Handling ingredients

Storage

General rule

Generally, refrigerate things that are found in supermarket refrigerators. Meat, dairy and often vegetables benefit from refrigeration. Many jars and other sealed containers will need refrigeration once opened - see packaging on individual products for instructions. Marking the date of opening with a marker on a jar can help work out how long to keep them but always use your eyes and nose to judge whether something is off.

Eggs

Eggs will last longer if refrigerated even though they are mostly on shelves at supermarkets; however they will cook at different timings from the fridge.

Bread

Do not refrigerate bread; although it may help reduce bacterial growth it will go stale faster due to changes in the starch. A wooden bread bin is ideal for bread storage because it is porous (some woods are also naturally antibacterial).

Fruit

Most fruit will be fine in a fruit bowl but refrigerate fruit that may go off quickly. Bananas should ideally be kept away from other fruit as they release gases that make other fruit spoil faster.

Onions and potatoes

Onions and potatoes should be kept in the dark, in a cool dry place, and ideally not near each other for a similar reason to bananas. Do not store them in sealed containers or plastic bags.

Herbs and spices

Herbs and spices need to be kept in sealed jars; allowing oxygen to get to them will cause them to lose their strength.

Freezing

Freezing introduces ice crystals into food which may makes ingredients soggy or limp when unfrozen - this happens to many fruits, for example.

Peas are best frozen - they are frozen within minutes of harvest and retain their shape and texture well, so always keep a bag of frozen peas. Sweetcorn is also good from frozen.

Washing ingredients

Always wash vegetables of soil, fertilisers and pesticides that you may be unable to see, and always wash salad leaves; salads are the biggest cause of food poisoning as they are raw and can easily hold bacteria that will make you ill. A salad spinner is a very useful kitchen gadget.

Although previous generations such as nana Susan were taught to wash meat, do not do this. Washing meat will spread bacteria around your sink, whereas simply cooking the meat will do a much better job at eliminating anything nasty. Always be sure to cook meat all the way through to avoid food poisoning and parasites.