The Controversial Kitchen Storage List
10 things you are probably storing wrong.
PSA from two chefs just trying to get into your pantries. Brooke “Chef Bae” Baevsky & Chef Adeena Sussman joined forces to settle the classic kitchen storage debates. In case BASS “Because Adeena Said So” wasn't already enough of a reason, here are the scientific justifications backing up our 10 controversial kitchen storage tips.
Plastic wrap — fridge
Store it cold and it becomes easier to tear, less staticky, and actually sticks the way it is supposed to. This one sounds insane until you try it. Then you will never go back.
Sesame oil — fridge
Once opened, sesame oil oxidizes fast at room temperature and the flavor suffers for it. The fridge keeps it fresh significantly longer. It performs exactly the same in cooking straight from cold.
Chili crisp — fridge
Technically shelf stable before opening. Once opened, the fridge keeps the oils from going off and preserves the flavor. If you go through a jar quickly the pantry is fine. If it sits around, fridge it.
Dates — fridge
Room temperature dries them out and hardens the texture over time. Also, if you store the dates in a too-hot environment, their high sugar content can cause them to slightly ferment and get funky. The fridge keeps them soft and fresh for months. The freezer keeps them for up to a year if you want to stock up.
Maple syrup — fridge
Maple syrup is a natural product with no preservatives and it can grow mold at room temperature once opened. The fridge stops that entirely. It pours just fine cold.
Tahini — pantry
The fridge thickens tahini to the point where it is almost unworkable. Keep it in a cool dark pantry, stir before each use, and it stays smooth and pourable the way it should be.
Lemons and limes — fridge
Left on the counter they dry out and go hard within a week. In the fridge they stay juicy for up to a month. Buy in bulk, store cold, actually use them.
Onions and garlic — cool, dry place
The fridge accelerates sprouting and softens the texture. A cool dark cabinet with airflow is all they need. Keep them dry and they last for weeks.
Tomatoes — countertop
Refrigerating tomatoes breaks down the texture and kills the flavor. Room temperature, stem side down, away from direct sunlight. That is it.
Chocolate chips, nut flour, sesame seeds, and yeast — freezer
All four go bad faster than you think at room temperature. The high fat content in chocolate chips, nut flours, and sesame seeds makes them prone to going rancid, and yeast loses its potency over time once opened. The freezer extends the life of all of them and they go straight from freezer to recipe with no issues.
Save this, share it with your friends who are cooler than maple syrup and let us know if we missed any good ones!
Xoxo, A & Bae
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What is considered a cool, dry place if you live in an apartment in NY?
Super good information! I usually keep my chocolate chips in the freezer, but hadn't thought about my yeast or other items. I usually keep yeast in the fridge but I bet the freezer is even better! Thank you.