Organizing your kitchen is often a question of comfort and, of course, practical sense. Spices at hand, bottle of olive oil nearby, fruit nicely presented in a basket on the worktop. However, this very widespread arrangement is far from ideal as Melissa Kravitz Hoeffner, chef and recipe designer reveals in the media Real Simple?
Heat and humidity: invisible enemies
On the front line, the heat released by cooking and humidity produced by the pans, which accelerate the degradation of food. Some lose their taste for it, others their texture, and perishable products see their conservation time considerably reduced. Added to this is a major risk: that of the fire, when oils or alcohol are stored too close to a flame or a burning surface.
Spices
We bet you have a spice shelf just above or next to your plates? Well it’s a mistake. Pepper, paprika, curry, cinnamon: these precious powders are real concentrates of aromas thanks to their natural essential oils. But heat, light and humidity quickly alter them. Result: they lose power, agglutinate and no longer flavor your dishes as they should.
The right place? It is a question of storing them in a cool, dark and dry place: a cupboard, a drawer, or even a closed pantry. You will gain flavor and extend their conservation, while preserving their nutritious and aromatic qualities.
THE Cooking oils
Is your bottle of olive oil still ready to use near the fire? Again, error. Heat accelerates the oxidation of oils, which become rancid and lose their nutritional qualities. Certain oils, such as those of nuts or linen, are even more sensitive and keep better in the refrigerator. On the safety side, the oil is also highly flammable: a few drops on a bare flame may be enough to cause a fire start.
The right place: To avoid any accident, keep your oils in a cool place, out of light, and only keep a small vial for daily use.
Vinegar
Often stored alongside oils, vinegars also suffer from heat. A bottle placed too close to the stove can see its flavor altered, sometimes in just a few weeks. Apple cider vinegar, in particular, is sensitive to temperature variations.
The right place: The best is to store your vinegars in a cupboard or in the refrigerator if you rarely use them. You will keep their aromas and avoid too aggressive acidity.
Coffee
Coffee lovers know how essential the freshness is. However, grains and ground coffee are very sensitive to heat, humidity and … to odors. Coffee stored near the stove may absorb the hints of your dishes. Suffice to say that if you like a curry coffee, great good you do, but this is not the case for everyone.
The right place: Keep coffee in an airtight, opaque container, placed in a cool and dry place. Also avoid the refrigerator, as humidity is too large.
Fresh fruits and vegetables
A beautiful basket of fruit on the work surface gives charm to the kitchen, that is. But if it is placed too close to the plates, beware of its deterioration. The heat accelerates the maturation of fruit such as bananas or tomatoes, which end up softening or moldy.
Potatoes, onions and garlic should also be stored in a cool and dark place, because the heat promotes their germination and alters their taste.
The right place for your fruits: Keep your fruits and vegetables in a basket far from any heat source, or in a cellar if you have it.
Perisable products: milk, eggs, butter …
In the kitchen, it is common to take out your ingredients in advance to have them on hand. But beware: near the cook, the heat can quickly tip them into the zone at risk. Milk or eggs left for too long out of the refrigerator become bacteria nests.
The rule is simple: Take out your dairy products, meats or eggs just before cooking, then put them in the fridge immediately. You will limit the risk of contamination and extend their lifespan.
Raw meat and seafood
This is undoubtedly the most critical case: to exit and leave raw meat or fish near the plates while waiting to cook them. Heat favors bacterial development, which can cause sometimes serious food poisoning.
The right place : in the refrigerator of course! Meat and seafood must always stay in the refrigerator until cooking. In case of defrosting, also favor the refrigerator rather than the work plan.
Alcohol
White wine to deglaze, rum to flare or vodka for a sauce: alcohol has its place in the kitchen, but not necessarily in the immediate vicinity of the flames. And we quickly understand why. Highly flammable, it can cause uncontrollable fire in a few seconds.
Good practice? Dosage far from the plates, above the sink or a worktop. You then add the ingredient to your dish safely, without risking the accident.
Organize your kitchen well, a security question
In this organization, there is an exception: salt. It supports without problem to be stored near the stove. But for the majority of foodstuffs, the golden rule remains: fresh, dark and dry.
According to the National Health Safety Agency (ANSES), poor food preservation favors not only food waste but also poisoning. Ranging differently is therefore not just a question of order: it is also a way of protecting your health and prolonging the quality of your ingredients.