Maximize Freshness By Keeping the Fridge Organized
After a tiring trip to and from the supermarket, it is tempting to quickly unload the haul so that you can kick back and relax or carry out other household chores. But stocking the refrigerator correctly ensures that you cut down on food waste as well as the risk of foodborne diseases.
Ideal food storage takes into account the fact that climate conditions throughout the refrigerator changes. The door bins and top shelves are warmer than the bottom shelves, and the deli compartments. Crisper drawers, however, can often be adjusted to increase or reduce the level of moisture depending on what is to be put inside.
Below is a guide to organize your refrigerator. While the refrigerator layout differs slightly, the same basic storage principles should deliver optimal results.
The temperature of the door is normal couple more degrees higher than the main compartment. The temperature at the door is too warm for milk and eggs despite the fact that many fridges have gallon door bins and egg-shaped compartments that seem ideal for storing these items. The door should be reserved to keep things that can handle warmer conditions such as butter, juice, soda, cooking oils, and water.
The deli/meat bin seats beneath the crisper drawer and is common in French-door bottom freezers. This is a helpful feature especially if the temperature can be adjusted to hold a range of foods. Examples of foods that fit here include deli meats, deacons, cheeses, and hot dogs.
The Crisper Drawers:, The crisper drawers are ideal for farm produce. Often, many refrigerators can have the level of humidity adjusted from high which is suitable for most wilting greens, to low, which is best for many fruit types and some vegetables with thin skin that require air that is a bit dryer. Even with crisper drawers that aren’t adjustable, the following division will assist in keeping maximum freshness by storing similar-reacting produce together.
In the low-humidity drawer, store apples, grapes, avocados, peaches, mushrooms, nectarines, summer squash, melons, and peppers.
High-humidity drawer should contain things like carrots, broccoli, green onions, cauliflower, and leafy greens.
The the lower shelf is located in the center of the fridge and tends to be the coldest part of the fridge. It is best for storing items that can grow harmful bacteria such as milk, eggs, raw fish, meat, and poultry.
The upper shelves are typically the warmest with temperatures inmost cases reaching up to 40?F. The list of items that you can store in this part include jam, peanut butter, leftovers, snacks, and yogurt.
Knowing the type of food that goes where in the fridge will help prevent spoiling. You must also know what doesn’t belong to the fridge such as bread, onions, tomatoes, bananas, garlic, potatoes, and coffee.