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
- 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.
- 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
- Check for discolouration
- Check for pest infestation, especially weevils
- Keep in cool dry place
- 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
- 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.
- Consume if food is not the right colour, smell or taste.
4. Dried Foods
- Keep in lower than recommended temperatures if you want to preserve shelf life.
- Keep in dry cool areas.
- Vacuum pack for longer shelf life.
- Expose to sunlight or extreme temperatures.
- Expose to oxygen-rich environments