You will need
- 1. 1 tsp of salicylic acid, a towel.
- 2. Milk.
- 3. A clean towel vinegar.
- 4. Salt, pepper, gauze.
- 5. Parchment paper, vinegar 9%, salt.
- 6. Box, dry sand or sawdust.
- 7. Water, pot.
Meat can be stored without refrigerator 3-5 days. To do this, mix one teaspoon of salicylic acid with 0.5 l of water and mix thoroughly. Rinse meat thoroughly under running water and separated from the bones. Moisten a linen napkin or towel in the solution and wrap the meat. The longest-stored beef and lamb. Less pork and poultry meat.
The second method of storage allows you to not spoil meat within 7 days. The meat is thoroughly washed, put them into a glass dish. Pour fresh milk, cover with a clean towel and put in a dark cool place. The milk will curdle and will not allow the transmission of air to the meat. Acid contained in milk will create unfavourable conditions for the formation and life of bacteria. Before cooking the meat thoroughly rinse and dry with paper towel.
In order to save the bird for several days, you need to prepare the vinegar and a clean towel. Liberally soak a towel with vinegar and wrap it the bird. As the drying towel to moisten it again in vinegar. Remember that it is better kept neotrogena game than gutted.
Fresh fish is cleaned from the guts, remove the gills. The fish washing is undesirable, it is necessary to wipe dry with a clean towel. Inside and outside to RUB the fish with salt and pepper, wrap in cheesecloth and hang in the draft.
The butter will remain, if it is folded in a glass jar and pour vinegar 9%, so that it covers the entire surface of the oil. You can save the oil by another way within three weeks, the butter cut into small pellets of approximately 200 grams each piece and wrap in parchment paper. Next you need to stack the briquettes oil in an enamel bowl filled with salt water (1 tbsp salt per 1 liter of water), cover the plate and deliver the goods. To store better in a cool dark place.
Eggs to touch and put in a box with the pointy end down. The eggs should not touch each other. Pour all the dried up sand, sawdust or wood ashes. It is necessary to store in a cool place.
Cucumbers perfectly preserved, if they lay down in the pot with tails down and pour cold water on ?. The water changes should be every day.
Advice 2 : How to keep the cold
In life from time to time there is a need for some time to keep the subject cold. In fact, from the point of view of physics, the phrase "keep cold" is not quite correct. Cold is just the absence of heat as, say, dark is the absence of light. Thus, our task is to ensure not to allow the subject to be heated. This can be done in several ways.
The most simple and available at home remedy is to place the subject in the fridge. There it is guaranteed not to heat up.
If the refrigerator is not at hand, you can put the object in a bath full of cold water from the tap or put before the conditioner, put on the minimum value.
If there is no air conditioning, no bath, will help ordinary fan. You must wrap the subject matter wet and point it to a jet of air. When water evaporates it cools the surface. Way to cool, say, drinks in bottles. The main thing is to make sure that the fabric is not dry, otherwise the heating process will start again.
Cold small size you can put in a thermos. There it will retain its temperature for several hours.
Outdoors you can use a special frozen packages. They are in any car kit. On each package, usually a printed manual that explains how to use it.
If at hand there is nothing at all cooling, cold can at least tightly wrap any insulator: a fur coat, a cotton blanket, warm jacket. They will create a kind of microclimate, restricting the access of warm air. Keep the cold object will fail, but a couple hours in the heat to win.
Advice 3 : How to store meat without a refrigerator
The best meat is kept cold, so it is always put in the fridge. But in some situations it is necessary to preserve it without refrigeration devices. In this case, it will help a few folk recipes and useful tips. Remember that they allow the meat to lie in a warm place for a few days.
You will need
- waterproof paper;
- salicylic acid;
- milk or yogurt;
- red pepper;
Without a refrigerator lamb and beef can longer to deteriorate than pork, poultry or young lambs. Meat is best preserved if we separate it from the bones. Well wash the piece of meat without bones from blood and dirt, then dry. RUB it with vinegar and lemon juice and put in a cool place in a sealed container or hang it in the draft.
Coat the meat on all sides with melted pork, lamb or beef fat, wrap in waterproof paper and hang in a cool place. Also, you can drop the piece in boiling water for a few seconds, then the same paper.
Put the sliced pieces of meat or fish fresh cut cherry and nettles, wrap them in a damp towel or linen cloth soaked in a specially prepared solution of salicylic acid. To do this, take a teaspoon of acid to a pint of water and make a mixture. Before use remember to wash the meat with cold water.
Put the piece in a saucepan with the milk so it completely covers the meat. It helps to detain development of putrefactive bacteria. Instead of milk you can use yogurt. Thus meat kept our ancestors when there were no refrigerators.
To store meat without a refrigerator the not in its raw form and as semi-finished product. Cook for a piece ten minutes in salted water, let cool and put in a ventilated place. If it is humid, the next day, cook for another minute, just cool.
Fry the meat until a crust is formed, place in a bag of cheesecloth and hang it in the draft. You can hold it over the fire or gas burner to form a dry crust. Then tie with twine and hang in a cool place.
To keep poultry meat, wrap it in a rag soaked in vinegar. Constantly water it so that the fabric does not dry out. It is better not to gut the thing, if you are going to keep it without refrigeration, so it won't disappear. To keep cooked chicken, grate it with the red pepper and salt.
To save the fish, gut it, remove gills but do not wash. It should be wiped with a towel, and RUB salt inside and on top, adding a little pepper. Hang in the draft, closing the fly gauze or mesh. Fresh fish you can also wrap a cloth with a solution of salicylic acid (1 teaspoon per 0.5 liters), after washing with cold water.
If possible, it is best to freeze meat, for example, to place it outside in the cold. To unfreeze after that, gradually, slowly, in the product remained as much juice as possible.
Advice 4 : How to store meat in the freezer
This product, like meat, is usually stored in quantities designed for cooking multiple dishes. This means that it will need to be frozen and stored in the refrigerator and use as needed. To all the benefits of fresh meat left in the frozen piece, you need to follow certain rules of freezing and storage.
How to choose meat for storage
Naturally, frozen and stored should only be the meat, as you are sure that, after all, is a perishable product. In the meat that were stored with infringement of technology, very quickly develop bacteria, it begins to decompose and rot, they have an unpleasant odor, the surface becomes slippery, the color of his lighter, and then it acquires a greenish tint. To eat such meat as food becomes dangerous.
But fresh meat of newly slaughtered animal can't eat immediately after, or folded for storage – it should lie down for 2-3 days at 5 ° -8 ° C, so it began the fermentation, it became more delicious, soft, succulent and easier to digest.
How to store meat in the fridge
In the event that you are going to cook fresh meat over the next 2-3 days, to remove it in the freezer does not make sense. How to store meat depends on the age of the animal. If it is meat of an adult animal, it is well preserved and on the bottom shelf of the refrigerator at a temperature of 0 to 3oC, but if the animal is young to keep the meat in the refrigerator for only one day.
So the meat is better preserved before you put it in the freezer, have the pieces and separate the flesh from the bones.
If you need to store meat for a long time, for this purpose, the freezer. Cut into serving pieces meat should be wiped with a paper kitchen towel to keep it moist. Each piece should be tightly rolled up in plastic wrap or tightly wrap in a plastic bag to prevent the access of air. If meat made the meat, it is also Packed into portions and laid out in packages.
Wash the meat before removing it for storage in the freezer is not recommended.
To completely eliminate the access of air, you can also make an ice glaze on the meat. For that, the pieces should first be put in the freezer in plastic bags at 1-1. 5 hours, so it's a little podmesa. Then remove the meat and dip each piece into cold water, then put in the freezer. Repeat the operation 2-3 times and meat, covered with a solid ice crust, will be able to keep juicy and soft.
The meat of adult animals can be stored in the freezer up to 6 months for young animals, this time is reduced by half. If your freezer has a function of quick freezing, laying on storing several servings of meat, use it to the resulting water crystals do not have time to damage and disrupt the structure of the meat. It also allows you to keep the nutritional goodness of the meat to the maximum extent.