How to Store and Handle Your Ingredients

We send out the freshest ingredients from the best suppliers so you can cook up incredible dinners every night. Follow the guidelines below for storage and handling so your meat, seafood, fruits, and vegetables stay fresh until you decide to cook and enjoy them.

Use our printable summary to put on your fridge so you can always refer to it!

 

MEAT & SEAFOOD

Storage

In the refrigerator or freezer. Cook refrigerated seafood after 2 days, or freeze it. Cook refrigerated chicken after 2 days, or freeze it. Cook refrigerated and vacuum packed minced meat, burger patties and sausages after 3 days, or freeze it. Cook refrigerated whole meat after 4 days, or freeze it.  The ideal way to defrost your seafood and meat is slowly in the refrigerator. Place the item in its packaging on a plate or bowl in the refrigerator. Most items will defreeze in approx. 12 hours.

Handling

Remove beef cuts from the refrigerator at least 30 minutes before cooking.

Wash your hands before and after handling raw meat. Ideally you would have a chopping board specific for cutting raw meat. To avoid contamination, prep all other ingredients first. Wash your hands, your knife, and your cutting board with warm, soapy water before touching anything else in the kitchen.

Cook chicken and poultry to at least 74°C, fish to 63°C, minced meat to 74°C and other beef cuts to 63°C.

 

FRESH VEGETABLES AND FRUITS

Storage

In the refrigerator, in their packaging. Items that might require ripening such as avocados can be stored at room temperature (21°C). Also some of the delicate herbs such as coriander and basil can be stored at room temperature in a glass or bowl with fresh, cold water.

Handling

Wash thoroughly before using. Remove any dirt from fresh greens by dunking them in big bowls of water. Dry all produce with a clean kitchen towel.

Ripening Avocados/Mangoes

Keep at room temperature until the desired level of ripeness is achieved. Then store in the refrigerator until used for cooking. To speed up the ripening process, place your avocado/mango next to ripe bananas or in a brown paper bag/envelope.

 

“STAPLE” PRODUCE

Storage

We consider onions, garlic, shallots, ginger, potatoes, and other root vegetables staple produce. Keep them in a cool, dry, dark place like a shaded countertop or airy pantry. In case the temperature rises above 27°C, consider storing in the refrigerator.

Handling

Wash thoroughly before using. Dry with a clean kitchen towel.

 

BREADS

Storage

Tightly wrapped in plastic, in the refrigerator or freezer.

Handling

Warm breads in the oven or toaster, as per the recipe you’re making.

 

CHEESE, DAIRY & EGGS

Storage

Store in the refrigerator in the packaging.

Handling

Remove from the refrigerator just before using in a recipe.

 

PASTA & GRAINS

Storage

Dried pasta and grains go in a cool, dry place. Fresh pasta goes straight into the refrigerator in its packaging.

Handling

Cook in a big pot of boiling water.

 

CANNED GOODS

Storage

We sometimes provide canned goods that are re-packaged to the appropriate quantity required. This is why they need to be stored in the refrigerator.

Handling

Rinse and drain before usage.

 

SPICES

Dry spices should be stored in a cool dry place and sauces in the refrigerator.