Terms and rules for storing boiled shrimp in the refrigerator

Frozen fruit

Fruits contain water/juice, so when defrosted, a natural loss of moisture occurs and their texture changes accordingly - they become softer. Therefore, it is best to plan in what form you will use fruits in preparing dishes, sauces, jams and fillings for pies. Frozen fruit is also ideal for smoothies, sorbets and ice cream.

Shelf life of frozen fruits

Fruit can be stored in the freezer for four months to a year. If you plan to use the fruit in a mixed form, it's best to puree them before freezing - not only will this make them easier to incorporate into the recipe, but it will also take up less space in the freezer.

How to store shrimp in the freezer

The duration of storage in the freezer can be up to six months. If a fresh and high-quality product was purchased, then the period will extend. It is worth considering that after 6 months, shrimp lose their original taste, as well as nutritional properties. The sooner you use them, the better.

Before cooking, it is recommended to defrost seafood in a regular refrigerator. If you want to speed up the process, you can put the shrimp in a container with water, and then the defrosting will be completed in a few hours.

Additional tips and tricks

If you plan to eat the product in the coming days, then it is permissible to buy it for any period of time. First study the expiration dates indicated on the packaging. For long-term storage, it is better to choose a product in sealed packaging.

To prevent the cut of the stick from drying out, it is treated with egg yolk or lemon juice. If the stick has dried out over time and become hard, it is recommended to hold it over steam for 16 minutes. After this, they are put into the refrigerator compartment. To quickly remove the casing from the sausage, place the stick under cold water. If you follow all the recommendations and rules for storing sausage products, you will be able to preserve the taste and quality of the raw materials for a long time.

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Criteria for choosing fresh fish

Not only its appearance and consistency are important, but also its smell. In the store, fresh fish carcasses should be on ice.

Appearance

What to look for when choosing a product:

• fresh fish does not bend, but elastically retains its straight shape;
• its scales are moist, shiny, undamaged, and adhere firmly to the skin;
• the eyes are clean, transparent, without a veil, not sunken;
• if large carcasses are sold in parts, they should not be reddened from blood residues and, especially, bruises.

Gills

For most popular types of fish, they should be red; for stale products, they should be gray, white, light brown, and the mouth should be closed.

Smell

The fresh product does not emit an unpleasant odor. A strong characteristic “aroma” is evidence of improper temperature conditions during transportation or storage.

Features of storage in the refrigerator compartment

The average temperature maintained in the refrigerator is from 0 to +4-6 degrees. The coldest place is on the top shelf, under the freezer, where it is recommended to store meat dishes.

Fresh

At temperatures from 0 to -3 degrees, meat can lie for 2 days in enamel dishes or paper. If there is no other container, you can put it in a plastic container. Tenderloin, chops, and ribs are placed on a separate shelf to protect them from foreign odors.

Boiled

Boiled pork, beef, and poultry will last longer in the broth and in the pan in which it was boiled. Shelf life: no more than 2 days.

Smoked

The shelf life of cold smoked products is 3 weeks, hot smoked products are up to 7 days. Smoked meats are wrapped in foil and parchment. After opening the original packaging, it is better to transfer them to a paper bag or foil and store them in the freezer for no longer than 3 days.

Thawed

Once defrosted, food should not be put back into the freezer. The flesh should gradually thaw in the refrigerator or at room temperature so that the chops or goulash are soft and juicy.

It is better to marinate the leftovers and cook the next day.

Dried

Thin strips of beef are stored in zip-lock bags in a glass jar lined with paper napkins on the inside. Beef jerky will keep for 3 months in the refrigerator. The napkins in the jar need to be changed every 3 days. Also, for storage, the pieces are rubbed with vegetable oil and wrapped in cloth.

Stew

Opened canned stews can be stored for no more than 1-2 days. The pan with meat stewed according to a home recipe should be emptied 3 days in advance.

Roast

Store the roast in an airtight container in foil on the top shelf in the refrigerator. The finished dish can be transferred to a ceramic dish with a tight lid. It is better to reheat once, since alternating heat and cold destroys the beneficial substances in the product.

Chilled

Storing beef and pork:

• from 0 to +2 degrees - 2 days;
• up to -2 degrees—12-16 days;
• -3 degrees - 20 days.

Chicken is stored at 0 degrees for up to 15 days, and at -2 degrees below zero for 4 days.

General storage table

How long shrimp can be stored is a very important question. It is worth carefully monitoring the condition of seafood that you eat, so that you don’t end up in the hospital due to improper storage.

Shrimp shelf life

The period for which shrimp can be stored in the refrigerator will depend on both the type of product and the conditions of storage.

The longest storage time is for shrimp frozen alive. Ready-to-eat, for example, fried shrimp have a significantly shorter shelf life even when stored in the freezer.

When storing shrimp in a common refrigerator compartment, the following requirements must be met:

• the temperature in the common chamber should be from 4° to 6°C;
• The shelf life of shrimp cannot exceed 3 days.

To ensure longer storage of shrimp, you will need to place them in the freezer.

The conditions and shelf life of shrimp in the freezer can be represented as follows:

• the temperature in the freezer should be about -20°C;
• The shelf life of shrimp in the freezer can be up to 4 months.

Separately, you can consider storing shrimp with ice. In this case, they are placed in a colander, layered with sea grass and finely crushed ice. Place a colander in the pan so that the draining liquid does not accumulate in the shrimp. Shrimp cooled in this way can remain suitable for consumption for up to three days, at a temperature of about 0°C - up to five days.

It is worth knowing that shrimp spoil very quickly at room temperature. From the moment of defrosting, shrimp remain edible for literally several hours. Therefore, in order to prevent food poisoning, thawed shrimp cannot be re-frozen.

Basic storage rules

If the shrimp were purchased fresh, that is, chilled, they cannot be stored. I also do not recommend freezing products, because after a radical decrease in temperature, the meat loses a significant part of its beneficial and taste characteristics. You can store chilled shrimp in the refrigerator for no more than a day. At the same time, it is worth placing them in the coldest zone to avoid premature spoilage of the product.

Frozen shrimp can be stored in the freezer for 2 to 4 months (the optimal period depends on the heat treatment method used). You can also extend the shelf life of crustaceans by wrapping the fresh product in food foil. In this form they will be stored for about 6 months, but the taste will be partially lost.

Storing the product after defrosting is not recommended, but if you cannot boil the shrimp immediately after defrosting, place them in the refrigerator. There they will lie and not deteriorate for 2 days.

Storage conditions

• Fresh shrimp should be stored in the refrigerator at a temperature of +2°C -+6°C for 3 days. When these crustaceans need to be preserved longer, they are frozen.
• Shrimp should be stored in the freezer at a temperature of at least -20°C. In such conditions they will be able to maintain their quality for up to 4 months.
• You can increase the shelf life in the refrigerator by placing crustaceans with seaweed and crushed ice in a colander. You can store shrimp this way for 4-5 days, provided they are placed on the top shelf of the refrigerator. Ice needs to be replaced as it melts.

How to properly store in the heat and on the road

Some tips will help extend the freshness of the product while traveling:

1. The stick is pre-dried and then wrapped in paper.
2. It is not advisable to stock up on boiled or liver sausage on the road.
3. Do not put sausages in a plastic bag.
4. The best option would be to cut it in an airtight container.

Finished sausage products do not tolerate hot conditions well:

1. If there is a cut, it is treated with egg yolk, and the product itself is packaged in foil.
2. Garlic or mustard powder placed inside the foil will help preserve the quality of meat products.
3. A cloth soaked in vinegar solution, in which the sausage is rolled, helps save the product from the heat.

Prawn selection

It's no secret that shrimp should be chosen correctly. After all, a bad product can lead to serious consequences - food poisoning. Therefore, a healthy dietary product can turn out to be quite dangerous. Let's look at the basic rules for choosing shrimp:

• Availability of ice. There should not be a lot of it, the percentage of glaze should not exceed 7%. If there is a lot of ice, this means that the shrimp were stored incorrectly or were defrosted during transportation, and were subsequently re-frozen. If the product is packaged, make sure there is not a lot of snow or pieces of ice.
• Feel free to smell the seafood. If shrimp are taken by weight, then you can evaluate the crustaceans by smell. Fresh shrimp smell like the sea, and a sharp and unpleasant odor indicates that the product is stale.
• Tail position. If the tail part of the crustacean is straightened and not tucked towards the belly, this means that they died before heat treatment. You should immediately discard such a product.
• If there are black spots on the body of a seafood product, such a product cannot be taken, much less cooked. This means that the crustacean was seriously ill in life.
• The presence of a serious illness of the crustacean is also indicated by the black color of the head; such shrimp cannot be taken. Moreover, if the head is brown or green, then the crustacean has healthy and tasty meat.
• The eyes of shrimp should not be cloudy (normal color is black).
• The color of the product should be pink; if the body of the shrimp has acquired a yellow tint, this indicates that it is not a completely fresh product.
• If you buy fresh, chilled shrimp, the limbs and whiskers should be kept in place, and the shell should remain strong. Good fresh shrimp is always moist, not dry.

How to choose the right one

If the chicken is in a package, then the date must be indicated on it. If it is missing, it is better to open the package to check the quality of the product. When buying a chicken at the market, be sure to smell it in the area of ​​the incision on the stomach. Fresh meat has virtually no odor. The carcass should not smell of bleach or vinegar. These smells confirm that the bird has been lying there for a couple of days and they tried to “reanimate” it.

It is also worth paying attention to the condition of the skin. If the chicken was sold without packaging, it should be a little dry

Its normal color is white. Fat birds and those fed corn have a slightly yellowish tint.

If you press on fresh chicken flesh, it will quickly return to its shape. The poultry meat should be pinkish and the fat should be light yellow. You should not purchase a product that is sitting in a puddle of pink liquid. This indicates that the bird was soaked for a long time to give it extra weight. If the bird is frozen, there should be no pieces of ice on it. An ice crust indicates multiple freezing.

If you plan to freeze the bird for several months, it is recommended to take it chilled. Its advantage is that, without even leaving the counter, you can determine the freshness of the product. And it will be much easier to prepare a chilled bird by dividing it into parts.

How to prepare fish for storage in the freezer?

Only fresh product that has been previously cleaned, gutted and washed can be frozen. Before placing the fish in the freezer, it is recommended to store it in the refrigerator, preferably on a bed of ice. Be sure to get rid of the scales on the carcass and gut it. And there are several reasons for this:

• firstly, after defrosting, the fish will become softer and it will be more difficult to clean it;
• secondly, the insides contribute to the rancidity of tissues, which negatively affects the taste of the prepared dish;
• thirdly, it is recommended to immediately divide fresh fish into fillets and steaks, and then freeze them in portions.

The manipulations listed above will save time on cutting the carcass and wisely use the space in the freezer.

How to store frozen oysters

One of the popular ways to store oysters at home is freezing. After defrosting, this delicacy loses its taste, so defrosted oysters are not eaten raw. Freezing shelled oysters is easy - to do this, you need to put them on a plate and wrap the top tightly with cling film and a bag.

Store in the freezer for no longer than 30 days at temperatures from -18°С...-21°С. They should be defrosted in the refrigerator, and then checked for quality - they should all be transparent.

If you want to store closed oysters for future use, then you will need a special container with ice. Ice is poured onto the bottom, after which the shellfish are laid out and frozen.

The shelf life of oysters frozen in shells is no more than 3 months at temperatures from -18°C..-21°C. Before serving, oysters should be kept in the refrigerator until completely defrosted, at least 3 hours, and then served.

This product cannot be re-frozen.

Shelf life of prepared meals

They vary depending on the technology of preparing the product - frying, boiling, salting, smoking.

Boiled, baked, fried

Heat-treated raw materials can be stored at room temperature for up to 3 hours. Then the dishes are placed in the refrigerator for up to 2 days at a temperature of 3-6 °C.

Smoked

If the following conditions are met, the hot smoked product can be stored fresh for up to 3 days:

• at temperatures from -2 to +2 °C;
• humidity – 75-80%;
• constant supply of fresh air.

When frozen, it retains its consumer properties for up to a month while maintaining a temperature of about -30 °C and humidity of 90%.

The permissible storage time in the freezer depends on the type of raw material:

• mackerel, herring, and other species can be stored for 1.5-2 months;
• fish balyks, cold smoked fillets – 15-30 days.

Sun-dried, dried

To prepare this product, a large amount of salt is used - a natural preservative. Cured and dried carcasses can be left wrapped in parchment or white paper in a cool, dry, dark place for up to a year.

Salty

The shelf life of salted fish is affected by the degree of salting and fat content of the raw materials:

• Lightly salted salmon can be stored in brine for 3 days;
• salted product in vacuum packaging – 30 days;
• lightly salted herring – 7 days;
• herring in medium and strong brine – 14-30 days;
• fatty varieties of salted mackerel – 10 days.

The place where salted fish is stored in brine outside the refrigerator is dark, dry, at a temperature of 10-12 °C. The salted product is stored in the refrigerator for up to 10 days.

Storage without refrigeration

At room temperature, fresh shrimp can spoil very quickly, in just a few hours.

But if there is a need to keep them without refrigeration, it is better to place the crustaceans in salt water. This will extend their freshness for another 2-3 hours.

To keep already chilled shrimp warm for as long as possible, they are wrapped in several layers of foil and put in the coolest place in the apartment, which is closed from sunlight.

Boiled shrimp are stored at room temperature for 2 – 4 hours. On average, these crustaceans will remain fresh for up to 5 hours without refrigeration.

What factors affect shelf life?

Shelf life is influenced by such factors.

Feedstock

A premium product contains at least 62% muscle tissue. Such meat is not frozen, so the product is less susceptible to pathogenic microflora. The shelf life of such products is long. Sausages of the first and second grade have less than 58% muscle tissue.

Production technology

Most types of sausages are first boiled and then smoked. Cooking time depends on the thickness of the stick. Then the product is additionally dried for 3 days. The shelf life of smoked products is much longer.

Type of shell

The shell is used to maintain the shape of the product and protect against the penetration of various bacteria and dirt. When purchasing, you need to carefully inspect the packaging. There should be no signs of deformation or damage.

Natural

The main advantage of such a shell is that it is allowed to be eaten. But along with this advantage, there are also disadvantages:

• it takes longer to manufacture the product;
• such a shell is difficult to peel off;
• storage periods are minimal.

Semi-synthetic materials

The shell is made of semi-synthetic material and does not allow air to pass through and does not allow the penetration of external unfavorable factors. If all conditions are met, the product can be stored for up to two weeks.

Vacuum packed

The result of improving sausage production technology was the creation of vacuum packaging. It allows you to preserve the taste, smell and freshness of the product much longer (up to 4 weeks).

Optimal conditions

Raw fish cannot be kept in a refrigerator at above-zero temperatures, as this product is subject to rapid spoilage due to the development of bacteria and moldy fungi. They begin to multiply within a couple of hours after the temperature rises and lead to rotting.

https://youtube.com/watch?v=pxd5nZTCGrk

Fish, if properly prepared, has a shelf life in the refrigerator of 1-3 days. At the same time, raw minced meat, cutlets or fish pieces can be stored for only 10 hours, and fillets for 24 hours. In the freezer, where the temperature reaches -24°C, fish can last from 3 to 6 months, depending on the fat content.

The main storage conditions are vacuum packaging (extends the shelf life of fish to 4-5 days) and temperature conditions. Cold destroys microflora and slows down the fermentation process.

Temperature

The ideal storage temperature is from -2°C to 0°C. With this mode, the fish will be preserved for three days. Unfortunately, most often the temperature in refrigerators is 5-6°C, so the period is reduced to just one day.

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If there is no temperature-controlled zone in the refrigerator, you can make one yourself using a container with ice and store the fish there. With this method, you need to constantly monitor the condition of the ice so that it does not melt. If this suddenly happens and the carcasses end up in water, they will spoil very quickly.

How to properly cook king prawns

Shrimp as a stand-alone dish is usually cooked with various spices, seasonings and sauces - such as lemon juice, soy sauce or garlic

But here it is very important not to overdo it - additives should only slightly emphasize the taste of the natural product, and not interrupt it

Shrimp can be prepared in several ways:

1st method

The first method is only suitable for boiled frozen products and consists of simple defrosting without further heat treatment. To do this, place the product in a colander and pour boiling water over it. The shrimp will thaw quickly, and the water will wash away all the dirt from them. You can simply leave the shrimp at room temperature and wait for them to defrost naturally. After this, the product is ready for use.

But this method has a drawback - since the shrimp are frozen without salt and spices, the finished product will turn out a little bland. Shrimp thawed in this way can be used for further frying in vegetable oil with garlic or used for salad. They can also be baked or grilled with spices.

2nd method

The second method is suitable for absolutely all types of shrimp - frozen semi-finished and chilled.

• The product is thrown into a colander and doused with cold running water - in a few seconds the ice crust will melt and wash away the adhering dirt from the shrimp.
• Put water on the stove (there should be three times more water than shrimp), boil, add salt and spices - the juice of one lemon, salt, bay leaf and peppercorns.
• Place the shrimp in boiling water and cook for 3-10 minutes, depending on the type.
• After 3-10 minutes, remove the saucepan from the heat and leave the shrimp to simmer in the broth for another 10 minutes - this will make them juicier.
• Place the boiled product in a colander again, let it cool and enjoy the aromatic boiled shrimp.

Boiled frozen shrimp are cooked for about 3 minutes, fresh frozen – 7-10 minutes. Cooking time for large king and tiger prawns increases by 5-10 minutes. If the shrimp have floated to the surface and their shell has become slightly transparent, the product is ready

It is important not to overcook the shrimp - overcooked meat becomes tough and tasteless

Ready shrimp can be seasoned with olive oil and the juice of half a lemon, or served with curry or adjika.

3rd method

Shrimp can be cooked not only on the stove, but also in the microwave - they will turn out boiled in their own juice. The shrimp are placed in a container with a small amount of water, salted, peppered and placed in the oven for one minute.

A steamer is also great for cooking shrimp. Just 4-5 minutes is enough, and the finished dish will turn out very tender. A double boiler allows you to preserve maximum beneficial properties.

If you have a multicooker at home, you can use that too. Frozen shrimp are placed in a slow cooker, salted, sprinkled with lemon juice or lemon slices are placed on top of the meat, and the “baking” mode is turned on for 10-15 minutes. No need to add water.

4th method

Shrimp can be stewed in sauce. This method is equally good for boiled and uncooked semi-finished products.

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The cooking process will be as follows:

• Pour a small amount of vegetable or olive oil into the bottom of a tall frying pan or saucepan.
• Add a few cloves of garlic and half an onion to the oil.
• Place half a kilogram of frozen shrimp in the oil and pour in half a glass of water.
• Bring the shrimp to a boil with the lid closed and cook for 3-5 minutes.

Storage periods and rules

Animal and poultry meat is stored at temperatures from 0 to -3 degrees for 2 days, and at -3...-5 degrees for up to 4 days.

Pork

At +7 degrees, the shelf life of pork is less than 24 hours, at -3-0 degrees - up to 2 days. Pork tenderloin and parts of the carcass are wrapped in foil for freezing. They are stored in a plastic bag with holes on the bottom shelf of the refrigerator.

Beef

The shelf life at temperatures from 0 to +7 degrees in the refrigerator is 7 days, at -18 - up to six months. Beef tenderloin and steak are wrapped in parchment.

Mutton

Freshness is preserved for 2 weeks at temperatures down to -15 and 90% humidity. Freezing at -18 degrees will preserve meat for 10 months. Shelf life at -5 degrees is 3 days. The cooled product is stored in a container with ice, under a damp cloth, using foil and thick polyethylene.

Chicken

Chilled chicken is stored for 5 days at +2 degrees; at 5 degrees, chicken sits for 12 hours. At zero temperature the product is suitable for consumption within 14 days. Frozen chicken is stored for 4 months at -12 degrees, 8 months at -18. Poultry meat can be stored at -25 degrees throughout the year. Chicken meat is stored in plastic containers and plastic bags.

Goose

The goose carcass is wrapped in foil or parchment to protect it from foreign odors and stored at 0 degrees for 2 weeks. Chilled goose meat is stored at +2 degrees for 3 days. Freezing will extend the shelf life to 7 months.

Duck

Frozen poultry is stored for six months, at 0...+4 degrees - 3 days. The meat is stored in an enamel container, under a lid. Wings, drumsticks, and fillet parts can be placed separately in a glass bowl or wrapped in foil. Polyethylene is only suitable for freezing.

Rabbit

Rabbit meat is stored for 5 days at temperatures from 0 to +4 degrees. Before freezing, a fresh carcass is hung and kept for 8 hours at +5 degrees. Then the rabbit is cut up or packed whole in a plastic bag. At -18, rabbit meat will last for six months.

Turkey

A plastic bag or cling film is suitable for freezing. The whole carcass is stored for a year, and parts - 9 months. Temperature conditions and storage periods:

• -14 degrees - a week;
• -4 degrees - 4 days;
• -2 degrees - 2 days.

For refrigerated storage, you need to separate the bones, since the meat around the bones spoils first. Turkey giblets should also be stored separately, as an ungutted carcass will spoil faster.

Ground meat

The product is stored:

• at +4-8 degrees - 12 hours.
• -18 - 3 months;
• -12 - 30 days.

Chilled minced meat will spoil at room temperature in 2 hours. Therefore, it must be cooked immediately or frozen. Large volumes of minced meat are placed in enamel containers, portions are wrapped in polyethylene.

By-products

Liver frozen in blocks is stored for 4-6 days, and individually - 2-4 days at a temperature of -12-18 degrees. At a temperature of 0 to 2 degrees and a humidity of 85%, liver is stored for 36 hours, at +8 degrees for a day. The giblets are wrapped in polyethylene.

How to store boiled shrimp

Cooked crustaceans are stored for no more than 3 days. Basic Rules:

• Before storing the product, you need to remove all liquid from its surface. Remaining water will cause rapid spoilage;
• wrap in foil or parchment paper (not a plastic bag), removing as much air as possible;
• place on the bottom shelf in the refrigerator. Place away from other products so that they are not saturated with a specific smell;
• To keep shrimp longer, more salt is added during cooking, which acts as a preservative.

A low-quality product, even when cooked, will not be stored for long.

See also

How to store chocolate in the refrigerator at home, terms and rules

Methods for harvesting blueberries for the winter

In order to preserve the beneficial properties of blueberries as much as possible, it is recommended not to heat treat the berries, not to chop them, or even wash them.

Before harvesting, blueberries are carefully sorted, getting rid of rotten and spoiled berries, leaves and other plant debris.

Freezing

The fastest and easiest way to prepare can be called freezing. If you picked the blueberries yourself in an environmentally friendly place, then you can do without washing. It is better to rinse berries purchased at the market with running water, removing all debris, and then dry thoroughly, spreading them in one layer on a towel.

For freezing, take small containers or plastic bags, into which it is convenient to place the berries in portions so that you can then defrost them in the required quantity. After thawing, blueberries remain tasty and practically do not “float”, that is, they retain their shape, texture, color and aroma.

Frozen berries are used to prepare a variety of desserts, baked goods, compotes and other dishes.

Drying

Another traditional harvesting method that allows you to preserve the usefulness of berries is drying. Before drying, the collected ripe fruits are examined and cleaned of debris without washing or soaking.

At home, the easiest way to dry blueberries is in a special dryer or oven, especially if there is convection. The berries are laid out in one layer on a baking sheet and first dried for 2-3 days in the air in a well-ventilated area or 2-3 hours in the oven at a temperature of 35-40 ℃, and then dried at 50-60 ℃. Drying time takes quite a lot - 6-12 hours, depending on the size and juiciness of the berries. The oven door should be kept slightly ajar or constantly opened and wiped off any condensation that accumulates. Dried berries, if squeezed in the palm of your hand, should not stick together into a lump and stain the skin of your hands.

Well-dried blueberries can be stored in moisture-proof containers under normal home conditions (in a dark, cool place) for up to 2 years.

As one of the drying options, you can prepare blueberries with sugar for the winter without cooking in the form of marshmallows.

Blueberry marshmallow

Many housewives prefer not to dry the whole berries, but to prepare a natural delicacy from them - marshmallows. Blueberries are often mixed with various fruits (apples, pears, apricots) or with vegetables that have a neutral taste, such as zucchini. In this case, the composition of the marshmallow, the proportions of ingredients, and the need to add sugar are determined individually.

Ingredients:

• fresh blueberries – 1 kg;
• sugar – 1-2 tbsp. l. (taste).

Cooking technology:

1. Grind whole, clean, dry berries (and other fruit and vegetable ingredients) into a homogeneous mass - puree in a blender, grind through a meat grinder or steam and press through a sieve. Sugar to taste.
2. Spread the resulting puree on a baking sheet covered with parchment in a thin layer (3-4 mm) for even drying.
3. Dry in the oven at low temperature (+45...50 ℃) for 4-6 hours or in a well-ventilated warm room for 4-5 days.
4. Cut the finished marshmallow into strips and roll into rolls. Place in a dry container, close the lid tightly and store in a cool, dark place.

Properly dried marshmallow stops sticking to your hands and is easily removed from the parchment, remaining quite elastic and unbreakable when folded.

An experienced housewife talks about various methods of preparing blueberries, including making marshmallows, in the following video:

Fresh fish: how to select and store

When purchasing fresh fish, it is recommended to cook it the same day. If this is not possible, then storing the product without freezing is permissible for no more than 24 hours in the refrigerator, provided that the product is of high quality. To extend the shelf life to 3 days, you can collect ice in a plastic container, place the food in it, tightly cover it with a lid, and put it in the refrigerator.

It is important to understand that shelf life also depends on whether you are able to purchase fresh fish in the first place. For example, when the fat turns yellow, this is a sign that the fish may spoil in the near future.

If it was in your refrigerator and turned yellow, this is acceptable for some species (for example, second-class herring), but it means that you need to cook and eat it urgently (in the absence of other signs of spoilage) or throw it away immediately.

It is not recommended to store fish that has not been gutted or cleaned for a long time.

Rice. 1 — Preparing fish for storage

How to store fresh fish in the refrigerator:

• First gut it and clean it of gills and scales, cut off the head.
• Rinse the carcass on both sides and remove the liquid by blotting with paper towels.
• The refrigerator must be set to the correct temperature. The optimal temperature is considered to be from -3 to 0, at which the fish is stored for 2 days. In ordinary refrigerators, the product will remain usable throughout the day, that is, it must be prepared within 24 hours from the date of purchase.
• Store in a closed container to prevent other foods from becoming saturated with fishy odors. Plastic bags are not suitable for this.

How to store oysters, mussels and other shellfish

How long does fresh seafood stay fresh? What's the best way to store it? Ideally, seafood should be purchased on the day it is consumed. If this is not possible, it should be properly stored in the refrigerator or freezer until it is prepared and cooked. Live shellfish can stay alive and last for 7-10 days when stored without ice in the refrigerator at 1-2°C

Freezing live shellfish

Shellfish can be frozen in water and stored in a freezer at -15°C or colder for 4-6 months.

To defrost, place them in the refrigerator overnight or under cold running water immediately before use.

Rinse the clams under cool running water. If you are going to freeze shellfish, rinse them before storing them. Rub lightly with your fingers or a clean cloth or brush to remove dirt and sand from the sinks.

• Do not rinse clams with hot or warm water, otherwise their shells will open. When freezing shellfish, make sure they are sealed.

Place live clams in airtight freezer bags and remove excess air. Resealable plastic bags are ideal for storing whole shellfish in the freezer. Typically, a bag will hold more shellfish than a hard-sided container, making them ideal for efficient freezer storage.

• Choose moisture-proof freezer bags rather than regular plastic bags, as you don't want the clams to become icy in the freezer.

Write the date on the freezer bag with a permanent marker. Or stick a label on the product container. This will help you remember how long the clams have been in the freezer. It will also be useful if you freeze several batches of shellfish during the same season.

Place the clams in the coldest part as air tends to escape when you open the freezer door. The quality of shellfish will be better if they are frozen faster.

• Do not place a bag of shellfish in the freezer door, which is usually the least cold area in the freezer.

When properly frozen, shellfish remain fresh for about 3 months. Their taste and texture may then change, making them unpleasant to eat.

To defrost clams, when you are ready to cook the clams, remove them from the bag and place them in a colander under cool running water. Using this method, the clams will defrost in just a few minutes.

Do not refreeze thawed shellfish. If you haven't eaten all the defrosted shellfish within 1-2 days, it's best to throw away the rest.

Refrigerating or freezing shellfish

Freshly shelled shellfish will last for a week to 10 days if stored in the refrigerator.

• When you shell the clams, they release a sweet and salty juice. Submerge the clams in their own juices. This juice is the best way to preserve the flavor of your shellfish. Reserve the clam juice and pour it over the meat after it has been cleaned.
• Place clams in juice in a tightly sealed container. You can use an airtight plastic container or place the clams in a resealable plastic bag. However, because clams contain juice, you can reduce the risk of a spill by using a container with solid sides.
• If you plan to use the shellfish within 3 days, place the container in the refrigerator. Cleaned shellfish will keep fresh in the refrigerator for 2-3 days. So if you know you will be using them in the coming days, you can store them there. Just be sure to place the container in the coldest part of the refrigerator.

Freezing peeled shellfish. You don't have to do anything other than move the container into the freezer to freeze them. However, as with refrigerating shellfish, be sure to place the container in the coldest part of the freezer. Use frozen shellfish within 3 months.

The best way to gently defrost clams while maintaining their texture is to place the container in the refrigerator overnight.

• Leaving shellfish at room temperature can lead to dangerous foodborne illnesses. While other thawing methods, such as using a microwave, can change the texture of the shellfish.
• Do not refreeze frozen shellfish. Throw away anything you don't use within 1-2 days.

How to extend the shelf life

Simple ways to help keep beef, pork and poultry fresh a little longer:

• To store in the refrigerator, cut into portions and place in glass containers;
• at the first sign of spoilage, wash the pieces in clean water and soak in a concentrated salt solution with the addition of a few drops of vinegar;
• put meat in or under the freezer, in the zone with the lowest temperature;
• marinate;
• remove bones, gut the bird;
• to freeze.

To keep meat at room temperature for 2 days, place it in a bowl of cold water. The workpiece can also be stored in the refrigerator if you fill it with milk and cover the container with a lid.

How long can raw frozen shrimp be stored?

If you do not plan to cook crustaceans right away, but are simply stocking up on them for future use, then you need to know a few simple rules on how to freeze and store raw shrimp.

Can shrimp be stored in the refrigerator?

Raw frozen shrimp can be stored in the refrigerator for no more than a few days. It's better to transfer them there from the freezer to defrost. It is important to choose the right shelf - the lower compartment without proximity to other products.

Wrap the shrimp in gauze soaked in salt water or place in a saline solution in a glass container and cover with a lid. The solution is prepared from 2-3 tbsp. l. salt and 1 liter of water. The shelf life of a thawed product is 2-3 days.

How long can shrimp be stored in the freezer?

There, seafood lies for 6 months to a year, wrapped in paper or cotton cloth, at a temperature of -20°C. With deep freezing, the taste is lost, so do not keep the shrimp in the cold, consume them as quickly as possible.

What is the shelf life of shrimp without refrigeration?

Seafood should not be stored at room temperature for a long time. Without refrigeration, fresh crustaceans will spoil within a couple of hours.

Advice. The saline solution in which they are soaked will help extend their life by an additional two hours. If you often cook seafood and have the opportunity, then equip a small aquarium in the kitchen with clean water that imitates sea water. To do this, dissolve 35 g of sea salt in 1 liter of drinking water and bring the solution temperature to +25°C. Place seafood in the aquarium before cooking.

Possibility of re-freezing

Crustaceans cannot be re-frozen and thawed. They not only lose their taste, their appearance changes, and a specific smell may appear.

Requirements for containers

For freezing berry preparations, two types of containers are used:

1. Plastic bags - it is advisable to purchase special freezing bags for these purposes. They have a dense structure and are therefore resistant to mechanical damage. They have a lock on the side for ease of use. It is not advisable to use this container for berries with a soft texture.
2. Plastic containers - choose containers that are resistant to low temperatures. The container must have an airtight lid. The containers are convenient to stack on a shelf and do not take up much space.

For any type of container, it is recommended to purchase special stickers on which the date of packaging should be indicated. The shape is convenient to use rectangular plastic containers. Choose dishes with strong walls and a tight-fitting lid. It’s convenient to freeze the product in portions, so you don’t have to defrost the whole package.

Frozen poultry

Whether it's a whole bird or cut into pieces, making sure it's packaged well is the key to fresh poultry. The bird can be stored in the freezer for anywhere from four months to one year, depending on its shape.

Shelf life of frozen poultry

Two important things to remember when freezing chicken are to handle it properly when raw due to the risk of salmonella poisoning, and once the chicken has been thawed, do not refreeze it as this can increase bacterial growth.

How to cook fresh (raw) shrimp (regular, tiger, king)?

Most often, tiger and king large shrimps are sold raw, but fresh classic small shrimps can also be found on sale. To cook fresh shrimp you will need:

• We defrost the shrimp in advance (if they were purchased frozen), and the defrosting should be gradual (put the frozen shrimp on a plate and place it in the refrigerator overnight).
• Pour water into the pan and bring to a boil (on average, water is taken in 2 times more volume than shrimp).
• After the water boils, add salt (1-2 teaspoons per 1 liter of water) and spices to taste, and add thawed fresh shrimp.
• Set the timer for 5-10 minutes (the larger the shrimp, the longer they are cooked, but no more than 10 minutes) and cook the shrimp over low heat (after the water boils again). You can stir them with a spoon every 3-4 minutes.
• At the end of cooking, remove the shrimp from the water and serve, having previously seasoned them with sauce or serve the sauce separately.

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How to cook shrimp in the microwave?

Boiled frozen shrimp can be easily cooked in the microwave, for this you will need:

• Place the frozen shrimp in a deep microwave-safe dish.
• Drizzle olive oil (2 tablespoons) on top of the shrimp, add salt (2 teaspoons) and, if desired, soy sauce or lemon juice (2 tablespoons).
• Mix everything thoroughly and place in the microwave for 10 minutes at medium power.
• Shrimp are ready to eat!

Answers to popular questions on the topic: how to cook shrimp at home?

• Do I need to defrost shrimp before cooking? It is always best to defrost both raw and cooked frozen shrimp before cooking.
• When to peel shrimp before or after cooking? Depending on the selected shrimp recipe and their type, shrimp can be peeled both before and after cooking.
• Do I need to salt shrimp when cooking? If the shrimp are already boiled and frozen, then they do not need to be salted during cooking (optional), but if they are raw (fresh or frozen), then be sure to salt them after boiling water in the pan, and if the shrimp are boiled in the shell, they are usually salted at 2 times more than when cooking peeled ones.
• How long to cook boiled-frozen shrimp? Boiled frozen shrimp (peeled and unpeeled) do not need to be cooked at all, just defrost completely, or cook for 1 minute in boiling water after defrosting.