Here are some fruits for thought.
A resurfed video has resettled an easy food storage technique that has proven effective in keeping mature products for months since the 1700s.
The clip appears in “Acadian and Apothecary”, a Youtube educational channel that explores food, botany and medicinal plants.
Most customers store fruits and vegetables in refrigerators, where most varieties stay fresh for several weeks to one month, according to the US Department of Agriculture. However, some fresh foods, such as apples and peaches, need time at room temperature for baking – and forgetting them can rapidly lead to a rotting bite.
In the 7: 35-minute clip, the Dane host, a birthplace in Maine, tells viewers a forgotten method to store the apples that used to be widely used before the cold, thanks to which we can store autumn fruits for up to 5 weeks and still remain fresh.
While Danae reaches her hand in a basket to unlock a seemingly mature apple perfectly from a sheep in the newspaper, she asks. “So how can these apples be nearly 5 months old?”
It continues to explain the role of apples in America throughout history, which have long been considered a major food, especially as the basic component of strong ciders, which were served at the dinner table for dinners of all ages.
“It was a really great job for American families to have an apple orchard, and those who really tend to their orchards with very experienced apples,” Danae began. During this time, they developed timely tested methods to speed up roasting or slow decay.
Mentioning the book “A Honor for Wood” by Eric Sloane, she read that some families were said to have successfully preserved fresh apples for two years in their pants.
To use as much as possible from this classic technique, she says it is important to choose the freshest apples-directly from the tree, if possible-as the apples purchased in the store are often sprinkled with chemicals that can manipulate the baking process.
Danae’s favorite method is to wrap each apple individually in the newspaper and store the bus in a basket held in a cool, dry place.
Other possible media Danae suggests include sawdust, grains or sand dry. These carbonated materials help block air flow and block ethylene transfer, a herbal hormone that accelerates the longevity and decay of fruits and vegetables.
Some products, including apples, pears, bananas, melons and tomatoes, are especially high in ethylene production.
It is also important for the apples to be unmarried – without bruises, nicknames or signs of insect activity in the meat – as the decay process has already begun in these fruits.
For this reason, the key to a long shelf life is to minimize the amount of ethylene emitted in the environment where the food is stored.
Danae’s tutorial also included a bonus etymology lesson: “So this is really where it is said that” a bad apple destroys barrel “.”
#18thcentury #food #storage #hack #apples #fresh #months
Image Source : nypost.com