Freezing & Storing Food

Dear The Kitchn,I make a habit of going to the farmer’s market, even in the cold months. I want to support the farmers and buy their onions, squash, and garlic. But, as you can see in this picture, many of the onions I’m buying at the farmer’s market are brown in the middle and have a slightly spoiled smell. Is there something I can look for when shopping for onions so that I avoid these spoiled specimens? Thanks for your help,RPRP,Thanks for your question.

Potatoes and onions are great companions in potato salad and frittata, but potatoes and onions should be stored separately. That’s the advice reader RB shared on the Open Thread over the weekend. An eHow expert agrees: “Avoid storing potatoes with onions because, when close together, they produce gases that spoil both. ” Bigspud.com says, “First and most important, don’t put [potatoes] anywhere near onions. Onions will make potatoes deteriorate in a hurry.

On my huge bottle of Kikkoman soy sauce it says very clearly: “Refrigerate after opening.” And yet I don’t. My Asian friend, an amateur chef, never does. I go to Chinese restaurants and there is soy sauce sitting out on every table. So what’s the deal? Are you supposed to refrigerate or not? I did a little research and discovered that soy sauce is fine at room temperature. It’s just that it will keep its flavor and freshness longer when refrigerated.

Dear Kitchen,What makes pesto turn brown? This weekend I bought a ton of basil from the greenmarket and made a nice green pesto, but within a minute of being exposed to the air it turned a deep unappetizing shade of brown. What did I do wrong? I used basil, olive oil, walnuts & pine nuts, and garlic. (I left out the parma). This happens when I make guacamole as well. Is something wrong with my water?Thanks,M (To All Good Questions)Dear M,There is nothing wrong with your water.