Checklist: 8 Foods You're Storing Incorrectly

A life 2023

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Checklist: 8 Foods You're Storing Incorrectly
Checklist: 8 Foods You're Storing Incorrectly

Video: Checklist: 8 Foods You're Storing Incorrectly

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Video: 30 Foods You've Been Storing All Wrong 2023, January

Alexandra Savina

It would seem, what is difficult in storing food? We all know that you cannot re-freeze something that has already been in the freezer, and you need to quickly remove the remnants of ready-made dishes in the refrigerator - what other questions can there be? Nevertheless, we do many things out of habit, because our parents, partner, partner, or flatmates did so. We tell you what to look for if part of your catch in the supermarket inevitably ends up in the trash due to improper storage.



Of course, storing vegetables and fruits in two large drawers at the bottom of the refrigerator is easier and more convenient - but alas, this is not the best way. Some fruits emit ethylene gas, which in turn promotes the ripening of sensitive fruits. This property of ethylene is even used on an industrial scale, but it is not often necessary to help ripen other fruits at home.

Apples give off a lot of gas (especially if we are talking about a little darkening fruit), so it is worth keeping them separately from other products, for example, in a bag with small holes (perhaps not the most environmentally friendly way, but nothing prevents you from taking the same bag many times) … An exception is when you intentionally want to speed up the process: for example, you can put an avocado and an apple in a paper bag so that the first ripens faster. This will keep the apples crisp and crisp in the fridge for longer - so don't put them in the fruit bowl unless you plan to eat them as soon as possible.


It seems logical that tomatoes should stay fresh longer in the refrigerator. But, alas, lowering the temperature only harms them, as it changes the taste of the vegetable. Experts recommend storing fresh tomatoes at room temperature and, if possible, eating them for a week - although, of course, there is no guarantee that the vegetables were not in the refrigerator before they hit the store shelves.

Tomatoes are not the only product that is better not to be stored in the cold - room temperature, for example, is also better for citrus fruits (lemons, limes, oranges and tangerines), potatoes (store in a cool dark place so that it does not turn green), sweet potatoes (as and in the case of tomatoes, the refrigerator can affect its taste), onions and garlic.

Cucumbers, eggplant and avocado

The rules for storing cucumbers and eggplants are a little more complicated than those of other vegetables. The optimal temperature for them is considered to be 10-12 degrees Celsius - most likely, your home is warmer, but a lower temperature will harm these vegetables. You can store cucumbers and eggplants in the refrigerator, but not for long - the changes will come in a couple of days.

A complex storage scheme is also required for avocados - especially if you, like many Russians, buy them slightly unripe and wait until they become soft. It is recommended to store them at room temperature while they ripen, and then move them to the refrigerator and eat faster - a long stay at low temperatures harms the fruit. Don't forget the apple and ethylene trick if you decide to speed up the process.



Many are accustomed to storing eggs at room temperature, but the FDA advises to use only the refrigerator to avoid salmonellosis - and not even buy eggs that were stored on an unrefrigerated store shelf. Manufacturers recommend storing eggs not in special plastic containers, which are in many refrigerators, but in the original cardboard - it absorbs odors, preventing them from getting to the egg itself, and at the same time helps not to forget how long ago you bought the batch. It is better to store eggs not on the refrigerator door, but inside on a shelf where the temperature is more stable.

And eggs can also be frozen, for this they need to be broken into a container and beaten until smooth - in this form they can be stored for up to four months. The FDA advises against freezing eggs in their shells.


As much as one would like to believe the opposite, coffee cannot be stored forever. If you drink a couple of cups a week, resist the temptation to buy a kilogram of beans at once and stretch it out for several months - most likely, the coffee will become tasteless much faster: the beans retain their taste on average for a couple of weeks after roasting.

Freshly ground coffee oxidizes faster, so there is no point in grinding for future use either. Try to protect coffee beans from direct sunlight and excess contact with air: close the package with a clothespin or pour the contents into a tightly closed container. And please do not store them in the refrigerator - nothing good will come from the humidity and aromas of other foods.


It may sound strange, but nuts are also not always worth keeping at room temperature, especially if you buy them in large quantities at once. Many of them, such as almonds, pecans and walnuts, are stored at room temperature for only a couple of weeks - if you feel that you will not finish the supplies during this time, feel free to put them in the refrigerator (they can lie there for up to nine months). Or freeze it altogether - different types of nuts can safely lie in the freezer from six months to two years. Remember that, like spices, nuts are sensitive to light, heat and humidity - so you shouldn't store them directly over the stove.



Many people believe that the power of the refrigerator will help keep bread fresh longer, but alas, this is not the case. Standard refrigerator temperatures accelerate the crystallization of the starch included in its composition, so that, on the contrary, it will harden faster. It is better to store a fresh loaf at room temperature in a bag away from direct sunlight - and if you know that you will not be able to cope with it in a couple of days, immediately cut it into pieces and freeze it to reheat it when needed. The bread feels good in the freezer.


Contrary to popular belief, spices should not be stored forever. Of course, you will not get poisoned - the seasonings will simply lose their taste over time, so you should not store them for more than a few months. Several rules will help to extend the life of spices: keep them in sealed packaging (if you pour them into jars or tin containers according to pinterest recommendations, make sure they close tightly), away from light, high temperature and humidity - no matter how convenient it is to keep them next to the stove, it is better to take care of them so that they do not lose their taste.

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