Grocery prices have seen significant increases, with overall inflation hitting 3.7% over the 12 months ending in September. Rising fuel costs, partly due to global events, are expected to further impact food prices. Compounding these economic pressures, Americans discard between 30% and 40% of the food they purchase, according to the USDA. Chefs are offering practical advice on how to extend the shelf life of groceries to mitigate costs and reduce waste.
Storing Produce Effectively
Proper storage is key to keeping produce fresh. Many common practices, such as leaving food in its original packaging, can accelerate spoilage. "Produce bags trap condensation and ethylene, the gas released during ripening. These make things rot," explained Rece Hogerheide, executive chef at the Daxton Hotel. Ethylene-producing foods like bananas should be kept separate from other produce, as they can hasten the ripening and decay of nearby items.
Potatoes, being root vegetables, require darkness and should be stored in a paper bag within an airtight container to absorb moisture. "I keep my potatoes in a dark cupboard or cabinet, but not near the oven — you don’t want them to get too much heat," said Katarina Petonito, chef at The Duck & The Peach in D.C. Leafy greens, on the other hand, need to breathe. Hogerheide suggests storing them in a large container with airflow, placing a paper towel at the bottom to absorb condensation and changing it every few days.
Tomatoes should not be refrigerated, as it can lead to a mealy texture. For items like carrots, celery, radishes, and citrus, submerging them in water can help preserve them. Broccoli can also benefit from water, by cutting the stem and standing it in about an inch of water, akin to flowers.
Berries, however, should not be pre-washed. Storing them in an airtight container in the refrigerator and washing them just before consumption is recommended. Alex Tubero, executive chef at Manhattan’s Amali Restaurant, noted that the natural bloom on blueberries acts as a water repellent, which is removed by washing.
Preserving Proteins and Pantry Staples
For proteins, especially vacuum-sealed items, it's advised to leave them in their original packaging to minimize oxygen exposure. If some protein is used from a package, Tubero suggests seasoning it with salt, letting it sit for 10 minutes, then rinsing, patting dry, and storing it in a paper towel in the refrigerator. It is crucial to store raw proteins on the bottom shelf of the refrigerator to prevent cross-contamination.
Bread can be kept in the refrigerator if not consumed the same day, or sliced and frozen for longer storage. Rochelle Cooper, pastry chef at La Collina in Washington, D.C., advises keeping flour in a bag within the pantry to contain potential weevils. For flours with higher protein content or whole wheat, refrigeration is recommended to prevent them from going rancid, a tip that also applies to nuts, nut butters, and nut flours.
Butter should be stored in an airtight container to prevent it from absorbing other flavors. For ice cream, placing wax paper directly on the surface before freezing can help prevent ice crystal formation.
Long-Term Food Management
Investing in a vacuum sealer can be a cost-effective solution for preserving larger quantities of food, particularly meats, by portioning and freezing them. Chefs also universally recommend planning meals and creating shopping lists based on existing ingredients to avoid overbuying and reduce waste.
