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).
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