be refrigerated for only ten days.
Strawberries, however, can last up to seven days.
Corn on the cob can last in the fridge for up to three days.
String beans, broccoli, and zucchini can last in the fridge for three to five days.
Eggplant, lettuce, cucumber and peas should only be kept for one week.
Carrots can last for three to four weeks.
Radishes should be stored in cooler conditions, so the refrigerator is your best bet. Keep them in an airtight container and they can last for around 2 weeks at best.
If you've had that apple for more than four or eight weeks in the fridge, then it's time to throw it away especially when it appears wrinkled and feels mushy.
Oranges and lemons usually can be kept in the fridge up for four weeks at a time.
While whole cabbage can last in your fridge for three-four weeks, cut cabbage should be consumed within two to six days.
Potatoes can be stored for six months, as long as they are kept away from the light.
Cut fresh squash can be kept in the fridge for around one week at most, while cooked squash should be stored in the fridge for around four-five days.

Above Photo: Pexels

IN THE PANTRY

Bananas can last for two to seven days, depending on how ripe they are upon purchase.
Red tomatoes should only be kept in the kitchen for around five days.
For seven to ten days, you can keep a watermelon at room temperature.
Avocados should not be consumed if they have been on your table for more than four to seven days.
On average squash can last for one month (depending on when you buy it).
After curing onions at room temperature for two to four weeks, you may store them away for four months.
Garlic, however, can last longer—for three to six months—unless it has turned tan.

2. Meat

Above Photo: Unsplash

If you've had chicken for more than nine months in your freezer, it's probably time to toss it in the bin. Fresh raw chicken can be kept in the refrigerator for two days but it can stay frozen for up to nine months. Cooked poultry, however, can be in the fridge for up to four days.
Raw pork chops can be kept frozen for four to twelve months and can be in the fridge for four-five days. Raw bacon, however, can only stay in your freezer for a month and in the fridge for a week.
Keep steaks frozen for only six to twelve months. Raw steak can be in the fridge for three-five days but leftover cooked meat shouldn't be stored for more than four days.
Raw hot dogs and lunchmeat should be consumed within two days if just in the refrigerator but can be frozen for up to two months.
You shouldn't keep lean fish in the freezer for too long, if it's been kept there for more than eight months, it's time to go. In the fridge, raw fish should be kept for only one-two days.
Fatty fish should only be stored frozen for a maximum of two to three months.

Topics

produce storage food

Tatler Asia

Kitchen Tips 2021: When To Throw Away Produce And Meat

1. Produce

IN THE FRIDGE

IN THE PANTRY

2. Meat