Food poisoning: Expert gives advice on safe food storage
As autumn approaches, more people will be cooking stews, soups and other hearty recipes as comfort dinners during the upcoming colder seasons, in which onions will likely be a key ingredient.
Onions are a very useful vegetable to have stored as they are super versatile, but allium vegetables can easily begin to spoil, mould and liquefy if stored in the incorrect manner.
It may seem like common sense to keep onions in the vegetable drawer of your fridge, but onions produce ethylene gas, a growing hormone that can cause them and other food stored with it to begin ripening much more quickly if not stored properly.
However, there is some very easy food storage advice in order to help you knock some money off your shopping bill as well as help the environment by reducing food waste.
Sarah Jampel, a recipe developer from Bon Appétit has explained on their website the correct way to store onions and joked she can make them “last longer than your most recent relationships.”
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How to store whole onions
Sarah explained she had one essential rule for storing onions, and that is they should be stored in something “cool, dark and dry.”
She explained that it is essential to keep onions away from lots of moisture and light, as both will cause onions to either mould or sprout. Sarah said: “Stow your storage onions (red, yellow, and white as well as shallots and the diminutive pearl and cippoline) in a dry, well-ventilated basket, bin, or large bowl.
“Keep them out of the sun and in a cool but not freezing locale with some air circulation. I keep mine in the cabinet with all of my baking dishes, but in the future I aspire to buy crates’ worth and stow them in a garage or cellar.”
Whole onion bulbs should not left in freezing conditions. If stored between zero to four Celsius should last one year, while onions stored between 25 Celsius and 31 should last up to eight months. Otherwise, they will last several weeks.
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How to store chopped onions
Onions that have been cut will not last long but should be stored in an airtight container in the fridge to help them keep fresh for around a week.
Sarah explained: “Store them in an airtight container (preferably a glass one, as plastic will absorb odour) to decrease oxidation, moisture absorption, and stinkiness.
“As long as you’re going to be cooking the onions, rather than using them raw as a topping or condiment, where texture is vital, you can store them in the freezer for several months.”
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