After rushing to the supermarket and back, it is tempting to unload your haul as quickly as possible so that you can relax or at least get to do other household chores. But stocking the refrigerator correctly ensures that you cut down on food waste as well as the risk of foodborne diseases.
Smart food storage considers the fact that climate conditions vary throughout the refrigerator. Door bins and upper shelves tend to be warmer than the bottom shelves and 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.
Keep reading to see how you can hold 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. Despite the fact that some fridges have egg-shaped compartments and gallon door bins, the temperature is too high for storing these items. Instead, the door should be reserved for items that can stand warmer temperatures including water, juice, cooking oils, butter and soda.
The Meat/Deli Bin: The deli or meat bin is common on French-door bottom-freezers and sits beneath the crisper drawer. This is a helpful feature especially if the temperature can be adjusted to hold a range of foods. Foods that fit in this bin include deli meats, cheeses, beacons and hot dogs.
sThe crisper drawers are best suited for crop 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 if your crisper drawers are not adjustable, the following division will help in maintaining optimal freshness by keeping like-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.
Normally, the lower rack is located in the middle of the refrigerator and tends to be the coldest part. This compartment is ideal for storing items that are more susceptible to growing harmful bacteria including eggs, milk, raw fish, meat, and poultry.
The top shelves of the fridge are normally the warmest with temperatures often reaching up around 40?F. Foods that can be stored in this part include snacks, peanut butter, yogurt, leftovers, and jam.
By knowing what goes where in the refrigerator, you can avoid food spoiling. You also need to know what foods must not be stored in the fridge.