How to Organize a Refrigerator
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.
Good food storage habits take into account the fact that the climate conditions vary in the fridge. 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. Although the layout of your fridge differs slightly; the same basic storage principles should offer you with optimal results.
Normally, the temperatures on the door climb a little more degree higher than the rest of the chamber. This temperature is a little too high for storing things like milk and eggs despite the fact that some refyrigerators have gallon door bins and egg-shaped compartments that loom like ideal places to store these foods. Instead, the door should be reserved for items that can stand warmer temperatures including water, juice, cooking oils, butter and soda.
The deli/meat bin seats beneath the crisper drawer and is common in French-door bottom freezers. This is a good storage option especially if the temperature can be regulated to accommodate 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 with crisper drawers that aren’t adjustable, the following division will assist in keeping maximum freshness by storing similar-reacting produce together.
Low-humidity drawers, store such produce like grapes, melons, apples, summer squash, pepper, nectarines, and mushrooms.
In the low-humidity drawer, store items like carrots, cauliflower, broccoli, green onions, and leafy greens.
The Lower Shelf: This is located in the middle of the fridge and tends to be the coldest part of the refrigerator. This compartment is ideal for storing items that are more susceptible to growing harmful bacteria including eggs, milk, 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.
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.