Flour Storage
ldstarr
6 years ago
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Food-grade plastic containers for flour storage?
Comments (12)As a confirmed pickler, I've had to deal with the issue of odors in food-grade plastic containers. For any recyclers here, these are the instructions I use for removing odors from re-purposed plastic containers. They come from USA Emergency Supply. Â Wash the bucket inside and out with warm, soapy water, then rinse. Â Place the bucket outside in a sunny location. Â Pour 1 cup of baking soda into the bucket and fill with warm water all the way to the top. Stir to dissolve, then put on the lid, or cover with aluminum foil. Â Let the bucket sit in the sun for several days, then empty and rinse out. Â Pour 1 cup of bleach into the bucket and fill with warm water all the way to the top. Stir to mix, then put on the lid, or cover with aluminum foil. Â Let the bucket sit in the sun for several days, then empty. Â Wash again inside and out with warm water and dishwashing liquid, then let dry with the lid off. P.S. If you find the soda does the job, you can skip the bleach, but I've found that's a great sanitation strategy when I've marinated turkey, etc. in a plastic bucket. Carol Here is a link that might be useful: USA Emergency Supply Food Storage FAQ's...See MoreKitchen design question for bakers
Comments (21)Nancedar - if you get your countertop marble or granite honed, it won't be shiny. French, Italian, Greek and other european kitchens have been using honed marble countertops for centuries. As to etching, that's an american aesthetic bias. Again, if you go to a french kitchen with marble countertops, the marble is etched, stained by wine, etc. and they don't mind. I mean, the marble IS in a kitchen after all, and used for food prep, so it will show signs of use. Similarly, a wood counter in a traditional french kitchen will scratched and gouged, not babied. But I understand if we are thinking of home resale, and what we prefer, we may not want any etching or patina. As to flour containers, I am surprised no one has brought up the issue of insects getting into flour containers that aren't air tight. The OP's first link, and the pioneer woman link, both seem to me to be flour containers that are invitations for insects. I like a glass container with a tight screw top, but often the mouth is not wide enough for scoop-and-sweep of flour. I also have an assortment of the big Oxo Pop air-tight containers, the Click-clack cubes, and LocknLock containers. They are all BPA free too. A friend of mine doesn't like the chore of transferring flour or sugar from the original bag to another container. If anyone reading this thread is like that, there's the air-tight Flour container or sugar container....See MoreFlour / Sugar storage
Comments (37)Like others here, I use Tupperware. I have these that fit 5 pounds of flour, 5 pounds of sugar, 1 pound of confectioner's sugar, and 1 pound of brown sugar. I have a 5th one that also holds 5 pounds of bread flour (the one w/the white lid). However, I'm trying to organize my pantry better now that I have a large collection of Gluten Free flours so last week I just ordered Modular Mates in the Square, Rectangular, and Oval shapes...no round ones this time around (primarily b/c they don't fit as nicely on pantry shelves.) They even have a PDF file that tells you the capacity of each container in cups as well as pounds for flour, sugar, etc. It was invaluable when I was planning what I needed and what to order! And, b/c there are two colors for tops, I ordered the blue for Gluten-Free products and red for non-Gluten Free. BTW...Modular Mates are 40% off through this week. No, I don't sell Tupperware, but I have found they are the best plastic storage containers around. There was a thread on the "Cooking", "Cleaning", or "Organizing" forum (I don't remember which one) a while ago discussing pantry moths and how to get rid of them. It was mentioned that Tupperware will keep out pantry moths, etc. but that Rubbermaid does not.... Here is a link that might be useful: Tupperware - Modular Mates®...See MoreAdvice on this spice/flour system?
Comments (32)That video is great! They had some interesting ideas in 1949. I am so relieved that my baking zone exceeds the 1949 standards except I don't have bins under the cabinets with 40 lb storage behind the bins. I must be a latent leftie as I originally set up my mixer to the right side of the bake zone but hated it and moved it to the left (which also hides the only outlet/swtich) in the bake zone area - the others are under cabinet. I also loved the lighting recommendation for the era - now we have so many more options! I used a Spice Stack to store my spices - I can use regular jars and it is very compact. I haven't labeled the shelves yet - until I finalize my spices/herbs. Closed position - Final plan, I moved it to the right side of the cabinet to be further from heat source This is in the "open" position (not actually mine but a web photo) Now, maybe I should look at the flour and sugar bins - but my problem is I have about 10 different types of flour... So despite the DOA recommendations, they are stored in tubs - some glass and some Tupperware as I am petrified of creepy crawly things visiting my kitchen. In any case, thanks for sharing. Makes me think that I should have a couple of those tilt out bins below my cabinet - but then it would block my backsplash.....See Morelindaohnowga
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