10X TIPS ON HOW TO KEEP YOUR FOOD FRESHER FOR LONGER

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: 10 x tips on how to keep your food fresher for longer.

You come home with your groceries and immediately find yourself in a dilemma: you don't want to go to the supermarket too often, so you've bought enough supplies for a week, but how on earth are you going to keep everything fresh? With these tips, you'll get quite far.

We previously wrote that the freezer is your best friend during these times, and also what chefs to store in it. And those chefs have even more handy tips on how to keep various things fresh. Make the most of it.

• Pickling or preserving as jam has traditionally been the way to process vegetables and fruits that wouldn't otherwise last. Here Read how to make delicious pickles yourself. Have you seen the beautiful jars from our Steffi?
• Coffee beans, which you may have just ordered a nice big batch of from a specialty coffee company, can be stored in small airtight portions in the freezer. It's not recommended to keep them for longer than a month.
• Bread, whether homemade or not, that you have uncut at home and won't consume within two days should be sliced first and then frozen. This way, you can make good avocado toast every day, or top it with old-school delicious ossenworst and those pickles you just made yourself.
• Grapes can be frozen just like pieces of peeled banana as a cold sweet snack. First wash and dry them, then freeze them on a tray, and then you can throw them together in a container in the freezer (this way they won't stick together).
• Mushrooms don't like the plastic packaging they are usually sold in. It's better to store them in a paper bag, and if you don't have that, in kitchen paper rolled up in an open plastic bag.
• It's better to store milk on the bottom shelf of the fridge than in the door. The temperature (in the door) fluctuates the most.
• Green onions, of which you only use the green part: place the stems with roots in a glass of water, and new green will grow out soon.
• Bunches of herbs are best washed immediately, dried well, and then rolled up in a damp tea towel or strong kitchen paper and stored at the bottom of the fridge. You can also keep them upright in a glass of water. Otherwise, pesto is of course the solution! You can make it from various herbs.
• Bananas that have ripened nicely are fantastic for banana bread or waffles, but if you want to keep them yellow a bit longer, you can wrap that piece of stem they are attached to in a piece of plastic wrap (that's how they are sometimes sold).
• Cucumbers can be kept the longest by placing them (washed) in kitchen paper in a plastic bag in the fridge. Also handy: puree them in the blender and freeze them in an ice cube tray. Very nice in summer drinks or in a hearty Bloody Mary.