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12 Foods You’ve Been Storing All Wrong

Eggs: Refrigerator Middle Shelf (Not Refrigerator Door)

Store raw eggs in the coldest part of the refrigerator – the middle shelf. Even though the door has cute built-in egg cups, the temperature fluctuates too much for food safety experts.

Whole Wheat Flour: Freezer (Not Pantry)

For long-term storage (over three months), go straight to the freezer. King Arthur Flour recommends using an airtight container labeled with the “best by” date. A cool, dry pantry shelf works well for short-term use (1-3 months).

Ground Flaxseeds: Refrigerator (Not Pantry)

Refrigerate pre-ground flaxseed in an airtight, opaque container for up to 90 days. Whole flaxseeds can last for up to a year at room temperature. To get the most nutrients out of the powerhouse seeds, grind as needed.

Potatoes: Pantry (Not Refrigerator)

Place unwashed potatoes in perforated plastic bags or paper bags out of the light. Avoid hot spots like underneath the sink, above the oven or near a window. The cold converts the potato’s starch to sugar, leaving you with a discolored, weirdly-sweet spud, and the heat promotes sprouting.

Tomatoes: Counter (Not Refrigerator)

Stop giving tomatoes the cold shoulder. Instead, lay them face up at room temperature out of direct sunlight. They lose flavor and water in the chilly refrigerator. For short-term storage, stash them in a paper bag in the coolest part of the kitchen.

Red and Yellow Onions: Pantry (Not Refrigerator)

Store unpeeled dry onion bulbs in a cool, dry, dark place with airflow (not in plastic). Crying Caveat: Chill a whole onion for 30 minutes before cutting to reduce tearing.

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