Because each food has its own characteristics in terms of storage, it is useful to have all kinds of containers at home. The ideal solution to face all situations is to have containers of different sizes and in various materials.
- Two main categories of food
- How to keep food fresh?
- Dry foods: which containers to choose?
- Choose quality containers
- Two main categories of food
Before knowing in which container you are going to store your food, it is important to distinguish the main characteristics of each.
So-called fresh foods: These products are perishable and have a short consumption date. Their composition is not stable, that is to say that without a specific method of conservation, the qualities of the product naturally deteriorate on contact with air and light. These foods are typically raw and cooked meats, fish raw and cooked, cooked vegetables and to a lesser extent raw, dairy products, cold meats.
All of these foods have the characteristic of having a high humidity level. This humidity is conducive to the development of bacteria and fungi, making their consumption unsuitable. Contact with air also creates oxidation. Traditionally, fresh foods can be stored in the cold (refrigerator or freezer), in salt, vinegar, vacuum-packed, or even canned or in a pasteurized pack.
So-called dry products: These products are also perishable in absolute terms, but their consumption date is notably longer than fresh products (from a few weeks to several months). Their composition is stabilized since their moisture content is reduced. These foods are typically pasta, rice, coffee, spices and condiments, flour, sugar, dry cakes, dried fruits … Traditionally, dry foods are stored at room temperature, in a safe place. air and light in a closet.
How to keep food fresh?
The fresh foods that we buy in stores present themselves;
- Or already packaged: vacuum-packed meats, prepared meals in trays, packs, cream jars, yogurts, etc.;
- Or without packaging: fruits and vegetables, cut meats, retail fish …
For the former, the best food storage containers still remain in their original packaging, preserved intact until the expiry date. For the latter, and more generally for all foods in open packaging, conservation is done according to the characteristics of the product:
Raw meats and fish, but also preparations of cooked meat, fish or vegetables and cold cuts: they can be kept cold, preferably in an airtight Tupperware-type container or in a film to limit air oxidation and dryness due to cold;
Whole fresh vegetables and fruits: these products must “breathe”. If they are locked in an airtight box, they deteriorate faster. No specific container is therefore really necessary for this type of food if it is kept cold, in the bottom of a refrigerator. For salads, however, it is recommended to wrap them in a clean tea towel. The fabric will have the effect of maintaining freshness and optimal humidity;
Vegetables and cut fruits: these products should be kept identical to cooked preparations, in the cold, in an airtight Tupperware-type box to limit the oxidation of the air and drying out due to the cold.
Cheeses, yogurts and other dairy products: these products should be kept cold to limit their natural fermentation. As much as possible, the original packaging should be retained. If this is not the case (for cheeses in particular), the use of an airtight Tupperware-type box will limit drying out.