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 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 > 0:02:10And why this woman is convinced that fresh fruit from the supermarket
0:02:10 > 0:02:13goes off a lot quicker than it used to.
0:02:13 > 0:02:15And this is grapes from two days ago,
0:02:15 > 0:02:19and they've gone brown already and they're mushy and they're falling off the stalks.
0:02:22 > 0:02:26These days, the idea of living without a fridge in our home has become,
0:02:26 > 0:02:29for most of us, I should think, unimaginable.
0:02:29 > 0:02:32In fact, so central is it to our home that, very often,
0:02:32 > 0:02:35we just might bung in any old food without necessarily
0:02:35 > 0:02:39pausing to think whether or not the fridge is actually the best place
0:02:39 > 0:02:43for it. So, if you've ever wondered whether you should keep your eggs in
0:02:43 > 0:02:48or out, your butter warm or chilled - to fridge or not to fridge?
0:02:48 > 0:02:49That is the question!
0:02:49 > 0:02:52And we're going to be answering it with, I think,
0:02:52 > 0:02:55some pretty surprising results.
0:02:56 > 0:02:58The raiders strike at 3.31.
0:02:59 > 0:03:03These days, kids of all ages make a beeline for the fridge as soon as
0:03:03 > 0:03:06they get home. But back in the '50s and '60s,
0:03:06 > 0:03:08when the appliance first became widely available,
0:03:08 > 0:03:13both here and across the pond, they were very much a novelty.
0:03:13 > 0:03:18And this Westinghouse 1955 refrigerator is frost-free, too.
0:03:18 > 0:03:23And that means no defrosting in the freezer and no defrosting
0:03:23 > 0:03:27- in the refrigerator.- Now, of course, almost every kitchen has a fridge.
0:03:27 > 0:03:31But opinion continues to be divided on some of the things that we should
0:03:31 > 0:03:34keep in them. I'm going to ask you where you would store these things
0:03:34 > 0:03:36- for freshness.- OK.- Eggs?
0:03:36 > 0:03:38- Fridge.- In the fridge.- Fridge.
0:03:38 > 0:03:39Where would you keep eggs?
0:03:39 > 0:03:43- Fridge.- Erm, in a cupboard, not in the fridge.
0:03:43 > 0:03:45Well, if where to store eggs caused confusion,
0:03:45 > 0:03:47jam proved a sticky one, too.
0:03:47 > 0:03:50Jam? Actually, when it's open, in the fridge.
0:03:50 > 0:03:52- Jam?- Yeah, that's in the fridge.
0:03:52 > 0:03:53Jam? No, in a cupboard.
0:03:53 > 0:03:55It's in a cold cupboard, really.
0:03:55 > 0:03:58Well, I hope when you go home today, your wife will let you put all the food away.
0:03:58 > 0:04:01No, no, no, I don't want that job!
0:04:01 > 0:04:05It was an e-mail from Celia Kay on the Isle of Man that first got our
0:04:05 > 0:04:10team in the office fiercely debating what should be refrigerated and what
0:04:10 > 0:04:14should not. She remembers a time when most foods didn't need to be
0:04:14 > 0:04:18chilled at all, so she asked us why things have changed so much.
0:04:19 > 0:04:22When I was a little girl in the 1950s,
0:04:22 > 0:04:27most of our food was stored in a cupboard or a cool place.
0:04:27 > 0:04:32And yet, now, on the packaging, everything says "store in a refrigerator".
0:04:32 > 0:04:34I'd really like to know why that is.
0:04:37 > 0:04:40To trace how our kitchens have changed since Celia was a girl,
0:04:40 > 0:04:42she's stepping back in time...
0:04:44 > 0:04:48..and into a 1950s prefab near Bromsgrove.
0:04:48 > 0:04:50Oh, a Bush television!
0:04:50 > 0:04:52Yes, we had one of those
0:04:52 > 0:04:55in black-and-white only and nine-inch screen.
0:04:55 > 0:04:59And we had similar crockery to the green.
0:04:59 > 0:05:04And we had a clock on the mantelpiece that used to be wound up.
0:05:05 > 0:05:09This is a unique museum called Avoncroft,
0:05:09 > 0:05:12made up of almost 30 historical buildings and structures,
0:05:12 > 0:05:15all rebuilt and restored to their former glory.
0:05:16 > 0:05:18It's all bringing back memories.
0:05:18 > 0:05:20Although it's not quite the same, it's very similar.
0:05:22 > 0:05:26But there's one appliance here that Celia didn't grow up with - a fridge.
0:05:26 > 0:05:30In fact, by the end of the 1950s, only 16% of British homes had one.
0:05:30 > 0:05:33The rest, like Celia's, had other solutions.
0:05:34 > 0:05:40We had a larder and that was the main area to store food.
0:05:40 > 0:05:42But I did have an aunt who had a fridge,
0:05:42 > 0:05:46and I can remember eating home-made ice cream and thinking it was the
0:05:46 > 0:05:48most wonderful thing ever invented.
0:05:48 > 0:05:50So I think it must have been quite a posh family
0:05:50 > 0:05:52to have had a fridge that early on.
0:05:53 > 0:05:581950s housewives often shopped every day for fresh food
0:05:58 > 0:06:02because keeping such produce at its best wasn't always easy.
0:06:02 > 0:06:06But when refrigerators became more affordable, all of that changed.
0:06:07 > 0:06:11It wasn't until I was in my early teens that we actually had a fridge.
0:06:11 > 0:06:16It delighted my mum because she could shop a little bit less frequently.
0:06:16 > 0:06:19I think Dad was quite delighted because Mum was happy,
0:06:19 > 0:06:20so it worked for everybody.
0:06:23 > 0:06:26The type of fridge that Celia's parents would have bought is almost
0:06:26 > 0:06:30unrecognisable next to today's modern fridges.
0:06:30 > 0:06:33Thanks to the consumer boom in the 1970s and '80s,
0:06:33 > 0:06:36they're now found in just about every kitchen across the country,
0:06:36 > 0:06:38and they've transformed the way we shop.
0:06:41 > 0:06:46Food historian Andrew Webb has traced the rise of the refrigerator.
0:06:46 > 0:06:48How have refrigerators changed over the years,
0:06:48 > 0:06:50since they were first introduced?
0:06:50 > 0:06:53Well, if we look at this one here, it's not much bigger than a cupboard.
0:06:53 > 0:06:56And unlike pretty much everything else in the modern world,
0:06:56 > 0:06:59which has got smaller, fridges have got massive.
0:06:59 > 0:07:01They are much, much bigger.
0:07:01 > 0:07:03In effect, they've become the new pantry.
0:07:03 > 0:07:07We don't have a pantry any more and so everything goes in this huge,
0:07:07 > 0:07:12- chilled wardrobe.- But Celia wants to know whether that's really necessary.
0:07:12 > 0:07:14Many of us bung all sorts of things in the fridge,
0:07:14 > 0:07:17regardless of whether or not that's the best place for them.
0:07:17 > 0:07:20And they're often the type of foods that Celia's mum would have kept in
0:07:20 > 0:07:25- the pantry.- Can I ask you why so many things have to be stored in
0:07:25 > 0:07:29a fridge now, whereas they didn't in years gone by?
0:07:29 > 0:07:32I think there are a number of factors involved in this.
0:07:32 > 0:07:34Some of it's kind of health and safety
0:07:34 > 0:07:38and a kind of belt-and-braces approach and not wanting to take risks.
0:07:38 > 0:07:42And storing foods at low temperatures is vital for products that have
0:07:42 > 0:07:45fewer preservatives than they used to.
0:07:45 > 0:07:47A lot of sauces and condiments, for example,
0:07:47 > 0:07:49have lower salt levels than they, traditionally, used to have.
0:07:49 > 0:07:52Now, that salt inhibits bacterial growth.
0:07:52 > 0:07:55Manufacturers lower the salt in their products -
0:07:55 > 0:07:57they've got to store them in other ways.
0:07:57 > 0:08:01But are there some things we put in the fridge that don't necessarily
0:08:01 > 0:08:03have to be kept there at all?
0:08:03 > 0:08:05Where do you find eggs in the supermarket?
0:08:05 > 0:08:08They're not in the chiller cabinet with the cheese and the milk,
0:08:08 > 0:08:11are they? And yet, you get them home, straight in the fridge.
0:08:11 > 0:08:12Eggs are pretty robust things.
0:08:12 > 0:08:16They can survive in a cool, even-temperatured space,
0:08:16 > 0:08:18away from other strong smells.
0:08:18 > 0:08:24Current official advice says store eggs at a constant temperature below
0:08:24 > 0:08:2520 degrees Celsius.
0:08:25 > 0:08:28So whilst, for many of us, that might be in a fridge,
0:08:28 > 0:08:32as long as they're kept cool, then out of the fridge is absolutely fine.
0:08:32 > 0:08:35Keeping them in the fridge won't damage them,
0:08:35 > 0:08:39but Andrew says the same can't be said for some fruit and veg.
0:08:39 > 0:08:41Tomatoes, for example, shouldn't go in the fridge.
0:08:41 > 0:08:43They're a fruit. If you put them in the fridge,
0:08:43 > 0:08:47the cold starts to break down the membranes inside the tomato -
0:08:47 > 0:08:49you get a mealy tomato.
0:08:49 > 0:08:51Potatoes - they shouldn't be kept in the fridge.
0:08:51 > 0:08:55They'll start to turn sugary and give you a sort of weird texture.
0:08:55 > 0:08:56All sorts of soft fruits.
0:08:56 > 0:08:59I think fridges are great pieces of technology.
0:08:59 > 0:09:03The trouble is is that people think of them as a kind of stasis chamber
0:09:03 > 0:09:06where time doesn't happen and everything can live for ever!
0:09:06 > 0:09:10And that's not true. Things in your fridge will deteriorate.
0:09:10 > 0:09:12Celia reckons that, like a lot of us,
0:09:12 > 0:09:15she's guilty of sometimes getting this wrong.
0:09:15 > 0:09:19So she's asked Andrew to tell her whether she's committing any other
0:09:19 > 0:09:21fridge faux pas.
0:09:21 > 0:09:23You've been kind enough to photograph your fridge and send us
0:09:23 > 0:09:26some examples here. And, on the whole, it's pretty good.
0:09:26 > 0:09:28There's a few things I'd like to point out, though.
0:09:28 > 0:09:30Cheese here, depending on the type of cheese -
0:09:30 > 0:09:32I presume this is a sort of Cheddar-style cheese -
0:09:32 > 0:09:36that's OK outside of the fridge as well, just somewhere cool.
0:09:36 > 0:09:38Most fridges are too dry for cheese.
0:09:38 > 0:09:42If you put a piece of Stilton in a fridge, you'll see it start to kind of
0:09:42 > 0:09:47almost shrink and crack, and that creaminess is lost.
0:09:47 > 0:09:51OK, hands up those of you who do keep your Stilton in the fridge.
0:09:51 > 0:09:53And there's plenty more where that came from.
0:09:53 > 0:09:56We've even invented products, like spreadable butter,
0:09:56 > 0:10:00to get around the problems that are caused by storing the traditional
0:10:00 > 0:10:03kind in a place where it doesn't even need to be.
0:10:03 > 0:10:05It's interesting that you've got spreadable butters.
0:10:05 > 0:10:08Traditional butter is fine in a butter dish and just a cool place,
0:10:08 > 0:10:11if you get through a fair amount of butter like I know I do in my house.
0:10:11 > 0:10:12- Like these two here...- Next,
0:10:12 > 0:10:16Celia always keeps her mayonnaise in the fridge so, this time,
0:10:16 > 0:10:18is she doing the right thing?
0:10:18 > 0:10:19And then, mayonnaise, as well,
0:10:19 > 0:10:22that's definitely something that should be kept in the fridge with...
0:10:22 > 0:10:26Although it's pasteurised, it's still something you want to be wary of.
0:10:26 > 0:10:28I would like to ask you about jam.
0:10:28 > 0:10:31- OK.- When I was a child, we made our own jam.
0:10:31 > 0:10:35- Yep.- It was properly sealed, it was kept in the cupboard,
0:10:35 > 0:10:38and even when opened, it was still kept in the cupboard.
0:10:38 > 0:10:42But now we're told that any jars of open jam must go into
0:10:42 > 0:10:45a refrigerator. Is this right or wrong?
0:10:45 > 0:10:46Ooh, it's a tricky one.
0:10:46 > 0:10:50The manufacturers would say it helps keep the product safer and last
0:10:50 > 0:10:54longer. I think, again, common sense is a good one here.
0:10:54 > 0:10:57I keep mine in the cupboard and if, by chance,
0:10:57 > 0:11:00it does go off, you'll see a tiny little bit of mould.
0:11:00 > 0:11:02It sort of tells you when it's gone past.
0:11:02 > 0:11:03So, fridges are great.
0:11:03 > 0:11:06They're great for things like meat. They're great for things like fish.
0:11:06 > 0:11:09Obviously, you want to keep all these things very cold.
0:11:09 > 0:11:11Milk - that should be kept cold.
0:11:11 > 0:11:14But there's loads of things that you can keep out of the fridge.
0:11:14 > 0:11:17Well, you can pretty much guarantee that among all that lot,
0:11:17 > 0:11:19there's going to be something that, just like Celia,
0:11:19 > 0:11:22you're not keeping in the best place, either.
0:11:22 > 0:11:25And as well as compromising the quality of some foods,
0:11:25 > 0:11:29if you overfill your fridge, it'll work less efficiently.
0:11:29 > 0:11:31But how much of all this has Celia taken in?
0:11:31 > 0:11:34After a pretty exhaustive crash course...
0:11:37 > 0:11:39..it's time to test her new-found knowledge.
0:11:41 > 0:11:46My name is Celia Kay and my specialist subject is refrigeration of food.
0:11:49 > 0:11:52Where should sauces and condiments be kept?
0:11:52 > 0:11:55Brown sauce and ketchup can be stored in a cupboard.
0:11:55 > 0:11:59They don't necessarily have to go in a refrigerator.
0:11:59 > 0:12:01Brown sauce can be kept in a cupboard,
0:12:01 > 0:12:04but ketchup should go in the fridge.
0:12:04 > 0:12:06Where can you store eggs?
0:12:06 > 0:12:12Eggs should be stored outside a fridge in a cool place.
0:12:12 > 0:12:15Correct. Where would you store tomatoes?
0:12:15 > 0:12:21Tomatoes should be stored in a fruit bowl in a cool room.
0:12:21 > 0:12:23Correct. Where should you store cheese?
0:12:23 > 0:12:27Hard cheese can be stored outside a refrigerator.
0:12:27 > 0:12:32Soft cheese should always be stored inside a refrigerator.
0:12:32 > 0:12:33Correct. Where would you store...
0:12:33 > 0:12:34BEEPING
0:12:34 > 0:12:38I've started, so I'll finish. Where would you store mayonnaise?
0:12:38 > 0:12:42Once a jar of mayonnaise is opened, it must be stored in a refrigerator.
0:12:42 > 0:12:45Celia, you've scored four out of a possible five.
0:12:47 > 0:12:51But, in case your fridge is still clogged with things that needn't be
0:12:51 > 0:12:55there, other foods that you'd be better storing in a cupboard include
0:12:55 > 0:12:56processed lemon juice -
0:12:56 > 0:13:00which is mainly citric acid and takes ages to go off ,
0:13:00 > 0:13:05oils - which go cloudy when chilled, and honey, that never really goes off.
0:13:05 > 0:13:08Plus, keeping it in the fridge makes it harder to spread.
0:13:08 > 0:13:13But that big white box is the place to be for hummus, salad dressings and,
0:13:13 > 0:13:15believe it or not, whole-wheat flour,
0:13:15 > 0:13:18which doesn't go stale so quickly when it's chilled.
0:13:18 > 0:13:22And while, from now on, Celia will be using her fridge more efficiently,
0:13:22 > 0:13:26her reminder of life before refrigeration has underlined that it
0:13:26 > 0:13:29is one mod con she could not manage without.
0:13:29 > 0:13:32Could I live without a refrigerator?
0:13:32 > 0:13:35In theory and in practice, probably I could.
0:13:35 > 0:13:37Do I want to? Absolutely not.
0:13:37 > 0:13:40I would have to go back to daily shopping.
0:13:40 > 0:13:43I would have to go back to daily cooking.
0:13:43 > 0:13:48There would be no way of storing leftovers unless I used a deep freeze.
0:13:48 > 0:13:51No, the convenience is definitely here to stay.
0:13:58 > 0:13:59Now, here's a question for you -
0:13:59 > 0:14:03how long should the fresh fruit you buy from your supermarket last?
0:14:03 > 0:14:06Well, quite a few of you have been in touch with us to ask exactly that.
0:14:06 > 0:14:10And, of course, those of you who've written in about this have done so not
0:14:10 > 0:14:13just out of idle curiosity, but because the fruit that you've bought from
0:14:13 > 0:14:15big-name stores has, apparently,
0:14:15 > 0:14:17gone off much faster than it should have done.
0:14:17 > 0:14:21So, to get the answer, we sent one unhappy customer shopping,
0:14:21 > 0:14:23and she has her own theory as to what's going on.
0:14:26 > 0:14:30The choice on the supermarket fresh-fruit aisles has never been better.
0:14:30 > 0:14:35Home-grown and exotic favourites are on the shelves all year round.
0:14:35 > 0:14:38And while it's a wonderful thing to have a fruit bowl full of fresh
0:14:38 > 0:14:42produce, it can leave a bitter taste if some of the contents spoil before
0:14:42 > 0:14:44you even get a chance to eat them.
0:14:45 > 0:14:48But that's exactly what's prompted several of you to get in touch,
0:14:48 > 0:14:51including Janet McPherson from Bath,
0:14:51 > 0:14:54who has a particular reason for wanting her fruit to create
0:14:54 > 0:14:56the right impression.
0:14:56 > 0:15:00We have a small B&B, we have one room in the garden.
0:15:00 > 0:15:01It's unique in that it's a cabin.
0:15:01 > 0:15:03And, as part of what we give our guests,
0:15:03 > 0:15:06we supply them with fresh fruit daily.
0:15:06 > 0:15:10Now, Janet buys most of her fruit from one of her local supermarkets,
0:15:10 > 0:15:13but she's become convinced that, once she gets it home,
0:15:13 > 0:15:16her fruit doesn't stay fresh for quite as long as perhaps it used to.
0:15:17 > 0:15:22And what's more, she says it's putting her off giving it to her guests.
0:15:22 > 0:15:25We give them two apples, two satsumas and two bananas every day,
0:15:25 > 0:15:27and mostly, they do eat the fruit.
0:15:27 > 0:15:29But we're finding it increasingly difficult now
0:15:29 > 0:15:33because the fruit is going off very quickly.
0:15:33 > 0:15:37In a typical week, Janet says that if she's bought the fruit on a Monday,
0:15:37 > 0:15:40even by Tuesday, some of it has started to spoil and go mushy,
0:15:40 > 0:15:44which means numerous further trips to the supermarket to buy replacements.
0:15:45 > 0:15:48I'm having to go out midweek now to buy more fruit
0:15:48 > 0:15:53because what we've bought has gone so ripe so quickly that it's not fit
0:15:53 > 0:15:56to give the guests any more. A lot of people don't like bananas that
0:15:56 > 0:15:58look black. They need to look yellow.
0:15:59 > 0:16:03Me too. Janet's come up with a theory as to why her fruit goes downhill
0:16:03 > 0:16:05so quickly once it's left the shop.
0:16:05 > 0:16:08I think, possibly, it's because of over-refrigeration,
0:16:08 > 0:16:11because when you pick the fruit up in the supermarket aisle, it's already
0:16:11 > 0:16:15wet, it's cold to touch, and sometimes, it's wet where it's condensating.
0:16:17 > 0:16:20After a particularly bad experience with a bunch of grapes
0:16:20 > 0:16:23that Janet says went furry within two days of buying them,
0:16:23 > 0:16:25she complained to the supermarket.
0:16:26 > 0:16:28And, although the store quickly responded,
0:16:28 > 0:16:32Janet just wasn't satisfied she really got an explanation for what
0:16:32 > 0:16:34had caused the problem.
0:16:34 > 0:16:36The store did send me a gift voucher,
0:16:36 > 0:16:38and it went towards the weekly shop the following week,
0:16:38 > 0:16:43but it's not the solution, and just sending out the odd gift voucher to
0:16:43 > 0:16:46keep people quiet really isn't the answer.
0:16:47 > 0:16:51The supermarket assured Janet that its refrigeration system had been
0:16:51 > 0:16:55checked and it would continue to monitor its supplier's systems.
0:16:55 > 0:16:57But Janet remains very frustrated
0:16:57 > 0:17:00and it was at that point she got in touch with us.
0:17:00 > 0:17:03This is grapes from two days ago,
0:17:03 > 0:17:07and they've gone brown already and they're mushy and they're falling off the stalks. So...
0:17:07 > 0:17:09you've been given a bunch of grapes in hospital,
0:17:09 > 0:17:11you're maybe a little bit short-sighted,
0:17:11 > 0:17:15you pick this up and you put it in your mouth...
0:17:17 > 0:17:21Eugh! It's really not very nice.
0:17:23 > 0:17:26And e-mails we've found in our Rip-off Britain inbox indicated that
0:17:26 > 0:17:28a number of you, just like Janet,
0:17:28 > 0:17:32find that supermarket fresh fruit often seems to go off more quickly
0:17:32 > 0:17:33than it should. Now, of course,
0:17:33 > 0:17:37just because fruit may not look as appealing as it did on the
0:17:37 > 0:17:39supermarket shelves, it doesn't mean that it's inedible.
0:17:39 > 0:17:43Far from it. Sometimes, fruit can be better for you once it's started to
0:17:43 > 0:17:44ripen. And, of course,
0:17:44 > 0:17:48there can be all sorts of factors as to why fruit might go off faster
0:17:48 > 0:17:51than you'd expect, including storing it at the wrong temperature,
0:17:51 > 0:17:55if the skin has been damaged, or if it's put in direct sunlight.
0:17:55 > 0:17:58But Janet is adamant that it's only the fruit she buys from the
0:17:58 > 0:18:01supermarket that goes off so fast.
0:18:01 > 0:18:04And, a few miles from Janet's house, this greengrocer who, admittedly,
0:18:04 > 0:18:07you wouldn't expect to be the supermarkets' biggest fan,
0:18:07 > 0:18:10again has her own views on why that might be.
0:18:10 > 0:18:15It's things like the fact that the supermarkets have imported the fruit,
0:18:15 > 0:18:18it's then been trunked to a distribution centre,
0:18:18 > 0:18:21it's then gone on the road again to a warehouse.
0:18:21 > 0:18:23If it's going to be packaged,
0:18:23 > 0:18:26it's then gone to another place and been packaged.
0:18:26 > 0:18:27So what I find interesting as well
0:18:27 > 0:18:30is that your fruit doesn't have such a thing as a sell-by-date or
0:18:30 > 0:18:35- a use-before.- I don't need sell-by-dates because I buy every day.
0:18:35 > 0:18:37I have a delivery from the market every day,
0:18:37 > 0:18:39I have a delivery from the farmer every day.
0:18:39 > 0:18:45What I need to do is manage my stock so that I don't have to waste stuff.
0:18:45 > 0:18:47So, presumably, when your stock comes in on your deliveries,
0:18:47 > 0:18:50it doesn't go anywhere near any kind of refrigeration.
0:18:50 > 0:18:52Have you even got a chiller room out the back?
0:18:52 > 0:18:56Not the fruit. Fruit, in my opinion, shouldn't go near a fridge.
0:18:56 > 0:18:59Now, not everyone takes such a hard line,
0:18:59 > 0:19:01including some leading dieticians,
0:19:01 > 0:19:05and it's usually accepted that refrigeration can extend the life of
0:19:05 > 0:19:08some soft fruits, like grapes or peaches.
0:19:08 > 0:19:12But, in any case, supermarkets can't avoid some refrigeration of fruit,
0:19:12 > 0:19:13even if they wanted to.
0:19:14 > 0:19:17Year-round demand for the huge variety of fruits on offer,
0:19:17 > 0:19:19no matter what the season,
0:19:19 > 0:19:23means that much of it has to be shipped from all over the world.
0:19:23 > 0:19:26But, as far as food storage expert James Woodward is concerned,
0:19:26 > 0:19:30the way that's done actually keeps fruit fresh for longer.
0:19:30 > 0:19:33So the majority of our fruit comes from overseas,
0:19:33 > 0:19:37and the time delay between harvesting and reaching the store
0:19:37 > 0:19:40can be several weeks, in some circumstances.
0:19:40 > 0:19:45When we transport product and store transport prior to arriving at the
0:19:45 > 0:19:50stores, by holding it in temperature-controlled environments,
0:19:50 > 0:19:53it stops the ripening process and, therefore,
0:19:53 > 0:19:56when it hits the store, it's in optimal condition.
0:19:56 > 0:20:01It starts ripening at the store and then carries on ripening
0:20:01 > 0:20:03when it gets to the household.
0:20:03 > 0:20:06So, James doesn't believe Janet's concerns are correct.
0:20:06 > 0:20:10There's no evidence to state that storing it at temperature-controlled
0:20:10 > 0:20:14environments speeds up the ripening process.
0:20:14 > 0:20:15It does quite the opposite.
0:20:15 > 0:20:20It maintains the fruit in a state of flux and, therefore,
0:20:20 > 0:20:24when it gets to the store, it then starts ripening.
0:20:26 > 0:20:29But whatever the reason as to why it happens,
0:20:29 > 0:20:33Janet remains resolute in her view that supermarket fruit ripens faster
0:20:33 > 0:20:37than it used to, and she wants to demonstrate exactly what she means,
0:20:37 > 0:20:40so she's going to do her own little experiment,
0:20:40 > 0:20:44buying fruit from three of the big stores in her area and comparing how
0:20:44 > 0:20:47fast it ripens to fruit bought from the greengrocer's.
0:20:49 > 0:20:51- Thank you.- Thanks.
0:20:51 > 0:20:53- Bye.- Bye.
0:20:53 > 0:20:57In quick succession, Janet visited Lidl, Waitrose and, finally,
0:20:57 > 0:21:00Sainsbury's, buying a bunch of bananas,
0:21:00 > 0:21:03some satsumas and green apples from each store.
0:21:03 > 0:21:07In order to try and prove what might be happening with all this fruit,
0:21:07 > 0:21:09I've been out shopping.
0:21:09 > 0:21:11I'm going to put them all in bowls,
0:21:11 > 0:21:14and we're going to see how they react over the next week and
0:21:14 > 0:21:15which ones ripen up quicker.
0:21:17 > 0:21:20Janet is storing her fruit in exactly the way she normally does
0:21:20 > 0:21:24and she'll carefully observe and record any changes over the course
0:21:24 > 0:21:25of the next few days.
0:21:26 > 0:21:31I'm kind of expecting that some of the supermarket fruit will ripen up
0:21:31 > 0:21:34a lot quicker and go mushy quickly
0:21:34 > 0:21:39because, when I picked it up in the shop, it felt hard and it feels like
0:21:39 > 0:21:41it has been in quite a deep refrigeration,
0:21:41 > 0:21:43so it'll be interesting to see how it reacts.
0:21:44 > 0:21:48It's not long before some of the fruit starts to show its new colours.
0:21:48 > 0:21:53A couple of the oranges aren't looking too nice on the outside.
0:21:53 > 0:21:56Sure enough, just as Janet had suspected,
0:21:56 > 0:22:00even by day two, some of the fruit seems to be ripening faster than others.
0:22:00 > 0:22:05The Waitrose ones are feeling quite mushy at the tip now.
0:22:05 > 0:22:09The Lidl apples, a couple of them,
0:22:09 > 0:22:14have come out in some quite nasty bruises since they went in the bowl.
0:22:14 > 0:22:17Sainsbury's don't seem to be doing too badly.
0:22:19 > 0:22:21And, after four days...
0:22:21 > 0:22:24Waitrose, and the apples are starting to lose their colour -
0:22:24 > 0:22:26they're yellowing slightly.
0:22:26 > 0:22:28The Lidl bananas...
0:22:30 > 0:22:34..have mushed significantly in patches up their length.
0:22:34 > 0:22:38Sainsbury's - a couple of the oranges don't look too appetising.
0:22:39 > 0:22:42The bananas seem to be ripening at the moment
0:22:42 > 0:22:44without too much mushiness.
0:22:45 > 0:22:49And seven days after Janet bought all the fruit...
0:22:49 > 0:22:54Day seven finds these Waitrose bananas in an absolutely terrible state.
0:22:54 > 0:22:58The oranges have really gone over now.
0:22:58 > 0:23:00That one's not looking nice.
0:23:00 > 0:23:01The Lidl oranges are discoloured.
0:23:01 > 0:23:04The apples are not looking very special.
0:23:04 > 0:23:09In the Sainsbury's bowl, the bananas have all gone at the tips now.
0:23:09 > 0:23:13Now, to be fair, after a week, you'd expect any fruit you haven't eaten
0:23:13 > 0:23:15to be showing signs of deterioration,
0:23:15 > 0:23:19especially if you've stored it with bananas - known to speed up ripening.
0:23:19 > 0:23:22Nonetheless, because she stored them all in this way,
0:23:22 > 0:23:26Janet says it's clear to compare how all the different fruits have ripened.
0:23:26 > 0:23:29As for the greengrocer's fruit, as far as Janet is concerned and,
0:23:29 > 0:23:33probably, as she had expected, it's not done too badly at all.
0:23:33 > 0:23:36The bananas - although they're black,
0:23:36 > 0:23:37they're still very firm.
0:23:37 > 0:23:43The good old-fashioned greengrocer's bowl was the best of all the fruit
0:23:43 > 0:23:46at the end of it. The bananas, although they blackened on the outside,
0:23:46 > 0:23:48they ripened like bananas always used to.
0:23:48 > 0:23:53Just like old-fashioned bananas, they peel properly, and they're perfect.
0:23:53 > 0:23:57The oranges were still absolutely perfect at the end of the week.
0:23:57 > 0:23:58They were beautiful.
0:23:58 > 0:24:01And the apples, although they changed colour slightly,
0:24:01 > 0:24:06were still lovely and crisp and really tasty when we cut them open, so...
0:24:07 > 0:24:09..the greengrocer's bowl did come out on top.
0:24:10 > 0:24:12Now, unsurprisingly,
0:24:12 > 0:24:15the supermarkets weren't hugely impressed with Janet's findings,
0:24:15 > 0:24:17particularly Lidl, which said that,
0:24:17 > 0:24:21although it was regrettable that its fruit was not to her liking,
0:24:21 > 0:24:26no firm conclusions could be drawn from such a small sample of products.
0:24:26 > 0:24:29It went on to say there's no scientific evidence to support
0:24:29 > 0:24:33Janet's theories about the longevity of supermarket fruit, adding that,
0:24:33 > 0:24:36with much of its fresh fruit sourced from British suppliers,
0:24:36 > 0:24:40it very often goes from farm to shelves within 24 hours of being
0:24:40 > 0:24:41harvested.
0:24:43 > 0:24:47Lidl also pointed out that fruit from overseas is stored and transported
0:24:47 > 0:24:51in much the same way, whether it ends up on the shelf of a supermarket or
0:24:51 > 0:24:56a greengrocer's, and it said the stage at which people enjoy eating
0:24:56 > 0:24:58their fruit is entirely subjective
0:24:58 > 0:25:01and customers can judge the appearance of fresh fruit for themselves.
0:25:02 > 0:25:06Meanwhile, Waitrose told us that it does its own independent shelf-life
0:25:06 > 0:25:10testing to ensure that it offers the best balance of shelf life and
0:25:10 > 0:25:11ripeness.
0:25:12 > 0:25:16And Sainsbury's said that it works hard to ensure freshness in close
0:25:16 > 0:25:19partnership with growers and suppliers
0:25:19 > 0:25:21and uses the best possible methods.
0:25:23 > 0:25:27There's no standard answer for exactly how long fresh fruit should last.
0:25:28 > 0:25:31And, despite her concerns, it's still the supermarket,
0:25:31 > 0:25:34with the convenience of its parking, that'll be where Janet buys hers.
0:25:35 > 0:25:39But in any case, however fast her fruit goes off, she's got plenty of
0:25:39 > 0:25:41ideas of what to do with it.
0:25:41 > 0:25:44We have enough chutney to keep us going for a while,
0:25:44 > 0:25:47and that will keep for ever, so it'll never go to waste,
0:25:47 > 0:25:50some tangerine curd, nice change from lemon,
0:25:50 > 0:25:53and some lemon apple jelly that we made from the apple peelings,
0:25:53 > 0:25:55so nothing at all went to waste of all that fruit.
0:25:56 > 0:26:00Good stuff. But Janet knows not everyone who sees fruit starting to
0:26:00 > 0:26:04turn will necessarily put it to such good use.
0:26:04 > 0:26:08I think, when people are time-poor and money-rich, maybe,
0:26:08 > 0:26:10they would simply just look at it and toss it away.
0:26:10 > 0:26:13And it's just such a waste when people have gone to all that trouble
0:26:13 > 0:26:17to grow it and ship it around the world and then it ends up in the bin.
0:26:24 > 0:26:26Still to come on Rip-off Britain,
0:26:26 > 0:26:29is it still safe to eat those long-forgotten meats lurking at the back of
0:26:29 > 0:26:34the freezer? Why these friends can't agree on what you should do with them.
0:26:34 > 0:26:36These are about six months out of date
0:26:36 > 0:26:38and I don't think we will eat them now.
0:26:38 > 0:26:40They'll either go in the bin or they go in the dog.
0:26:40 > 0:26:43Whereas I would probably eat those sausages.
0:26:49 > 0:26:52Britain has the dubious honour of topping the charts for the amount of
0:26:52 > 0:26:57food every household throws away - 7 million tonnes of it between us.
0:26:58 > 0:27:02In fact, astonishingly, we now chuck out more food than packaging,
0:27:02 > 0:27:06and food-waste expert Helen White says that means we might as well be
0:27:06 > 0:27:08putting our money straight into the bin.
0:27:09 > 0:27:14Wasting good food costs the average household £470 a year,
0:27:14 > 0:27:16rising to £700 for a family with children.
0:27:16 > 0:27:19That's the equivalent of around £60 a month.
0:27:20 > 0:27:24Making things worse is the fact that half of the food thrown away could
0:27:24 > 0:27:26still have been eaten. And often,
0:27:26 > 0:27:29whether it's bread that's gone mouldy or vegetables that have started to
0:27:29 > 0:27:33rot, it's the way we store the things we buy that makes them go bad faster
0:27:33 > 0:27:37- than we'd like.- One of the simplest things that you can do is learn to
0:27:37 > 0:27:38store food correctly,
0:27:38 > 0:27:42so I've got some simple tips and tricks to help you to save money,
0:27:42 > 0:27:43save food waste and save time.
0:27:45 > 0:27:49One of the most common things we throw away is half-eaten bags with salad,
0:27:49 > 0:27:53so Helen's kicking off with some basic advice on how to make those leaves
0:27:53 > 0:27:55last longer once they've been opened.
0:27:55 > 0:27:57A neat trick for saving salad -
0:27:57 > 0:28:00tip any leftover leaves into a storage container and fold a piece of
0:28:00 > 0:28:04kitchen paper into the bottom, click on the lid and store in the fridge.
0:28:04 > 0:28:06I'm not promising it'll keep for days on end,
0:28:06 > 0:28:09but it'll give you a little bit more time, just to use that up.
0:28:10 > 0:28:14We've already seen what a minefield it can be deciding what to put in
0:28:14 > 0:28:17the fridge, but if you haven't got enough cupboard space for some of
0:28:17 > 0:28:20the essentials that don't need to go there,
0:28:20 > 0:28:23chances are you have some other spots that work well for storage.
0:28:24 > 0:28:28Most of us use potatoes and onions every day and we buy them in big bags.
0:28:28 > 0:28:30It makes sense. It's good value.
0:28:30 > 0:28:34So the best place to keep these guys is in a cool, dark and dry place,
0:28:34 > 0:28:37like a store cupboard. If there's not enough room in the store cupboard,
0:28:37 > 0:28:40a garage will do, or even a shed in a storage box.
0:28:40 > 0:28:42If you're struggling for space,
0:28:42 > 0:28:44how about popping them in the boot of the car for a wee while?
0:28:44 > 0:28:46Well, that's a bit different.
0:28:46 > 0:28:49And here's another everyday food that's best kept well away from your fridge.
0:28:49 > 0:28:51Don't keep bread in the fridge -
0:28:51 > 0:28:53it'll actually go stale quicker in there.
0:28:53 > 0:28:57The best place for it is in a bread bin or a store cupboard
0:28:57 > 0:29:00and use a bag clip to keep your loaf fresher for longer.
0:29:01 > 0:29:03And if you think you've no room in the freezer,
0:29:03 > 0:29:06you may well be wasting half the space.
0:29:07 > 0:29:10You can make more room in your freezer by taking food out of bulky boxes
0:29:10 > 0:29:13and packaging and wrapping it in bags.
0:29:13 > 0:29:17Remember to label it well to avoid unidentified frozen objects.
0:29:17 > 0:29:20Cut up a bit of the packaging and stick it in the bag
0:29:20 > 0:29:23so that you've got the cooking instructions for later.
0:29:23 > 0:29:26Now, one thing you may not have realised can very easily be preserved for
0:29:26 > 0:29:29longer by freezing is cheese.
0:29:29 > 0:29:31If you've bought a large block of Cheddar,
0:29:31 > 0:29:35you can grate it and freeze it, ready for sprinkling on pizza and
0:29:35 > 0:29:40cottage pie, straight from the freezer, without having to defrost.
0:29:40 > 0:29:43Of course, the best way to avoid wasting food is not to buy too much of it
0:29:43 > 0:29:45in the first place. And,
0:29:45 > 0:29:49while generations of shoppers have controlled what they buy with a list,
0:29:49 > 0:29:52Helen has a much quicker suggestion for keeping track of what you need.
0:29:53 > 0:29:56Use one of these to take a "shelfie" of your fridge,
0:29:56 > 0:29:57your freezer and your cupboards,
0:29:57 > 0:30:01and then use it in the supermarket to remind you what to get so you
0:30:01 > 0:30:03don't buy the same thing twice.
0:30:07 > 0:30:09Now, where would we be without our freezers?
0:30:09 > 0:30:13It's the appliance that's revolutionised our ability to store food in
0:30:13 > 0:30:17the home, and it's been credited as the most useful kitchen gadget in
0:30:17 > 0:30:20the fight against food waste because, of course,
0:30:20 > 0:30:25the life of almost any food can be extended by putting it into deep freeze.
0:30:25 > 0:30:29But how long can you leave meat in a freezer before the quality deteriorates
0:30:29 > 0:30:32or it actually becomes dangerous to eat?
0:30:32 > 0:30:36Well, get ready for some tips and advice that may transform the way
0:30:36 > 0:30:37you store your food.
0:30:40 > 0:30:45It's a cold, dark place, and in it lurk things that time forgot.
0:30:45 > 0:30:49Deep down at the back of the freezer lies that pork chop that went missing
0:30:49 > 0:30:54in action, and there are those poor old sausages, now frozen solid.
0:30:54 > 0:30:58But now you've rediscovered that meat, are you going to eat it?
0:30:58 > 0:31:00If you had meat in the freezer,
0:31:00 > 0:31:04how long would you let it be there before you used it?
0:31:04 > 0:31:07I have kept meat in the freezer up to three months.
0:31:07 > 0:31:09If you had meat and it was in the freezer, how long would
0:31:09 > 0:31:12you think it was safe to leave it there before you used it?
0:31:12 > 0:31:14Probably about four weeks, a month.
0:31:14 > 0:31:18I think you'd probably lose the nutrients in the meat
0:31:18 > 0:31:21and the freshness the longer it's left in the freezer.
0:31:21 > 0:31:24Six months, maybe, I don't know, I would guess.
0:31:26 > 0:31:29So, to keep and cook or just to dump?
0:31:29 > 0:31:32That's a real kitchen conundrum when it comes to old meat.
0:31:37 > 0:31:40Imogen and Wilma from Cheshire have been friends for 18 years.
0:31:40 > 0:31:44They share a love of food and they're both keen cooks.
0:31:44 > 0:31:47But they don't agree on how long it should be kept in the freezer,
0:31:47 > 0:31:51so they've agreed to let us settle the argument once and for all.
0:31:51 > 0:31:57I think most of the meat in my freezer gets used within about six months,
0:31:57 > 0:32:01but I've definitely come across things that are nine months old and still
0:32:01 > 0:32:06used them and, occasionally, a year old, and that's when I start to think,
0:32:06 > 0:32:09probably we should have had a better system in the freezer
0:32:09 > 0:32:12and rotated it and used the older stuff first.
0:32:12 > 0:32:15But Wilma isn't quite so gung-ho.
0:32:15 > 0:32:19I would keep the meat in the freezer for about three months
0:32:19 > 0:32:22because I feel that after that, it doesn't look as appetising,
0:32:22 > 0:32:25and you then worry about the quality of the actual product
0:32:25 > 0:32:28and if it would taste as nice.
0:32:28 > 0:32:30And it's not just the two of them who disagree.
0:32:30 > 0:32:34The arguments over whether long-term frozen meat is safe to eat even
0:32:34 > 0:32:37extend into Imogen's family.
0:32:37 > 0:32:40My husband would definitely eat meat that had been in the freezer longer
0:32:40 > 0:32:41than I would.
0:32:43 > 0:32:47He tends to not pay so much attention to dates, as such,
0:32:47 > 0:32:51and as long as it's cooked thoroughly, he'd be happy.
0:32:51 > 0:32:55We sometimes disagree. I will sort of avoid meat or, say, particular meat,
0:32:55 > 0:32:57like pork, that's been in the freezer a long time.
0:32:57 > 0:33:00I'll say, well, no... I'll let him eat it.
0:33:00 > 0:33:04I'll say, "You can eat it, but the children and I will not participate!"
0:33:06 > 0:33:10So, what exactly is lurking in Imogen's freezer drawers?
0:33:10 > 0:33:12So, this is my freezer.
0:33:12 > 0:33:15I've got some meatballs there.
0:33:15 > 0:33:16They were bought quite recently.
0:33:16 > 0:33:19Minced beef - that's quite recent.
0:33:19 > 0:33:21And then, let's have a look at the back...
0:33:23 > 0:33:28Quarter pounders, burgers - that date is much more than six months ago,
0:33:28 > 0:33:30so they should be eaten fairly soon,
0:33:30 > 0:33:33but they've gone to the back of the freezer.
0:33:33 > 0:33:37And Wilma has brought along some of the meat from her kitchen's freezer.
0:33:37 > 0:33:42Well, in the back of my freezer, I found these sausages, which are about
0:33:42 > 0:33:45six months old, and that is really part of one of my problems -
0:33:45 > 0:33:48that you buy things which are on offer
0:33:48 > 0:33:50because you need a product on the day and you think "Oh,
0:33:50 > 0:33:54"it's a bargain," and then they go in the freezer and you don't really
0:33:54 > 0:33:57use them again. So these are about six months out of date,
0:33:57 > 0:33:59and I don't think we will eat them now.
0:33:59 > 0:34:01They'll either go in the bin or they go in the dog.
0:34:01 > 0:34:04Whereas, I would probably eat those sausages.
0:34:07 > 0:34:09And her husband certainly would.
0:34:09 > 0:34:10So, who's right?
0:34:10 > 0:34:13How long can meat be stored in your freezer?
0:34:13 > 0:34:15Well, it might surprise you to know that,
0:34:15 > 0:34:17according to the Food Standards Agency,
0:34:17 > 0:34:20there's actually no time limit on how long food, including meat,
0:34:20 > 0:34:22can be frozen for. But,
0:34:22 > 0:34:26while it shouldn't do you any harm if you eat it after a long time,
0:34:26 > 0:34:31the more time it's been there, the less likely it is to taste as nice.
0:34:31 > 0:34:35The best place to look if you want to work out how long to store meat
0:34:35 > 0:34:38and to retain the taste is your actual freezer.
0:34:38 > 0:34:42As a general rule, each should have a star rating to indicate how long
0:34:42 > 0:34:46food will keep at its best in that particular appliance.
0:34:46 > 0:34:49And a quick look at the manual will tell you what the ratings on your
0:34:49 > 0:34:50appliance mean.
0:34:51 > 0:34:55But just to add to confusion, there's the supermarket packaging,
0:34:55 > 0:34:57which often says keep food for just a month.
0:34:58 > 0:34:59And Steve Kershaw,
0:34:59 > 0:35:03a forensic scientist at Manchester Metropolitan University,
0:35:03 > 0:35:06says there's a simple reason for that.
0:35:06 > 0:35:10The supermarkets have got to err on the side of caution when they're
0:35:10 > 0:35:13recommending to consumers what ought to be done with the product.
0:35:13 > 0:35:17The supermarket is not going to have an awareness of what the consumer
0:35:17 > 0:35:20does with their meat once they've left the shop.
0:35:20 > 0:35:23They can have a bad start by leaving it in the back of the car while they
0:35:23 > 0:35:26go for a meal and go to see a film on the way home.
0:35:27 > 0:35:31So, it isn't easy to put a definitive time limit on how long your meat
0:35:31 > 0:35:33will stay at its best in your freezer
0:35:33 > 0:35:37because it's all a question of how quickly and efficiently you
0:35:37 > 0:35:38put it there.
0:35:38 > 0:35:41It is important to freeze meat as soon as possible
0:35:41 > 0:35:43after it's been purchased, while it's fresh.
0:35:43 > 0:35:50And very, very rapidly, the micro-organisms will start to grow, multiply,
0:35:50 > 0:35:54they'll produce off-flavours, off-tastes and surface slime on your meat.
0:35:54 > 0:35:56Freezing does kill some of the bacteria,
0:35:56 > 0:36:00but the rest that survive the freezing process,
0:36:00 > 0:36:03as soon as you thaw, will start to multiply and grow again.
0:36:06 > 0:36:08As well as the taste of your meat,
0:36:08 > 0:36:11freezing can also have a big impact on its texture.
0:36:11 > 0:36:13So, once it's in your freezer,
0:36:13 > 0:36:17the time it takes for the food to reach freezing point can make a big
0:36:17 > 0:36:23- difference.- Meat contains about 50-75% water and ice crystals form.
0:36:24 > 0:36:27If meat is frozen rapidly, as it should be,
0:36:27 > 0:36:30then the ice crystals that form are quite small,
0:36:30 > 0:36:34and that means that the quality will be good when it's thawed out.
0:36:34 > 0:36:36If meat freezes too slowly,
0:36:36 > 0:36:39then the ice crystals that form will be quite large,
0:36:39 > 0:36:42and that will do more damage to the meat than a rapid freeze.
0:36:44 > 0:36:45Well, that's the science,
0:36:45 > 0:36:49but what are the practical ways to maximise texture and taste when
0:36:49 > 0:36:50you're freezing meat at home?
0:36:50 > 0:36:54We've brought Wilma and Imogen to meet chef Sarah Bridge.
0:36:55 > 0:36:57Hi, ladies. Welcome to the cookery school.
0:36:57 > 0:37:00- I'm Sarah.- She's going to show them how to make sure that the meat you
0:37:00 > 0:37:03freeze stays in tiptop condition
0:37:03 > 0:37:06and keeps as much of the taste as the day it was bought.
0:37:06 > 0:37:08So, Sarah, if you've bought fresh meat...
0:37:08 > 0:37:11- Yes.- ..and you're going to freeze it,
0:37:11 > 0:37:14how long should you be looking to keep it in the freezer for?
0:37:14 > 0:37:17- What would your advice be? - I would say three months.
0:37:17 > 0:37:20Every now and again, I would have a look what's in the freezer before you
0:37:20 > 0:37:25go shopping to just make sure that you're not doubling on buying things.
0:37:25 > 0:37:29Checking your freezer for long-forgotten meats is a good start if you want
0:37:29 > 0:37:30it to stay tasty.
0:37:30 > 0:37:33But how you store it can also be crucial.
0:37:33 > 0:37:37What would be the best way, then, to store meat in a freezer?
0:37:37 > 0:37:39I would always do it in a zip-lock bag.
0:37:39 > 0:37:43I always write on it exactly what it is and the date that you froze it,
0:37:43 > 0:37:47so I would put today's date, and I'm going to put the date for three
0:37:47 > 0:37:50- months' time...- When it has to be used.- ..as when it has to be used by.
0:37:50 > 0:37:53So the first thing I'm going to freeze are the pork chops.
0:37:53 > 0:37:55And then the first pork chop is going in.
0:37:57 > 0:37:59And then the second pork chop goes in.
0:38:00 > 0:38:03So, this bit's important - that you want them flat,
0:38:03 > 0:38:06but away from each other. You don't want them to freeze them next to
0:38:06 > 0:38:09- each other.- So they're not supposed to be touching?
0:38:09 > 0:38:11They're not supposed to be touching, no.
0:38:11 > 0:38:16And keeping them flat is about much more than simply saving space.
0:38:16 > 0:38:19The reason why we're going to keep them flat is because they freeze
0:38:19 > 0:38:21quicker and they'll defrost quicker,
0:38:21 > 0:38:25but by keeping them away from each other, the moisture between each one -
0:38:25 > 0:38:28that can encourage freezer burn.
0:38:28 > 0:38:32Freezer burn happens when changes in temperature cause the ice around food
0:38:32 > 0:38:34to evaporate, drying it out.
0:38:34 > 0:38:38It's often caused by too much opening and closing of your freezer door,
0:38:38 > 0:38:40quickly raising and dropping the temperature.
0:38:40 > 0:38:42While it's not harmful to eat,
0:38:42 > 0:38:45it will affect your food's texture and appearance.
0:38:45 > 0:38:49Next, Sarah demonstrates the most effective way to freeze mince,
0:38:49 > 0:38:52which probably isn't the way you've been doing it at home.
0:38:53 > 0:38:56So squeeze it out into the corners.
0:38:56 > 0:38:59So then you know all of the air is out of it.
0:38:59 > 0:39:01I'm going to seal it up.
0:39:04 > 0:39:06And I'm going to freeze that...
0:39:06 > 0:39:08flat in the freezer.
0:39:08 > 0:39:11So the benefits of freezing it quite thinly -
0:39:11 > 0:39:16it freezes really quickly, but when you take that out of the freezer, it
0:39:16 > 0:39:18also defrosts really, really quickly.
0:39:18 > 0:39:20Never seen that before.
0:39:20 > 0:39:21It's a very good idea.
0:39:21 > 0:39:25And it's also much better using the bag than using clingfilm
0:39:25 > 0:39:27because clingfilm can become quite brittle in the freezer
0:39:27 > 0:39:29and then bits fall off.
0:39:29 > 0:39:31You've got the freezer burn...
0:39:31 > 0:39:35issue, and especially if you've got mince with clingfilm,
0:39:35 > 0:39:37a little bit of clingfilm can get left in the mince,
0:39:37 > 0:39:39so you're going to cook that, as well.
0:39:39 > 0:39:42Now, chances are, many of us will freeze meat in its original
0:39:42 > 0:39:47supermarket packaging, but Sarah says that's not the best idea.
0:39:47 > 0:39:50I'd always thought if you bought it sealed from the supermarket
0:39:50 > 0:39:53that if you're going to freeze it, you should just keep it sealed.
0:39:53 > 0:39:55But it doesn't matter, then, that you opened that...
0:39:55 > 0:39:58- No, no.- And then, as long as you freeze it straight away...
0:39:58 > 0:40:00Yeah, it's better to take it out because if you freeze it straight
0:40:00 > 0:40:03from the supermarket without decanting it into a bag,
0:40:03 > 0:40:05there's a lot of water still in there,
0:40:05 > 0:40:09and that water then freezes differently around the meat,
0:40:09 > 0:40:11and that can cause freezer burn.
0:40:11 > 0:40:14And also, the size of the packet that's going in your freezer -
0:40:14 > 0:40:16you don't want to overfill your freezer
0:40:16 > 0:40:20- cos it doesn't work properly when your freezer's over-full and all the space is taken up.- Right.
0:40:20 > 0:40:24So, it's a fair bet most of us have been freezing our meat all wrong
0:40:24 > 0:40:28and there's stuff to keep in mind when we defrost it, too.
0:40:28 > 0:40:32Take it out of the freezer, onto a tray so nothing can drip.
0:40:32 > 0:40:35And I would defrost it overnight in the fridge.
0:40:35 > 0:40:37So you wouldn't, sort of,
0:40:37 > 0:40:40recommend using a microwave to defrost anything like that?
0:40:40 > 0:40:42No. I know there is a defrost setting on the microwave,
0:40:42 > 0:40:45but you are speeding it - as hot-spots - up and I wouldn't, personally,
0:40:45 > 0:40:49- defrost anything in a microwave. - So the best way would be to do it overnight
0:40:49 > 0:40:51in the fridge on a tray...
0:40:51 > 0:40:53- Yeah, on a tray.- ..clear from anything else?
0:40:53 > 0:40:55And put it on the bottom of the fridge cos raw meat always goes on
0:40:55 > 0:41:00the bottom of a fridge in a professional kitchen and, actually, that applies at home, as well.
0:41:00 > 0:41:03So, plenty of food for thought for Wilma and Imogen.
0:41:03 > 0:41:06They'll still be freezing their meat, but, from now on,
0:41:06 > 0:41:09they'll be following Sarah's tips on how they should do it.
0:41:09 > 0:41:12I'm definitely going to be buying some freezer bags
0:41:12 > 0:41:15and I'm definitely going to take the meat out of
0:41:15 > 0:41:19the supermarket packaging now before I freeze it
0:41:19 > 0:41:21cos I can see the benefits of that and, particularly,
0:41:21 > 0:41:25using the idea with the mince and flattening the mince into a bag.
0:41:25 > 0:41:27I think that will be really, really useful.
0:41:27 > 0:41:31Freezer bags will definitely go on the shopping list this weekend.
0:41:31 > 0:41:33Definitely. And I will even, now,
0:41:33 > 0:41:36look in my freezer and keep a better stock control
0:41:36 > 0:41:38and organise the freezer better.
0:41:40 > 0:41:44And what will Wilma do with those six-month-old bangers she found
0:41:44 > 0:41:45lurking at the back of her freezer?
0:41:45 > 0:41:48After all, they're perfectly safe to eat, but might not now
0:41:48 > 0:41:51be to everyone's taste.
0:41:51 > 0:41:53The sausages will still go to the dog...
0:41:55 > 0:41:58..cos they have been in the freezer a long time so, yeah,
0:41:58 > 0:42:00the dog will have a treat tonight.
0:42:06 > 0:42:08Well, I hope, like me, you've picked up some really useful tips today.
0:42:08 > 0:42:13And I can tell you, there are quite a few that I'll be putting into practice when I get home.
0:42:13 > 0:42:16But with some foods lasting for less time than you would expect,
0:42:16 > 0:42:19and others having an almost indefinite shelf life in the freezer,
0:42:19 > 0:42:22I can understand why there are so many people who say that,
0:42:22 > 0:42:24when it comes to how long their food should last,
0:42:24 > 0:42:27they're as likely to follow their nose and a bit of common sense as
0:42:27 > 0:42:29they are the instructions on the label.
0:42:29 > 0:42:32On the other hand, I suppose, you can see why food manufacturers
0:42:32 > 0:42:34will tend to err on the side of caution
0:42:34 > 0:42:37when it comes to predicting the lifespan of their products.
0:42:37 > 0:42:41However, it does seem there's a fair bit of misinformation,
0:42:41 > 0:42:43to put it mildly, flying around,
0:42:43 > 0:42:46which may mean an awful lot of food is chucked away when, in fact,
0:42:46 > 0:42:48it's still perfectly good enough to eat.
0:42:48 > 0:42:52So, if what you've heard today means you won't be throwing away something
0:42:52 > 0:42:55and rushing to replace it, that's a saving in terms of time,
0:42:55 > 0:42:57effort and money.
0:42:57 > 0:43:00And I think that feels like a very positive place on which to leave
0:43:00 > 0:43:02things for today. You know,
0:43:02 > 0:43:05you can share your own food tips and advice on our Facebook page and,
0:43:05 > 0:43:08of course, if you've got a question or a problem that you'd like us to
0:43:08 > 0:43:10investigate on a future programme -
0:43:10 > 0:43:13not just about food, but on any of the topics that we cover throughout
0:43:13 > 0:43:16the year - then we really would love to hear from you.
0:43:16 > 0:43:18But, for now, that's it.
0:43:18 > 0:43:20We'll see you again very soon and, until then,
0:43:20 > 0:43:23from all of us here on the programme, bye-bye.
0:43:23 > 0:43:24- Goodbye.- Bye-bye.