Radioactive element is used to prevent the sprouting of onion and potato
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We’ve all got kitchens and we all eat food, but not everyone can agree on where and how to store that food so it doesn’t immediately turn into a moldy mess or dry out into a worthless husk. We’ve already looked at the the best places and methods for keeping your bread, dairy and eggs fresh, and in this second Spoilage Wars installment, we’ll deal with the fruits and vegetables you endeavor to keep from rotting away.
Since we’re not the experts, we once again turn to Julia Collin Davison — executive food editor for the book division of America’s Test Kitchen and on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen — to learn from her experience.
GARLIC:
Where to store: Countertop
In a bag or not? Davison says garlic should be ideally be kept in an open basket with room for air circulation at room temperature. Don’t remove the papery outsides until just before use, as it protects the garlic.
What about those green shoot? Chances are you’ve encountered cloves of garlic that have started to develop green shoots in the center. Davison says not to worry about these. Just take them out when you’re cutting up the garlic because they don’t always taste so great.
ONIONS:
Where to store: Countertop
Be careful about the neighbors: Just like garlic, you’ll want to keep the onions in a ventilated space. In fact, it’s perfectly fine to store the two alongside each other, says Davison. What you don’t want is to have your potatoes and onions in close proximity, as gases from the onions can hasten sprouting in potatoes.
Speaking of taters…
POTATOES:
Where to store: Pantry or cupboard
Kept in the dark: Davison says your potatoes should be stored inside a paper bag in a cool, dark, dry place. And as mentioned above, away from onions and their sprout-encouraging gases. Sprouted potatoes are safe to eat, notes Davison, but you should remove the sprouts themselves using the tip of a vegetable peeler or other tool. The potato sprouts are considered toxic due to their potentially high concentration of glycoalkaloids, which can have an effect on the nervous system.
Since we’re not the experts, we once again turn to Julia Collin Davison — executive food editor for the book division of America’s Test Kitchen and on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen — to learn from her experience.
GARLIC:
Where to store: Countertop
In a bag or not? Davison says garlic should be ideally be kept in an open basket with room for air circulation at room temperature. Don’t remove the papery outsides until just before use, as it protects the garlic.
What about those green shoot? Chances are you’ve encountered cloves of garlic that have started to develop green shoots in the center. Davison says not to worry about these. Just take them out when you’re cutting up the garlic because they don’t always taste so great.
ONIONS:
Where to store: Countertop
Be careful about the neighbors: Just like garlic, you’ll want to keep the onions in a ventilated space. In fact, it’s perfectly fine to store the two alongside each other, says Davison. What you don’t want is to have your potatoes and onions in close proximity, as gases from the onions can hasten sprouting in potatoes.
Speaking of taters…
POTATOES:
Where to store: Pantry or cupboard
Kept in the dark: Davison says your potatoes should be stored inside a paper bag in a cool, dark, dry place. And as mentioned above, away from onions and their sprout-encouraging gases. Sprouted potatoes are safe to eat, notes Davison, but you should remove the sprouts themselves using the tip of a vegetable peeler or other tool. The potato sprouts are considered toxic due to their potentially high concentration of glycoalkaloids, which can have an effect on the nervous system.
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