Monsoon in India brings along the season of greenery, cool breezes, and deliciously hot meals. However, the rise in humidity and fluctuating temperatures somewhat disturbs the freshness of the cooked food for too long. Food Spoilage becomes a common problem, resulting in wastage and health issues. Be it leftover curry or freshly made snacks, ways to preserve their freshness become necessary to be known. Here are simple ways to help you keep your cooked food fresh during the rainy season—so that your meals are always safe to eat and full of flavour, no matter how humid it gets.
Proper Cooling Before Storage
One of the most integral steps in keeping your cooked food fresh during the monsoon is proper cooling before storage. This will raise the temperature of the appliance, and more condensation will result in its growth rate when it is above what the appliance can hold, therefore leading to bacterial growth. Let cooked food cool to room temperature before putting it in airtight containers. Now, spread out the food in shallow containers to increase cooling time, but it should not be kept outside for more than two hours because that too can promote spoilage.
Store in Airtight Containers
Some good, airtight containers are a necessary investment taken during the monsoon. These prevent the intrusion of moisture and thereby help retain the freshness of the food. Airtight containers further protect your food from adopting odours of other things in the fridge. When storing liquid-based dishes like curries or soups, make sure that the lids seal tight so there aren't any leaks and the dish loses its flavour and texture. For added protection, consider vacuum-sealed bags or containers that suck out excess air and further inhibit bacterial growth.
Refrigeration and Freezing
Monsoon is the time for meticulous and observant refrigeration practices. In order to hinder the growth of bacteria, store cooked foods in the refrigerator within two hours of cooking/preparation time. The back part of your fridge is, usually, the coldest, so store highly perishable items there. For dishes you plan eating later in the week, freezing is a great option. Divide food into portions and freeze them in airtight containers or freezer bags. Label every package with the date of preparation, so you will keep track of freshness. Freezing prevents not only loss of your stored food but also its nutritional value.
Reheating Properly
Reheating already cooked food is a must to have it always safe to eat. Always reheat the food until it is piping hot. The internal temperature should be, at a minimum, 75°C or 165°F. This kills any bacteria that might have grown on the food during storage. Reheat foods in the microwave, stove, or oven until they're steaming hot. Stir the food occasionally to make sure the food is heated evenly. Reheat foods not more than one time because each time you reheat food, you make it potential for some nutrients to be lost and create an environment where harmful bacteria can multiply if food is not handled safely. If you won't finish a meal, measure out portions to reheat only what you plan to eat.
Prevent Cross-Contamination
The freshness of the cooked foods can be retained during monsoon if cross-contamination is avoided. Store raw and cooked foods in separate containers and shelves in your refrigerator. Use clean utensils and wash hands while taking or serving cooked foods to avoid the transfer of bacteria from raw foods. Moreover, clean and disinfect your kitchen surfaces, cutting boards, and storage containers frequently. A clean cooking environment in the kitchen reduces your risk of contamination and is also a prerequisite to the quality and safe preservation of the cooked food.