Food - Drink
Why Giada De Laurentiis Stores Flour In The Freezer
By ERIN SHAW
Whether you use flour regularly or just occasionally, you should know that this pantry staple actually does go bad after a whole. To ensure that her flour is in good shape and ready to be used whenever she needs it, chef Giada De Laurentiis stores it in the freezer, which she considers to be an extension of her pantry.
In a post on her website, De Laurentiis shared how she organizes her cooking ingredients, and one of her best tips was keeping flour in the freezer. Flour and grains are very susceptible to mites and pests like weevils, so storing your flour in the freezer can efficiently keep it safe from intruders and extend its shelf life.
All-purpose flour will stay fresh for six to eight months at room temperature, but can last up to a year in the refrigerator and up to two years in the freezer. However, if you plan to pop your flour into the freezer, be sure to let it come back to room temperature before you cook or bake with it so it doesn't mess up your recipe.