How to Store Onions – General Rules

How to store onions

How to Store Onions. Many fresh foods such as fruits and vegetables can last longer in the refrigerator, but this does not apply to onions. Onions absorb more moisture in the refrigerator so they spoil faster.

Many people don’t know how to store onions. Instead of being durable, stored onions rot.

The presence of onions in the kitchen has become mandatory, because it is an important basic spice for cooking.

Therefore, you must know how to store this kitchen spice.

The wrong way to store, the quality of the onion may not be fresh anymore and spoil the taste of the food.

How to store onions

Well , here’s how to store onions so they don’t rot, what you need to learn!

1. Avoid storing in damp and cold places

Raw, unpeeled onions should never be stored in a cool, damp place, such as the refrigerator. This causes the onions to absorb a lot of moisture, which makes them rot quickly.

In addition, onions can also sprout faster so that it can affect the taste.

Raw onions should be stored in a cool, dry, well-ventilated place away from direct sunlight or light.

Exposure to direct light, whether natural or artificial, can make onions taste bitter.

A study in the Journal of Food Science Technology in 2016 stated that the ideal room temperature for storing onions is around 4-10º Celsius.

2. Ensure smooth air circulation

The most important thing about how to store onions is to avoid putting them in plastic bags.

The reason is, plastic bags have poor ventilation, which makes onions spoil quickly.

It’s a good idea to store onions in a mesh bag, an open tray, or a plastic grocery bag with holes that are wide enough.

This method of storage can make onions last up to 30 days.

3. Pay attention to other ingredients

Also avoid storing onions near potatoes. This will trigger the release of moisture and gas from the onion which makes the onion spoil quickly.

With the right storage method, raw onions and garlic can last in their best condition for up to 30 days.

You also don’t need to be afraid to store garlic and onions together. This will not change the taste as long as the storage area has adequate air circulation.

Also Read This: How to store potatoes

Another way; how to store onions

For onions that have been peeled, chopped, or cooked, the way to store them is slightly different.

You can’t just put onions at room temperature. Processed onions need to be stored in the refrigerator or freezer to last a long time.

1. Peeled onions

Peeled onions should be refrigerated or refrigerated at 4º Celsius or lower to avoid the risk of bacterial contamination.

But before that, you have to put the peeled onions in an airtight sealed container. This storage method can make peeled onions last up to 10 to 14 days.

2. Sliced ​​and chopped onions

Onions that have been sliced, chopped, or chopped can also be stored in the refrigerator for up to 10 days. Wrap the pieces in the plastic you tied tightly.

If you want the shelf life to last longer, you can store onion pieces in the freezer frozen for the next month. This method will not remove the taste.

The easiest way to store onions in the freezer is to peel and chop the onions, add a little water or oil, then freeze them in an ice cube container.

Storing in the above method makes it easy to prepare garlic or red onions for cooking, without the hassle of peeling and mincing them again.

3. Cook onions

For cooked onions, you can store them in the refrigerator for 3 to 5 days. The most important thing is to store onions in an airtight food container.

Do not leave ripe onions at room temperature for a long time as this can increase the risk of bacterial contamination .

If you want to store cooked onions for a longer time, it’s best to store them in the freezer so they can last up to 3 months.

Some people also save onions by processing them into pickles, that is, by mixing them with a combination of vinegar, salt, sugar, and a little spice.

In addition, onions or garlic can also be fried to serve as a complement to cooking.

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