Most cookbooks tell you to plan ahead before you food-shop. We agree. If you plan ahead on what you want to eat for the next week or next two weeks (it depends on how often you want to shop) then you can make a list of items that you really need from the supermarket.
One suggestion you might want to consider when you plan your meals is to choose a big dish that you really like. If you cook one big dish a week, then you can just refrigerate the left-overs and then heat up a small portion in the microwave when you come home in the wee hours of the morning and are starving. Fortunately, dishes like Adobo, Afritada, and Kaldereta taste better when they are aged so you’re sure to be eating a good meal even if it’s just left-overs.
A well thought-out list will help you save on trips to the supermarket and will help you resist the temptation of trying exotic sauces that you will only use once or the jar of jam in the nifty new packaging but at twice the cost. Remember though, to check the preparation and expiration date of the items that you buy!
Choosing Meat
Beef – Best when it is bright pink to dark red. If it is browning, forget it.
Pork – Look for very light, pink, flesh.
Chicken – Be sure that the packaging is relatively dry, avoid anything that looks or feels slimy, very wet with white residue.
Fish – The way to go is smell. Fish from the sea should smell like the ocean breeze. Fresh water fish does not have a smell. If you’re not sure, just make sure that the fish does not have that rotting, ammonia-strength smell. If the fish is packaged, poke the meat. If it is firm and bounces back when you press down on it with your fingers, then it is OK.
Lamb – Deep red and no signs of browning or discoloration.
Choosing Fruits and Vegetables
Since fruits and vegetables are mostly composed of water, when it gets old, it loses a lot of the H20 and turns limp. The general rule for vegetables is to avoid outer blemishes and limp and squishy leaves and flesh.
Thin skinned fruits (apples, pears, mangos, plums, etc.) – Skins should be tight and flesh firm, not squishy.
Bananas – Select yellow bananas if you plan on eating them right away. If you plan to eat a bunch over several days buy slightly green bananas.
Oranges – Thin-skinned oranges that are easier to peel are “eating” oranges. The thick skinned oranges are better for juicing.
Pineapples – They should be firm. If you press its sides, the fruit should resist the pressure. The crown should not be limp.
Cantaloupes, honeydews, watermelons – Ignore the big, yellow spot. That is the area that was touching the ground. For cantaloupe and honeydews, if you grip it like a basketball it should be firm but it should also give a bit. It shouldn’t be as hard as a rock. Tap the watermelon. If you hear a full but hollow sound then it should be a good one.
Lemons and limes – Bright colors, firm, not browning.
Grapes – Skins are tight, not too many blemishes. Please taste one.
Berries – No outer blemishes. Make sure that its packaging is not wet from its juices
Choosing Vegetables
Lettuce – Pre-cut lettuce should still be crisp with no brown edges. The bag that they’re in should not be wet inside. When buying a whole lettuce, peel the outer layers of the leaves, make sure there are no signs of worms, little browning, and that all the leaves are connected at the base. It should not have any mold.
Cabbages – The outer rims of the leaves should not be browning. They should be heavy and solid.
Broccoli, cauliflower – No browning and stalks don’t look like they’re dried up. They’re better if they have a violet tint on the florettes.
Roots (potatoes, yams, sweet potatoes, turnips) – no buds growing, no green skin, don’t look dried up. Skins should be tight.
Carrots, parsnips – Its colors should still be bright. It shouldn’t look dried up and its leaves, relatively fresh.
Zucchini, yellow squash – Colors still bright, no big “pox” marks or brown discoloration, not dried up.
Eggplant – Not too many skin blemishes or browning, not dried up, skin tight.
Onions – No leaves growing, still solid and crisp, outer skins not soggy or translucent.
Garlic – No leaves growing at the tips, not much brownish-black mold growing by the base, cloves still closely packed.
Celery – Leaves and tips have no browning, still firm and not limp.
Tomatoes – Skins are tight, none or few blemishes on skin. If leaves are still attached, they should still look fresh, firm. If tomatoes are overripe, you can use them for stews.
Bell Peppers – Skins are tight, bright colors, and firm.
Herbs – Stems are not limp, leaves still very green and not too wet.
Refrigerator Storage Tips for Beef, Pork, and Chicken
1-3 days OK
1 week - OK, just cut out any discolored parts
1 1/2 weeks - Out the door!
Buying meats in a large amounts
If you live far away from a meat market or a place that sells meat, you can buy a large amount and freeze it. If you are buying from a butcher, have the butcher cut it up to your needs. When you get home, take the time to separate the meats into several portions and wrap it in freezer bags or aluminum foil before you freeze it. This way, the meat will be ready for individual use.
Beef – buy cubed for stews or Nilaga
Pork chops – buy cubed for Sinigang or Menudo
Country Style Spare Ribs – also good for sinigang and nilaga
Chicken – buy whole for roasting or small packs of your favorite parts
Boneless Chicken Breast – good for stir fries and when cooking in a hurry
Fish – Don’t stock, buy fish. Its flesh does not hold up to freezing as well as beef, chicken, and pork. Buy as you need.
It is not good to thaw meat and then re-freeze it. It is a waste of time and a health hazard. It is also difficult and dangerous to cut frozen meat.
Wise Words: If using meat for soups or stews, bone-in parts are tastier.
Wise Words: It’s better to defrost meat in the fridge (this usually works overnight) or if desperate, rinse in cold water for several minutes, or place in a pot of water to hasten melting –Titchie Carandang-Tiongson, New York University, New York
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