Kitchen Storage Tips for your Pantry, Freezer and Refrigerator

1. Pantry
Your pantry or cupboard should be airy, cool and dry, not damp or musty. Put it on [the] dark side of kitchen, to avoid sunlight which spoils food and flavors.

Tip: Organize your dry-goods and non-perishable ingredients into like groups—like spices, curry powders, dry chilies, rice noodles—and label the shelves accordingly. Do the same for Italian necessities.

This way you’ll have all you need to whip up a quick meal and be able to see at a glance what’s missing when making a shopping list.


2. Freezer
Put a thermometer deep inside your freezer to ensure that it stays below -15C. Freezing manages leftovers and avoids food waste.

Well-wrapped frozen food can last 6-9 months. Don’t forget to label and date it!

IMPORTANT: Never re-freeze thawed frozen food: Freezing slows bacteria growth but doesn’t kill them.


3. Refrigerator
I prefer two fridges as it helps avoid cross contamination of foods. Either way, follow these basic refrigerator tips:

Always separate dairy from meats, so their flavors aren’t affected.

Store cooked items on top shelf, sauces and veggies below that, and uncooked seafood and meat on the bottom (cold air sinks).

Click here to learn more kitchen storage tips for your refrigerator and pantry.

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Read on to learn more kitchen storage tips for your refrigerator and pantry.

Avoid spoilage: Cool seafood and meat to 5C. Veggies and cooked foods are safe at 15C. Keep raw poultry and meat wrapped in the fridge to reduce chance of bacteria, and away from the fan so they don’t dry out.

Chicken and meat can last up to 3 days in the fridge if removed from store plastic, placed on a plate and re-covered with plastic wrap.

Fresh fish and seafood taste better! Buy them day of use only.

Buy fresh veggies and fruit twice per week. Strong recommendation: Defrost frozen food in the refrigerator.


What should be on hand in every kitchen:
Tips: Store potatoes in a cool, dark, airy spot. Keep one shelf for foods for when friends drop over: peanuts, cornichons, rice crackers, cans of pate or foie gras, olives. You’ll quickly have a platter of goodies your guests will appreciate...and time to enjoy their company!

Tip: Grow your own herbs and spices so you always on hand.

 

The pantry
Tip: Ziploc bags are excellent for freezing portions or meals. To avoid freezer burn, cover food tightly, pressing as much air out as possible.

Tip: If no tomato paste when making sauce, add vinegar to sauce to give it acidity.


Photo from Pitaya Phanphensophon’s book “No, I’m Not a Chef, But I Sure Am A Good Cook!”

Learn more cooking advice when you read his article "Cook Like a Pro: 11 Tips from Coca Restaurant CEO Pitaya Phanphensophon".