Only eating high-quality fresh products that we do get from them. Even the most useful-prepolicy yogurt can be a real poison, if he was "a bit stale". So proper storage of products – the key to cooking "tasty and healthy food."

With the advent in our homes refrigerators we no longer think about how to store a particular product. It's easy – put it in the fridge and relaxed. The more modern "smart" models themselves set the temperature and even humidity. Meanwhile, at improper storage of many products lose a significant part of their useful properties and deteriorate much faster.

For example, bread and various bakery products. it turns out, also need to be stored in the refrigerator. We all know that fresh bread, soft and fragrant, is most useful, however, from yesterday's loaf won't hurt. But a few days later, the bread is not stored in the refrigerator, begins to mold, and it is certainly to eat impossible. In addition, you cannot leave the bread open, for example, on the table, even for a few hours -- it hardens very quickly.

Milk and milk products of course, only in the refrigerator. These products have a very short shelf life, so they should be consumed as soon as possible, avoiding long-term storage.

By the way, dairy products with "bifidobacteria" and other probiotics can't be stored longer than 7-10 days. Therefore, the words "live cultures" on the tub of yoghurt with the implementation period of a few months, to put it mildly, devoid of sense.

Storing milk and dairy products should be required in a sealed container. First, it contributes to a longer storage, and secondly, in a sealed container the milk will not absorb the various smells from other foods in the refrigerator.

Eggs you can store both in the fridge and in a cool, well-ventilated place. Eggs shelf life is quite large, but only on the condition that their shell is not damaged. It is best to buy eggs in the store, because the shells of these eggs dated. Be sure to smell the egg before you buy or eat – rotten eggs have a very peculiar smell, which is easy to feel.

Meat and meat products must be stored in strict accordance with the rules. But first, the meat you need to choose. The flesh of fresh meat has a nice smell, elastic, characteristic of this type of meat color (for example, beef-red, pork – pink-red, lamb – brown-red), body fat is white or cream.

Frozen meat of lower quality than chilled, but if I have to choose, I should prefer the piece without snow "coat" or bloody ice flows – this indicates the repeated unfreezing/freezing of the product.

To keep the meat of large animals (pork, beef) in the refrigerator up to 3-4 days of non-frozen poultry – not more than 2 days. Frozen meat can be stored up to 6 months in the freezer (-18

Deli meats in vacuum packaging can be stored in the refrigerator for up to several weeks, but if the package is opened – no longer than 4 days. The same rule applies for canned meat: opened Bank should not be stored longer than 2-3 days.

As for fruits and vegetables. then they should be stored as little as possible, because they not only can spoil, but can lose almost all the nutrients and vitamins. It is better to eat local fruits and vegetables, they are not treated "chemistry" to increase shelf life.

Not all fruits and vegetables need the fridge to stay fresh. For example, citrus, pineapple and even cucumber are also feel great on a Desk or shelf. Some products should not be washed, if they are more or less long-term storage. Such, for example, include berries (currants, strawberries, raspberries), carrots, cauliflower, corn.

A number of fruits and vegetables should be stored separately from other products. Secreted in particularly large amounts of these fruits and vegetables ethylene gas promotes accelerated ripening and decay of other products. Therefore, these fruits and vegetables like apples, pears, apricots, bananas, tomatoes, peaches and plums, should be stored in a separate box.

If you want to prepare fruit or berries for future use. it is possible to freeze them. They need to be washed and dried, after which a uniform thin layer is distributed on the shelf of the freezer or on a special tray. Frozen layer to remove in a plastic bag and start freezing the next "batch". Keep frozen berries and fruit should be in the freezer.