Kitchen cabinets, table tops, refrigerators and boxes… There are hundreds of places where food can be stored. Sometimes we put it there without even thinking whether this is the right place to keep food. The article below is there for you to check whether you know how to store the most common food products!
Bread ought to be kept in air-tight boxes with a bit of salt protecting it against going moldy. Standard plastic bags do not let bread ‘breathe’ and generate humidity that fungus really loves.
Storing bread in refrigerator is not a good idea, either, because at low temperatures water evaporates much faster which makes the bread go tough more quickly.
When you have bought too much bread, just freeze it!
The most common spot milk can be found is the shelf on the refrigerator’s door. Still, it is not a very good option as any time the refrigerator gets opened, the milk is exposed to a temperature change which might boost the process of decay. The best place to store milk is actually the top fridge shelf, right next to the wall or the lowest shelf.
Storing chocolate in summer temperatures could be a little bit troublesome, even though I know a few fans of melting chocolate.
If you prefer tough chocolate, just put in in a cabinet. Chocolate is easy to store – it prefers dark and cold conditions.
And once again, keeping it inside a refrigerator is not the best idea. First of all it might be way too tough and secondly, due to the large temperature difference, some water drops may form on its surface. And that doesn’t look good.
All in all, it’s the kitchen cabinet where chocolate feels good and you can always have it at hand.
Although honey has no specific shelf life and might spend years in our kitchen, it is really important to store it properly.
To ensure that, keep the jars in a place that is not directly exposed to the sun and close it tight every time you have used it. Honey ought be kept in cool places but that should not be a refrigerator as honey could crystallize and lose some of its healthy properties.
#5 Olive oil
Most good quality olive oil brands are sold in dark glass bottles. And there is some rationale behind it. Olive oil shouldn’t be directly exposed to sunlight and it has to be kept in tight bottles in a closed cabinet.
It’s another product that shouldn’t be stored in refrigerators. At low temperatures it gets thick and blurred which lowers it aesthetic value.
Refrigerators have got special drawers for tomatoes. That suggests tomatoes could end up there, too. But they shouldn’t.
The temperature inside a refrigerator makes tomatoes lose their juicy texture. If you want them to stay fresh, keep them on the kitchen top. And don’t keep them all in a single bowl. If one goes bad, the mold might quickly spread onto the rest.
Celery makes a nice snack perfectly going with hummus. This vitamin-packed vegetable is, however, very often stored inappropriately.
The first thing to do when you have bought a foil-wrapped one is to… remove the foil! The ethylene released has got no way to escape. The celery as a ready-made snack should be kept in a water-filled container. You can also add some sliced carrot in there.
If you want your asparagus to stay firm and fresh, there is an easy way to ensure that. Remove the hard ends and immerse them in water like they were cut flowers. Then cover the top with foil. In this way you can keep your asparagus in your refrigerator for up to a week. As long as your family don’t gobble it up sooner!
Most of us store nuts in room temperature. And that’s what I used to do myself. However, strange as this may sound, nuts should be kept refrigerated! Almonds and walnuts don’t like high temperatures and might even go off! So you’d better put them into a box and keep in your fridge. They can stay there for up to 9 months. They will neither go moldy or dry.
Flour seems to be very easy to store, especially when it come in the package it was sold. And that would make a lot of sense but for food moths. This stubborn creatures are nightmare for thousands of housewives. If you have spotted any, use one of our methods to get rid of them. And when it comes to storing flour, pour it into an air-tight jar and keep in a fridge or a cabinet (of course once the insects are eliminated)
Cucumbers are very sensitive to ethylene released by some fruit. If you want to keep them for a few days, put them in the fridge. They can’t stay there for too long as they are likely to go off. If you want to keep them outside the refrigerator, make sure they are separated from other fruit and vegetables.
#13 Fresh herbs
A sprig of basil, parsley or dill that’s something very common on our tables, especially in the summer. However, they quickly fade dry out or go bad. Fortunately, there is a way to keep them fresh longer.
Wash the cold sprigs with cold water and put it into a container. Cover them with moist kitchen towel.
#14 Citrus fruit
If you want to keep them longer, store them in a refrigerator. They could stay there even up to a month. Just remember to roll them so that their bottom doesn’t go bed.
If you prefer to keep them on the kitchen top, remember to take them out of the plastic bag. Good air flow slows down the decay process.
#15 Raw meat
The tray with a slab of meat usually ends up on the top shelf of our refrigerators. And there seems to be some logic about it – we will see it the moment we open the fridge and that will help us remember it’s inside. Still, this is not the place store meat. Meat, both fresh and frozen, releases its juice and this can drip down onto other products inside your fridge.
That is why the best idea is to put the meat tray onto the bottom shelf.