Time to organize your kitchen

January is the best time to organize your refrigerator, pantry and freezer. Photo: James Moran

LOS ANGELES, January 8, 2013— With a new year comes a refreshed outlook, a new perspective and, hopefully, a nice clean and organized kitchen. This is the perfect time to clean out your refrigerator, cupboards, spice cabinet and pantry.


Choose a day and dedicate it to clearing out the clutter that lurks on your shelves.  Taking stock of your ingredients each January is a great way to take inventory, spark new recipe ideas and keep you family safe from food poisoning.  


Tips on when to keep and when to toss

  1. Opened condiments (ketchup, mayo, mustard, etc.): 6 months, Jarred Items (red peppers in oil, olives, pickles, artichoke hearts): 1-2 weeks
  2. Cooked Meats: 4 days max
  3. Raw meats: 3-6 days
  4. Raw Fish: 2-3 days
  5. Cooked Fish: 2 Days
  6. Sliced Lunch Meat: 3-4 days
  7. Cooked, Hard-boiled Eggs: 4 days
  8. Raw Eggs: 2 weeks
  9. Raw Vegetables: Around 10 days
  10. Cooked Vegetables: up to 4 days
  11. Lettuces: 4-5 days
  12. Cooked Foods: 3-4 Days
  13. Butter: 4-6 months
  14. (Frozen foods: 3-6 month)


Did you know after a year your spices start to lose flavor and pretty soon after that they won’t have any flavor at all? Things like cumin, turmeric and cayenne take longer to lose their flavor but eventually they too will lose the kick as they had when you first bought them.  January is a good time to start anew.


Open food in the Refrigerator 

  • Never leave food in an open can in the refrigerator.
  • Check the date and if it is more than a few weeks past, throw it out.
  • If there is no date on the can reopen the opened container and look for-
    • Bad odor
    • Mold
    • Or discoloration
    • If none of these appear than taste it.  If it still tastes good than it is probably still ok. 


Finally, commit to labeling your food.  It may seem time-consuming at first, but it really will help you maintain good health.  In restaurants, all kitchen staff are trained to take a roll of masking tape and a marker every time they go into the walk-in refrigerator.  Make a note of what is inside the container, the date it was made and then the date it should be discarded. That way, no matter who’s cooking, everyone knows exactly what’s going on in the refrigerator. 


Read more: http://communities.washingtontimes.com/neighborhood/hail-mary-food-grace/2010/jan/4/new-year-new-food/#ixzz2GAtGfEyT
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For more great cooking tips, recipes and stories from Chef Mary, visit her www.cookingwithmary.blogspot.com. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site www.marypaynemoran.com. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran


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