剩飯剩菜的正確儲藏和保鮮方式

No matter how hard you try, chances are you'll still be looking at some leftovers from holiday dinner.

不管你如何努力，節日晚宴過後你很可能還是要處理一些剩飯剩菜。

But you can avoid eating endless turkey sandwiches and make the remnants of your gigantic meal go further by storing it correctly.

但你大可不必沒完沒了地吃火雞肉三明治，而是可以通過正確的儲藏方式讓這些殘羹剩飯保存的更久些。

FEMAIL has compiled some tips and tricks to reduce your food waste and help you enjoy delicious meals well into the New Year...

《每日郵報》女性專欄整理了一些減少食物浪費的小技巧，讓你在節後很長一段時間還能繼續享受美味……

TURKEY AND HAM

火雞和火腿

Sydney chef Travis Harvey advises carving all turkey and ham from the bone after Christmas to ensure it stays fresh.

悉尼主廚特拉維斯?哈維建議，爲了保證火雞和火腿的新鮮，在聖誕節過後就要將它們的肉從骨頭上剃下來。

As long as they are carved shortly after cooking, slices of turkey and ham can be stored in the freezer in a container for up to three months, Mr Harvey says in a post for OzHarvest.

哈維在OzHarvest網站的一篇文章中稱，只要將烹飪不久後的火雞和火腿肉切片，裝到容器裏，就可以在冰箱中最多存放3個月。

PRAWNS AND SEAFOOD

蝦和海鮮

To make prawns last longer, peel them before storing in the freezer for up to three months, according to Mr Harvey.

據哈維稱，想要延長蝦的存放時間需先將它們剝皮，這樣最多可以在冰櫃存放3個月。

Mr Harvey also advises freezing prawn shells first before disposing of them to avoid a smelly rubbish bin.

哈維還建議將蝦殼冷凍後再丟掉，這樣垃圾桶就不會變臭。

According to the NSW Environment Protection Authority's Love Food Hate Waste page, if your freezer can maintain a temperature of minus 18°C or colder, lean seafood such as prawns, bream, whiting, snapper, lobsters and scallops will keep for nine months to a year.

據新南威爾士州環境保護局“熱愛食物，憎恨浪費”網站稱，如果你的冰櫃的溫度可以維持在零下18攝氏度或更低，那麼蝦、海鯛、鱈魚、齧魚、龍蝦和扇貝等低脂海鮮可在其中保存9個月到1年。

But fatty seafood, such as mullet, will keep for only three to four months.

但鯔魚等高脂海鮮只能存放3-4個月。

'If freezing fish, clean and prepare it as if you were going to eat it and freeze as fillets. You can freeze a whole clean fish, if you want to cook and serve it whole. Make sure you label and date the fish,' the website advises.

該網站建議：“如果要將魚冷凍的話，要按照你打算食用的方式將其清理並調製好，然後將去骨魚片凍起來。如果你想烹飪食用一整條魚的話，那麼可以整條冷凍。”

CAKES

蛋糕

Chances are you weren't able to get through the entire cake after holiday dinner - but fortunately they can last a good while when stored in an airtight container.

你很可能無法在節日晚宴上消滅掉整個蛋糕。不過幸好蛋糕可以在密閉的容器中保存很久。

If a cake has been iced after it has cooled, that can help increase its shelf-life by cutting down on moisture loss and preventing it from going stale.

如果在蛋糕冷卻後將其冰凍，可以減少蛋糕的水分流失，防止其變質，從而延長保質期。

Love Food Hate Waste advises wrapping cakes tightly in clingfilm or foil to remove any air before freezing.

“熱愛食物，憎恨浪費”網站建議先用保鮮膜或箔紙將蛋糕緊緊地包裹起來，然後再將其冷凍。

Frozen cakes with icing will last for about three months and for six months without icing.

冷凍的糖霜蛋糕可以保存近3個月，沒有糖霜的蛋糕可以保存6個月。

CHEESE

奶酪

Soft cheeses, like Camembert, should be stored in waxed cheese paper or baking paper.

卡門貝乾酪等軟奶酪應該存儲在蠟紙或烘焙紙中。

Food experts advise people to avoid using plastic wrap because it will cause the cheese to sweat.

食品專家建議人們不要用塑料袋包裹軟奶酪，因爲這樣奶酪會滲出水分。

Blue cheese can be wrapped in foil, but remember to change the foil every few days as acidity will attack the foil.

藍紋奶酪可以包在箔紙中，但是切記每隔幾天就要換一次箔紙，因爲奶酪的酸性會腐蝕箔紙。

Hard cheeses, like cheddar or Parmesan, can be stored in plastic wrap or airtight containers.

切德干酪或帕爾馬乾酪等硬奶酪可以存放在塑料袋或密閉容器中。

EGGS

雞蛋

If you bought far too many eggs to holiday baking, but didn't end up using them all, not to worry. The easiest way to store them is in the fridge in the carton they came in.

如果你爲了做節日烘焙食品買了太多的雞蛋，最終卻沒有用光的話，不用擔心。最簡單的方法就是將雞蛋放在原裝的紙盒裏儲存在冰箱中。

Test for freshness by checking if the egg sinks in a bowl or glass of water. Fresh eggs will stay at the bottom, but stale eggs float to the top.

將雞蛋浸入一碗水中可以檢查其新鮮度。新鮮的雞蛋會沉在碗底，而變質的雞蛋會浮在表面。

But if your want to store for longer, eggs can be frozen too.

但如果你想儲存得更久，雞蛋也是可以冷凍的。

According to Love Food Hate Waste, you lightly beat whole eggs and add either a teaspoon of salt or a tablespoon of sugar for every six eggs.

據“熱愛食物，憎恨浪費”網站稱，輕輕地攪拌所有的雞蛋，在每6個雞蛋中加入一茶匙鹽或一湯匙糖。

Freeze the eggs in small amounts of one or two and they should keep for up to 10 months.

將一到兩個雞蛋冷凍在一起，這樣最多可以保存10個月。

Use the salted yolks in savoury dishes and the sugared yolks for cakes, custards and desserts - but don't forget to label them - and use the eggs straight away when thawed, in dishes that require cooking only.

鹹蛋黃可以用在開胃菜中，甜蛋黃可以製成蛋糕、蛋撻以及甜點——但不要忘記給它們貼上標籤。雞蛋解凍後要立刻用掉，且僅可用在需要烹飪的菜品中。