how to store tomatoes Archives

How to store Bananas

Bananas are a pantry staple in our house either fresh or frozen they are always in our home. We don’t eat them every day although my son would if I let him. We keep them on hand because they are can be used in so many different applications. From eating out of hand to being sliced for toppings on cereal or yogurt, blending into smoothies, baked in to breads or muffins, and frozen for treats or to be used for later there is just so much you can do with them. Here are a few tips on how to store bananas as proper storage can depend greatly on how ripe the bananas is when you buy it and how to plan to use it. Save money and eat well learn how to store bananas.

When Shopping:

If you plan on eating the bananas out of hand look for firm fruit without dark spots or abrasions on the peel. If you will be using them in baking, mashing, freezing or smoothie applications this is not quite as important.

*Note to save even extra money if you do plan to use them for purposes other than eating out of hand look for “red tape” or “discounted bananas” some stores will have a section for overripe but still useful produce sold at a savings so the store can still get rid of some of its inventory. My local store sells overripe bananas for 28 cent a pound compared to the average 69 cents. Theses are perfect for batch baking, as you don’t have to wait for your normal bananas to fully ripen.

Storage and Location:

What to do with your bananas at different stages:

Green Bananas: are not quite ripe and will keep the longest and ripen slowly at room temperature on the counter. To speed the process, place them in a brown paper bag, add and apple or tomato to the bag to speed the process even further.
Yellow Bananas: are perfectly ripe the more yellow you see the riper the banana is. Once bananas are ripe place them in the produce drawer of your refrigerator. Refrigeration slows the ripening process considerably, but does not stop it. The peel will continue to turn brown, but the fruit will stay fresh and firm for 1 to 2 weeks.
Small Brown Spotted Bananas: are very ripe and are the sweetest, these are perfect for baking, freezing and smoothie applications.
Brown or Black Bananas: If the banana has more brown or black than yellow on the peel then it is overripe and can be still perfectly be used in baking applications.
Grey or Dull Bananas: Avoid these as this is a sign that the bananas were refrigerated in the middle of the ripening process which interferes with best flavor production. Chilling partially ripened bananas prevents the fruit from being able to properly ripen even after brought back to room temperature.

Keep an eye on it:

Bananas will ripen faster when placed near other ripe fruits and in warmer temperatures.

Take Extra Care:

For best results hang your bananas. Banana trees and hangers allow air to circulate and avoid “resting bruises” on the fruit.

There are tips that say to wrap the ends of bananas in plastic wrap. I have tested this and although wrapping the ends in plastic both as a whole bunch or individually does slightly slow the ripening process. However, if you ask me it’s simply not worth it. The time it takes and plastic wrap used don’t benefit me enough. My time is more valuable and besides there are so many great things to do with overripe bananas used in baking, smoothies, snacks and freezing. I never worry about having too many bananas on hand. It does work so use what method is best for you.

Do you have a favorite way for ideal banana storage? Do you have questions about how to best store a particular ingredient? Let me know, I am happy to help.

For more ways to save money you may also enjoy Grocery Shopping on a Budget How to save money without cutting out the foods you love.

Want more like this? Check out How to store Apples.

Common Cooking Questions Answered

This week is all about you and your questions. I have a pretty open policy that you can always ask me anything. My clients know I am here for them and committed 100% to their success when they work with me, and when they are at home cooking alone. At times we all have questions, so don’t hesitate to reach out on Facebook and Twitter for responses to your needs. Don’t be shy, I would hate to see a spoiled dinner just for not reaching out. I love to hear from those who are cooking and trying out something new. I have recently been taking notes of a few common questions I get asked by clients, family and friends. See below for Common Cooking Questions Answered.

Question: How long can I keep meat in the Freezer?

(How long can I keep meat in the Freezer?)

This question came from my brother one Saturday afternoon after he had already tossed out 2 pounds of frozen chicken when later he found another 2-pound package. Not wanting to trash 4 pounds of frozen meat he called. Luckily he had dated the package so we knew it was going on 8 months of freezer time but it was wrapped well and is perfectly safe to consume. Below is a general guide. To freezing meat

Steaks and roasts – 6 to 12 months.

Chicken or turkey, pieces – 9 months.

Whole poultry – 1 year.

Always purchase the product before “sell-by” or expiration dates.

Follow handling recommendations on the product.
If freezing meat and poultry in their original package longer than 2 months, overwrap these packages in heavy-duty foil or freezer paper for a better seal. For best results, individually wrap items and seal out as much air as possible.

Question: I was letting a chicken thaw on the kitchen counter and I forgot about it, leaving it out all night. The bird is still cold in the middle; is it safe to eat? How is it safe to thaw chicken?

From my friend Lori who was at the cabin with friends.

(How to safely thaw chicken)

No, In this case, I would not recommend eating this bird. Even though the bird may have still been slightly chilled on the inside, the outside may have been much warmer. And you’re not exactly sure how long it sat at that temperature. Being that it was overnight it could be as long as 6 hour putting it well into the Temperature Danger Zone which is a breeding ground for bacteria.

In general, it is not safe to thaw items directly on the counter, as it takes too long and they thaw unevenly. Here are some ways to safely handle and thaw meat.

Refrigerator Thawing works well and is very safe leaving the thawed product still safe to eat 2-3 days after it is thawed. Simply put the item on a plate to catch any drippings as it thaws. Note that this method just takes time; generally allow 24 hours per every 4 pounds of meat. Even small amounts can take a full day to thaw. Keep in mind that some areas or refrigerators are colder than others are and this will affect the time to thaw as well.
Cold Water Thawing is faster than refrigerator thawing but requires more attention. Place the food in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, you don’t want the meat to absorb extra water. Submerge the bag in cold water, changing the water every 30 minutes so it continues to thaw. Estimate about 30 minutes per pound 3- to 4-pound package may take 2 to 3 hours. A 16-pound turkey will take about 8 hours to thaw this way. For larger items, it is easiest to plan ahead and let it thaw in the refrigerator. If thawed completely, the food must be cooked immediately.
Microwave Thawing. Plan to cook the food immediately after thawing because some may become warm and begin to cook during the thawing. Holding partially cooked food is not recommended as it could bring it into the temperature danger zone. Follow the individual unit’s introduction for microwave thawing, as each unit is different.

Question: I made homemade chicken broth but it got all gummy and jelled when I put it in the refrigerator, did I do something wrong?

From client Ashley making homemade broth and soup at home.

What she did was perfect. If your broth jells, you made a really rich, healthful broth. When you simmer fresh chicken bones, you extract the collagen from the bones. This collagen in the bones is what is causing the liquid to gel. It’s completely natural, and it only happens in rich, well-made chicken broth meaning that in place of store-bought broths that lack complexity and mostly flavored with salt the broth, Ashley made great flavor and she extracted all the important minerals and amino-acids (like calcium, magnesium, collagen, chondroitin and glucosamine) from the bones. When the broth is heated, it will become liquid again. You can always thin it out with a little water if you desire.

Question: My tomatoes always seem mealy and lacking flavor, how do I ensure the best flavor from my fresh tomatoes?

From client Pete.

(How to store tomatoes)

Most store-bought tomatoes are grown in greenhouses and can be harvested when they are not fully ripe. The best way to keep that fresh tomato flavor and firm flesh is to buy them a few days before you plan to use them letting them ripen a bit more on your counter top. Lay them stem side up out of direct sunlight and don’t refrigerate tomatoes. Tomatoes lose flavor and the texture changes when chilled. For short-term storage put them in a paper bag and keep in the coolest part of the kitchen.

Have a question, you want answered? Ask it here.