Cooking hacks: 10 ways to preserve food

Do you think the only way to preserve food is by keeping it in the refrigerator? You are wrong, there are many more ways to preserve food correctly, and today I am going to give you 10 tricks that will help you preserve some foods differently. Learning to do this type of technique will help you expand the range of options when it comes to storing your food.

  1. In oil: It allows to preserve a large part of the vitamins and properties that food has for a long time. The oil also protects the food from microorganisms and guarantees wholesomeness. You can preserve meats, vegetables, fish, cheeses, etc. in oil. Most of the preserves that we consume are made with this type of technique.
  2. In vinegar: It is a perfect preservation for foods with a low acidity such as onions, carrots, olives, cucumbers or garlic. To make a pickling you need a large amount of salt for the technique to be perfect. Also, if you want to flavor the vinegar, you can do so by including aromatic plants that will give the food a more special flavor.
  3. Vacuum: Its only drawback is that you have to have a vacuum packaging machine to use this type of technique. Vacuum packaging applies a pressure suction that makes each food stored inside do so with little oxygen and thanks to this, the food does not oxidize and lasts up to 4 times longer. You can keep all kinds of food and sauces.
  4. Smoked: It is one of the oldest techniques to enhance the flavor of food. Meats, sausages and cheeses are superbly preserved, as well as fish.
  5. Dehydrated: It is a great way to preserve a food without altering any of its properties and nutrients. The water is only extracted from the food by means of a gentle heat that does not alter its composition. You can keep this type of food for months and even years. By dehydrating, the food becomes smaller and takes up less storage space.
  6. Pickled: It is a marinade in which a certain food is boiled in oil, vinegar, vegetables and spices. It is allowed to cool, and when it has been cooked, the food is covered with this sauce. The food lasts about 4-6 months in a perfect conservation in fish, meat, shellfish and mollusks.
  7. Candied: We immerse the food in a type of fat made from clarified butter, olive oil and lard. Everything is cooked at low temperature until done. It is used in meat and fish. It is essential that for it to be perfect, the temperature is controlled at all times without boiling.
  8. In sugar: It is one of the most widely used natural preservatives. It is perfect for preserving fruit and sometimes even some meats.
  9. In salt: It is also called curing, and it is used mainly in the preservation of meats. The taste of cured foods is much better and is more potent than at the beginning. By preserving the meat in salt, it becomes softer and allows you to enjoy a higher quality product.
  10. The uperization: The food temperature rises to 150 degrees by injection of steam for a couple of seconds. It destroys all kinds of bacteria, and afterwards the product goes through a cooling to 4 degrees of temperature. This type of technique is used in milk mostly.

Discover other recipes of: Cooking tips

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  1.   zukya said

    I have a large supply of organic tomatoes, there are even yellow ones, the fact is that in 15 days I will leave the autonomous community and although I can carry jars I am afraid to put them in oils with spices, or vinegars. The likido comes out since I use for this the glass bases with the rubber and clip closure, but from time to time the likido has come out ... and now I am not for more junk and even less to make extra expenses.

    I barely have time to dull them and when I arrive at my new destination have them as freshly fucked
    What do you propose to me?
    The trip lasts just over 6 hours.

    I also have a leftover of red onions