It would seem no less than an apocalypse, if your refrigerator were to break down during the torrid heat. However, even though, we may be living in advanced ages of digital superiority, often life throws up a simple challenge at you that leaves all your electronic advancement go scooting. So, just as the monsoons may be all set to k nock your doors, how about preparing yourself for a mini tragedy – breaking down of the fridge for instance?
The good news is that it is possible to stock and preserve your food even without refrigeration if you plan and think wisely. After all, that is what our ancestors were doing in the early years before the industrial revolution. In fact, many modern-day chefs in the fanciest restaurants today are bringing about those ancient and time-tested food preservation techniques that work wonders for food.
Here are some of our top tips to help your food survive a technical failure in your home. Believe us your food doesn’t have to end up in a trash can.
Create A Veggie Cocoon
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So, when the fridge has gone for a toss, you would think that you need to prepare all your raw veggies and consume on the same day. But relax, there is no need to go on a super-greedy eating spree to save your food. Just fill a deep tray with water and place your veggies in a dish on top of it. Keep this ‘jugaad’ refrigerator in the coolest corner of your house and you can preserve your veggies at least for a couple of more days.
Snip The Roots
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As soon as you realise that your produce in the refrigerator will no longer enjoy the same cool. Climes it’s time to take them out and start snipping out the roots of veggies such as chillies, parsley, coriander etc. For veggies such as peas it is time to shell them and place them in transparent bags in the coolest corners of your house.
Canning The Food
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This method was used by our ancestors so effectively that there is still no substitute for the efficacy of the procedure. However, it is not an easy-peasy shortcut but a sort of a whole drill. But if you are in mood for some serious canning here are a few basics. The idea is to partially cook food in order to destroy the bacteria that could fester in there and then sealing it properly, only to take out when it is time to eat. In the past, natural food preservatives such as salt, sugar or brine too were used to sort of pickle the food for a later day use.
Dehydrating
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The number one reason, food gets spoiled is because the moisture content within it attracts bacteria. Now if you were to dry up the moisture wouldn’t the spoilage be delayed? And this where the dehydrators come in the picture. If you are kitchen savvy, investing in a dehydrator would mean that you could slice up your fruits such as apples, mangoes and believe it or not even watermelons and turn them into easy candy like snacks. The fact that they are so healthy to munch on as snacks makes it even worth trying to learn this method even on days your refrigerator is working in a super-sound state.
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