What is the best way to store prepared raw vegetables
I help and elderly friend who has asked me to pre-prepare some vegetables for her. This way she'll be able to cook them for herself later.
I would like to know the best way to store pre-prepared vegetables such as, carrots, broccoli, sprouts, cauliflower and potatoes that are not going to be cooked for 3-5 days.
Thank you.
Best Answer
It's really difficult to answer, as there are way too many variables.
- Which vegetable?
- What is being done to it before storage?
- What will be done to it after storage?
- Is it closer to 3 days, or 5 days?
For instance, let's look at carrots, one of the items that you mentioned. Cut carrots can be stored in water, in the fridge, and they'll do just fine ... but if you're going to try stir-frying them, the extra water has to be dealt with, and so that won't work (unless you remember to drain them and give them time to dry before you're going to use them.)
Brocolli's another strange one ... if you're slicing up the stalks for using later, once again, water's a good idea ... but I've never had good luck with soaking the florets, as they just take way too long to try to dry back out to use.
Potatoes are one of those things that you might want to do more than just cutting or peeling them -- I typically bake a few off to use in later dishes, like hash. (and I leave 'em whole, and cut them up as I need them). But if you're going to leave them raw, you really should put them in water, or they'll oxidize and turn brown.
The time's also another issue -- not everything can be stored for 5 days without freezing, but that brings in lots of other issues. If I blanch brocolli, 3-5 days is what StillTasty gives in the fridge. (they claim the same for raw, but I know I can keep brocolli from the farmer's market for 7 days ... part of it's buying firm heads .. if the florets give at all in the store, you're not going to get very long out of 'em).
... if it were me, I'd also try to look into what issues your friend has ... there might be tools that could help her (eg, if it's an issue that she's unsteady with a knife, could she use a box grater, food processor or mandoline for slicing things?). If it's an issue with grip, would a vegetable peeler with a larger handle give her more control?
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How do you store freshly prepared vegetables?
By "prep," I mean wash, dry, peel (if appropriate), and cut up. To prevent drying out in the refrigerator, put a damp paper towel on top of the cut vegetables and store in an airtight container. You can also blanch vegetables 1 to 2 days in advance and store in the refrigerator.How do you make raw vegetables last longer?
Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids. These containers hold in moisture, preventing produce from dehydrating, and they help protect sensitive produce from the effects of ethylene gas.How far in advance can you prep vegetables?
How many days in advance can you prep vegetables? 2 -3 days is best for storing fresh vegetables. After this, they start to lose their flavor and crispiness. But this guideline can change depending on the vegetable, how fresh it is and how much oxidation you can handle!What are the 3 ways on how do you store vegetables properly?
There are five methods of storing vegetables and fruit: drying, canning, curing and salting, freezing and common storage. Which method is chosen depends upon the type of produce, the quality desired and the facilities available for storage. Regardless of the method chosen, some general rules should be followed: 1.How To Keep Vegetables Fresh For Long? | Vegetable Storage Tips
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Answer 2
Joe's answer is pretty good, but I'll give you some specific advice on the vegetables you listed:
Carrots are fairly easy. Even precut and stored in the fridge, they will keep for several days, only gradually drying out and losing some flavor. The best way is probably vacuum-packing and freezing them, but storing them in a hard, tightly sealed container in the fridge with a paper towel on the bottom should also work fine.
Broccoli: Ideally you should lightly blanch the cut broccoli and freeze it. Short of that, I'd store it in a hard-sided container layered with paper towels to absorb moisture.
Sprouts: I'm not clear on why you're cutting up sprouts.
Cauliflower: fridge, same storage as the broccoli.
Potatoes are quite difficult, because the oxidize and turn an unsightly brown. Your only real option is to lightly blanch or microwave the cut-up potatoes and freeze them; anything else will result in them being unsightly and dull-tasting after 4 or 5 days.
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