0:00:02 > 0:00:04There's a lot we don't know about the food on our plates,
0:00:04 > 0:00:08and the shops and the labels don't always tell you the whole story.
0:00:08 > 0:00:11Sometimes, when you have these offers on in the supermarket,
0:00:11 > 0:00:13you think you're getting a good deal, but
0:00:13 > 0:00:16if you're actually throwing it away, it's not a good deal.
0:00:16 > 0:00:19Whether you're staying in or going out,
0:00:19 > 0:00:23you've told us you can feel ripped off by the promises made for what
0:00:23 > 0:00:25you eat and what you pay for it.
0:00:25 > 0:00:26What really winds me up, I suppose,
0:00:26 > 0:00:30is the price of so-called healthy food when compared with the unhealthy stuff.
0:00:30 > 0:00:32The unhealthy stuff seems to be so much cheaper.
0:00:32 > 0:00:37From claims that don't stack up, to the secrets behind the packaging,
0:00:37 > 0:00:41we'll uncover the truth about Britain's food so you can be sure
0:00:41 > 0:00:43you're getting what you expect at the right price.
0:00:45 > 0:00:48Your food, your money - this is Rip-off Britain.
0:00:52 > 0:00:55Hello, and welcome once again to Rip-off Britain,
0:00:55 > 0:00:57and our very special series about food.
0:00:57 > 0:01:00Now, I must tell you that today's programme is absolutely packed with
0:01:00 > 0:01:04nuggets of advice that are not only likely to make your life easier,
0:01:04 > 0:01:05but, at the same time,
0:01:05 > 0:01:07will mean that the food you've bought stays fresh and
0:01:07 > 0:01:09tasty for as long as possible.
0:01:09 > 0:01:13It all adds up to plenty of savings in time as well as money,
0:01:13 > 0:01:17and it's a direct result of a big issue that you've asked us to look into
0:01:17 > 0:01:21on your behalf, and that is how long fresh food should last
0:01:21 > 0:01:23and what's the best way to store it?
0:01:23 > 0:01:26And the answers to those questions are not always what you'd expect.
0:01:26 > 0:01:29So, for instance, if you've got long-forgotten items buried underneath
0:01:29 > 0:01:32inches of ice at the back of the freezer - and who hasn't?
0:01:32 > 0:01:33You've been looking in my fridge.
0:01:33 > 0:01:36- Sounds very familiar.- And yours.
0:01:36 > 0:01:39I tell you, whatever it says on the label, do not throw them out just yet.
0:01:39 > 0:01:42Wait until you've heard what the experts say is the best thing to do
0:01:42 > 0:01:43with them.
0:01:45 > 0:01:49Coming up, with most of us probably storing the wrong foods in there,
0:01:49 > 0:01:52we settle the debate on what really does need to keep its cool
0:01:52 > 0:01:54in your fridge.
0:01:54 > 0:01:57Fridges are great. The trouble is that people think of them as a
0:01:57 > 0:02:02kind of stasis chamber where time doesn't happen and everything can
0:02:02 > 0:02:04live for ever, and that's not true.
0:02:04 > 0:02:06Things in your fridge will deteriorate.
0:02:06 > 0:02:10Is it still safe to eat those long-forgotten meats lurking at the back of
0:02:10 > 0:02:15the freezer? Why these friends can't agree on what you should do with them.
0:02:15 > 0:02:17These are about six months out of date
0:02:17 > 0:02:19and I don't think we will eat them now.
0:02:19 > 0:02:21They'll either go in the bin or they go in the dog.
0:02:21 > 0:02:24Whereas I would probably eat those sausages.
0:02:28 > 0:02:32These days, the idea of living without a fridge in our home has become,
0:02:32 > 0:02:34for most of us, I should think, unimaginable.
0:02:34 > 0:02:38In fact, so central is it to our home that, very often,
0:02:38 > 0:02:41we just might bung in any old food without necessarily
0:02:41 > 0:02:45pausing to think whether or not the fridge is actually the best place
0:02:45 > 0:02:49for it. So, if you've ever wondered whether you should keep your eggs in
0:02:49 > 0:02:54or out, your butter warm or chilled - to fridge or not to fridge?
0:02:54 > 0:02:55That is the question!
0:02:55 > 0:02:58And we're going to be answering it with, I think,
0:02:58 > 0:03:01some pretty surprising results.
0:03:02 > 0:03:04The raiders strike at 3.31.
0:03:05 > 0:03:09These days, kids of all ages make a beeline for the fridge as soon as
0:03:09 > 0:03:12they get home. But back in the '50s and '60s,
0:03:12 > 0:03:14when the appliance first became widely available,
0:03:14 > 0:03:19both here and across the pond, they were very much a novelty.
0:03:19 > 0:03:24And this Westinghouse 1955 refrigerator is frost-free, too.
0:03:24 > 0:03:29And that means no defrosting in the freezer and no defrosting
0:03:29 > 0:03:33- in the refrigerator.- Now, of course, almost every kitchen has a fridge.
0:03:33 > 0:03:37But opinion continues to be divided on some of the things that we should
0:03:37 > 0:03:40keep in them. I'm going to ask you where you would store these things
0:03:40 > 0:03:42- for freshness.- OK.- Eggs?
0:03:42 > 0:03:44- Fridge.- In the fridge.- Fridge.
0:03:44 > 0:03:45Where would you keep eggs?
0:03:45 > 0:03:49- Fridge.- Erm, in a cupboard, not in the fridge.
0:03:49 > 0:03:51Well, if where to store eggs caused confusion,
0:03:51 > 0:03:53jam proved a sticky one, too.
0:03:53 > 0:03:56Jam? Actually, when it's open, in the fridge.
0:03:56 > 0:03:58- Jam?- Yeah, that's in the fridge.
0:03:58 > 0:03:59Jam? No, in a cupboard.
0:03:59 > 0:04:01It's in a cold cupboard, really.
0:04:01 > 0:04:04Well, I hope when you go home today, your wife will let you put all the food away.
0:04:04 > 0:04:07No, no, no, I don't want that job!
0:04:07 > 0:04:11It was an e-mail from Celia Kay on the Isle of Man that first got our
0:04:11 > 0:04:16team in the office fiercely debating what should be refrigerated and what
0:04:16 > 0:04:20should not. She remembers a time when most foods didn't need to be
0:04:20 > 0:04:24chilled at all, so she asked us why things have changed so much.
0:04:25 > 0:04:27When I was a little girl in the 1950s,
0:04:27 > 0:04:33most of our food was stored in a cupboard or a cool place.
0:04:33 > 0:04:38And yet, now, on the packaging, everything says "store in a refrigerator".
0:04:38 > 0:04:40I'd really like to know why that is.
0:04:43 > 0:04:46To trace how our kitchens have changed since Celia was a girl,
0:04:46 > 0:04:48she's stepping back in time...
0:04:50 > 0:04:54..and into a 1950s prefab near Bromsgrove.
0:04:54 > 0:04:56Oh, a Bush television!
0:04:56 > 0:04:58Yes, we had one of those
0:04:58 > 0:05:01in black-and-white only and nine-inch screen.
0:05:01 > 0:05:05And we had similar crockery to the green.
0:05:05 > 0:05:10And we had a clock on the mantelpiece that used to be wound up.
0:05:11 > 0:05:15This is a unique museum called Avoncroft,
0:05:15 > 0:05:18made up of almost 30 historical buildings and structures,
0:05:18 > 0:05:21all rebuilt and restored to their former glory.
0:05:22 > 0:05:24It's all bringing back memories.
0:05:24 > 0:05:26Although it's not quite the same, it's very similar.
0:05:27 > 0:05:32But there's one appliance here that Celia didn't grow up with - a fridge.
0:05:32 > 0:05:36In fact, by the end of the 1950s, only 16% of British homes had one.
0:05:36 > 0:05:39The rest, like Celia's, had other solutions.
0:05:40 > 0:05:46We had a larder and that was the main area to store food.
0:05:46 > 0:05:48But I did have an aunt who had a fridge,
0:05:48 > 0:05:51and I can remember eating home-made ice cream and thinking it was the
0:05:51 > 0:05:54most wonderful thing ever invented.
0:05:54 > 0:05:56So I think it must have been quite a posh family
0:05:56 > 0:05:58to have had a fridge that early on.
0:05:59 > 0:06:041950s housewives often shopped every day for fresh food
0:06:04 > 0:06:08because keeping such produce at its best wasn't always easy.
0:06:08 > 0:06:11But when refrigerators became more affordable, all of that changed.
0:06:12 > 0:06:17It wasn't until I was in my early teens that we actually had a fridge.
0:06:17 > 0:06:22It delighted my mum because she could shop a little bit less frequently.
0:06:22 > 0:06:25I think Dad was quite delighted because Mum was happy,
0:06:25 > 0:06:26so it worked for everybody.
0:06:28 > 0:06:32The type of fridge that Celia's parents would have bought is almost
0:06:32 > 0:06:36unrecognisable next to today's modern fridges.
0:06:36 > 0:06:39Thanks to the consumer boom in the 1970s and '80s,
0:06:39 > 0:06:42they're now found in just about every kitchen across the country,
0:06:42 > 0:06:44and they've transformed the way we shop.
0:06:47 > 0:06:52Food historian Andrew Webb has traced the rise of the refrigerator.
0:06:52 > 0:06:54How have refrigerators changed over the years,
0:06:54 > 0:06:56since they were first introduced?
0:06:56 > 0:06:59Well, if we look at this one here, it's not much bigger than a cupboard.
0:06:59 > 0:07:02And unlike pretty much everything else in the modern world,
0:07:02 > 0:07:05which has got smaller, fridges have got massive.
0:07:05 > 0:07:07They are much, much bigger.
0:07:07 > 0:07:09In effect, they've become the new pantry.
0:07:09 > 0:07:13We don't have a pantry any more and so everything goes in this huge,
0:07:13 > 0:07:18- chilled wardrobe.- But Celia wants to know whether that's really necessary.
0:07:18 > 0:07:20Many of us bung all sorts of things in the fridge,
0:07:20 > 0:07:23regardless of whether or not that's the best place for them.
0:07:23 > 0:07:26And they're often the type of foods that Celia's mum would have kept in
0:07:26 > 0:07:31- the pantry.- Can I ask you why so many things have to be stored in
0:07:31 > 0:07:35a fridge now, whereas they didn't in years gone by?
0:07:35 > 0:07:38I think there are a number of factors involved in this.
0:07:38 > 0:07:40Some of it's kind of health and safety
0:07:40 > 0:07:44and a kind of belt-and-braces approach and not wanting to take risks.
0:07:44 > 0:07:48And storing foods at low temperatures is vital for products that have
0:07:48 > 0:07:51fewer preservatives than they used to.
0:07:51 > 0:07:52A lot of sauces and condiments, for example,
0:07:52 > 0:07:55have lower salt levels than they, traditionally, used to have.
0:07:55 > 0:07:58Now, that salt inhibits bacterial growth.
0:07:58 > 0:08:01Manufacturers lower the salt in their products -
0:08:01 > 0:08:03they've got to store them in other ways.
0:08:03 > 0:08:07But are there some things we put in the fridge that don't necessarily
0:08:07 > 0:08:09have to be kept there at all?
0:08:09 > 0:08:11Where do you find eggs in the supermarket?
0:08:11 > 0:08:14They're not in the chiller cabinet with the cheese and the milk,
0:08:14 > 0:08:17are they? And yet, you get them home, straight in the fridge.
0:08:17 > 0:08:18Eggs are pretty robust things.
0:08:18 > 0:08:22They can survive in a cool, even-temperatured space,
0:08:22 > 0:08:24away from other strong smells.
0:08:24 > 0:08:29Current official advice says store eggs at a constant temperature below
0:08:29 > 0:08:3120 degrees Celsius.
0:08:31 > 0:08:34So whilst, for many of us, that might be in a fridge,
0:08:34 > 0:08:38as long as they're kept cool, then out of the fridge is absolutely fine.
0:08:38 > 0:08:41Keeping them in the fridge won't damage them,
0:08:41 > 0:08:45but Andrew says the same can't be said for some fruit and veg.
0:08:45 > 0:08:47Tomatoes, for example, shouldn't go in the fridge.
0:08:47 > 0:08:49They're a fruit. If you put them in the fridge,
0:08:49 > 0:08:53the cold starts to break down the membranes inside the tomato -
0:08:53 > 0:08:55you get a mealy tomato.
0:08:55 > 0:08:57Potatoes - they shouldn't be kept in the fridge.
0:08:57 > 0:09:01They'll start to turn sugary and give you a sort of weird texture.
0:09:01 > 0:09:02All sorts of soft fruits.
0:09:02 > 0:09:05I think fridges are great pieces of technology.
0:09:05 > 0:09:09The trouble is that people think of them as a kind of stasis chamber
0:09:09 > 0:09:12where time doesn't happen and everything can live for ever!
0:09:12 > 0:09:16And that's not true. Things in your fridge will deteriorate.
0:09:16 > 0:09:18Celia reckons that, like a lot of us,
0:09:18 > 0:09:21she's guilty of sometimes getting this wrong.
0:09:21 > 0:09:25So she's asked Andrew to tell her whether she's committing any other
0:09:25 > 0:09:26fridge faux pas.
0:09:26 > 0:09:29You've been kind enough to photograph your fridge and send us
0:09:29 > 0:09:32some examples here. And, on the whole, it's pretty good.
0:09:32 > 0:09:34There's a few things I'd like to point out, though.
0:09:34 > 0:09:36Cheese here, depending on the type of cheese -
0:09:36 > 0:09:38I presume this is a sort of Cheddar-style cheese -
0:09:38 > 0:09:42that's OK outside of the fridge as well, just somewhere cool.
0:09:42 > 0:09:44Most fridges are too dry for cheese.
0:09:44 > 0:09:48If you put a piece of Stilton in a fridge, you'll see it start to kind of
0:09:48 > 0:09:53almost shrink and crack, and that creaminess is lost.
0:09:53 > 0:09:56OK, hands up those of you who do keep your Stilton in the fridge.
0:09:56 > 0:09:59And there's plenty more where that came from.
0:09:59 > 0:10:02We've even invented products, like spreadable butter,
0:10:02 > 0:10:05to get around the problems that are caused by storing the traditional
0:10:05 > 0:10:09kind in a place where it doesn't even need to be.
0:10:09 > 0:10:11It's interesting that you've got spreadable butters.
0:10:11 > 0:10:14Traditional butter is fine in a butter dish and just a cool place,
0:10:14 > 0:10:17if you get through a fair amount of butter like I know I do in my house.
0:10:17 > 0:10:18- Like these two here...- Next,
0:10:18 > 0:10:22Celia always keeps her mayonnaise in the fridge so, this time,
0:10:22 > 0:10:24is she doing the right thing?
0:10:24 > 0:10:25And then, mayonnaise, as well,
0:10:25 > 0:10:28that's definitely something that should be kept in the fridge with...
0:10:28 > 0:10:32Although it's pasteurised, it's still something you want to be wary of.
0:10:32 > 0:10:34I would like to ask you about jam.
0:10:34 > 0:10:37- OK.- When I was a child, we made our own jam.
0:10:37 > 0:10:41- Yep.- It was properly sealed, it was kept in the cupboard,
0:10:41 > 0:10:44and even when opened, it was still kept in the cupboard.
0:10:44 > 0:10:48But now we're told that any jars of open jam must go into
0:10:48 > 0:10:51a refrigerator. Is this right or wrong?
0:10:51 > 0:10:52Ooh, it's a tricky one.
0:10:52 > 0:10:56The manufacturers would say it helps keep the product safer and last
0:10:56 > 0:11:00longer. I think, again, common sense is a good one here.
0:11:00 > 0:11:03I keep mine in the cupboard and if, by chance,
0:11:03 > 0:11:06it does go off, you'll see a tiny little bit of mould.
0:11:06 > 0:11:08It sort of tells you when it's gone past.
0:11:08 > 0:11:09So, fridges are great.
0:11:09 > 0:11:12They're great for things like meat. They're great for things like fish.
0:11:12 > 0:11:15Obviously, you want to keep all these things very cold.
0:11:15 > 0:11:17Milk - that should be kept cold.
0:11:17 > 0:11:19But there's loads of things that you can keep out of the fridge.
0:11:19 > 0:11:23Well, you can pretty much guarantee that among all that lot,
0:11:23 > 0:11:25there's going to be something that, just like Celia,
0:11:25 > 0:11:28you're not keeping in the best place, either.
0:11:28 > 0:11:31And as well as compromising the quality of some foods,
0:11:31 > 0:11:35if you overfill your fridge, it'll work less efficiently.
0:11:35 > 0:11:37But how much of all this has Celia taken in?
0:11:37 > 0:11:40After a pretty exhaustive crash course...
0:11:42 > 0:11:45..it's time to test her new-found knowledge.
0:11:46 > 0:11:52My name is Celia Kay and my specialist subject is refrigeration of food.
0:11:55 > 0:11:58Where should sauces and condiments be kept?
0:11:58 > 0:12:01Brown sauce and ketchup can be stored in a cupboard.
0:12:01 > 0:12:05They don't necessarily have to go in a refrigerator.
0:12:05 > 0:12:07Brown sauce can be kept in a cupboard,
0:12:07 > 0:12:10but ketchup should go in the fridge.
0:12:10 > 0:12:12Where can you store eggs?
0:12:12 > 0:12:18Eggs should be stored outside a fridge in a cool place.
0:12:18 > 0:12:21Correct. Where would you store tomatoes?
0:12:21 > 0:12:27Tomatoes should be stored in a fruit bowl in a cool room.
0:12:27 > 0:12:29Correct. Where should you store cheese?
0:12:29 > 0:12:33Hard cheese can be stored outside a refrigerator.
0:12:33 > 0:12:38Soft cheese should always be stored inside a refrigerator.
0:12:38 > 0:12:39Correct. Where would you store...
0:12:39 > 0:12:40BEEPING
0:12:40 > 0:12:44I've started, so I'll finish. Where would you store mayonnaise?
0:12:44 > 0:12:48Once a jar of mayonnaise is opened, it must be stored in a refrigerator.
0:12:48 > 0:12:51Celia, you've scored four out of a possible five.
0:12:53 > 0:12:57But, in case your fridge is still clogged with things that needn't be
0:12:57 > 0:13:01there, other foods that you'd be better storing in a cupboard include
0:13:01 > 0:13:02processed lemon juice,
0:13:02 > 0:13:05which is mainly citric acid and takes ages to go off,
0:13:05 > 0:13:10oils - which go cloudy when chilled, and honey, that never really goes off.
0:13:10 > 0:13:14Plus, keeping it in the fridge makes it harder to spread.
0:13:14 > 0:13:19But that big white box is the place to be for hummus, salad dressings and,
0:13:19 > 0:13:21believe it or not, whole-wheat flour,
0:13:21 > 0:13:24which doesn't go stale so quickly when it's chilled.
0:13:24 > 0:13:28And while, from now on, Celia will be using her fridge more efficiently,
0:13:28 > 0:13:32her reminder of life before refrigeration has underlined that it
0:13:32 > 0:13:35is one mod con she could not manage without.
0:13:35 > 0:13:38Could I live without a refrigerator?
0:13:38 > 0:13:40In theory and in practice, probably I could.
0:13:40 > 0:13:43Do I want to? Absolutely not.
0:13:43 > 0:13:46I would have to go back to daily shopping.
0:13:46 > 0:13:49I would have to go back to daily cooking.
0:13:49 > 0:13:54There would be no way of storing leftovers unless I used a deep freeze.
0:13:54 > 0:13:57No, the convenience is definitely here to stay.
0:14:05 > 0:14:08Britain has the dubious honour of topping the charts for the amount of
0:14:08 > 0:14:13food every household throws away - 7 million tonnes of it between us.
0:14:14 > 0:14:18In fact, astonishingly, we now chuck out more food than packaging,
0:14:18 > 0:14:22and food-waste expert Helen White says that means we might as well be
0:14:22 > 0:14:24putting our money straight into the bin.
0:14:26 > 0:14:30Wasting good food costs the average household £470 a year,
0:14:30 > 0:14:32rising to £700 for a family with children.
0:14:32 > 0:14:35That's the equivalent of around £60 a month.
0:14:36 > 0:14:40Making things worse is the fact that half of the food thrown away could
0:14:40 > 0:14:42still have been eaten. And often,
0:14:42 > 0:14:45whether it's bread that's gone mouldy or vegetables that have started to
0:14:45 > 0:14:49rot, it's the way we store the things we buy that makes them go bad faster
0:14:49 > 0:14:53- than we'd like.- One of the simplest things that you can do is learn to
0:14:53 > 0:14:55store food correctly,
0:14:55 > 0:14:58so I've got some simple tips and tricks to help you to save money,
0:14:58 > 0:14:59save food waste and save time.
0:15:01 > 0:15:05One of the most common things we throw away is half-eaten bags with salad,
0:15:05 > 0:15:09so Helen's kicking off with some basic advice on how to make those leaves
0:15:09 > 0:15:11last longer once they've been opened.
0:15:11 > 0:15:13A neat trick for saving salad -
0:15:13 > 0:15:16tip any leftover leaves into a storage container and fold a piece of
0:15:16 > 0:15:20kitchen paper into the bottom, click on the lid and store in the fridge.
0:15:20 > 0:15:22I'm not promising it'll keep for days on end,
0:15:22 > 0:15:25but it'll give you a little bit more time, just to use that up.
0:15:26 > 0:15:30We've already seen what a minefield it can be deciding what to put in
0:15:30 > 0:15:33the fridge, but if you haven't got enough cupboard space for some of
0:15:33 > 0:15:36the essentials that don't need to go there,
0:15:36 > 0:15:39chances are you have some other spots that work well for storage.
0:15:40 > 0:15:44Most of us use potatoes and onions every day and we buy them in big bags.
0:15:44 > 0:15:46It makes sense. It's good value.
0:15:46 > 0:15:50So the best place to keep these guys is in a cool, dark and dry place,
0:15:50 > 0:15:53like a store cupboard. If there's not enough room in the store cupboard,
0:15:53 > 0:15:56a garage will do, or even a shed in a storage box.
0:15:56 > 0:15:58If you're struggling for space,
0:15:58 > 0:16:01how about popping them in the boot of the car for a wee while?
0:16:01 > 0:16:02Well, that's a bit different.
0:16:02 > 0:16:05And here's another everyday food that's best kept well away from your fridge.
0:16:05 > 0:16:07Don't keep bread in the fridge -
0:16:07 > 0:16:10it'll actually go stale quicker in there.
0:16:10 > 0:16:13The best place for it is in a bread bin or a store cupboard
0:16:13 > 0:16:16and use a bag clip to keep your loaf fresher for longer.
0:16:16 > 0:16:20Of course, the best way to avoid wasting food is not to buy too much of it
0:16:20 > 0:16:21in the first place. And,
0:16:21 > 0:16:25while generations of shoppers have controlled what they buy with a list,
0:16:25 > 0:16:29Helen has a much quicker suggestion for keeping track of what you need.
0:16:29 > 0:16:32Use one of these to take a "shelfie" of your fridge,
0:16:32 > 0:16:34your freezer and your cupboards,
0:16:34 > 0:16:37and then use it in the supermarket to remind you what to get so you
0:16:37 > 0:16:39don't buy the same thing twice.
0:16:43 > 0:16:46Now, where would we be without our freezers?
0:16:46 > 0:16:50It's the appliance that's revolutionised our ability to store food in
0:16:50 > 0:16:54the home, and it's been credited as the most useful kitchen gadget in
0:16:54 > 0:16:57the fight against food waste because, of course,
0:16:57 > 0:17:01the life of almost any food can be extended by putting it into deep freeze.
0:17:01 > 0:17:06But how long can you leave meat in a freezer before the quality deteriorates
0:17:06 > 0:17:08or it actually becomes dangerous to eat?
0:17:08 > 0:17:12Well, get ready for some tips and advice that may transform the way
0:17:12 > 0:17:13you store your food.
0:17:16 > 0:17:21It's a cold, dark place, and in it lurk things that time forgot.
0:17:21 > 0:17:25Deep down at the back of the freezer lies that pork chop that went missing
0:17:25 > 0:17:30in action, and there are those poor old sausages, now frozen solid.
0:17:30 > 0:17:34But now you've rediscovered that meat, are you going to eat it?
0:17:34 > 0:17:37If you had meat in the freezer,
0:17:37 > 0:17:40how long would you let it be there before you used it?
0:17:40 > 0:17:43I have kept meat in the freezer up to three months.
0:17:43 > 0:17:45If you had meat and it was in the freezer, how long would
0:17:45 > 0:17:48you think it was safe to leave it there before you used it?
0:17:48 > 0:17:50Probably about four weeks, a month.
0:17:50 > 0:17:54I think you'd probably lose the nutrients in the meat
0:17:54 > 0:17:57and the freshness the longer it's left in the freezer.
0:17:57 > 0:18:00Six months, maybe, I don't know, I would guess.
0:18:02 > 0:18:06So, to keep and cook or just to dump?
0:18:06 > 0:18:08That's a real kitchen conundrum when it comes to old meat.
0:18:13 > 0:18:17Imogen and Wilma from Cheshire have been friends for 18 years.
0:18:17 > 0:18:20They share a love of food and they're both keen cooks.
0:18:20 > 0:18:23But they don't agree on how long it should be kept in the freezer,
0:18:23 > 0:18:28so they've agreed to let us settle the argument once and for all.
0:18:28 > 0:18:33I think most of the meat in my freezer gets used within about six months,
0:18:33 > 0:18:38but I've definitely come across things that are nine months old and still
0:18:38 > 0:18:43used them and, occasionally, a year old, and that's when I start to think,
0:18:43 > 0:18:45probably we should have had a better system in the freezer
0:18:45 > 0:18:48and rotated it and used the older stuff first.
0:18:48 > 0:18:51But Wilma isn't quite so gung-ho.
0:18:51 > 0:18:55I would keep the meat in the freezer for about three months
0:18:55 > 0:18:58because I feel that after that, it doesn't look as appetising,
0:18:58 > 0:19:02and you then worry about the quality of the actual product
0:19:02 > 0:19:04and if it would taste as nice.
0:19:04 > 0:19:08So, what exactly is lurking in Imogen's freezer drawers?
0:19:08 > 0:19:10So, this is my freezer.
0:19:10 > 0:19:13I've got some meatballs there.
0:19:13 > 0:19:14They were bought quite recently.
0:19:14 > 0:19:17Minced beef - that's quite recent.
0:19:17 > 0:19:19And then, let's have a look at the back...
0:19:21 > 0:19:26Quarter pounders, burgers - that date is much more than six months ago,
0:19:26 > 0:19:28so they should be eaten fairly soon,
0:19:28 > 0:19:31but they've gone to the back of the freezer.
0:19:31 > 0:19:35And Wilma has brought along some of the meat from her kitchen's freezer.
0:19:35 > 0:19:40Well, in the back of my freezer, I found these sausages, which are about
0:19:40 > 0:19:43six months old, and that is really part of one of my problems -
0:19:43 > 0:19:46that you buy things which are on offer
0:19:46 > 0:19:49because you need a product on the day and you think "Oh,
0:19:49 > 0:19:52"it's a bargain," and then they go in the freezer and you don't really
0:19:52 > 0:19:55use them again. So these are about six months out of date,
0:19:55 > 0:19:57and I don't think we will eat them now.
0:19:57 > 0:19:59They'll either go in the bin or they go in the dog.
0:19:59 > 0:20:03Whereas, I would probably eat those sausages.
0:20:03 > 0:20:04So, who's right?
0:20:04 > 0:20:06How long can meat be stored in your freezer?
0:20:06 > 0:20:08Well, it might surprise you to know that,
0:20:08 > 0:20:10according to the Food Standards Agency,
0:20:10 > 0:20:14there's actually no time limit on how long food, including meat,
0:20:14 > 0:20:16can be frozen for. But,
0:20:16 > 0:20:19while it shouldn't do you any harm if you eat it after a long time,
0:20:19 > 0:20:24the more time it's been there, the less likely it is to taste as nice.
0:20:24 > 0:20:28The best place to look if you want to work out how long to store meat
0:20:28 > 0:20:31and to retain the taste is your actual freezer.
0:20:31 > 0:20:35As a general rule, each should have a star rating to indicate how long
0:20:35 > 0:20:39food will keep at its best in that particular appliance.
0:20:39 > 0:20:42And a quick look at the manual will tell you what the ratings on your
0:20:42 > 0:20:43appliance mean.
0:20:44 > 0:20:48But just to add to confusion, there's the supermarket packaging,
0:20:48 > 0:20:50which often says keep food for just a month.
0:20:51 > 0:20:52And Steve Kershaw,
0:20:52 > 0:20:56a forensic scientist at Manchester Metropolitan University,
0:20:56 > 0:20:59says there's a simple reason for that.
0:20:59 > 0:21:03The supermarkets have got to err on the side of caution when they're
0:21:03 > 0:21:06recommending to consumers what ought to be done with the product.
0:21:06 > 0:21:10The supermarket is not going to have an awareness of what the consumer
0:21:10 > 0:21:13does with their meat once they've left the shop.
0:21:13 > 0:21:17They can have a bad start by leaving it in the back of the car while they
0:21:17 > 0:21:19go for a meal and go to see a film on the way home.
0:21:20 > 0:21:24So, it isn't easy to put a definitive time limit on how long your meat
0:21:24 > 0:21:27will stay at its best in your freezer
0:21:27 > 0:21:30because it's all a question of how quickly and efficiently you
0:21:30 > 0:21:32put it there.
0:21:32 > 0:21:34It is important to freeze meat as soon as possible
0:21:34 > 0:21:37after it's been purchased, while it's fresh.
0:21:37 > 0:21:43And very, very rapidly, the micro-organisms will start to grow, multiply,
0:21:43 > 0:21:47they'll produce off-flavours, off-tastes and surface slime on your meat.
0:21:47 > 0:21:50Freezing does kill some of the bacteria,
0:21:50 > 0:21:53but the rest that survive the freezing process,
0:21:53 > 0:21:57as soon as you thaw, will start to multiply and grow again.
0:21:59 > 0:22:01As well as the taste of your meat,
0:22:01 > 0:22:04freezing can also have a big impact on its texture.
0:22:04 > 0:22:06So, once it's in your freezer,
0:22:06 > 0:22:10the time it takes for the food to reach freezing point can make a big
0:22:10 > 0:22:16- difference.- Meat contains about 50-75% water and ice crystals form.
0:22:17 > 0:22:20If meat is frozen rapidly, as it should be,
0:22:20 > 0:22:23then the ice crystals that form are quite small,
0:22:23 > 0:22:27and that means that the quality will be good when it's thawed out.
0:22:27 > 0:22:29If meat freezes too slowly,
0:22:29 > 0:22:32then the ice crystals that form will be quite large,
0:22:32 > 0:22:36and that will do more damage to the meat than a rapid freeze.
0:22:37 > 0:22:39Well, that's the science,
0:22:39 > 0:22:42but what are the practical ways to maximise texture and taste when
0:22:42 > 0:22:44you're freezing meat at home?
0:22:44 > 0:22:47We've brought Wilma and Imogen to meet chef Sarah Bridge.
0:22:48 > 0:22:50Hi, ladies. Welcome to the cookery school.
0:22:50 > 0:22:54- I'm Sarah.- She's going to show them how to make sure that the meat you
0:22:54 > 0:22:56freeze stays in tiptop condition
0:22:56 > 0:23:00and keeps as much of the taste as the day it was bought.
0:23:00 > 0:23:02So, Sarah, if you've bought fresh meat...
0:23:02 > 0:23:05- Yes.- ..and you're going to freeze it,
0:23:05 > 0:23:08how long should you be looking to keep it in the freezer for?
0:23:08 > 0:23:10- What would your advice be? - I would say three months.
0:23:10 > 0:23:13Every now and again, I would have a look what's in the freezer before you
0:23:13 > 0:23:18go shopping to just make sure that you're not doubling on buying things.
0:23:18 > 0:23:22Checking your freezer for long-forgotten meats is a good start if you want
0:23:22 > 0:23:23it to stay tasty.
0:23:23 > 0:23:27But how you store it can also be crucial.
0:23:27 > 0:23:30What would be the best way, then, to store meat in a freezer?
0:23:30 > 0:23:33I would always do it in a zip-lock bag.
0:23:33 > 0:23:37I always write on it exactly what it is and the date that you froze it,
0:23:37 > 0:23:40so I would put today's date, and I'm going to put the date for three
0:23:40 > 0:23:44- months' time...- When it has to be used.- ..as when it has to be used by.
0:23:44 > 0:23:46So the first thing I'm going to freeze are the pork chops.
0:23:46 > 0:23:49And then the first pork chop is going in.
0:23:50 > 0:23:52And then the second pork chop goes in.
0:23:54 > 0:23:57So, this bit's important - that you want them flat,
0:23:57 > 0:24:00but away from each other. You don't want them to freeze them next to
0:24:00 > 0:24:02- each other.- So they're not supposed to be touching?
0:24:02 > 0:24:05They're not supposed to be touching, no.
0:24:05 > 0:24:10And keeping them flat is about much more than simply saving space.
0:24:10 > 0:24:12The reason why we're going to keep them flat is because they freeze
0:24:12 > 0:24:14quicker and they'll defrost quicker,
0:24:14 > 0:24:19but by keeping them away from each other, the moisture between each one -
0:24:19 > 0:24:21that can encourage freezer burn.
0:24:21 > 0:24:25Freezer burn happens when changes in temperature cause the ice around food
0:24:25 > 0:24:27to evaporate, drying it out.
0:24:27 > 0:24:31It's often caused by too much opening and closing of your freezer door,
0:24:31 > 0:24:34quickly raising and dropping the temperature.
0:24:34 > 0:24:35While it's not harmful to eat,
0:24:35 > 0:24:39it will affect your food's texture and appearance.
0:24:39 > 0:24:43Next, Sarah demonstrates the most effective way to freeze mince,
0:24:43 > 0:24:45which probably isn't the way you've been doing it at home.
0:24:47 > 0:24:50So squeeze it out into the corners.
0:24:50 > 0:24:53So then you know all of the air is out of it.
0:24:53 > 0:24:54I'm going to seal it up.
0:24:57 > 0:24:59And I'm going to freeze that...
0:24:59 > 0:25:01flat in the freezer.
0:25:01 > 0:25:04So the benefits of freezing it quite thinly -
0:25:04 > 0:25:10it freezes really quickly, but when you take that out of the freezer, it
0:25:10 > 0:25:12also defrosts really, really quickly.
0:25:12 > 0:25:13Never seen that before.
0:25:13 > 0:25:14It's a very good idea.
0:25:14 > 0:25:17Now, chances are, many of us will freeze meat in its original
0:25:17 > 0:25:22supermarket packaging, but Sarah says that's not the best idea.
0:25:22 > 0:25:26I'd always thought if you bought it sealed from the supermarket
0:25:26 > 0:25:28that if you're going to freeze it, you should just keep it sealed.
0:25:28 > 0:25:31But it doesn't matter, then, that you opened that...
0:25:31 > 0:25:33- No, no.- And then, as long as you freeze it straight away...
0:25:33 > 0:25:36Yeah, it's better to take it out because if you freeze it straight
0:25:36 > 0:25:38from the supermarket without decanting it into a bag,
0:25:38 > 0:25:41there's a lot of water still in there,
0:25:41 > 0:25:44and that water then freezes differently around the meat,
0:25:44 > 0:25:46and that can cause freezer burn.
0:25:46 > 0:25:49And also, the size of the packet that's going in your freezer -
0:25:49 > 0:25:51you don't want to overfill your freezer
0:25:51 > 0:25:56- cos it doesn't work properly when your freezer's over-full and all the space is taken up.- Right.
0:25:56 > 0:26:00So, it's a fair bet most of us have been freezing our meat all wrong
0:26:00 > 0:26:03and there's stuff to keep in mind when we defrost it, too.
0:26:03 > 0:26:08Take it out of the freezer, onto a tray so nothing can drip.
0:26:08 > 0:26:10And I would defrost it overnight in the fridge.
0:26:12 > 0:26:15So, plenty of food for thought for Wilma and Imogen.
0:26:15 > 0:26:17They'll still be freezing their meat, but, from now on,
0:26:17 > 0:26:21they'll be following Sarah's tips on how they should do it.
0:26:21 > 0:26:23I'm definitely going to be buying some freezer bags
0:26:23 > 0:26:27and I'm definitely going to take the meat out of
0:26:27 > 0:26:30the supermarket packaging now before I freeze it
0:26:30 > 0:26:33cos I can see the benefits of that and, particularly,
0:26:33 > 0:26:37using the idea with the mince and flattening the mince into a bag.
0:26:37 > 0:26:39I think that will be really, really useful.
0:26:39 > 0:26:43Freezer bags will definitely go on the shopping list this weekend.
0:26:43 > 0:26:44Definitely. And I will even, now,
0:26:44 > 0:26:48look in my freezer and keep a better stock control
0:26:48 > 0:26:50and organise the freezer better.
0:26:51 > 0:26:55And what will Wilma do with those six-month-old bangers she found
0:26:55 > 0:26:57lurking at the back of her freezer?
0:26:57 > 0:27:00After all, they're perfectly safe to eat, but might not now
0:27:00 > 0:27:02be to everyone's taste.
0:27:02 > 0:27:05The sausages will still go to the dog...
0:27:06 > 0:27:10..cos they have been in the freezer a long time so, yeah,
0:27:10 > 0:27:11the dog will have a treat tonight.
0:27:17 > 0:27:20Well, I hope, like me, you've picked up some really useful tips today.
0:27:20 > 0:27:24And I can tell you, there are quite a few that I'll be putting into practice when I get home.
0:27:24 > 0:27:27But with some foods lasting for less time than you would expect,
0:27:27 > 0:27:31and others having an almost indefinite shelf life in the freezer,
0:27:31 > 0:27:33I can understand why there are so many people who say that,
0:27:33 > 0:27:36when it comes to how long their food should last,
0:27:36 > 0:27:39they're as likely to follow their nose and a bit of common sense as
0:27:39 > 0:27:40they are the instructions on the label.
0:27:40 > 0:27:44On the other hand, I suppose, you can see why food manufacturers
0:27:44 > 0:27:46will tend to err on the side of caution
0:27:46 > 0:27:49when it comes to predicting the lifespan of their products.
0:27:49 > 0:27:52However, it does seem there's a fair bit of misinformation,
0:27:52 > 0:27:54to put it mildly, flying around,
0:27:54 > 0:27:58which may mean an awful lot of food is chucked away when, in fact,
0:27:58 > 0:28:00it's still perfectly good enough to eat.
0:28:00 > 0:28:03So, if what you've heard today means you won't be throwing away something
0:28:03 > 0:28:07and rushing to replace it, that's a saving in terms of time,
0:28:07 > 0:28:09effort and money.
0:28:09 > 0:28:12And I think that feels like a very positive place on which to leave
0:28:12 > 0:28:13things for today. You know,
0:28:13 > 0:28:17you can share your own food tips and advice on our Facebook page and,
0:28:17 > 0:28:20of course, if you've got a question or a problem that you'd like us to
0:28:20 > 0:28:22investigate on a future programme -
0:28:22 > 0:28:25not just about food, but on any of the topics that we cover throughout
0:28:25 > 0:28:28the year - then we really would love to hear from you.
0:28:28 > 0:28:29But, for now, that's it.
0:28:29 > 0:28:32We'll see you again very soon and, until then,
0:28:32 > 0:28:35from all of us here on the programme, bye-bye.
0:28:35 > 0:28:36- Goodbye.- Bye-bye.