Tip: Your fridge isn’t just a closet for food – it’s a high tech device that helps you store all of your favorite snacks, condiments, and meal fixins in optimal conditions. Not only do refrigerators have different compartments that serve different purposes, they also have different temperature zones. This means that if your storing things in the wrong place, your not taking advantage of the modern miracle of refrigeration. And that leads to loss of food, loss of money, and less desire to cook at home. (Who wants to face down a crisper drawer of wilted greens? Talk about a bummer)
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Food needs to be maintained at cold temperatures to prevent the growth of bacteria and other microbes that make food spoil – and can make people sick. Refrigerators should be kept at 40F or lower and freezers should be set at 0 f. But even when the refrigerator is sufficiently cold, the temperature will vary in different parts of the fridge, depending on how close they are to the cooling element. Master the art of the refrigerator, and your food will last longer.
Your game plan:
Lets start with the obvious stuff: Freezers are for storing frozen things (duh!) You’r ice goes in the freezer, as do frozen fruits, veggies, meat, stock and other items. You can also store a surprising number of other foods in the freezer for latter use, such as tortillas, pasta sauce, and even eggs. (note: you can freeze bread for up three months, but don’t store it in the fridge or it will dry out) The trick with freezers is to pack foods tightly in their containers, and keep things well organized, since this optimizes storage space and also saves energy. (And moolah on the energy bill) Rather then using glass jars, which can break, freeze food in stackable plastic storage containers or in plastic freezer bags laid flat.
Doors are the warmest part of the fridge and should be reserved for foods that are most resistant to spoiling. Keep condiments, juices and other foods that can stand up to temperature fluctuations here. (and remember, that even condiments have a shelf life). Since fridge doors can get warm (particularly when they’re opened often), eggs and dairy shouldn’t go here, even if you guzzle milk straight from the carton all the live long day. (although, if that’s how you roll, you have bigger bacteria to worry about)
The upper shelves of the fridge have the most consistent temps, while lower shelves are coldest. One pro strategy from restaurant kitchens is to place foods that don’t need to be cooked near the top of the fridge. This includes left overs, drinks, and ready to eat foods, like tortilla hummus and deli meat. Herbs can be kept fresh by placing them upright in a vase or jar with a plastic bag. You’ll want to keep berries up here for easy access. See crisper section for more berry info.
The lower shelves are your best bet for raw meat, eggs, seafood, and other dairy to be stored at the coldest temps. To prevent raw meats bacteria from spreading to other areas, assign a particular section of the fridge as your meat locker. Keep meat in its original packaging, and place it on a plate or in an improvised bin that is cleaned regularly.
Overall: Don’t over crowd your shelves too much. Unlike the freezer, the fridge shouldn’t be totally packed. Cold air needs to flow here, and if it can’t you’ll get inconsistent temps with pockets of heat and warmth. (Luke warm yogurt anyone?) Leaving a little wiggle room between your left overs will also help keep your energy bill down.
The purpose of crisper drawers is to maintain moist conditions that help preserve fruits and veggies. But don’t make the mistake of jumbling all your produce together in a fruit and veggie free for all. Many fruits, including apples, peaches, plums, pears, and cantaloupes, produce ethylene, a chemical that helps them to ripen. Unfortunately the ethylene produced can also promote ripening in other plants, causing veggies to yellow and go limp or even sprout. So keep veggies in one drawer and fruits in the other.
Fruits and veggies should be washed before eating, but too much moisture can cause foods to flip from ripe to rotten before you can get your antioxidents on. The goal is to was fruits and veggies when its convenient, but not so far in advance that they are likely to spoil before you eat them. When washing fruit, remove extra moisture by draining in a colander, blotting with a paper towel, or using a salad spinner. Berries are particularly fragile so handle with care. Once washed, put greens and herbs in a plastic bag or container with a square of paper towel to soak up extra moisture. Out the containers back in the crisper for longer term storage, or on the top shelf where you more likely to see them.
On top of the fridge.
If you’ve been using the top of your fridge like a food attic, stacking bottles or merlot or loaves of bread up there, stop! Even if you kitchen is tiny and that spaces feels super convenient, its not a smart idea. To regulate cold temps inside, the fridge’s condenser coil pumps warm air out, and heat rises around the appliances cabinet. Results: It gets pretty warm up top. Heat is krytonite to wine. And it will make bread mold faster. The best use of this space? Store appliances or supplies like paper towels or a stack of cook books.
To fridge or not to fridge…
One of the tougher questions is figuring out if something goes in the fridge in the first place. Certain foods don’t belong in the fridge. Tomatoes will turn mealy and odorless in the fridge – keep the comfy at room temp. Onions, squash, and potaotes do best in a cooler environment with low moisture, so store them in a dark cupboard or other place outside the fridge. Avacado’s and many fruits are just fine being left on the counter to ripen, but can also go in the fridge to slow the process down if needed. Herbs can be kept in the fridge in a vase or the counter top. If they’ll be used in a few days.
Then there’s the gray zone: Foods that can be refrigerated to maintain maximum freshness and quality but don’t have to be refrigerated, if you use them quickly. For example, nuts, nut flours, nut butters, are just fine to store in the cupboard, but refrigeration will help maintain the natural oils. So refrigerate if your house is warm or you wont be using with in a few weeks.
Like wise whole grain flours and oils such as canola, safflowers and olive oil will last longer if stored in the fridge away from warm temps. Bottom line: if these products are laying around your home for a long time. Putting them in the center or upper shelves of your fridge (or freezer) will help prevent off flavors that can develop over time.