According to a recent survey, twenty-eight percent of Americans can’t cook. In fact, mageirocophobia, fear of cooking, is a real condition! While some worry about serving inedible food, others are afraid of complicated recipes, poor presentation, or cooking for large groups. So, today I’m going back to basics to help cooking newcomers tackle their kitchen fears.
Before acing the cooking process, they’ll first need to know the basics of food storage. So, here’s a cheat sheet for what to keep in your fridge, freezer, and pantry.
Fridge Essentials
1. Eggs (Love my backyard chickens! When we have too many eggs I freeze them too.)
2. Parmigiano-Reggiano: Store in the dairy drawer.
3. Meats: Store on the bottom shelf in case juices drip.
4. Organic Milk: Store in the coldest part of your fridge.
5. Produce: Wash, Prep, and Store. Nothing is better than going to the fridge and having your veggies ready to cook. (Gardening seasoned just started here in Minnesota cannot wait till harvest time. Till then I will have to enjoy local farmers markets.)
6. Condiments: Mayonnaise, Ketchup, Aldi’s Pure Maple Syrup (cannot beat their price), etc.
Freezer Essentials
1. Papa Pita Whole Wheat Greek Pita Flat Bread or Naan Bread
2. Chicken Breasts: Wrap pieces individually so you can defrost one at a time.
3. Veggies and Fruits
4. Cookie Dough
5. Soups and Sauces: Store in individual portions for easy defrosting.
Pantry Staples
1. Dried Fruits and Nuts
2. Oil and Vinegar
3. Dried Pasta
4. Spices
5. Canned Goods
6. Perishable Goods (Potatoes, Onions, Garlic)
Northerly Nosh 