In an Ayurvedic cook’s kitchen the refrigerator is rarely filled to capacity. If you opened the freezer you might find ice cubes, ice cream, nuts, flours, grains, and extra spices in cold storage, but little else. Frozen foods, even milk, have altered molecular qualities and offer less or uncertain nutrition. Since we don’t eat ice cream primarily for its nutritional value, freezing it hardly matters. But cooking up large batches of food and freezing them for later use is not nutritionally practical, even though it seems to save time. Either canned or frozen foods can be used as garnishes, or they may make up a small proportion of a dish. Eating frozen or canned ingredients might be all right once every week or mo, but these foods should not make up the greater proportion of the diet, since, like leftovers, they contribute to the production of ama.
First, select fresh foods that are locally grown, and in season.
Food Storage: Howto Use a Refrigerator
Even the refrigerator in an Ayurvedic cook’s kitchen is mostly empty of fresh produce or leftovers. For the most part, chill whatever vegetables and fruits are necessary for the next couple of meals, as well as those basic dairy products that keep for a few days. Refrigerators of today are cold, closed systems that encourage the slow deterioration of food. They would be more useful for storage if they had air exchange systems. Without ventilation, as one food spoils everything else follows or is affected by the spoilage. However, refrigerators are good for long-term storage of items that are kept in sealed containers, such as nuts, nut butters, pickles and other condiments, salad dressings, jams, jellies, and fruit preserves.
It is importantabout every week or twoto empty the refrigerator of fresh produce and anything stored for long periods of time and wash the interior thoroughly with a mild bleach solution of a teaspoon of bleach to a gallon of water.
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