More to Chew On: Food Storage

By The Chew Crew Jan 25, 2013

According to a recent survey, twenty-eight percent of Americans can’t cook. In fact, mageirocophobia, fear of cooking, is a real condition! While some worry about serving inedible food, others are afraid of complicated recipes, poor presentation, or cooking for large groups. So, today The Chew is going back to basics to help these cooking newcomers tackle their kitchen fears.

Before acing the cooking process, they’ll first need to know the basics of food storage. So, here’s a cheat sheet for what to keep in your fridge, freezer, and pantry:

Lesson 1: Fridge Essentials

1. Eggs
2. Parmigiano-Reggiano: Store in the dairy drawer.
3. Meats: Store on the bottom shelf in case juices drip.
4. Milk: Store in the coldest part of your fridge.
5. Produce: Store you produce first, and rinse just before eating. Washing produce prior to storing can cause it to spoil sooner.
6. Condiments: Mayonnaise, Ketchup, Maple Syrup, etc.

Lesson 2: Freezer Guidelines

1. Whole Wheat Pizza Dough
2. Chicken Breasts: Wrap pieces individually so you can defrost one at a time.
3. Veggies and Fruits
4. Cookie Dough
5. Soups and Sauces: Store in individual portions for easy defrosting.

Lesson 3: Pantry Staples

1. Dried Fruits and Nuts
2. Oil and Vinegar
3. Dried Pasta
4. Spices
5. Canned Goods
6. Non Perishable Goods (Potatoes, Onions, Garlic)