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L.A. Times Test Kitchen tips: Freeze

Freezerdoor Freezerinterior Behold, the freezer at the L.A. Times Test Kitchen. With our cover story this week on Old World Breads, I thought it'd be a great time to share a tip on storing any excess seeds, nuts and flours.

Freeze them.

Because of their high fat content, many seeds and nuts, and flours, can go rancid quickly, especially at room temperature. Freezing them makes them last longer. And when you test the volume of recipes we do, that can come in handy.

-- Noelle Carter

Photos by Alex Broking

 
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One thing I might also recommend is the flours in plastic packing, on your third shelf-left picture, need to also be put in plastic freezer bags to stop any freezer smells or breakage. The beauty of those freezer bags is they can be reused when u replace. You might also want to put some baking soda in there to absorb any odors.


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