I come from a household of condiment hoarders. We love pickles, spreads, and sauces, however we will’t ever appear to complete them. This used to end in a Jenga-like state of affairs in my fridge, with jars poised to topple out and break a toe each time I reached for the milk.
Then, in my early 20s, I began working in skilled kitchens and needed to adhere to strict guidelines for preserving food-storage areas tidy. In eating places, group is vital not solely as a result of it helps cooks transfer shortly and easily but additionally as a result of wasted meals is wasted cash. The identical is true at residence, and I nonetheless use what I realized in eating places to maintain my leftovers, produce, and different perishables so as. Right here’s how I do it.
