How to make your food stay fresh longer is one of the key to survival. Those who store correctly have to shop less often. So where should you put pasta, cereals, vegetables, herbs, meat and preserves? We show examples of storage space and storage solutions in the kitchen, pantry and refrigerator. So that your supplies stay fresh longer.
They are the ones that you don’t really have to worry about when it comes to stocking up: pasta, seeds, flakes, flour or rice. Nevertheless: food pests are active and looking for something to eat almost at any time of the year.
The three golden rules for storing food such as grain, pasta or rice are therefore: cool, dry and protected from light . Ideally in boxes or jars and at least protected from direct sunlight. This is how food of this kind, but also spices, sugar and coffee, stay fresh the longest.
In which cupboard you store your supplies is a matter of taste. Some people store their dry groceries in traditional storage cupboards, others can fall back on a side or pantry or even store food in large quantities in the cellar.
It is advisable to have at least what should be on hand every few days within reach. Pharmacy cabinets, pull-outs, but also the classic wall cabinet with cleverly divided compartments do a good job here.
By the way: The outer packaging of the food plays an important role, but does not necessarily have to be made of glass or ceramic – even if both materials appear valuable and have undeniable advantages in terms of hygiene and sustainability. Plastic bags, storage boxes or metal cans are also suitable. The prerequisite: They should always be airtight and easy to clean. On the one hand, to prevent food pests such as bread beetles or moths from entering and to avoid moisture damage. On the other hand, to protect the aromas.
Most types of nuts should be stored relatively cool – ideally: 10 to 16 degrees. The reason for this is the rather high fat content of the vast majority of nuts, which can quickly taste rancid if stored too warm.
In addition, hazelnuts, walnuts and the like like it dark, dry and well packaged. Many nuts could be kept whole and unpeeled for months if properly stored. But since they are usually bought peeled or even chopped up, you are on the safe side by repackaging the nuts in metal cans or ceramic containers.
If it becomes too warm in the kitchen or in the back in summer, an opened nut packaging should ideally be stored in the refrigerator. However: there nuts have to be protected more thoroughly against air circulation, as their high oil content can absorb the fragrances of cheese, sausage or yoghurt circulating in the refrigerator and the moisture present there.
Meals that are professionally preserved by hand, like purchased canned food, are (almost) unlimited or can be kept for years. However, if you do not want to take any risks with regard to the color and taste of the canned food, you should ensure that it is stored in a cool, dry and dark environment.
A storage cellar with a constant temperature of no more than 18 degrees is perfect.
In between, let’s take a look at the big picture: Where can realistically create storage space? Space is often a foreign concept, especially in small kitchens. However, the available space, no matter how limited, can be used significantly more effectively through clever built-in components. In very small and elongated old kitchens with a corresponding ceiling height, this can be a second row of wall units . Kitchen manufacturers often reduce the skirting board of their models and create valuable centimeters that can be used for storage.
In the “Urban” kitchen model from Siematic , a spacious kitchen block in the middle of the room provides storage space and thus space for all kinds of ingredients.
Those who cannot stack up and / or do not have a cellar for storage should rely on spacious pull-outs in their kitchen planning in the long term. They offer space for canned goods, bread boxes and dry food such as pasta or rice in the above-mentioned, ideally transparent containers.
Particularly practical: when you open the pull-out, you automatically get an overview of what is available. Rummaging, clearing or pushing aside the boxes or glasses in the first row is unnecessary.
The extract in the picture comes from Leicht . It is supplemented by the manufacturer’s “Combo” organization system.
Meager basil and sad, dry cress that bless the time on the way home from the supermarket? Not if the light, temperature and subsoil are tailored to the needs of the delicious plants.
Each herb has its own needs, depending on its origin and growth, which must be read into ( kitchen herbs in the SCHÖNER WOHNEN plant dictionary ), but in general it can be said:
1.) Herbs from the south such as thyme, rosemary or sage require less water and prefer a sandy soil.
2.) Herbs with soft leaves such as basil or dill like nutrient-rich soils and moisture. But absolutely avoid waterlogging.
3.) Local herbs like parsley or chives like a light location, no waterlogging and enough space in the pot.
Over the past few seasons, kitchen manufacturers business have increasingly offered herb beds for the wall, integrated in worktops or as a shelf accessory. Many bring a lighting solution, potting soil, and even seedlings.
8) Food stay fresh longer | The cool ones – vegetables and fruits, dairy products and meat in the refrigerator
Sausage, cheese and all other dairy products , leftovers from the lecture, desserts and sauces can be kept for a few days to several weeks at the usual refrigerator temperatures of around five degrees Celsius. The best before date on the packaging provides information. However, especially with dairy products such as yoghurt and quark, it is really just that – an indication of the best before date. The actual, however, is often far beyond that. Relying on your sense of smell and taste is definitely worthwhile here.
Fresh meat , especially minced meat, expires after 48 hours at the latest and should not be consumed later.
Vegetables that should be kept in the refrigerator : artichokes, cauliflower, broccoli, chicory, endive, peas, harvested herbs except basil, beans, radishes, mushrooms, beetroot, lettuce, celery, asparagus, spinach and corn.
Vegetables that don’t belong in the refrigerator : cucumbers, tomatoes, onions and potatoes.
Fridge fruit : apples, pears, berries such as strawberries or raspberries, cherries, apricots and peaches.
Fruits that lose their aroma in the refrigerator : bananas, melons, tropical fruits such as lemons and pineapples.
Additional info: Apples give off the gas ethylene . It causes green parts of plants to turn yellow and fruits and vegetables to ripen quickly and subsequently spoil. Therefore, apples should not be stored next to sensitive fruits such as pears or bananas. Do the above to allow all your food stay fresh longer.
Meal prepping – that sounds interesting and excitingly new. What is really behind it is almost boring and, above all, has been known for decades. It is basically the good old precooking .
Meal prepping, or Meal Prep for short, became popular in the United States a few years ago. In the fitness scene, people began to prepare entire meals, usually for a period of a week, in order to keep an eye on which foods and nutrients are being consumed in which quantities.
The trend is now reaching many sections of the population, including sports freaks as well as families, who appreciate the time saved by concentrated preparation of meals on just one day a week. All it takes for a successful meal prep is a bulk purchase, numerous glass or plastic jars to store the food and some perseverance when chopping and cooking.
The pre-cut or ready-made meals – up to which point you want to prepare, ie “prep” is entirely up to you – are then only taken out of the refrigerator, cooked or warmed up and enjoyed every day.
The big advantages of the pre- cooking trend: Daily cooking and / or shopping is no longer necessary . And if you develop into a professional meal prepper over time, you don’t throw any leftovers or expired food in the bin, because the portion sizes are perfectly tailored to the respective appetites of the family members. What’s more: if you take prepared food to work, you save the costs of the daily lunch on site.
It’s practical and looks good: Vegetables and fruit that can be kept for a few days at room temperature can be put in such decorative boxes. Cabbage varieties such as white and red cabbage, but also Wising or pointed cabbage go well with the space in the base cabinet.
Potato fans can store their all-round tubers here. If you eat less potatoes, you should store the vegetables in a cooler and darker place. Otherwise, depending on the variety and degree of freshness, it will germinate early.
Fruit and vegetable boxes as well as wine shelf insert www.schueller.de
Freezer, freezer or freezer compartment in the refrigerator – if you store food for several months and don’t want to wake it up, you have to work with cold. Freezers cool perishable supplies down to around -18 to -25 degrees. The low temperatures prevent microorganisms from multiplying and meat, fish, vegetables and fruit have a long shelf life.
However: even experienced freezers should note the following:
·Wash fruit and vegetables, peel or core and chop them if necessary. Depending on the type of vegetable, you can also blanch briefly to preserve vitamins and color.
·Only freeze what you will actually use within the next (maximum) twelve months.
·Pack supplies as airtight as possible . Plastic or glass boxes and freezer bags are suitable for this purpose – the latter, however, cannot be reused and are therefore less sustainable.
·The contents and the date must be marked on the packaging
·Warning: even frozen foods are not unlimited edible : fruit and vegetables for a maximum of 15 months, beef and poultry for up to a year, fish and high-fat meat such as pork for up to around nine months.