FYI: You’re probably making some mistakes.
The rules for keeping food fresh are all about location.
But don’t worry, we can help.
Don’t Miss:7-Day Budget Meal Plan and Shopping List
1.
Fill the door with condiments-not eggs.
AConsumer Reports studyfound that the refrigerator door is the warmest part of your fridge by a few degrees.
Raw meat belongs on the bottom.
Save this area for raw meat, poultry and seafood.
(To avoid extra cleanup, thaw raw meat on a plate.)
Know that coldest isn’t best.
Just because you’re free to set your refrigerator to 25 degrees doesn’t mean you should.
According to the FDA, 40 degrees is the optimal fridge temperature.
It’s warm enough to keep your food from freezing and cool enough to prevent bacteria growth.
Leave some foods out.
To fridge or not to fridge?
The answer is no for a handful of foods.
Learnthe best way to store all your fruits and vegetables, including what goes in the fridge.
Save the middle shelf for dairy.
The second shelf is also a prime spot for leftovers that have already been cooked.
First in, first out.
Put prepared foods on the top shelf.
Heat rises, so it makes sense that this is the warmest area of your fridge’s main compartment.
Reserve this space for packaged goods with preservatives that keep them from going bad quickly.
Think: spreads, jarred sauces, nut butters, juice and water.
Use the high-humidity drawer for vegetables.
Often, you’ve got the option to set the humidity level.
Fruits go in the low-humidity drawer.
Use the deli drawer for cooked meat and cheese.
The deli drawer is set up to receive additional cold air flow to keep foods very cold without freezing.
Separating these foods from others also prevents cross-contamination in case spoilage occurs.
Related:
How to Cook Quinoa
9 Rules for Making the Perfect Cup of Coffee
