6
Oct

MANAGE EXPIRING FOOD – PART 2: NON-PERISHABLES

By chef Eric Low

While non-perishable foods may have longer shelf lives, there are still important tips to be aware of when making your purchase. Lush Epicurean Culinary Consultancy Chef-Owner Eric Low shares some of his simple Do’s & Don’ts for managing expiring non-perishable foods:

1. Sauces and Liquid Seasoning

Do’s

  • Check for discolouration and foul smells.
  • Keep food in the fridge once opened, especially those that contain starch and emulsifiers on the ingredient list. E.g. Ketchup, oyster sauce and mayonnaise.
  • Check for loss of aromas.

Don’ts

  • Use if physical properties have changed, e.g. total discolouration, loss of aroma and viscosity in flow.
  • Expose to strong lighting or high temperature environment

2. Rice, Grains and Pasta

Do’s

  • Check for discolouration
  • Check for pest infestation, especially weevils
  • Keep in cool dry place

Don’ts

  • Precook and store in the fridge for longer shelf life.
  • Keep in high humidity areas
  • Mix with fresh batches especially for rice and grains.

3. Canned Foods

Do’s

  • Keep in high temperature >30C and humidity areas
  • Check for bloating before opening as this is a sign of bio reactions in a can.
  • Check for discolouration and taste deterioration before using.
  • Check for presence of rust on cans.

Don’ts

  • Consume if food is not the right colour, smell or taste.

4. Dried Foods

Do’s

  • Keep in lower than recommended temperatures if you want to preserve shelf life.
  • Keep in dry cool areas.
  • Vacuum pack for longer shelf life.

Don’ts

  • Expose to sunlight or extreme temperatures.
  • Expose to oxygen-rich environments