food stock
It is ideal to have fresh and well stored food ingredients in the kitchen which is very possible if you know how to store them and for how long. This post will discuss the related how to’s so make sure to take down notes or better yet bookmark it into your browser for more info.

Kitchen Counter

The first part of the kitchen to welcome you is the counter which is mainly composed of alliums (garlic and onion), some fruits and vegetables such as banana and squash, and pastries including breads. A dry place like kitchen counter is highly recommended for these foods. It will keep them fresh, full of flavour, and colourful.

Alliums mentioned above are good for about two weeks. For fruits, once sliced, it should then be refrigerated, or else it will dry out. For breads, you can keep them in a room temperature for two days provided that they are well-wrapped to prevent or lessen the loss of moisture.

Food Storeroom

Your pantry can consist of two main things: dry goods and spices. The former can be kept for about six months or longer if you know how to handle it properly. Once the packaging of dry goods is opened, it must be transferred into an air-tight storage. This act can help keep the freshness intact. For the latter or the spices like salt and pepper, they can last for about two years especially if sealed in an air-tight container. Just be mindful of its main enemies including air, heat and light.


The favourite storage of all where we keep out most kitchen products chilled – the refrigerator. Items placed here vary from eggs, dairy products, drinks, fruits and vegetables, white and red meat, and many more. For its proper storage and longer use, see the tips below.

Eggs are best kept in its original packaging, e.g. cartons. The usual practice of putting it in the door part is bad for the eggs because it is the warmest part of the machine.

Dairy products like milk and cream should be placed on the upper part of the ref because this level’s temperature is constant which will make it last even longer.

Fruits and vegetables must be placed in a separately. The former should not be washed before consumption; additional water to it makes it easier to decompose. The latter is best place in its delegated drawer on and should be put in a plastic with holes in it to avoid premature decomposition.

White and red meat like fish and pork must be placed in the coldest part of the refrigerator. Clean, dry, and re-wrap it for best result of use.