Tips for Organizing A Refrigerator for Maximum Freshness
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, taking the time to stock your fridge carefully will help reduce food wastage as well as the risk of foodborne illnesses.
Smart food storage considers the fact that climate conditions vary throughout the refrigerator. Normally, the door bins and upper shelves tend to be warmer than the bottom shelves and deli bins. 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. Although the layout of your fridge differs slightly; the same basic storage principles should offer you with optimal results.
The Door: The door heat temperatures on the door can rise a 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 useful feature especially if the temperature can be regulated to accommodate a wide variety of foods. Examples of foods that fit here include deli meats, deacons, cheeses, and hot dogs.
Crisper drawers are designed to fit crop. For many refrigerators, the level of humidity can be adjusted from high to store wilting vegetables to low which is suitable for a lot of fruits and vegetables with thin skins. Even if your crisper drawers are unjust able, you can keep maximum freshness around your fridge with the following division by keeping produce that reacts similarly together.
Low-humidity drawers, store such produce like grapes, melons, apples, summer squash, pepper, nectarines, and mushrooms.
In the high-humidity drawers include items like broccoli, carrots, 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. The cold in this shelf makes it ideal for storing items that are prone to developing harmful bacteria including eggs, raw fish, meat and poultry, and milk.
The upper shelves are typically the warmest with temperatures inmost cases reaching up to 40?F. Some food items to be stored here include jam and jelly, peanut butterm leftovers, yogurt and peanut butter.
Knowing what goes where in the refrigerator helps avoid spoiling. It is also important to understand what foods don’t belong to the fridge such as bananas, bread, onions, tomatoes, garlic, and coffee.