Did you know that your kitchen storage setup can make the difference between food spoilage? While it might seem convenient to throw everything into the same drawer, certain foods are terrible neighbors that can cause spoilage or transfer unwanted flavors. Today, we’re presenting 10 foods that should never touch each other in your pantry or fridge.
12. Berries and High-Moisture Vegetables
Fresh berries are prone to mold and should never be stored near high-moisture vegetables. The excess humidity from these vegetables can cause berries to develop mold within hours. Berries also release their own moisture as they break down, which can cause nearby vegetables to become slimy. Store berries in ventilated containers in the main refrigerator compartment, and keep high-moisture vegetables in the crisper drawer with humidity controls set right.
11. Eggs and Strong-Smelling Foods
Eggshells are porous and can absorb strong odors from nearby foods, affecting the taste of the eggs themselves. Keep eggs away from onions, fish, strong cheeses, and other pungent items. Store eggs in their original carton on a refrigerator shelf (not in the door where temperatures fluctuate), and avoid storing them near the areas where you keep strong-smelling foods. Also, the carton provides additional protection against odor absorption.
10. Raw Meat and Everything
We all know that raw meat is dangerous for consumption. With that, you should ensure that it doesn’t touch any foods to prevent cross-contamination. Meat juices can even contain harmful bacteria, such as Salmonella, E. coli, and Listeria. You can store them in the bottom shelf of the fridge in leak-proof containers. Separate raw meat, especially from ready-to-eat foods, produce, and dairy products.
9. Vanilla Extract and Baking Soda
Vanilla extract has an alcohol content that can activate the baking soda prematurely. This causes it to lose its leavening power, even before baking. Baking soda is also strong enough to absorb the delicate compounds that cause weak extract. Just store the vanilla in a cool and dark cabinet. As for the baking soda, keep it in an airtight container in a separate area.
8. Fresh Basil and Refrigerated Items
Fresh basil is sensitive to cold temperatures and will turn black and wilt when stored near cold items or in the refrigerator. The ethylene gas from refrigerated fruits and vegetables can also cause basil to deteriorate rapidly. Store fresh basil at room temperature with stems in water, like a bouquet, and keep it away from the refrigerator and cold-sensitive areas. Cover the leaves loosely with a plastic bag, but ensure the container stays at room temperature.
7. Fish and Dairy Products
Fresh fish releases compounds that can easily transfer to dairy products. It can give milk, cream, and cheese an unpleasant fishy taste, and nobody wants that. Make sure to put fish in the coldest part of your fridge, placed in an airtight container. If possible, cook the fish within 24 hours to minimize odor transfer.
6. Tomatoes and Avocados
Unripe avocados that you want to keep firm must never touch a tomato. Why? Tomatoes are naturally high in ethylene gas, which will cause your avocados to ripen quickly. But of course, you can use it to your advantage if you want your avocados to ripen quickly.
5. Citrus Fruits and Leafy Greens
The high acid content in citrus fruits can cause leafy greens to wilt and develop brown spots more quickly. Additionally, citrus fruits prefer different humidity levels than leafy greens. Remember to store citrus fruits in the main refrigerator compartment or on the counter (depending on ripeness), while leafy greens should go in the high-humidity crisper drawer, separated from any citrus.
4. Apples and Potatoes
This combination creates a perfect storm of spoilage. Apples release ethylene gas that causes potatoes to sprout and develop a sweet, unpleasant taste. Meanwhile, potatoes release moisture and gases that can cause apples to develop soft spots and off-flavors. Store apples in the refrigerator crisper drawer and potatoes in a cool, dark, and well-ventilated area. Keep them in separate rooms if possible, as the effects can occur even when they’re not directly touching.
3. Garlic and Fresh Herbs
Garlic’s strong sulfur compounds can overpower delicate fresh herbs. Yup, your basil, cilantro, and parsley might be in danger, making them taste bitter and unpalatable. Additionally, garlic needs dry storage conditions, while fresh herbs require some humidity. Store garlic in a cool, dry, well-ventilated area outside the refrigerator, while fresh herbs should be stored in the refrigerator with their stems in water and leaves covered with plastic bags.
2. Onions and Potatoes
Despite being cooking partners, onions and potatoes are storage enemies. Onions release gases and moisture that cause potatoes to sprout faster and develop a sweet taste. Potatoes, in turn, can cause onions to soften and spoil more quickly due to their higher moisture content. Store onions in a cool, dry, well-ventilated area, while potatoes need similar conditions but in a separate location. Never store them in the same place.
1. Bananas and Everything Else
Sadly, bananas are the bullies of the fruit world. They release massive amounts of ethylene gas that accelerate ripening if placed near any produce. Keep them away from veggies and fruits, especially apples, tomatoes, and leafy greens. However, bananas can still affect the produce during air circulation. With that, just store them alone on the counter or wrap their stems in plastic to reduce their gas emission.