10 Ways to Hurricane-Proof Your Kitchen
By Danielle Walsh, Bon Appétit
If you happen to be on the East Coast right now, you know there's a hurricane coming. Her name is Sandy, and she's looking pretty fierce. Luckily, our staffers (including a former New Orleans resident) have some tried-and-true tips and hacks that will keep you well-fed through the storm.
Fill a cooler with frozen bottled water
This can double as a backup water supply and cold storage if the power goes out, so all that meat you have in the freezer won't spoil.
Read More: Food Safety Tips for a Power Outage
The best bread to stock up on? Focaccia.
I baked a big batch because it will stay fresh for a couple of days due to its high oil content.
Be aware of things that can last several days at room-temperature
Preserves, condiments (including mustard and ketchup), hard cheeses, citrus, pickles, baked goods, and even eggs (in much of Europe, they're never refrigerated) can last several days without refrigeration.
Stock up on shelf-stable food
Canned tuna, salmon, sardines, beans, and soups are a must--and make sure you have a manual can-opener to open them all. Beef jerky is another good source of protein (try this recipe from Napa Valley Grille) that can stay on the shelf for several months. And if you can boil water, couscous is a great quick-cooking base for a meal.
Before the power goes out, make a list of what's in your fridge and freezer
You don't want to waste time--or, more important, precious cold--looking for things.
Read More: 10 Things to Cook During a Hurricane
Go into the storm with a clean kitchen!
The last thing you'll want to do is face a pile of dirty dishes in the dark. --Mary-Frances Heck, test-kitchen director (and former New Orleans resident)
Go get everything out of your garden
It's the last chance at any sort of harvest for the year unless you've got a cold frame or greenhouse. I just picked a few dozen habaneros, the last gasps of basil, and a bunch of green tomatoes. Gonna try habanero ice cream! --Meghan Sutherland, deputy editor
Cooked food will spoil more slowly than raw
So cook it if you got it--especially if you go meat and fish.
Resist the urge to open and close the fridge
And freezer a million times to check on your supplies or snack needlessly. The fridge is insulated, so things will stay cool if the door stays shut. --Carla Lalli Music, features editor
Pregrind your coffee beans
Or if you're a real coffee snob, break out the hand grinder (and start doing biceps curls to get ready). --Chris Morocco, associate food editor
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
15 Ways to Use Apples This Fall
Bon Appétit's Guide to Fast, Easy Meals
Fall's Most Delicious Salads
