7 things that don't belong in the lower cabinets of your kitchen - where to store them
Content:
Not every housewife knows what things should not be stored in the lower cabinets of the kitchen. Ignoring simple rules leads to chaos, rapid wear of materials and lack of hygiene. The last problem is especially insidious, as it can cause poisoning or chronic diseases. We will tell you how to properly arrange your kitchen space.
What exactly should not be stored in the lower cabinets of the kitchen and why
Base cabinets are designed to support heavy weight. That's why housewives store almost 80% of their kitchen items there. Moreover, no one will see the “chaos” behind closed doors. However, there are 7 items that should be moved to another place.
Fresh fruits
It is better to store fresh fruits in the refrigerator, and unripe fruits on the table. Due to the presence of ethylene gas, they quickly begin to deteriorate. The following fruits are especially susceptible to this:
- bananas;
- apples;
- pears;
- peaches;
- plums;
- mango.
If you leave fruit in the bottom cabinet, the shelves will instantly become saturated with a sour smell. There will also be midges in the kitchen.
Roots
Typically, root vegetables (potatoes, beets, carrots) are advised to be stored in a dark and dry place - there they do not spoil for several months.
However, the bottom shelves of cabinets are poorly ventilated. And storing root vegetables in conditions of lack of oxygen leads to the rapid appearance of mold and rot. It is better to keep such vegetables in boxes in a dark corner of the kitchen, balcony or other room.
Canned products
Many housewives will be surprised that marinades, pickles and preserves cannot be stored in the lower cabinets of the kitchen. However, there are reasonable justifications for such a ban:
- the blanks take up a lot of space and block each other (that is, you can simply forget about the seams that are behind);
- jars often “explode,” so they can stain surfaces with their contents and cause swelling or other damage to the material.
Shelves and cabinets on the balcony are more suitable for storing canned food. They are dark and cool. And if you are going to use the product in the near future, move it to the refrigerator.
Dishes
You cannot stack plates on top of each other, filling the entire lower cabinet. Firstly, fats and moisture will accumulate on the surface. Secondly, any awkward movement and the plates will crash to the floor.
Store dishes on a special rack above the sink. Before putting the plates up after washing, it is recommended to wipe them with a dry paper towel.
Cutting boards
Cutting boards are constantly in contact with food, so microparticles of food and moisture accumulate on them. An ideal environment for the growth of bacteria and fungi.
Drying helps correct the situation. But if you store cutting boards in the lower cabinets of the kitchen, you create dampness and allow microorganisms to survive.It is especially good for bacteria on wooden products.
If you want to maintain your health, store cutting boards on the countertop. Preferably hanging.
Knives
It's the same story with knives as with cutting boards. In order to dry and prevent the growth of bacteria, it is better to store such products “open”. For example, on a magnetic holder. It is not only hygienic, but also convenient. Except that this option is not suitable for families with small children.
Plastic food containers
Food grade plastic can quickly absorb foreign odors. And in the lower cabinets of the kitchen, due to poor ventilation, the aromas of “grocery” accumulate: cereals, flour, oils.
Plastic containers are best stored on open shelves. And if you put it in cabinets, do it separately from the food.
What things can be kept in the lower kitchen cabinets?
Because of such a huge number of prohibitions, the question arises: what can be stored in the lower cabinets of the kitchen? As a rule, these are large items and dry products:
- frying pans, pots and cauldrons (+ lids);
- cereals, flour and pasta in sealed containers;
- vegetable oils;
- salt and sugar;
- oven equipment;
- household appliances (blender, mixer, etc.).
It is better to store spices, tea and coffee in the upper cabinets, but away from the stove. And forks and spoons are in drawers.
Thus, lower kitchen cabinets are more suitable for storing large dishes and dry goods. But you cannot leave perishable food, fragile items and kitchen appliances that need good ventilation there. Keep your kitchen tidy to please yourself and your household.
I disagree with storing cutting boards. Eventually they can be dried well on the countertop and then sent downstairs for storage. Moreover, you don’t use boards every day.
I store all the boards on top and use two or three at once. You cut one and give it to your husband to fry, but there’s no time to wait until he throws it away and I take the next one. Separate for bread, separate for meat. Salads and onions are generally in third place. All this before breakfast and immediately after, when I’m preparing lunch and dinner. Same with knives.During cooking, use 4-5 knives at once. At the bottom of the kitchen there are pots and pans, under the sink there are ceramics and cast iron for the oven and plastic containers for storage in the refrigerator. In the corner there are spare new frying pans and pots and bags of dry soups and dressings. Below them at the very bottom are canned peas, beans, etc. But dry tea, coffee, sugar, pasta over the electric stove. And cans of cereals to the left of the tap are at arm's length. I cook and wash without getting up from my chair on wheels. And I eat at the same place. Everyone else is at the table in front of me.