Longevity of chopped veggies for the week
I have been eating out too much and really need to eat at home more often. For various mundane reasons I am also crunched for time when I get home from work so I was thinking I can save time if I prep as much of the ingredients ahead of time as I can. I use a lot of garlic, onions and fresh herbs. I am so accustomed to using fresh that I don't know how long they will retain their flavor should I cut up them ahead of time and keep them in the fridge for 2-3 days. I'd appreciate answers from people who have actually tried this. Also, if you have done this, which ingredients (not just the ones I have mentioned but others as well)last a long time vs. those that are only best when used fresh. Thanks
free sample addict aka Tracy L
Aug 05, 2006 09:51PM
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I frequently cut up yellow peppers, blanched broccoli (hate it raw)and purple cabbage ahead of time and either use them in a salad as is or toss them into a stir fry.
They seem to last (dry and well sealed in a freezer bag) a solid three days. The cabbage will last longer and the broccoli would last longer if it isn't blanched first.
Hope this was what you were looking for.
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