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Manila Chefs and Resto Owners Share Tips on Extending Food Life During Quarantine

As we prepare for the extension of community quarantine, we ask chefs and restaurant owners in Manila for some tips to make food at home last longer.

Erwan Heussaff

Try and find some fresh (never frozen) beef cut you like in slab form and then portion it into individual servings (roughly 200grams). Play around with different sauces, marinades and rubs; and mix each sauce with one serving of protein. Portion these in reusable bags and place them in the freezer.

When you need to cook, just bring it out to thaw in the fridge overnight and then an hour or so on your kitchen counter, before cooking it. At this point I would just stir fry it with any odds and ends vegetables you might have in your fridge, taste, and just adjust it to your preference. This also works with chicken or any other fresh protein you can get your hands on.

Chef Edward Bugia

Don’t put hot food in the refrigerator! Doing this will bring up the ref’s temp, and you will create condensation in your container. When condensation happens, it creates liquid where bacteria can thrive and your food can get contaminated.


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