The tupperware culture has taken a new turn with the crisis. Thousands of people bring food to work in these containers. Either to save or because there is no other choice. There is another reason: eating homemade food, made with natural products, is healthier than other alternatives.
It is advisable to know some tips to get the most out of the food in the tupper. It is not that there are products incompatible with the tupperware, but preparations or recipes that are less appropriate. A whole culture surrounds the tupperware: from how to store food in the container, what temperature to maintain, how it should be cleaned, how to transport it.
Here are some advice so that you can also get the most out of this alternative:
1. Tupperware easy food recipes are usually made in a single container, making it easier to prepare unique dishes that include several food groups (vegetables, proteins meat, fish, eggs, legumes, olive oil …). This main dish should be accompanied with salads, fresh fruit, bread (preferably whole wheat) and water.
2. Cook food sufficiently, especially meat and chicken. Make sure the meat juices are light in color, indicating that cooking is complete, and not pink.
3. Do not use sauces or dressings that contain raw egg.
4. Avoid making cream-based desserts, creams due to the risk of microbial contamination.
5. There are preparations that stay drier once you cook and do not tolerate overheating well. For example, grilled meat or fish. In the case of fish in particular, reheating it can give off an unappetizing aroma. One option may be to reserve for dinner and the weekend the fish rations to be eaten each week.
6. The tuppers can be made of glass or plastic suitable for microwaves.
7. Clean and dry the tuppers well. Often times, especially the lids, can be damp in the sealing areas and this facilitates the growth of mold.
8. The dish can be prepared the night before or the same morning of the day that it is going to be consumed. Dishes should be prepared well in advance to allow them to cool before being refrigerated in the refrigerator.
9. Dishes should never be kept for more than two hours at room temperature. The time of year must be taken into account: in summer, the ambient temperature is higher and there is a greater risk of facilitating the proliferation of microorganisms.
10. Food should always be kept in the refrigerator. Throughout the year, but especially in summer, the tupper must be removed from the refrigerator at the last minute.
11. If there is no refrigerator at work, you can use isothermal bags with freezing plates or cold accumulation plates.
12. If hot food is introduced into the tupper, it is advisable not to close it hermetically so that the temperature drops and it cools down as soon as possible. Hot transportation is more risky than low temperature transportation.
13. Small portions cool faster.
14. When reheating food from the tupperware in the microwave, remove the lid but leave it on the container so that the food splashes as little as possible inside the appliance.
15. Once the food has been consumed, when you return home, throw away any leftover remains.
