From LH





The Counter


Garlic, onions, and shallots: These alliums can be stored in a cool,
dry place for up to two weeks. In the fridge, they will turn mealy and
lose much of their flavor.

Tomatoes, potatoes, and winter squash: Although it may seem
blasphemous to keep vegetables out of the refrigerator, trust us (and
the USDA): these should be kept in a cool, dry place instead. (Plus,
they make beautiful decorations.)

Bananas, citrus, and melons: Like the vegetables listed above, these
fruits are best left on the counter. Once cut, they should be
relegated to the refrigerator; otherwise, they will begin to dry out.

Bread: To slow down retrogradation—the process in which the starch
molecules in bread crystallize—Cook's Illustrated says to store bread
at room temperature for up to two days, either tightly-wrapped in foil
or in a Ziploc bag to minimize moisture loss. After two days, wrap the
bread in foil, place in a freezer bag, and store it in the freezer.
And to revive crusty bread that's been stored for more than a day,
just pop it into the oven for a few minutes.

Cakes and pies: According to pastry chef Stella Parks, both frosted
and un-frosted whole cakes will last for about a week when tightly
wrapped in plastic. Cut cakes have a shorter shelf life, around three
to four days. Fruit pies can be kept on the countertop for up to two
days; after this, move them to the refrigerator.




[b:7232ef98a2]
The Pantry[/b:7232ef98a2]


Dry goods: Generally, dry goods can be stored for up to six months
(longer if you take good care of them), according to scientists at
Colorado State University. Once a package is open, it’s best to move
it to an air-tight container. This will ensure freshness and keep your
pantry cleaner to boot.

Nuts: Store your nuts in air-tight containers if possible—these allow
them to maintain the right level of moisture. For ultimate freshness,
consider storing them with their shells on.

Spices: As the LA Times tells us, heat, light, air, and humidity are
all spices’ enemies; your spices should live in your pantry. Whole
spices last much longer than crushed or ground—these can be kept for
up to two years, while ground spices should be refreshed every six
months. Airtight tins or small spice jars are the best mode of
storage.

Now, we're taking you to the refrigerator and freezer. Because not all
parts are created equal, we'll show you where—and for how long—your
goods will last.


[b:7232ef98a2]
The Refrigerator[/b:7232ef98a2]



Dairy products: According to Cooks Illustrated, milk, cream, yogurt,
and other dairy products are best stored on the upper shelves of your
refrigerator. The temperature there is the most constant, so they'll
keep longer.

Eggs: Some refrigerators urge you to put your eggs on the inside of
their door. Don’t give in— the door is the warmest part of the
refrigerator. Eggs are happiest in their cartons on a shelf. Don't try
to be European and store your eggs outside the refrigerator either:
eggs in the United States, unlike in Europe, are washed before sale so
they lose their protective outer layer.

Mushrooms: According to our friends at the Kitchn, commercial
mushrooms (the ones you buy at the grocery store) are best left in
their original packaging. Once you open it, wrap the whole package in
plastic wrap. Wild mushrooms are best kept in a paper bag in your
refrigerator’s crisper drawer.

Vegetables: All vegetables, minus the ones relegated to the
countertop, are best stored in perforated plastic bags in your
refrigerator’s crisper drawer. To make sure they don't decompose
prematurely, keep them away from ethylene-producing fruits: apples,
stone fruits, mangoes, passion fruit, pears, and kiwis.

Fruit: Fruit, with the exception of melons, citrus, and bananas,
should be stored in the refrigerator in a separate drawer from the
vegetables. Do not wash your fruit until you are ready to eat it; the
excess water quickens decomposition. Although whole lemons are best
left out on the counter, lemons that have been zested—but not
juiced—can be wrapped in plastic wrap and stored in the refrigerator.

Cheese: According to Formaticum's blog, cheese should be wrapped in
porous material for storage; cheese paper is the best, but waxed paper
or parchment paper will also do the trick. Before storing, do a “face
clean” of each cheese: scrape the surface with a non-serrated knife to
remove any excess oil that may have “sweat out” at room temperature.

Each cheese should be wrapped separately and marked with the name and
date of purchase. Avoid plastic wrap at all costs


Meat: Meat is best stored in the coldest section of the refrigerator:
the bottom. Removing the retail packaging and rewrapping the meat in
foil can extend its shelf life, but you should try to consume
refrigerated meat within 4 days of purchase.

Fish: Before refrigerating a piece of fish, dry it completely and wrap
it in waxed paper. It will usually keep in the coldest part of your
fridge for up to two days, but make sure to check the smell before you
cook it. If it smells too fishy or has an off color, throw it out. For
bonus points: store wrapped fish on a bed of ice (heaped in a bowl or
shallow dish) in the fridge, and change as needed, à la Cooks
Illustrated

Pies: According to Betty Crocker, pies containing eggs (custard or
cream-based pies) should be stored loosely covered in the
refrigerator.

Yeast: While yeast can last in the pantry, it's best stored in the
refrigerator (or freezer, for long-term). Once exposed to heat and
light, it's easily killed.

Herbs: According to FOOD52-er RobertaJ on this Hotline thread, basil,
parsley, cilantro, and other leafy, water-based herbs should be
treated like flowers: take off any twisty ties, trim a small amount
off the stem ends, and plop the bunch into a tall glass of water.
Cover the herbs loosely with a plastic bag, and they’ll stay fresh for
at least a week. Hardier, oil-based herbs like thyme and rosemary can
be wrapped in a damp paper towel and layered into plastic bags.
Hotline MVP anitalectric has a special tip for basil: wash, dry, and
stem the basil when you get home from the market, and keep the leaves
in a rolled-down plastic bag. They’ll stay fresh for five days.



[b:7232ef98a2]The Freezer[/b:7232ef98a2]



Meat: Freezing uncooked meat in its original packaging is the best way
to keep it for long periods of time. According to the USDA, the
maximum recommended freezer storage time for beef and lamb is six
months; for veal, pork, and poultry, four months; and for seasoned
sausage, two months.

Fish: Fish can last in the freezer, according to the Perdue University
Center for Animal Sciences, for up to 6 months. Fattier fish, however,
should not be frozen for over three months. For the best results, use
the ice-glaze method provided by the National Center for Home Food
Preservation: place the unwrapped fish in the freezer until completely
frozen, dip the fish in near-freezing ice water, and place it back in
the freezer to harden. Continue with this process until a uniform
cover of ice is formed, then place the fish in a freezer bag for
storage. As an alternative, according to the FDA you can simply wrap
your fish tightly in plastic, foil, or moisture-proof paper before
freezing.

Pies and pie crusts: You can freeze crusts and whole pies, baked or
unbaked. According to Betty Crocker, an unbaked crust will keep for
two months; an unbaked pie for three months; and a baked crust or pie
for four months.

Cake: Un-cut, un-frosted cakes can be wrapped first in plastic wrap,
then tin foil, and stored in the freezer for several months. To thaw,
let the rounds spend a night in the refrigerator; cake needs to thaw
slowly so that it can reabsorb its moisture.

Stock: Freeze stock in ice cube trays or muffin tins, then store the
cubes/chunks in a freezer bag. That way, you can access a small amount
of stock whenever a recipe calls for it. To save even more space,
reduce the stock by 50 percent before you freeze it, then add water
when you defrost it. According to Martha Stewart Living, frozen stock
will last up to two months. You can also store leftover wine in the
same manner and use as needed.

Coffee: Cook's Illustrated says the freezer is the best place to store
ground coffee beans; they keep longer, and will retain their
well-rounded, roasted flavor.

Citrus Zest: Here's a tip from the smart folks at The Kitchn: any time
you use a lemon, lime, grapefruit, or orange, take a few minutes to
zest it. You can store the zest in the freezer in plastic bags for
each fruit—or if you’re feeling fancy, in individual, plastic-wrapped
portions.

> MummyChunk wrote:
> From LH
>
>
>
>
>
> The Counter
>
>
> Garlic, onions, and shallots: These alliums can be stored in a
cool, dry place for up to two weeks. In the fridge, they will turn
mealy and lose much of their flavor.
>
> Tomatoes, potatoes, and winter squash: Although it may seem
blasphemous to keep vegetables out of the refrigerator, trust us (and
the USDA): these should be kept in a cool, dry place instead. (Plus,
they make beautiful decorations.)
>
> Bananas, citrus, and melons: Like the vegetables listed above,
these fruits are best left on the counter. Once cut, they should be
relegated to the refrigerator; otherwise, they will begin to dry out.
>
> Bread: To slow down retrogradation—the process in which the starch
molecules in bread crystallize—Cook's Illustrated says to store bread
at room temperature for up to two days, either tightly-wrapped in foil
or in a Ziploc bag to minimize moisture loss. After two days, wrap the
bread in foil, place in a freezer bag, and store it in the freezer.
And to revive crusty bread that's been stored for more than a day,
just pop it into the oven for a few minutes.
>
> Cakes and pies: According to pastry chef Stella Parks, both frosted
and un-frosted whole cakes will last for about a week when tightly
wrapped in plastic. Cut cakes have a shorter shelf life, around three
to four days. Fruit pies can be kept on the countertop for up to two
days; after this, move them to the refrigerator.
>
>
>
>
> [b:7232ef98a2]
> The Pantry[/b:7232ef98a2]
>
>
> Dry goods: Generally, dry goods can be stored for up to six months
(longer if you take good care of them), according to scientists at
Colorado State University. Once a package is open, it’s best to move
it to an air-tight container. This will ensure freshness and keep your
pantry cleaner to boot.
>
> Nuts: Store your nuts in air-tight containers if possible—these
allow them to maintain the right level of moisture. For ultimate
freshness, consider storing them with their shells on.
>
> Spices: As the LA Times tells us, heat, light, air, and humidity
are all spices’ enemies; your spices should live in your pantry. Whole
spices last much longer than crushed or ground—these can be kept for
up to two years, while ground spices should be refreshed every six
months. Airtight tins or small spice jars are the best mode of
storage.
>
> Now, we're taking you to the refrigerator and freezer. Because not
all parts are created equal, we'll show you where—and for how
long—your goods will last.
>
>
> [b:7232ef98a2]
> The Refrigerator[/b:7232ef98a2]
>
>
>
> Dairy products: According to Cooks Illustrated, milk, cream,
yogurt, and other dairy products are best stored on the upper shelves
of your refrigerator. The temperature there is the most constant, so
they'll keep longer.
>
> Eggs: Some refrigerators urge you to put your eggs on the inside of
their door. Don’t give in— the door is the warmest part of the
refrigerator. Eggs are happiest in their cartons on a shelf. Don't try
to be European and store your eggs outside the refrigerator either:
eggs in the United States, unlike in Europe, are washed before sale so
they lose their protective outer layer.
>
> Mushrooms: According to our friends at the Kitchn, commercial
mushrooms (the ones you buy at the grocery store) are best left in
their original packaging. Once you open it, wrap the whole package in
plastic wrap. Wild mushrooms are best kept in a paper bag in your
refrigerator’s crisper drawer.
>
> Vegetables: All vegetables, minus the ones relegated to the
countertop, are best stored in perforated plastic bags in your
refrigerator’s crisper drawer. To make sure they don't decompose
prematurely, keep them away from ethylene-producing fruits: apples,
stone fruits, mangoes, passion fruit, pears, and kiwis.
>
> Fruit: Fruit, with the exception of melons, citrus, and bananas,
should be stored in the refrigerator in a separate drawer from the
vegetables. Do not wash your fruit until you are ready to eat it; the
excess water quickens decomposition. Although whole lemons are best
left out on the counter, lemons that have been zested—but not
juiced—can be wrapped in plastic wrap and stored in the refrigerator.
>
> Cheese: According to Formaticum's blog, cheese should be wrapped in
porous material for storage; cheese paper is the best, but waxed paper
or parchment paper will also do the trick. Before storing, do a “face
clean” of each cheese: scrape the surface with a non-serrated knife to
remove any excess oil that may have “sweat out” at room temperature.
>
> Each cheese should be wrapped separately and marked with the name
and date of purchase. Avoid plastic wrap at all costs
>
>
> Meat: Meat is best stored in the coldest section of the
refrigerator: the bottom. Removing the retail packaging and rewrapping
the meat in foil can extend its shelf life, but you should try to
consume refrigerated meat within 4 days of purchase.
>
> Fish: Before refrigerating a piece of fish, dry it completely and
wrap it in waxed paper. It will usually keep in the coldest part of
your fridge for up to two days, but make sure to check the smell
before you cook it. If it smells too fishy or has an off color, throw
it out. For bonus points: store wrapped fish on a bed of ice (heaped
in a bowl or shallow dish) in the fridge, and change as needed, à la
Cooks Illustrated
>
> Pies: According to Betty Crocker, pies containing eggs (custard or
cream-based pies) should be stored loosely covered in the
refrigerator.
>
> Yeast: While yeast can last in the pantry, it's best stored in the
refrigerator (or freezer, for long-term). Once exposed to heat and
light, it's easily killed.
>
> Herbs: According to FOOD52-er RobertaJ on this Hotline thread,
basil, parsley, cilantro, and other leafy, water-based herbs should be
treated like flowers: take off any twisty ties, trim a small amount
off the stem ends, and plop the bunch into a tall glass of water.
Cover the herbs loosely with a plastic bag, and they’ll stay fresh for
at least a week. Hardier, oil-based herbs like thyme and rosemary can
be wrapped in a damp paper towel and layered into plastic bags.
Hotline MVP anitalectric has a special tip for basil: wash, dry, and
stem the basil when you get home from the market, and keep the leaves
in a rolled-down plastic bag. They’ll stay fresh for five days.
>
>
>
> [b:7232ef98a2]The Freezer[/b:7232ef98a2]
>
>
>
> Meat: Freezing uncooked meat in its original packaging is the best
way to keep it for long periods of time. According to the USDA, the
maximum recommended freezer storage time for beef and lamb is six
months; for veal, pork, and poultry, four months; and for seasoned
sausage, two months.
>
> Fish: Fish can last in the freezer, according to the Perdue
University Center for Animal Sciences, for up to 6 months. Fattier
fish, however, should not be frozen for over three months. For the
best results, use the ice-glaze method provided by the National Center
for Home Food Preservation: place the unwrapped fish in the freezer
until completely frozen, dip the fish in near-freezing ice water, and
place it back in the freezer to harden. Continue with this process
until a uniform cover of ice is formed, then place the fish in a
freezer bag for storage. As an alternative, according to the FDA you
can simply wrap your fish tightly in plastic, foil, or moisture-proof
paper before freezing.
>
> Pies and pie crusts: You can freeze crusts and whole pies, baked or
unbaked. According to Betty Crocker, an unbaked crust will keep for
two months; an unbaked pie for three months; and a baked crust or pie
for four months.
>
> Cake: Un-cut, un-frosted cakes can be wrapped first in plastic
wrap, then tin foil, and stored in the freezer for several months. To
thaw, let the rounds spend a night in the refrigerator; cake needs to
thaw slowly so that it can reabsorb its moisture.
>
> Stock: Freeze stock in ice cube trays or muffin tins, then store
the cubes/chunks in a freezer bag. That way, you can access a small
amount of stock whenever a recipe calls for it. To save even more
space, reduce the stock by 50 percent before you freeze it, then add
water when you defrost it. According to Martha Stewart Living, frozen
stock will last up to two months. You can also store leftover wine in
the same manner and use as needed.
>
> Coffee: Cook's Illustrated says the freezer is the best place to
store ground coffee beans; they keep longer, and will retain their
well-rounded, roasted flavor.
>
> Citrus Zest: Here's a tip from the smart folks at The Kitchn: any
time you use a lemon, lime, grapefruit, or orange, take a few minutes
to zest it. You can store the zest in the freezer in plastic bags for
each fruit—or if you’re feeling fancy, in individual, plastic-wrapped
portions.

Smart Storage.

We've shown you what to store on your counter and in your pantry --
now, we're taking you to the refrigerator and freezer. Because not all
parts are created equal, we'll show you where -- and for how long --
your goods will last. Got any helpful storage tips or questions? Leave
them in the comments section!






[b:47fb55d01c]THE REFRIGERATOR[/b:47fb55d01c]



Dairy products: According to Cooks Illustrated, milk, cream, yogurt,
and other dairy products are best stored on the upper shelves of your
refrigerator; the temperature there is the most constant, so they'll
keep longer.

Eggs: Some refrigerators urge you to put your eggs on the inside of
their door. Don’t give in -- the door is the warmest part of the
refrigerator. Eggs are happiest in their cartons on a shelf. Don't try
to be European and store your eggs outside the refrigerator; eggs in
the United States, unlike in Europe, are washed before sale so they
lose their protective outer layer.

Mushrooms: According to our friends at the Kitchn, commercial
mushrooms (the ones you buy at the grocery store) are best left in
their original packaging. Once you open it, wrap the whole package in
plastic wrap. Wild mushrooms are best kept in a paper bag in your
refrigerator’s crisper drawer.

Vegetables: All vegetables, minus the ones relegated to the
countertop, are best stored in perforated plastic bags in your
refrigerator’s crisper drawer. To make sure they don't decompose
prematurely, keep them away from ethylene-producing fruits: apples,
stone fruits, mangoes, passion fruit, pears, and kiwis.

Fruit: Fruit, with the exception of melons, citrus, and bananas,
should be stored in the refrigerator in a separate drawer from the
vegetables. Do not wash your fruit until you are ready to eat it; the
excess water quickens decomposition. Although whole lemons are best
left out on the counter, lemons that have been zested -- but not
juiced -- can be wrapped in plastic wrap and stored in the
refrigerator.

Cheese: According to Formaticum's blog, cheese should be wrapped in
porous material for storage; cheese paper is the best, but waxed paper
or parchment paper will also do the trick. Before storing, do a “face
clean” of each cheese: scrape the surface with a non-serrated knife to
remove any excess oil that may have “sweat out” at room temperature.
Each cheese should be wrapped separately and marked with the name and
date of purchase. Avoid plastic wrap at all costs -- as scientiest
Harold McGee says in his book On Food and Cooking, the cheese can
absorb the flavors and chemicals from the plastic.


Meat: Meat is best stored in the coldest section of the refrigerator:
the bottom. Removing the retail packaging and rewrapping the meat in
foil can extend its shelf life, but you should try to consume
refrigerated meat within 4 days of purchase.

Fish: Before refrigerating a piece of fish, dry it completely and wrap
it in waxed paper. It will usually keep in the coldest part of your
fridge for up to 2 days, but make sure to check the smell before you
cook it; if it smells too fishy or has an off color, throw it out. For
bonus points: store wrapped fish on a bed of ice (heaped in a bowl or
shallow dish) in the fridge, and change as needed, à la Cooks
Illustrated

Pies: According to Betty Crocker, pies containing eggs (custard or
cream-based pies) should be stored loosely covered in the
refrigerator.

Yeast: While yeast can last in the pantry, it's best stored in the
refrigerator (or freezer, for long-term); once exposed to heat and
light, it's easily killed.

Herbs: According to FOOD52-er RobertaJ on this Hotline thread, basil,
parsley, cilantro, and other leafy, water-based herbs should be
treated like flowers: take off any twisty ties, trim a small amount
off the stem ends, and plop the bunch into a tall glass of water.
Cover the herbs loosely with a plastic bag, and they’ll stay fresh for
at least a week. Hardier, oil-based herbs like thyme and rosemary can
be wrapped in a damp paper towel and layered into plastic bags.
Hotline MVP anitalectric has a special tip for basil: wash, dry, and
stem the basil when you get home from the market, and keep the leaves
in a rolled-down plastic bag. They’ll stay fresh for 5 days.





[b:47fb55d01c]
THE FREEZER[/b:47fb55d01c]




Meat: Freezing uncooked meat in its original packaging is the best way
to keep it for long periods of time. According to the USDA, the
maximum recommended freezer storage time for beef and lamb is 6
months; for veal, pork, and poultry, 4 months; and for seasoned
sausage, 2 months.

Fish: Fish can last in the freezer, according to the Perdue University
Center for Animal Sciences, for up to 6 months; fattier fish, however,
should not be frozen for over 3 months. For the best results, use the
ice-glaze method provided by the National Center for Home Food
Preservation: place the unwrapped fish in the freezer until completely
frozen, dip the fish in near-freezing ice water, and place it back in
the freezer to harden. Continue with this process until a uniform
cover of ice is formed, then place the fish in a freezer bag for
storage. As an alternative, according to the FDA you can simply wrap
your fish tightly in plastic, foil, or moisture-proof paper before
freezing.

Pies and pie crusts: You can freeze crusts and whole pies, baked or
unbaked. According to Betty Crocker, an unbaked crust will keep for 2
months; an unbaked pie for 3 months; and a baked crust or pie for 4
months.

Cake: Un-cut, un-frosted cakes can be wrapped first in plastic wrap,
then tin foil, and stored in the freezer for several months. To thaw,
let the rounds spend a night in the refrigerator; cake needs to thaw
slowly so that it can reabsorb its moisture.

Stock: Freeze stock in ice cube trays or muffin tins, then store the
cubes/chunks in a freezer bag. That way, you can access a small amount
of stock whenever a recipe calls for it. To save even more space,
reduce the stock by 50 percent before you freeze it, then add water
when you defrost it. According to Martha Stewart Living, frozen stock
will last up to 2 months. You can also store leftover wine in the same
manner and use as needed.

Coffee: Cook's Illustrated says the freezer is the best place to store
ground coffee beans; they keep longer, and will retain thier
well-rounded, roasted flavor.

Citrus Zest: Here's a tip from the smart folks at The Kitchn: any time
you use a lemon, lime, grapefruit, or orange, take a few minutes to
zest it. You can store the zest in the freezer in plastic bags for
each fruit -- or if you’re feeling fancy, in individual,
plastic-wrapped portions.