glossary

Apples
Store in ventilated plastic bag in fridge

Artichokes
Store in ventilated plastic bag in fridge 2-3 days

Asparagus
Discard rubber band from bunch
Store in ventilated plastic bag in fridge 2-3 days

Avocado
Ripen hard fruit in an airy spot up to 5 days
Accelerate with ripe banana/apple

Basil
Store whole plant with roots in water, plastic bag over leaves, in fridge
Store cut bunch unwashed in paper lined plastic bag in fridge

Beans, dried
Do not salt cooking water

Beans, fresh
Store in ventilated plastic bag in fridge 2-3 days

Beef
Store in fridge on a rack over a container to collect juices covered with a damp cotton cloth
OR wrap in grease-proof paper
Large joints use within 5 days
Cubed meat use within 3 days
Minced meat use within 48 hours
Meat thermometer temp ‘C: 63 rare / 71 medium / 77 well-done

Blueberries
Store unwashed in fridge in a sealed container for up to 2 weeks.

Bok choy
Store in ventilated plastic bag in fridge 2-3 days
Wash well

Broccoli
Store in ventilated plastic bag in fridge 2-3 days
Separate florets from stems and soak in lightly salted water 10 mins
Peel stalks and cook separately from florets

Cauliflower
Cook in lightly salted boiling water for about 8 mins

Carrots
Store in ventilated plastic bag in fridge 5 days

Celery
Store in ventilated plastic bag in fridge 2-3 days

Chicken
Remove from wrappings, transfer to plate covered in cling film
Use whole fresh chicken within 4 days
Use portioned fresh chicken within 2 days
Meat thermometer temp ‘C: 82

Chillies
Store fresh at room temperature

Coriander
Stand with roots in cold water and plastic bag over leaves in fridge

Cucumbers
Do not put in fridge in cool weather

Dill
Store unwashed paper lined plastic bag in fridge 1 week

Duck
Use whole fresh chicken within 3 days
Use portioned fresh chicken within 2 days

Eggplant
Store in fridge 4 days.

Eggs
Store in carton in fridge pointed end down.

Fennel
Store bulb in cling film in fridge 5 days. For salad slice fine on a mandoline and refresh in cold water.

Figs
Store in single layer in fridge 3 days.

Garlic
Do not refrigerate.
Store as potatoes.

Lamb
Store as beef
Large joints use within 5 days
Minced meat use within 24 hours
To roast : 220°C on rack with dish with 2 cm of water below to catch juices, rest 30 mins before roasting, 10 mins per 500g (cooked pink), rest 20 mins
Meat thermometer temp ‘C: 63 rare / 71 medium / 77 well-done

Leeks
Store in ventilated plastic bag in fridge 1 week
If cooking whole clean by making a crossways slit at leafy end and stand in a tall container of water for 2 hours.
Dry well before cooking.

Mango
Will ripen once picked.Speed ripening by placing next to bananas, apples or tomatoes.

Melons
Honeydews will ripen at room temp for 2-3 days
Other melons will not

Mint
Store unwashed in ventilated plastic bag in fridge

Mushrooms
Store in paper bag in fridge

Mussels
Store covered with damp cloth in fridge 2 days

Lemons
Store in single layer

Noodles
Egg : rinse dried noodles, boil 4 mins in salted water, drain, rinse in cold water, drain
Somen/udon/soba : add noodles gradually to boiling unslated water and stir slowly, add 1 c cold water and bring back to boil, repeat twice more, cook til tender, drain, rinse under cold running water, drain
Rice vermicelli : soak in warm water 15 mins, drain, put into boiling unslated water 15 mins, rinse under cold water, drain
Cellophane : soak in warm water 15 mins, cook in unsalted water for 15 mins, rinse under cold water, drain

Okra
Store in ventilated plastic bag in fridge 4 days

Oranges
Juice warmed fruit

Oven temperatures ‘C
v hot 230
hot 200
moderate 180
slow 150
v slow 120

Papaya
Will ripen once picked

Parsley
Stand with roots in cold water and plastic bag over leaves in fridge 1 day
Pick leaves and store in paper lined ventilated plastic bag in fridge

Parsnip
Store in ventilated plastic bag in fridge 1 week
Do not store in cling film

Peaches & nectarines
Store in single layer
Will not ripen once picked

Pears
Pears need oxygen circulating around them or they will rot
Should be picked hard but fully mature then stored at a cool temperature to ripen slowly
Ripe pears soften near the stem
Once ripe store in paper bag or ventilated plastic bag in fridge 3 days
Can hasten ripening as for avocado

Peas
Eat fresh as soon as possible as sweetcorn

Prawns
To ‘velvet’ mix ½ c cornflour 1 tbsp bicarbonate of soda for 1 kg of prawns, massage though prawns 3 mins, transfer to colander and massage under cold running water 5 mins, drain.

Pineapple
Will not ripen once picked
Store in plastic bag with leaves exposed in fridge 3 days

Plums
Will ripen once picked.

Pork
Store as beef.
Most cuts use within 3 days.
Minced meat use within 24 hours.
Meat thermometer temp ‘C: 63 rare / 71 medium / 77 well-done F.

Potatoes
Mature potatoes should keep up to 2 months in a cool, dark place. Light causes them to go green and bitter.
Do not store in the fridge as the starches will convert to sugars.
Do not store alongside onions as they will mutually accelerate each other spoling.

Pumpkin
Once cut use within 2 days.
To cook heat chunks in 2cm water in covered saucepan.

Rhubarb
Store stalks in cling film in fridge 1 week.

Salad greens
To store a whole lettuce rinse quickly, remove core, place in sealed plastic container 3 days.
Do not store next to apples, pears, bananas, melons.
To prepare wash gently, pat dry, place in paper lined ventilated plastic bag 1 hour.

Sausages
Store in fridge 2 days.

Scallops
Buy scallops that are pale gold not white (soaked in water).

Spinach
Store unwashed bunch in ventilated plastic bag in fridge 3 days.
Store unwashed leaves in ventilated plastic bag in fridge 2 days.
To prepare fold large leaves in half and tear away from stem.
Wash 3 times.

Squid
Use fresh within 36 hours.

Sweetcorn
Eat as soon as possible. Once picked, the sugars in the corn start returning to starch. In effect, it ‘un-ripens’.

Sweet pepper
Store in fridge 1 week.

Tomatoes
Store at room temperature.
Will ripen in a day or so in the sun.
Only remove skin and seeds if you are cooking the tomato.

Walnuts
Walnuts tend to go rancid after longer storage.Freezing them helps to avoid this.

Witlof
Store in brown paper bag in fridge 2 days.

Yoghurt
To stabilise stir 1 lt yoghurt with 1 egg white and 1 tsp salt over moderate heat, bring to boil, simmer covered 10 mins, stirring in one direction only until rich and creamy.

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