Balance is everything if you ask me, but then again there is a thin line separating scarcity from excess and sometimes we cross it without even knowing. Let me give you one example to understand what I’m talking about and also offer a practical advice in the process. I am a spontaneous person and sometimes I feel like cooking a special meal and don’t like the idea of running to the closest grocery shop to purchase the necessary ingredients.
That’s why I keep a healthy supply of onions, shallots and garlic at home while trying not to stockpile too much because I know they have a nasty tendency of rotting, getting moldy and even sprouting.
Every now and then I get it right but in most cases some of the veggies go to waste and the reason for why this happens is that they are not properly stored. Let’s just say that the regular kitchen cupboard doesn’t do it, but fortunately the solution is just as inexpensive and within reach.
Old-fashioned paper bags, punctured for improved air circulation is pretty much all you need to keep these veggies fresh for longer periods of time. As long as the temperature is not too high or too low and there are no potatoes located nearby, the contents of these paperbacks should stay fresh for at least two months. It is most unlikely for a supply of vegetables to remain intact over this period of time so whenever you decide to use any of these ingredients to prepare a tasty food, they will be fresh and tasty.
--onions, garlic, and/or shallots--
--brown paper lunch bags
make sure they are firm and blemish free. If you buy in bulk and find one that has rotten spots or a soft texture, cut off the bad part and use it right away; or toss it so it doesn't contaminate the others.
Hit the below link to get the full instructions.