- Anchovies, oil-packed: after the container has been
opened, anchovies can be stored in a sealed container
under a layer of olive oil in the fridge for up to a month;
for longer storage, roll up individual fillets, transfer to a
zipper-lock freezer bag, and store in the freezer. I use
Ortiz or Agostino Recca brand. - Chipotle chiles, packed in adobo sauce
- Evaporated milk
- Tomato paste: I buy my tomato paste in tubes as opposed
to cans so that I can use only what is needed for a recipe,
without having to find a way to store the excess. - Tomatoes, whole canned. I use Cento brand.
Spices and Salts
Do you have a can of paprika or oregano in your kitchen
that’s been around since He-Man and MacGyver were still
on television? Do yourself a favor: throw it out. Spices lose
their flavor over time, even when stored in sealed containers
out of direct sunlight (as they should be). Whole spices may
keep for up to a year or so without significant flavor loss,
but preground spices will become noticeably less flavorful
in a matter of months.
For the best flavor, you have two options. The first is to
buy your spices whole and in small batches, replacing them
every 6 months to a year or so. The alternative is to buy
whole spices in bulk, keeping small amounts of them in jars
in your spice rack and storing the remainder in vacuum-
sealed pouches (like those for a FoodSaver-type vacuum-
sealer) in a cool, dark place or, preferably, in the freezer.
Salt will last forever, so long as it’s kept dry.