The kitchen is often considered the heart of the home. It’s a room where we spend a lot of time cooking, sharing meals or just chatting. But over time, this place can easily become a real chaos, between forgotten objects in drawers and cluttered cupboards.
Fortunately, you don’t have to wait for the traditional spring cleaning to sort and reorganize your kitchen. We have identified ten objects, foods and drinks to eliminate without delay. Sorting regularly not only saves space, but also allows you to cook in better conditions. So, are you ready to clear your mind?
Old sponges
Did you know that used kitchen sponges can harbor a large number of potentially harmful bacteria? A 2022 study published in the Journal of Applied Microbiology found that after four weeks of use, the amount of bacteria present in the sponges was similar whether they were conventional or antimicrobial. On the other hand, dish brushes would be less likely to harbor these microorganisms.
Although it is possible to extend the life of a sponge by boiling or microwaving it (except for sponges containing metal), it is advisable to replace them regularly. And if an unpleasant odor appears, it is clearly time to throw it away.
Worn cutting boards
Using separate cutting boards for raw meat and fruits or vegetables is an essential rule to avoid cross-contamination. However, grooves that form over time on these surfaces are a sign that they need to be replaced. In an article in Top Santé, a virologist explains that these grooves are difficult to clean deeply and provide shelter for bacteria.
For a sustainable option, choose bamboo boards, which are harder and less porous than those made of classic wood. Solid boards can be cleaned in the dishwasher, while laminated wood boards should be washed by hand to prevent cracking.
Old utensils
Your favorite utensils, although useful for years, can become potential dangers. Sylvia Fountaine, professional chef, explains to our American colleagues Eating Well that « pieces of rubber can disintegrate in hot liquids or chipped wood can end up in a recipe, which can be a choking hazard, not to mention unpleasant! » In addition, cracks make these objects difficult to clean, encouraging the proliferation of bacteria.
If you have black plastic utensils, consider replacing them. They could contain flame retardants from recycled materials, which could contaminate your food.
Unused devices and their instruction manuals
Take an honest inventory of your kitchen appliances. Those you no longer use can be donated or resold to free up space. Don’t forget to get rid of the corresponding instruction manuals, which become useless once the device is gone.
Condiments and cutlery to take away
Takeout orders often come with too many sauce packets, straws and cutlery. If you don’t use them, they accumulate unnecessarily. Sort these items regularly and check their expiration dates. And the next time you order, only ask for what you need.
Fridge magnets
Magnets can easily turn a refrigerator into a cluttered space. Sort through your travel souvenirs, birth announcements, and magnetic postcards. Throw away those that no longer serve you and limit yourself to your favorites.
Old spices
Spices lose their flavor over time. According to theFood Observatorya spice in sachets (opened) is stale in three months. A fairly short lifespan. Buy them in small quantities to avoid waste, and label them with the date of purchase.
The coffee
Coffee, whether beans or ground, has a limited shelf life once opened. Anna Silver, co-founder of Cook for Folks, advises Eating Well: “Write the opening date on the packaging to avoid consuming expired coffee. » Coffee grounds can be recycled into recipes or used as fertilizer.
Cooking oil
Rancid oils lose their taste qualities and can spoil your recipes. An opened bottle of olive oil only lasts a few months. If you can’t remember the date a bottle was opened, it’s best to throw it away.
Freezer burnt foods
When food is exposed to cold, dry air for a prolonged period of time because it is improperly packaged, the outer layers lose moisture. This is freezer burn. On foods rich in flour, we notice white or gray spots. On meat, it appears as a discolored spot. Finally, on fruits and vegetables, it is noticed by peaks of frost or white traces.
Result: the appearance, taste and texture of the food may be altered. Professional organizer Lauren Saltman recommends writing down freezer dates on packages. “ If it’s food you’ve cooked or frozen to eat later, look for signs of freezer burn ”, she advises. Eat leftovers within three to four months to ensure quality.
Source: www.topsante.com
