Keepin’ It Fresh

Storage tips to extend the shelf life of veggies

By Chef Danny Davies

Akitchen paper towel is perfect for storing green veggies — in fact, almost all veggies last considerably longer when wrapped in paper towels and stored in the fridge. It has to do with the way the moisture is kept close to the veggies while the actual veggies stay dry. This is not the case in plastic bags, where the veg will sweat and cause condensation. Also, when wrapped in paper towels, the natural gasses given off by vegetables as they start to decay are not allowed to accumulate in the small gaps, so the veggies last longer and stay fresher looking.

For berries, line a container with a damp paper towel and fill with washed, dried berries such as strawberries, blueberries, raspberries, etc. This way, the delicate fruits will last so much longer. Each day throw out any that are turning bad to keep from spoiling the rest.

For microgreens and edible flowers, I use a dry towel on the bottom and a damp one on top. This seems to keep everything perfect. It’s always a good idea to store your edible flowers with the petals down to prevent folding. But in reality, there’s never enough time to do this or enough space to make it worth it. The fresher, the better. I took to growing micros on board and buying my flowers directly from local growers.

Mushrooms do best with a dry towel on the bottom and top, but not in an airtight container, as they need air circulation to stay dry. Wrapping individual mushrooms can work if you are buying expensive fresh mushrooms in season, for example, in the Mediterranean, but again, is there really enough time to do this?

Broccoli, bok choy, cucumbers — all benefit from this wrapped-inpaper-towel technique. Tomatoes are better stored together in the fridge, whereas the same is not true for potatoes, onions, and squash — these fellas prefer to be in dark cool areas. ‹

CHEF DANNY DAVIES, A 25-YEAR VETERAN CHEF, HAS WORKED ON YACHTS RANGING FROM 100 TO 400–PLUS FEET. SCAN THIS QR CODE TO WATCH HIS "BEHIND THE LINE" PODCAST INTERVIEWS WITH TOP YACHT CHEFS FROM AROUND THE WORLD. THE EXPERTS AT PETROSSIAN CAVIAR OFFER THIS ADVICE ON TRANSPORTING AND STORING CAVIAR:

What are the three main things you should do when packing caviar before transporting it?

The only really important things are that the tin retains its original seal, is packed right side up, and is always in an iced or refrigerated container that keeps the caviar at roughly 38 degrees for the duration of the journey.

What is the best way to store caviar once you get it on the yacht?

In a refrigerator set to 38 degrees, which is fairly standard for most fridges.

How long will open and unopened caviar last?

If the original seal (from purchase) remains intact, then refrigerated caviar will maintain peak taste and texture for four weeks. Once unsealed, caviar can be maintained for up to 24 hours, but only if refrigerated and inside a closed tin. If opened and served over ice, caviar will begin to dry out after approximately one hour. Never consume dry or roomtemperature caviar.

How can I tell if my caviar has gone bad?

If the caviar is warm, room temperature, hard, or dry, it has been out too long. Any tin (refrigerated or not) will be past its prime after 24 hours. If at any point the caviar is overly mushy, discolored (caviar has a wide color range, but most chefs will know the range for each varietal), or smells overly fishy, discard it and contact your supplier. Caviar is matured seafood, so it’s best to be cautious.

What are things a yacht chef should look for when buying caviar?

There is a lot of cheap caviar on the market right now. It may have the right name, be the right species and even come from a prestigious farm, but you can only tell the real quality upon testing the taste, texture, and finish of each tin. As a result, it’s very important to work with an experienced, trusted provider. Chefs also should feel comfortable speaking with their provider about which caviars to choose and how to pair them, if they have any questions. — Chef Danny Davies

Good Galley

CLEAN MICROWAVES AND CUTTING BOARDS

The best cleaner for a cutting board is to pour coarse salt onto the board and scrub with half a lemon, cut side down. Let it sit for five minutes, then rinse and dry. Then cut up the rind and drop it into the garbage disposal to freshen that, if the engineer says it’s OK.

To clean the microwave, pour a cup of water into a microwaveable bowl or measuring cup. Cut one lemon in half, squeeze the juice into the water and drop both lemon halves in. Microwave on high for three minutes so the water boils. Let the bowl sit inside the closed microwave for three to five minutes so the steam can loosen the gunk. Then just wipe with a clean cloth. — Interior consultant Alene Keenan