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Kitchen Daily's Curtis Stone has some tips for you on storing items in your kitchen.
Tags:How to Store Food in Your Kitchen,curtis stone,food compartmentalization,food storage,kitchen daily,kitchen organization,kitchen storage
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How to Organize Food Storage
Featured Pro: Curtis Stone Category: Cooking Time: 2:49
CURTIS STONE: Hey, I’m Curtis Stone. Now, come with me, because I’ve got a GMC Trade Secret that’s going to show you how to get the kitchen just as efficient as the hybrid.
Now, there’s nothing I hate more than a messy kitchen, but it doesn’t have to be like this. Now, if you think about it, when you come back from the grocery store, even with all these different bags and shapes and sizes, the best thing to do is get your fridge organized.
Now, I’ve got some of these nice little containers, and they all stack on each other. And you can put your food directly into them, and then you control storage. You don’t need to worry about whether this container is going to open when it’s in the fridge or if someone else is going to put something on top and squash your raspberries, because you got yourself a little lid. It stacks up, looks great, and you can throw this straight away.
I also prefer to be able to do reusable containers, because that way we’re not harming the environment. All of these little extra bits of plastic film and tin foil, they’re really unnecessary. You take this garlic. It’s already peeled. Pop it into a container and just put the lid on – nice and simple, nice and organized.
The next thing you can do, if you’ve got some fresh herbs, you take your rosemary, get rid of the bag; don’t need that. Here I’ve got a little bit of damp paper towel. Okay, now what the damp paper towel does is really locks in the freshness of those herbs. So I’m going to roll them up. And I’ve got some thyme as well. I’m going to stick that in too. Just pull that off and then you can just fold that and it goes straight in. Next is your thyme. Roll that. So, you see, you’ve got the freshness in your herbs. Pop the lid on and it’s good to go in the fridge.
What I also love is a marker. So you just want to put something that labels it for you. This is my simple cheat’s way of doing it. I get myself some tape and a marker pen and I write this, “Fresh Herbs,” and the date. That way you know when they went into the fridge and you know how long they’ll be fresh for. There you go.
Over here I’ve got one more container and I’ve got some nice ham that’s just come from the shop. You don’t want it in a plastic bag. You can leave it in the paper so it’s nice and easy to detach, but remember the label. In it goes. Airtight containers, that’s what you’re looking for.
Now, I’ve got one more little tip for you which has got to do with liquid. If you’ve made a stock like this – I’ve got a chicken stock, and I’ve got a little bit left over – the great way to do it is to pour it into an ice cube container, and then what’ll happen is when it’s frozen and you need a little bit of chicken stock, you just knock a couple out and you can use it when you’re ready. Lovely. So that’s the way you keep your stock. Keep it in the freezer so it’s ready when you want to use it to make something.
I’m Curtis Stone, and that’s your GMC Trade Secret, presented by GMC Yukon hybrid.