Ever
wondered where to place food in your fridge after heading to the
supermarket? How to store leftovers? Or how to seal opened food? A
lot of people who know me, will know that one of my long time
obsessions is the organization, storing and cleanness of the fridge.
By doing so, it extends the freshness of food as well as maximizing
the space, without overcrowding, the fridge. If food isn't
stored correctly, bacteria can start to grow and infect other food.
Even though the fridge is set at an overall temperature, it has
different sections at different temperatures. The top section tends
to be the coolest and the door being the warmest. The logical way to
organize the fridge is to follow the table below.
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Here is a checklist which I like to follow:
- CLEANING:
Start from zero and clean it all out. Remove it all, throw away
expired food and clean the fridge from top to bottom. The fridge must
be cleaned at least once a month.
- TEMPERATURE CHECK:
The perfect temperature for a fridge is between 1º-5º C (35º- 38º
F). The whole idea about refrigerating food is that it slows down the
growth of bacteria. The freezers´ role is to stop the growth of
bacteria completely.
- ALLOCATE:
Once the above has been complete, you should designate food to
sections and place other foods such as cured meat or cheeses into
fridge trays. All of this is done to ensure that the food is kept as
fresh as possible. Drawers should be kept for fruit and vegetables.
Adding other food such as meat or fish can spoil the rest.
- LET THE AIR FLOW:
It is important that you do not over pack your fridge as it will
spoil your food at a faster pace. Give the fridge a little breathing
space.
- STORING:
If food is going back into the fridge after you use it, ensure it is
sealed correctly using cling film, aluminum and tupperware´s. I
recently started wrapping vegetables in cling film and this too has
improved it´s shelf life.
