Groceries and grains form a major part of our pantry and storing them the right way is quite a knack as much a challenge. Especially during the colder months as mildew and molds tend to be omnipresent.
The urge to buy things in bulk and not having enough space to store them or not storing it the right way only leads to decaying and destroying the groceries. To add to it the limited shelf life of the food is something that you also need to pay attention to.
You must also make sure you read the labels before buying them, while it is very important to check the manufacture and expiry date of the products and produce.
It’s winter and storing onions can be a challenge. The best way to store them is to keep them in a cool, dry and well ventilated place in a perforated basket. To extend the shelf life of an onion, you could also wrap each one in a paper towel or newspaper and place them in the refrigerator to keep them cool and dry. Peeled onions should be properly refrigerated at 40°F or below.
Have some noodles left from your previous day’s dinner and wondering how to store them? Here’s how: Spread the noodles on a cooling rack or a dry surface. Let the noodles dry for about 2 hours until all the water is dehydrated, place it in an airtight container and chill for up to 3 days.
You could also freeze it by drying the noodles for at least 1 hour; place them in a freezer bag or freezer container and freeze for up to 8 months.
Store potatoes with apples to keep them from sprouting. Don’t store them with onions as they tend to spoil faster.
Wrap your green onions in a paper towel and place them inside a plastic bag or storage container. Remoisten the paper towel, if it dries out.
You could also place them in a jar, and fill it with an inch of water (cover the roots). Then, place the jar on the windowsill in your kitchen. Your onions will not only stay fresh, but continue to grow.
Tofu can be stored and preserved up to three months. All that you have to do is cut it into chunks and freeze on a parchment-lined tray until solid, then transfer to an airtight freezer container or bag. Defrost in the refrigerator and squeeze out any excess liquid before cooking.
Have a list on your fridge of what leftovers are in there, so you don’t forget about them. Plan a leftover night or two, so you’re sure to eat them all. Pack them immediately for lunch, so they’re ready to take the next morning.
Storing ginger just got more easier. Freezing it helps to grate much more easily, helps keep it fresh and lasts longer.
Have some Asparagus left in your kitchen and wondering how to store them?
Cut the stems, place it in water, cover it with a plastic bag and refrigerate it. They’ll stay crisp for a week or longer. You could try the same trick for cilantro and parsley as well.
They’ll keep for 3-5 days longer than usual. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter.
Storing mushrooms in a paper bag will avoid causing mildew and helps stay longer and fresher.
These were 10 ideas to store your groceries the right way.
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