Once you’ve set your mind on the design and layout of your dream kitchen, it’s time to think about organisation and items needed for food storage. Refer to the list below to organise your pantry.
SEASONING: Always keep your seasonings in a warm, dry place. Leave them close to the stove so it’s easier to reach when you want to season your dish. In a cold damp area, salt and sugar will clump together and solidify.
FRUIT: Fruit can be kept outside of the fridge for about a week, and will brighten up your countertop. Be sure to store bananas out in the open as they turn brown in the cold. Ripening apples tend to produce a lot of ethylene gas. Ethylene gas accelerates the ripening of many other types of produce, so it’s best to keep apples separately.
GARLIC: Storing garlic in a ventilated container keeps them dry and also prevents their smell from spreading in the kitchen.
BREAD: Store bread in a bread bin to help keep insects and the humidity out.
POTATOES AND ONIONS: Bulb and root vegetables should be kept in a dry ventilated area. Potatoes and sweet potatoes should be kept in a shaded area to prevent them from sprouting.
BISCUITS AND CEREAL: Prevent biscuits and cereal from turning soft by storing them in airtight containers.
PASTA: Use clear airtight containers to store spaghetti and macaroni for a fun way to dress up your countertop.
HERBS: Grow fresh herbs right off your table in small planters. To keep fresh herbs for longer, wrap a damp kitchen towel around the base of the stalk before storing in the fridge.
RICE: Want to keep the weevils away? Always keep your rice stored in an airtight bin, and in a cool, dark location. Another method would be to bury some unpeeled garlic cloves in the rice, but be sure to change them once every few days.