How To Properly Store Food In The Kitchen: Correct Storage Of Food
The storage of food and the creation of supplies in the household serves primarily to be supplied in the short, medium and long term with fresh and dry food. Care should be taken that fresh food is stored in such a way that it remains aromatic for a long time and does not spoil so quickly. Dry foods are generally longer lasting – it is worthwhile to create a stock. We will show you how to store your food properly and how to organize your stock. With our basics, you will learn how to create stocks and store them optimally.How To Properly Store Food In The Kitchen?
- The correct storage of food
- Storage in the fridge – these foods love it fresh
- In the freezer – these foods can be stored deep frozen
- Storage in storage cupboards – keep these foods dry
- In pantry or cellar – these foods like it dark
- Ten good reasons for stockpiling
- How long are foods preserved?
- How to organize your stock
- Create supplies – you should have these foods in the house
- The ideal storage cabinet – cupboard systems for stocking
How To Properly Store Food In The Kitchen
1. The Correct Storage Of Food
Can tomatoes in the fridge? Can I freeze bread? And how do you store potatoes best? Proper storage means that food can be preserved for longer and is thus available independent of time and season. What needs to be stored depends on the food. We give an overview of which foods are in the fridge (and which are not), which stores are best stored dry and which foods can be frozen.
Storage In The Fridge – These Foods Love It Fresh
Refrigerators are equipped with different refrigeration areas and climatic zones, in which fresh food can be optimally stored. Therefore, it is important to know which foods are in the fridge and in which area you store them best. Basically, all fresh products need cooling because they need a moist and cool atmosphere for storage. This includes:
- meat and fish
- Cheese and dairy products
- Opened foods such as jam, sauces, etc.
- Open juices
- Salad and certain vegetables
- food leftovers to be stored
Not Everything Stays Fresh
Not everything stays fresh longer in the fridge. These foods are not in the fridge:
- Tomatoes – they lose their taste because the ripening process is interrupted by cooling
- Citrus fruits – lose in the refrigerator aroma and vitamins
- Basil – in the fridge it withers
- Bread – dries in the fridge
- Honey – crystallizes in the fridge
- Coffee – loses flavor and absorbs other odors in the refrigerator
- Potatoes and sweet potatoes – become floury in the fridge and start to germinate
- Olive oil – becomes flaky and hard in the fridge
- Onions – get wet in the fridge and start to mold
- Bananas – get brown spots quickly in the fridge
- Avocado – best ripens at room temperature, only very ripe avocados belong in the fridge
Storage In The Freezer – These Foods Can Be Stored Deep Frozen
Foods that are kept frozen, dry and stored in the freezer compartment of the refrigerator or in the freezer at ice-cold temperatures (about -18 ° C) have a particularly long shelf life. So fresh meat, vegetables or pre-cooked food can be preserved. However, shelf life is not unlimited, frozen foods therefore contain a reference to the best before date on the packaging. A little tip: with self-frozen food, it is best to note the freezing date on the container so that you know how long the frozen food is already stored in the freezer. These foods can be ideally frozen and stored for about as long:
- Butter: 6 – 8 months
- Pork: 4 – 7 months
- Beef: 9 – 12 months
- Poultry: 2 – 10 months
- Fish: 2 – 4 months
- Bread, rolls: 1 – 3 months
- Cakes and biscuits: 2 – 5 months
- fresh fruits: 8 – 12 months
- vegetables: 6 – 12 months
- fresh herbs: 8 – 10 months
- Hard cheese: 2 – 4 months
- Soft cheese: 5 – 6 months
- Cooked food: 3 – 5 months
Storage In Storage Cupboards – Store These Foods Dry
Not all foods like it cool or even frozen. Most dry foods are best stored in storage cabinets, such as typical pharmacist cabinets and tall cupboards with drawers. Here they are kept dry and protected and ready to hand. The following foods are suitable for dry storage:
- Rice and pasta
- instant products
- coffee and tea
- Canned food and preserving jars
- Chocolate and biscuits
Storage In Pantry Or Cellar – These Foods Like it Dark
Those who do not have much space in the kitchen, but can resort to a pantry, a utility room or a cellar, can also use these rooms to store food and stock up on supplies. Here it is mostly cool and dark, ideal for the following foods:
2. Ten Good Reasons For Stockpiling:How To Properly Store Food In The Kitchen
With the right stock, do not panic when spontaneous visit announces. You also save a lot of time if you do not have to shop everyday. Especially for people with unusual working hours, the creation of stocks is an absolute must! For who has a well-stocked, is less bound to opening times of supermarket, health food store and fresh market.
Create stocks …
- … minimizes time needed for shopping.
- … saves money when cheap special offers are used.
- … enables a careful use of resources.
- … and making stocks yourself is fun and gives a good feeling.
- … can be used if a spontaneous visit is announced.
- … provides security in unpredictable situations such as snow chaos.
- … is effective because purchasing planning minimizes spending on food.
- … creates freedom when meals are pre-portioned and frozen.
- … and self-produced supplies provide security about the food origin.
- … makes it independent of opening hours and price fluctuations.
3. How Long Can Food Be Preserved? How To Properly Store Food In The Kitchen
Food does not last indefinitely: vegetables lose their aroma, the bread becomes dry and the cheese molds. But how long can you enjoy food without hesitation? This is very different and depends on the correct storage of the food.
- Bread: Bread and rolls should be consumed as soon as possible, as they are not very durable. The darker the bread, the longer it will last. White bread only stays fresh for about 3 days, wholemeal bread for about a week.
- Dairy products : Milk is in the fridge after opening. There she stays for about three days. Yogurt can often be eaten after the expiry date. However, if mold has formed, it must of course in the trash. Cheese in one piece is about a week durable.
- Meat and sausage: For meat, the smaller the pieces of meat, the larger the attack surface and the faster it spoils. Minced meat should therefore always be prepared on the same day. Also sausage should be consumed within a few days.
- Fish: as well as meat, fresh fish is one of the most perishable foods. If stored too long or incorrectly, the risk of food poisoning is relatively high. Therefore always store fish in a cool place and if possible prepare and consume on the same day.
- Eggs stored in the refrigerator are thus stable for up to 4 weeks, in the storage cabinet only 14 days.
- Potatoes form green spots if they are not stored dark and cool. For optimal storage, a cool, damp and dark room, such as a basement, is ideal. So stored potatoes are durable for up to 8 months.
- Cereal products: Rice, pasta, flour, grits and breadcrumbs are best stored cool and dry in airtight containers. This also applies to rice, couscous, bulgur and dried legumes. Bread, on the other hand, stores air permeable to prevent mold, so whole-grain bread can be kept for up to 10 days.
- Dry supplies such as noodles, baking ingredients and sugar are best kept in hermetically sealed containers and are thus stable for up to one year. Sugar, on the other hand, is virtually unlimited in shelf life.
- Preserves and pickles are the perennial favorite among the supplies: red cabbage, pickled cucumbers or the popular ravioli are a must in every household and can be stored in the pantry for a long, space-saving time. Opened glasses belong in the fridge. Care should be taken to ensure that the pickle is covered with liquid, otherwise it will dry out.
4. How To Organize Your Stock: How To Properly Store Food In The Kitchen
With a well-organized stock of your food you save not only time but also money, because unnecessary duplicate purchases and ways can be avoided. With our checklist you organize your stock keeping perfectly:
- Central and clear storage: Store your supplies together in one place and do not spread them over too many kitchen cabinets. Cabinets with drawers and pull-outs are ideal, because in wardrobes with doors, supplies are all too easily disappearing in the rear area.
- Dry and closed storage: All dry supplies should be stored in closed kitchen cabinets, as moisture and intense light affect food, preferably in the closed original packaging. Opened foods are best stored in transparent storage containers so that you immediately recognize the contents and level. Cut out the best before date (MHD) from the package and tape it to the container.
- Older forward: Sort new supplies back or down and consume the older foods first. Stocks that you use frequently until daily belong within reach.
- Set up themed boxes: Combine baking ingredients, pasta and tea in well-arranged boxes and sort the supplies by groups, eg breakfast, baking and cooking.
- Conscious Shopping: Create a meal plan for shopping and balance it with your supplies. Store only as much as you can consume.
- Stock check : Check your stocks regularly for the best before , damaged packaging or even pest infestation. Here it is important to dispose of the affected supplies and to clean containers and the storage place well.
5. Create Supplies – You Should Have These Foods In The House
Fortunately, the days when stockpiling was vital are over, but it is still worth investing in stocks today to have them ready for use in the house. For the perfect supply, of course, the number of people in the household is crucial. We have put together the most important foods for you:
- Fresh supplies: potatoes, onions, eggs, fruits, vegetables
- Dry supplies: pasta, rice, legumes, starch, breadcrumbs
- Stock canned: sauerkraut, corn, kidney beans, faded tomatoes, peas, mushrooms, tuna, pineapple, peaches
- Stock in jar: red cabbage, olives, pesto, mustard
- Spices: salt, pepper, curry, paprika, oregano, nutmeg, bay leaves, vegetable broth, tomato paste
- Liquids: drinks, milk, vinegar, oil
- Hot beverage powder : coffee, tea, cocoa powder
- Breakfast: Muesli, cornflakes, bread, pumpernickel, jam, honey, hazelnut cream, margarine / butter
- Baking ingredients: flour, sugar, semolina, powdered sugar, baking powder, vanilla sugar
- Snacks: chocolate, biscuits, pretzel sticks
6. The Ideal Storage Cabinet – Cupboard Systems For Stocking
In the kitchen, it is important to optimize the kitchen work and keep the routes short. Therefore, the storage center consisting of refrigerator – for fresh – and storage cabinet – for all dry supplies – as centrally as possible in the kitchen and close together. The freezer usually takes place in the septic chamber, in the utility room or in the cellar.
The ideal storage cabinet is equipped with drawers and drawers to give an overview of the stored products. Kitchen cabinets with doors are outdated for stock keeping, because instead of letting food disappear inside the cabinet, the entire cabinet contents should be able to be carried out with a handle, so you have a comfortable access and quick overview. Here are various cabinet variants and equipment systems available:
- The Apothecary cupboard or pull-out cupboard is the classic among storage cupboards and a true space saver: With a width of mostly 30 cm, the entire contents are transported in front of the cupboard when opened. Insight and access can be done easily from both sides.
- A storage cabinet with internal pull-outs offers the advantage that all the pull-outs can be pulled out individually and comfortably equipped. All supplies are always well accessible from three sides.
- The base unit with pull-outs , in contrast to a base unit with doors, offers enormous comfort, because all supplies are visible at a glance, while in a base unit with shelves the overview is quickly lost. Variable separation systems made of plastic or wood organize the interior layout perfectly.
- Internal pull-outs in the base cabinet are convincing both visually and practically. For a straightforward kitchen design, base cabinets that are equipped with internal pull-outs are ideal for planning a closed frontscape. Inside convince by fully extendable pullout and plenty of storage space.